Sourdough Pizza Dough

Prep

1. Wheat Sourdough Starter

Cooking

1. Mix the flour with water until no dry lumps remain, cover, and let rest for 30–60 minutes (autolyse).
2. Add the active sourdough starter, incorporate it into the dough with wet hands for 3–4 minutes. After 20 minutes, add the salt and oil, and knead for another 5 minutes until smooth.
3. Ferment for 4–5 hours at room temperature (24°C): every 45 minutes perform a stretch and fold, with a total of 3–4 approaches. The dough should increase in volume by about one and a half times and become airy.
4. Divide the dough into 4 portions of ~240 g each and form tight balls by pulling the edges downward.
5. Place the balls into separate oiled containers with lids, as shown in the photo, and refrigerate for 24–72 hours—the flavor is optimal on the second day.
6. 2–3 hours before baking, take the dough out of the refrigerator so it warms up to room temperature.
7. Stretch by hand on a floured surface from the center to the edges, without touching the crust, into a 28–30 cm circle. Do not use a rolling pin—it will press the gas out of the crust.
8. Bake with toppings at maximum oven temperature (250–300°C) on a preheated pizza stone or inverted baking sheet for 6–8 minutes until charred spots appear on the crust.

Storage

1. Can be stored in the refrigerator for a couple of days. Or in the freezer for a couple of months.