active sourdough starterfed the night before with equal parts water and flour; should be active, not dormant150 g
olive oil1 tbsp
bread flourall-purpose flour can be substituted for a less chewy crust570 g
salt15 g
olive oil (for brushing pan and crust)~2-3 tbspest.
tomato sauce~3-4 tbspest.
low-moisture mozzarella cheese~100-150 gest.
pepperoni~50-75 gest.
Steps
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1
In a large bowl, combine the warm water and sourdough starter, stirring to combine.
2
Add the olive oil and stir with a fork until evenly distributed.
3
Add the bread flour and salt, then stir with a spatula until a shaggy dough forms.
4
Lightly flour your hands and knead the dough a few times in the bowl to help it come together.
5
Cover with plastic wrap or a damp cloth and let rest for about 1 hour.
6
With wet hands, stretch one side of the dough and fold it over, then rotate 90° and repeat, doing 4-6 stretch-and-folds total to build structure.
7
Shape the dough into a ball, return it to the bowl, and cover. Repeat the stretch-and-fold process 3 more times, resting about 30 minutes between each round.
8
After the final stretch-and-fold, either let the dough bulk ferment on the counter for 3-5 hours, or refrigerate overnight for a slower rise.
9
The next day, remove the dough from the fridge and let it come to room temperature, then turn it out onto a lightly floured counter.
10
Using a bench scraper, divide the dough into four roughly equal pieces, about 275g each.
11
Gather the corners of each piece and pinch together, then cup the dough with your hands and scoot it toward you, rotating 90° and repeating to build tension. Place seam-side down on a parchment-lined baking sheet.
12
Once all dough balls are shaped, dust lightly with flour, cover loosely with plastic wrap, and let rise on the counter for about 2 hours until puffy.
13
Near the end of the rise, preheat the oven to 500°F. If using a baking sheet, brush it generously with olive oil to prevent sticking.
14
Flour your work surface generously, take one dough ball, coat both sides with flour, and dimple the center with your fingers, leaving the edges to form the crust border.
15
Stretch the dough into a 10-11 inch circle, pulling it slightly larger than needed since it will spring back, then transfer to the baking sheet.
16
Spread a thin layer of tomato sauce over the crust, sprinkle with low-moisture mozzarella cheese, then add pepperoni or other toppings.
17
Gently brush the crust edge with olive oil for extra golden crispness.
18
Bake the pizza in the preheated oven at 500°F for 8-10 minutes, until golden brown, then slice and enjoy.
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