Prep Time

Ideally, start this the morning before the day you want pizza. Example: Pizza on Saturday means you need to feed your starter in the morning on Friday and make your dough that evening.

1 hour of total working time.

Serving Size

2 10-inch pizzas

Cook Time

10 - 14 minutes

Ingredients

Dough:

• [ ] 372g of cold water
• [ ] 15g of salt
• [ ] 15g olive oil
• [ ] 110g of peaked sourdough starter
• [ ] 488g of bread flour (464g of all-purpose flour, 24g of vital wheat gluten) (See Note 2)

Toppings:

• [ ] 8oz of low-moisture, whole-milk mozzarella, per pizza.
• [ ] Any sauce to your heart’s content
• [ ] Any toppings to your heart’s content

Instructions

OPTIONAL: Feeding

1. Before starting, discard a portion of your starter and feed it. The amounts are up to preferences, A ratio of 1:1:1 for starter, water, and flour are common.
2. After the sourdough starter has peaked, which will take anywhere from 6 to 12 hours, again remove a portion of the starter and feed it. From the removed portion, take 100g of the starter.

Kneading

1. In a bowl, combine water, salt, and olive oil. Add in sourdough starter and mix until the water turns milky. Add in flour and mix until combined. Let it rest in a warm spot for 1 hour.
2. Knead and strengthen-fold the dough. Let it rest in a warm spot for 1 hour. Repeat once more. (See Note 3)
3. Transfer to a fridge overnight for a cold fermentation.
4. Cut the dough in half, about 470g. Lightly coat the dough in oil, and let proof on an oiled skillet for 4 hours, covered. (See Note 4)
5. Expand the dough, making sure not to stretch it but de-gas it with your fingers instead.

Baking

1. Preheat the oven to 525 degrees Fahrenheit.
2. Add on a layer of cheese.
3. Place onto the bottom of the oven for 7 minutes.
4. Take out and add on a layer of toppings, then move to the top rack close to the top burners for 3 minutes.
5. Take out and add a layer of tomato sauce, then place onto the middle rack for 4 minutes.