Directions
- 1Add 350 grams of water to a mixing bowl.
- 2Add 10 grams of salt.
- 3Add 50 grams of active sourdough starter.
- 4Add 475 grams of bread flour.
- 5Mix 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.
- 6The 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.
- 7Cover 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.
- 8Preheat oven to 450°F (232°C).
- 9Remove dough from refrigerator and unwrap. Stretch the four corners of the dough out to meet the edges of the pan.
- 10Top with 6 spoonfuls of crushed San Marzano tomatoes.
- 11Add 160 grams of shredded low moisture mozzarella cheese.
- 12Add a sprinkling of parmesan cheese and red pepper flakes or chili flakes (optional).
- 13Top with pepperonis.
- 14Bake for 20 minutes (or until cheese is bubbling and browning).
- 15Remove from oven and transfer to a wire rack to maintain a crispy bottom and allow steam to escape.
- 16Top with basil leaves (optional).
Ingredients
- 350 grams water
- 10 grams salt
- 50 grams active sourdough starter
- 475 grams bread flour
- 2 tablespoons olive oil
- 6 spoonfuls San Marzano tomatoes
- 160 grams shredded low moisture mozzarella cheese
- 0 grams parmesan cheese
- 0 grams red pepper flakes or chili flakes
- 30 pepperonis
- 15 basil leaves
Equipment
mixing bowlspoonkitchen towel17-inch by 11-inch sheet panplastic wrapoven
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