Directions
- 1Feed 100% hydration sourdough starter and let it peak.
- 2Mix water, levain, salt, and 00 flour together.
- 3Knead the dough until everything comes together nicely.
- 4Add olive oil and knead the dough for a few more minutes.
- 5Cover and rest in the fridge overnight.
- 6Divide the dough into equal portions and store them in separate containers.
- 7Cold proof in the fridge for 12-48 hours.
- 8Proof at room temperature until it doubles in size.
- 9Shape the pizza dough on a bed of semolina flour. Stretch the dough using your knuckles and turn the dough like a steering wheel.
- 10Put on the toppings and transfer it to the pizza peel, ready to be baked.
Ingredients
- 600 g 00 Flour
- 100 g Levain (at peak)
- 400 g Water
- 70 g Levain
- 15 g Salt
- 0 Olive oil
- 0 Tomato sauce
- 0 Mozzarella balls
- 0 Basil
- 0 Parmesan cheese
Equipment
Mason jarMixing bowlPlastic containersPizza peel
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