Same-day sourdough pizza

Serves 1
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Directions

  1. 1Start with water around 60 degrees and then add in the sourdough starter.
  2. 2Start with water around 60 degrees and then add in the sourdough starter.
  3. 3Start with water around 60 degrees and then add in the sourdough starter.
  4. 4Give it a quick mix.
  5. 5Give it a quick mix.
  6. 6Give it a quick mix.
  7. 7Add the oil and then mix it again.
  8. 8Add the oil and then mix it again.
  9. 9Add the oil and then mix it again.
  10. 10Next, add all the dry ingredients and begin mixing with a spatula or wooden spoon until mostly combined.
  11. 11Next, add all the dry ingredients and begin mixing with a spatula or wooden spoon until mostly combined.
  12. 12Next, add all the dry ingredients and begin mixing with a spatula or wooden spoon until mostly combined.
  13. 13Dump 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.
  14. 14Dump 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.
  15. 15Dump 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.
  16. 16Lightly oil a container, cover, and rest for 30 minutes.
  17. 17Lightly oil a container, cover, and rest for 30 minutes.
  18. 18Lightly oil a container, cover, and rest for 30 minutes.
  19. 19After 30 minutes, wet your hands with water and perform four stretch and folds.
  20. 20After 30 minutes, wet your hands with water and perform four stretch and folds.
  21. 21After 30 minutes, wet your hands with water and perform four stretch and folds.
  22. 22Cover and rest for another 30 minutes.
  23. 23Cover and rest for another 30 minutes.
  24. 24Cover and rest for another 30 minutes.
  25. 25If the dough doesn't pass the window pane test, then stretch and fold and repeat until it does.
  26. 26If the dough doesn't pass the window pane test, then stretch and fold and repeat until it does.
  27. 27If the dough doesn't pass the window pane test, then stretch and fold and repeat until it does.
  28. 28Dump the dough on the countertop and divide into two or three dough balls depending on how big you want your pizzas.
  29. 29Dump the dough on the countertop and divide into two or three dough balls depending on how big you want your pizzas.
  30. 30Dump the dough on the countertop and divide into two or three dough balls depending on how big you want your pizzas.
  31. 31Pinch the seam tight and place in a proofing container for 3 to 5 hours until your dough doubles in size.
  32. 32Pinch the seam tight and place in a proofing container for 3 to 5 hours until your dough doubles in size.
  33. 33Pinch the seam tight and place in a proofing container for 3 to 5 hours until your dough doubles in size.

Ingredients

  • water
  • water
  • water
  • sourdough starter
  • sourdough starter
  • sourdough starter
  • oil
  • oil
  • oil
  • dry ingredients
  • dry ingredients
  • 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.