Recipe: Bucking the Sun Pizza

A pizza that flies through the air!

Bucking the Sun Pizza


  • 2 pinches of dry yeast
  • 368 g. (1-2/3 c) warm water 
  • 525 g. (3-1/2 c) Bucking the Sun flour
  • 15 g (1-1/2 tbsp) sea salt
  • olive oil
  • medium-coarse cornmeal (we like blue corn or rainbow cornmeal)

Day One

  1. In a large bowl, dissolve yeast in warm water. Levain works nicely in lieu of dry yeast, stirring until mixed into the water.
  2. In another bowl, combine Bucking the Sun flour and salt.
  3. Add the dry ingredients to the bowl of water and yeast. Mix dry into wet until just combined and forming a sticky ball.
  4. Lightly oil the side of the bowl and ball of dough. Cover. Rest for 2-4 hours at room temperature.
  5. When the dough starts to grow (the first sign of fermentation), fold 4 times. To do this, pick up the dough and gently shake it into a rectangular shape. Fold the rectangle in half–will be approximately a square. The dough will be sticky, but beginning to firm and tighten. Turn the dough so that one folded edge is now the top of your square and shake into a rectangle again. Turn and repeat. Don’t worry if it’s a messy process–the important part is to stretch and fold. Return the dough to the oiled bowl, cover and refrigerate for 24 hours.

Day Two

  1. In the morning–or about 8-10 hours before you want to bake, gently roll the dough onto a floured surface. Cut into 4 equal pieces. Working one ball at a time, tuck the corners into the middle of the ball, turn over, and drag the ball across a slightly floured hard surface to form a medium tight ball. Ken Forkish’s video is helpful.
  2. Place the balls into a lightly floured, shallow container. Foil or parchment paper placed in between each ball will prevent them from sticking. Cover and refrigerate.
  3. Remove to room temperature 3-4 hours before baking.
  4. 1 hour before baking, pre-heat a pizza stone in the oven (or grill) at the highest setting: 500°+++. The hotter the better for a good crust! 
  5.  Assemble your pizza without overburdening it. You may wish to do a pre-bake with only pizza sauce for 2-5 minutes (just until that the pizza is firm enough to remove from the oven), and then finish assembling the pizza and bake. 
  6. Bake at the highest heat possible until the edges are deep brown. 

Yield: 4 10-inch pizzas

Difficulty: Takes some learning, but it’s well worth the journey.

Don’t try this your first time! Becky is a pro.

Find more recipes at