Serves 1
Directions
- 1Start with water around 60 degrees and then add in the sourdough starter.
- 2Give it a quick mix.
- 3Add the oil and then mix it again.
- 4Next, add all the dry ingredients and begin mixing with a spatula or wooden spoon until mostly combined.
- 5Dump the dough out on the table and knead for about 5 minutes until it stops sticking to your hands and the dough temp is under 75 degrees.
- 6Lightly oil a container, cover, and rest for 30 minutes.
- 7After 30 minutes, wet your hands with water and perform four stretch and folds.
- 8Cover and rest for another 30 minutes.
- 9If the dough doesn't pass the window pane test, then stretch and fold and repeat until it does.
- 10Dump the dough on the countertop and divide into two or three dough balls depending on how big you want your pizzas.
- 11Pinch the seam tight and place in a proofing container for 3 to 5 hours until your dough doubles in size.
Ingredients
- water
- sourdough starter
- oil
- dry ingredients
Equipment
spatulawooden spooncontainerproofing container
Tips
- Dough temperature should be under 75 degrees Fahrenheit after kneading.
- Perform the window pane test; if it doesn't pass, stretch and fold and repeat until it does.
- Pinch the seam of the dough balls tight.
- Dough should double in size after proofing.
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