Ingredients
- 100 grams bubbly, active sourdough starter
- 375 grams warm water
- 20 grams olive oil plus more for later
- 500 grams all-purpose flour (11%+ protein) or bread flour
- 10 grams fine sea salt
Equipment
- 1 Baking steel or pizza stone use code SARAH10 for a discount at bakingsteel.com
Method
- MixIn a large bowl, stir together the starter, water, and olive oil until cloudy. Add flour and salt. Mix until there’s no dry flour left. Cover and let rest for 20-30 minutes.
- Stretch + FoldDo 3 rounds of stretch and folds, spaced 20-30 minutes apart. Each time the dough should feel a bit stronger.
- Bulk FermentLet the dough rise at room temp until it’s doubled in size, and is airy and slightly jiggly — about 8 hours at 70°F.
- ShapeDivide and shape into two equal balls (around 450–460g each) for larger pizzas, or into 3 parts for smaller pizzas, and coat each dough ball with a thin layer of olive oil. Rest seam-side down on a lightly oiled surface or container.
- Second Rise/Cold ProofLet rise at room temperature for 1–2 hours, or cold proof in the fridge for up to 48 hours. If cold proofing, allow the dough to come back to room temp before baking (this will help make shaping easier).
- PreheatPreheat your oven to 500°F with a stone or steel inside for 30 minutes.
- StretchDust your pizza ball generously with semolina flour, then dimple along the outside of the ball to create a crust. Slowly stretch the dough gently onto parchment or a floured peel until it resembles a pizza round.
- Add Your ToppingsTop with sauce, cheese, or whatever makes your heart happy.
- Bake & EnjoyBake for around 8 minutes or until puffed, golden, and bubbling.
