Ingredients
Method
- Step 1: Mixing & Bulk Fermentation (The Day Before)
- Mix the Autolyse: In a large mixing bowl, combine the flour and warm water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
- Add Starter, Yeast, and Salt: Add your active sourdough starter, instant yeast, and salt into the dough using wet fingers. Squeeze and fold the dough until completely incorporated and smooth; roughly 10-15 minutes. Add in optional olive oil at this step. If you have a stand mixer, mix at low-medium speed for 5-10 minutes.
- Initial Rest: Cover the dough and let it rest at room temperature 30 minutes
- Shape Dough Balls: Divide the bulk dough into 4 equal portions (approx. 170g each). Pull the edges of each portion into the center to create tight, smooth round dough balls.
- Bulk Rise (Short Nap): Cover and let the dough rise at room temp until it increases in volume by roughly double and feels full of air bubbles (usually 3-4 hours depending on your starter strength and kitchen temperature).
- Alternative : Portioning & Cold Ferment (The Long Nap)
- Shape Dough Balls: Divide the bulk dough into 4 equal portions (approx. 170g each). Pull the edges of each portion into the center to create tight, smooth round dough balls.
- Cold Fermentation: Place the dough balls into lightly oiled individual containers or a proofing tray. Seal tightly and place them in the refrigerator for 24 to 48 hours. The longer cold ferment is where that deep, sweet sourdough flavor develops!
Prep & Stretch
- (if cold fermented) Warm Up: Remove the dough balls from the fridge 2 to 3 hours before cooking. They must relax and reach complete room temperature before stretching.
- Prep the Sauce: Hand-crust or lightly blend your San Marzano tomatoes into a bowl. Stir in a small pinch of sea salt. No fancy herbs, no cooking—just pure, simple tomato goodness. We also add in an Italian herb pizza blend to the sauce occasionally.
- Stretch the Dough: Dust your workspace with semolina or AP flour. Gently press a dough ball out from the center using your fingertips, pushing the air bubbles toward the outer edge to form a distinct rim. Flip the dough over the backs of your hands and stretch gently until the center is thin and translucent. Lay flat on your dry, dusted launch peel.
- Top Lightly: Spread a thin ladle of crushed tomatoes, mozzarella, and the toppings of your choice. Shake the peel to make sure it doesn't stick!
The Fire & Bake
- Fire up your pizza oven until the center of the stone deck registers a screaming 900 degrees on an infrared thermometer. Home Oven: Set to highest temperature available (500-550 degrees).
- Once to temp, slide the pizza off the peel and land it dead center on the hot stone. Watch it bubble up! Bake for 60 to 90 seconds, using a turning peel to rotate the pizza throughout cooking to ensure an even blister and beautiful leopard spots.Home Oven: slide onto stone / steel and cook for 3-5 minutes.
- Pull the blistering hot pie, garnish with fresh basil, drizzle with extra virgin olive oil, slice with a sharp rocker cutter, and serve immediately!
Video
Notes
Recipe Notes & Tips
• The Baker's Percentages: This recipe utilizes a 63% hydration baseline. You can adjust over time based on your location and preferences. This is where we have landed after five plus years of Pizza and a Movie night at home.
• The Sourdough Secret: If your kitchen is cold, let your sourdough starter feed in a warm environment (like near your stove or in an oven with the light turned on) to ensure maximum activity before mixing.
• Moisture Guard: Wet cheese ruins great crust! If using fresh mozzarella packed in water, slice it early and let it drain in a colander or on heavy paper towels for 30 minutes before toppings go on.