SOURDOUGH PIZZA

Everyone loves a good pizza and homemade sourdough pizza is even better. It requires a little advance planning, but the flavor developed from the slow fermentation is well worth it! This recipe makes two personal-sized pizzas and is easily doubled.

INGREDIENTS:

50 grams active sourdough starter

350 grams of 00 Pizza Flour

10 grams sea salt

245 grams water (filtered or de-chlorinated)

Extra virgin olive oil


DAY ONE

In a large bowl, mix the active (ie, fed within the last 6-8 hours) sourdough starter into the water. Once mostly dissolved, mix in the flours and sea salt. Stir until incorporated and scrape the sides of the bowl clean and cover with a moist towel. Leave to rest for 30 minutes. After 30 minutes, perform a set of four stretch and folds gently stretching the dough up from the sides and folding it on top of itself, careful not to tear the dough. Do this again one more time after another 30 minutes rest and then leave the dough undisturbed at room temperature for 4 more hours with a moist cloth on top.