Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, add the 500 grams of flour and 12 grams of sea salt. Mix them together until combined. In a separate bowl, combine the 335 grams of filtered water and the 100 grams of active sourdough starter. Stir until well mixed.
- Pour the water and starter mixture into the flour mixture. Using your hands or a dough scraper, mix until no dry flour remains. The dough will be quite sticky, which is perfectly fine.
- Cover the bowl with a damp towel and let it rest for about 30 minutes. This process, known as autolyse, allows the flour to fully hydrate and helps develop the gluten structure.
- After the autolyse period, knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic. If the dough sticks too much to your hands, wet them slightly or use a dough scraper.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise at room temperature for 4 to 6 hours, or until it has doubled in size. During this time, you can stretch and fold the dough every hour to strengthen it.
- Once the dough has risen, turn it out onto a floured surface. Divide it into two equal portions for larger pizzas or four for personal-sized pizzas. Pre-shape each portion into a ball and let them rest for about 30 minutes, covered with a towel.
- After resting, take one ball of dough and gently stretch it out on a floured surface, forming your pizza crust. Aim for a thickness of about 1/4 inch. Be sure to create a slightly thicker edge for the crust.
- Dust your pizza peel with semolina flour to prevent sticking. Carefully transfer your shaped dough onto the peel. Add your favorite sauce, cheese, and toppings.
- Preheat your oven to its highest setting, around 475°F (245°C), and place a pizza stone inside if you have one. Once the oven is ready, slide the pizza onto the stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden brown and the cheese is bubbly.
Notes
- For gluten-free, substitute 00 flour with a gluten-free blend.
- For a heartier crust, use whole wheat flour instead of white flour.
- Store leftover dough in an airtight container for up to 3 days.