- 100g active sourdough starter
- 500g flour, white or mixed
- 375g water, warm
- 10g salt, any kind
- Mix starter with water, until fully dissolved.
- Add in flour and salt gradually, mixing with whisk, spoon, or stand mixer until all combined.
- Once combined into shaggy mass, let sit, covered by wet cloth, for one hour at room temp.
- Fold dough over itself 6-10 times, to help build gluten. Let sit 30-45 minutes.
- Repeat previous step 2-4 more times.
- Let bulk ferment for 8-10 hours.
- Divy up into 4 roughly equal blobs, place in sealed containers, let rise in fridge until ready to use. Best within 3 days.
- Heat oven to 550F, with a pizza stone on a higher rack. Let heat for about an hour.
- Prepare your pizza, with toppings of choice, on parchment paper.
- Use peel to put pizza in oven, cook for 9-13 minutes, depending on size and topping density.
- Remove, let cool, and enjoy.