Sourdough Pizza Dough

multi-purpose pizza dough, can be used for Neapolitan or pan pizza

Makes 3 12"/30cm pizzas · 131 kcal per serving

Ingredients

• 550 g all purpose flour
• 110 g sourdough starter
• 330 g water
• 15 g salt
• 20 g white sugar
• 14 g olive oil

Method

1. 1. Dissolve the starter into the water, then mix in the flour, salt, sugar, and oil until no dry flour remains.
2. 2. Cover and let it sit 1 h to hydrate and relax.
3. 3. Shape the dough into a tight ball by gathering the edges into the center, then cupping and dragging it on the counter to tension the surface.
4. 4. Bulk-ferment until roughly doubled; warm water and a warm proof speed it up, cool water and a cold proof slow it down.
5. 5. Divide, shape into rounds, and bake as hot as the oven goes (500°F / 260°C).

Notes

Extra dough bakes into a thicker, focaccia-like loaf you can slice horizontally for a big sandwich.