Prep Time: 5 hours
Cook Time: 16 minutes
Rising Time: 1 day
Servings: 2 10” pizzas (we always make a double batch for our family of four)
Calories: 761kcal
Original Author: Sam Merritt
½ cup (115 g) active sourdough starter
1 cup (236 ml) warm water (90-100F/32-37C)
1 Tablespoon (14 g) olive oil
2 teaspoons (11-13 g) honey
2 ¾ cups + 2 Tablespoons (370 g) bread flour
1 teaspoon (5 g) fine-grained salt
Additional olive oil for brushing pizza
Pizza toppings: the sky is the limit. We like pesto with fresh mozzarella and tomatoes.
Combine sourdough starter, water, olive oil, and honey in a medium-sized mixing bowl and stir until well combined.
½ cup active sourdough starter, 1 cup warm water, 1 Tablespoon olive oil, 2 teaspoons honey
Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyze).
2 ¾ cups + 2 Tablespoons bread flour, 1 teaspoon salt
Stretch & Fold (do NOT skip this step)
Use your hands to form the dough into a ball in the bowl.
Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process. Do this twice more until you have made your way all the way around the dough.
Allow dough to rest, covered, in a warm place for 30 minutes.
Repeat step 2 every 30 minutes until dough has increased in size about 50%. I find this typically takes about 3-4 hours for me.
Divide dough into two pieces and place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days.
Assembly & Baking
Remove dough from fridge and leave it covered to rest at room temperature for at least 30 minutes and up to several hours. Preheat your oven to 450F.
Once the oven is preheated, lightly oil a pizza pan with olive oil. We also use a cookie sheet with parchment paper.
Turn out the pizza dough onto the prepared pan and use your hands to gently shape it into a 10-12” (28cm) circle (it will be fairly thin). Fold over or pinch the edges to form a crust.
Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.
Additional olive oil for brushing the pizza
Transfer the pizza to the 450F oven and bake for 8-9 minutes.
Remove the pizza from the oven and brush it all over again with a light layer of olive oil, then add your toppings.
Pizza toppings: pizza sauce, sausage, cheese, etc.
Return to the oven and bake another 8-11 minutes, until the crust is golden and the cheese is melted and bubbly.
Pizza dough will keep in the refrigerator for several days.
If I want to have pizza crusts ready to go, I will follow the recipe through "Assembly and Baking" step 5 (par-baking the crust) then allow it to cool, wrap tightly in plastic wrap and freeze for up to several months. When ready to use, simply thaw (or partially thaw) in the plastic wrap at room temperature then proceed with the recipe from "Assembly and Baking" step 6 (brush with oil, add toppings and bake).
Serving: 1 10" pizza | Calories: 761kcal | Carbohydrates: 142g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1173mg | Potassium: 176mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 2mg