Ingredients:
- 500g (4 cups) all-purpose flour
- 100g (1/2 cup) active sourdough starter
- 325ml (1 1/4 cups) water, lukewarm
- 10g (2 tsp) sea salt
- 15ml (1 tbsp) olive oil
Instructions:
Step 1: Preparing the Dough
In a large mixing bowl, combine the lukewarm water and active sourdough starter. Stir with a wooden spoon or spatula until well-mixed. Gradually add the all-purpose flour while mixing, creating a shaggy dough. Cover the bowl with a lint-free cloth and let it rest for 30 minutes.
Step 2: Kneading and Autolyse
After the initial resting period, sprinkle the sea salt over the dough. Begin kneading the dough in the bowl until the salt is fully incorporated, about 5 minutes. Then drizzle the olive oil, kneading further until the dough becomes smooth and elastic. Cover again and allow to autolyse (rest) for another 30 minutes.
Step 3: Bulk Fermentation
Lightly oil your hands and perform a series of gentle stretch and folds in the bowl, every 30 minutes for the next 2 hours. Cover the dough and let it ferment in the bowl for a total of 4 to 5 hours at room temperature until it has puffed up and feels airy.
Step 4: Cold Fermentation
Transfer the dough to a lightly floured surface and divide it into two or three equal portions, depending on the size of pizza you prefer. Shape each portion into a tight ball. Place the balls into an oiled container, cover, and refrigerate for 12 to 24 hours. This cold fermentation enhances the flavor profile and texture.
Step 5: Shaping the Dough
Remove the dough from the refrigerator and let it come to room temperature for about 1 to 2 hours. On a floured surface, gently stretch each dough ball into your desired pizza shape, being careful not to deflate the dough’s airy structure.
Step 6: Baking the Pizza
Preheat your oven to the highest setting, usually around 250°C (482°F), and place a pizza stone or baking steel on the top rack. Carefully transfer your dough onto a floured pizza peel, add your favorite toppings, and slide it onto the preheated stone. Bake each pizza for about 8-12 minutes or until the crust is golden and crispy.
Conclusion
Crafting sourdough pizza dough is a labor of love that rewards you with an outstanding culinary result. The complex flavors from natural yeast and the distinctive chew and crunch of the crust make this a superior choice for home pizza opportunities. Feel free to experiment with your favorite toppings, and remember, the key is patience. Each slice will be worth every hour awaited, providing a satisfying blend of crispy perfection and delightful sourdough tang.
