Sourdough Pizza

This sourdough pizza is the bomb, and you can make it in one day! Though waiting overnight gives the best result, sometimes you just can’t wait. This recipe is great for some like me who doesn’t mind a small pause to stretch and fold the dough, then get back to whatever else I need to do. Hope you enjoy this as much as I do!

Ingredients

Dough

• 325 grams Bread flour
• 70 grams all purpose flour
• 200 grams starter
• 240 grams water
• 12 grams salt
• 10 grams sugar
• 10 grams EVOO (extra virgin olive oil)

Semolina flour – for shaping later!

Sauce

• 1 can crushed tomatoes
• 1/2 tsp oregano
• 1/2 tsp basil flakes
• 1 tsp sugar to cut the acidity (optional)
• Salt to taste

Toppings

• low moisture mozzarella
• fresh mozzarella
• pepperonis
• EVOO for crust
• Parmesan or Parmigiano right after baked (parmigiano is more authentic, but use what you have)
• Fresh basil leaves

Instructions

1. In a large bowl or mixer, mix water and sourdough starter. Once combined add the rest of your dry dough ingredients
2. Turn on dough mixer, and check in on dough in 5 min. Mix until the dough is no longer sticky to the touch.
3. If kneading by hand, mix ingredients until shaggy, then knead on floured countertop for about 10 minutes or until the dough does not stick.
4. Form into a ball, and let rest in an oiled container (covered) for 1 hour.
5. After 1 hour perform your first set of stretch and folds, then wait another 30 min. Repeat this process until you can perform the “window pane” test on your dough. I do about 3 stretch and folds before I get a good “window pane”.
6. After your last stretch and fold, wait 30 minutes. Preheat your oven to 170 degrees.
7. Divide your pizza into 3 pieces and shape into balls. Place into oiled baking sheet, and cover. Then place in oven for 3 hours, or until dough has doubled in size.
8. While you’re waiting for your dough, prepare your sauce and any other toppings. You can keep in the fridge while you wait for your dough.
9. Preheat oven to 500 degrees and place pizza stone in oven to also preheat.
10. Once doubled in size, place dough on a semolina floured surface. Dimple dough in center outwards, leaving the crust alone. We want the crust to be as airy as possible.
11. Lift dough up and let gravity stretch the dough into a circle. Circle the dough around and around until stretched out. Then place on semolina floured peel.
12. Add sauce and toppings immediately. The longer the pizza sits on peel the less movement it will have.
13. Place pizza on stone in the oven. Cook until browned on the crust and bubbly in the center.
14. I like to place my pizza on a wire rack so it doesn’t get soggy out of the oven, then transfer to a cutting board when ready to dig in.
15. Enjoy!

Tips & Notes