Directions
- 1Combine starter and water; add dry ingredients. Combine first with a fork and then with a dough scraper into a shaggy dough.
- 2Cover the bowl with a damp towel and let rest (autolyse) for one hour.
- 3Stretch and fold the dough a few times until you have a more smooth dough. Cover with a damp tea towel and let bulk rise overnight.
- 4After bulk fermentation turn the dough out on a lightly-floured surface and dimple to de-gas.
- 5On a floured board, shape into 4 (245g each) or 2 (490g) equal size balls.
- 6Lightly grease your perforated pizza pan with a neutral oil that can take high heat.
- 7Let shaped dough rest for 10-15 minutes and then place dough on your pizza pan(s) and stretch into a 8-10” or 12-14” circle.
- 8Lightly oil shaped dough with olive oil and then top with your favorite sauce and toppings.
- 9Bake in a preheated 500° oven on the middle rack for 10 minutes on your pizza pan. Then carefully slide the pizza off the pan directly onto the oven rack. Bake for 5-6 more minutes until pizza crust is browned and the toppings are bubbly.
Ingredients
- 100 g active sourdough starter
- 500 g TIPO 00 Pizza Flour
- 10 g salt
- 375 g water
Equipment
bowldamp toweldough scraperperforated pizza pancanola oil cooking sprayfloured surface
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