If you’ve tried my “Best Pizza Dough” recipe, this sourdough recipe is next level. A good starter and proper fermentation time is essential to making this pizza great- here’s how you do it:
Measure out water, starter, flour, and salt into one bowl and mix together until somewhat together. Cover with a wet towel and let sit for 30 minutes. Uncover and do a few stretch and folds. Repeat this process about 2-3 times (3-4 times total). Put into a large greased container and let sit overnight at room temperature, until at least doubled. Remove and portion into 285g dough balls and place into 16oz deli containers. Let cold ferment for 3-4 days, up to 1 week in the fridge. Bake this in a conventional oven at 550°F or in your pizza oven on high until you get some good blistering!
