Mix the Dough
In a large mixing bowl, combine:
✅ 500g bread flour
✅ 100g active sourdough starter
✅ 325g water
✅ 10g salt
✅ 15g olive oil
Stir until a shaggy dough forms. Cover and let it rest for 30 minutes.
Strengthen the Dough
Perform three sets of stretch and folds, once every 30 minutes over the next 90 minutes.
This strengthens the dough without kneading.
Bulk Fermentation (8-12 Hours, Overnight Preferred)
Cover the bowl and let it rise at room temperature (70-75°F) until puffy and doubled in size.
If your kitchen is cool, it may take longer.
💡 Pro Tip: If making ahead, refrigerate the dough for up to 48 hours for even better flavor.
Divide & Shape the Dough
Lightly flour a surface and divide the dough into 2 or 4 equal portions, depending on your pizza size.
Shape each into a smooth ball and place them on a floured tray.
Cover and let rest for 2-4 hours, until puffy and relaxed.
Preheat & Stretch the Dough
Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
Gently stretch one dough ball into a 12-inch round (for large pizza) or 8-inch round (for personal size).
If the dough resists stretching, let it rest for 5-10 minutes before trying again.
💡 Pro Tip: For the crispiest crust, bake on a preheated pizza stone or steel!
Top & Bake
Transfer the stretched dough onto a floured pizza peel or parchment paper.
Add your favorite sauce, cheese, and toppings.
Slide the pizza onto the hot stone and bake for 7-10 minutes, until golden and bubbly.