Dough instructions adapted from The Spruce Eats.
Pizza instructions adapted from Kitchn.
- 60g sourdough starter (100% hydration)
- 120g warm water
- 180g flour
- 15g extra virgin olive oil
- 7g sea salt
- olive oil spray
- pizza sauce, cheese, and toppings
Add ingredients up through and including salt to a large glass bowl, and stir thoroughly to combine. The dough will look rough and shaggy and feel soft and sticky. Cover bowl with a damp towel and rest for 20 minutes.
Moisten your hand, then stretch and fold the dough once per side. (Find a video online if you’re not sure about this technique.) Flip the whole mass so the seams are face down against the bottom of the bowl. Cover and rest for another 20 minutes.
Stretch and fold again. Cover again and rest for 3-4 hours at room temperature. Dough probably won’t rise but you should see bubbles forming on the surface and underneath. If not, leave it at room temperature until you do.
Lightly flour a work surface. Invert the bowl above the floured area and wait for the dough to release itself from the bowl. Shape into a round using the same stretch and fold technique.
Coat the inside of a round storage container with oil and place the dough ball seam-side down. Cover with a lid or plastic wrap. Refrigerate for at least 24 hours. Dough kept in the refrigerator longer will continue to develop flavor and break down gluten, and has a shelf life of a week or more.
Preheat the oven to 500° for at least ½ hour. Spray oil on a pizza pan (with holes is best) or an inverted cookie sheet, and spread the dough to about ¼” thickness, first using your fists and finishing on the pan with your fingers. If it keeps springing back, let it rest in 5-minute increments and try again.
Add pizza sauce, shredded mozzarella, pepperoni, fresh parmesan, and red pepper flakes, or other desired toppings. Bake for 5 minutes, rotate cookie sheet, and bake for another 3-5 minutes.