Same-day sourdough pizza

Name: Same-day sourdough pizza
Cuisine: Italian
Ingredients: water; sourdough starter; oil; dry ingredients

Serves 1

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.

spatulawooden spooncontainerproofing container

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.

Serves 1

Serves 1

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.

spatulawooden spooncontainerproofing container

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.