No-Knead Sourdough Sheet Pan Pizza

25 mins
Serves 1
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Directions

  1. 1Add 350 grams of water to a mixing bowl.
  2. 2Add 350 grams of water to a mixing bowl.
  3. 3Add 350 grams of water to a mixing bowl.
  4. 4Add 10 grams of salt.
  5. 5Add 10 grams of salt.
  6. 6Add 10 grams of salt.
  7. 7Add 50 grams of active sourdough starter.
  8. 8Add 50 grams of active sourdough starter.
  9. 9Add 50 grams of active sourdough starter.
  10. 10Add 475 grams of bread flour.
  11. 11Add 475 grams of bread flour.
  12. 12Add 475 grams of bread flour.
  13. 13Mix the dough together really well with a spoon, a dough whisk, or a bowl scraper until there are no dry bits of flour left. Cover and let it rest for 10-12 hours at room temperature.
  14. 14Mix the dough together really well with a spoon, a dough whisk, or a bowl scraper until there are no dry bits of flour left. Cover and let it rest for 10-12 hours at room temperature.
  15. 15Mix the dough together really well with a spoon, a dough whisk, or a bowl scraper until there are no dry bits of flour left. Cover and let it rest for 10-12 hours at room temperature.
  16. 16The next day, transfer the dough to a metal sheet pan or cookie sheet, after pouring a few tablespoons of olive oil on the pan. Shape it into a long rectangle. It doesn't need to reach the edges of the pan yet.
  17. 17The next day, transfer the dough to a metal sheet pan or cookie sheet, after pouring a few tablespoons of olive oil on the pan. Shape it into a long rectangle. It doesn't need to reach the edges of the pan yet.
  18. 18The next day, transfer the dough to a metal sheet pan or cookie sheet, after pouring a few tablespoons of olive oil on the pan. Shape it into a long rectangle. It doesn't need to reach the edges of the pan yet.
  19. 19Cover the dough with plastic wrap and let it rise at room temperature for about 2.5 hours until it just about doubles in size. You may refrigerate for a couple of hours until ready to bake.
  20. 20Cover the dough with plastic wrap and let it rise at room temperature for about 2.5 hours until it just about doubles in size. You may refrigerate for a couple of hours until ready to bake.
  21. 21Cover the dough with plastic wrap and let it rise at room temperature for about 2.5 hours until it just about doubles in size. You may refrigerate for a couple of hours until ready to bake.
  22. 22Preheat oven to 450°F (232°C).
  23. 23Preheat oven to 450°F (232°C).
  24. 24Preheat oven to 450°F (232°C).
  25. 25Remove dough from refrigerator and unwrap. Stretch the four corners of the dough out to meet the edges of the pan.
  26. 26Remove dough from refrigerator and unwrap. Stretch the four corners of the dough out to meet the edges of the pan.
  27. 27Remove dough from refrigerator and unwrap. Stretch the four corners of the dough out to meet the edges of the pan.
  28. 28Top with 6 spoonfuls of crushed San Marzano tomatoes.
  29. 29Top with 6 spoonfuls of crushed San Marzano tomatoes.
  30. 30Top with 6 spoonfuls of crushed San Marzano tomatoes.
  31. 31Add 160 grams of shredded low moisture mozzarella cheese.
  32. 32Add 160 grams of shredded low moisture mozzarella cheese.
  33. 33Add 160 grams of shredded low moisture mozzarella cheese.
  34. 34Add a sprinkling of parmesan cheese and red pepper flakes or chili flakes (optional).
  35. 35Add a sprinkling of parmesan cheese and red pepper flakes or chili flakes (optional).
  36. 36Add a sprinkling of parmesan cheese and red pepper flakes or chili flakes (optional).
  37. 37Top with pepperonis.
  38. 38Top with pepperonis.
  39. 39Top with pepperonis.
  40. 40Bake for 20 minutes (or until cheese is bubbling and browning).
  41. 41Bake for 20 minutes (or until cheese is bubbling and browning).
  42. 42Bake for 20 minutes (or until cheese is bubbling and browning).
  43. 43Remove from oven and transfer to a wire rack to maintain a crispy bottom and allow steam to escape.
  44. 44Remove from oven and transfer to a wire rack to maintain a crispy bottom and allow steam to escape.
  45. 45Remove from oven and transfer to a wire rack to maintain a crispy bottom and allow steam to escape.
  46. 46Top with basil leaves (optional).
  47. 47Top with basil leaves (optional).
  48. 48Top with basil leaves (optional).

Ingredients

  • 350 grams water
  • 350 grams water
  • 350 grams water
  • 10 grams salt
  • 10 grams salt
  • 10 grams salt
  • 50 grams active sourdough starter
  • 50 grams active sourdough starter
  • 50 grams active sourdough starter
  • 475 grams bread flour
  • 475 grams bread flour
  • 475 grams bread flour
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 6 spoonfuls San Marzano tomatoes
  • 6 spoonfuls San Marzano tomatoes
  • 6 spoonfuls San Marzano tomatoes
  • 160 grams shredded low moisture mozzarella cheese
  • 160 grams shredded low moisture mozzarella cheese
  • 160 grams shredded low moisture mozzarella cheese
  • 0 grams parmesan cheese
  • 0 grams parmesan cheese
  • 0 grams parmesan cheese
  • 0 grams red pepper flakes or chili flakes
  • 0 grams red pepper flakes or chili flakes
  • 0 grams red pepper flakes or chili flakes
  • 30 pepperonis
  • 30 pepperonis
  • 30 pepperonis
  • 15 basil leaves
  • 15 basil leaves
  • 15 basil leaves

Equipment

mixing bowlspoonkitchen towel17-inch by 11-inch sheet panplastic wrapoven