Servings: 6
Equipment
Ingredients
For the Sourdough Starter:
- 100 g active sourdough starter fed 4–6 hours before use
- 100 g bread flour
- 100 g water room temperature
For the Dough:
- 500 g bread flour
- 325 g water 65% hydration
- 10 g fine sea salt
- 15 g olive oil
- 150 g active sourdough starter from above
For the Sauce:
- 1 ½ cups 400 g canned San Marzano tomatoes, crushed
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- ½ tsp sea salt
- For the Toppings:
- 200 g fresh mozzarella torn
- 50 g Parmigiano-Reggiano grated
- Fresh basil leaves
- Olive oil for drizzling
Instructions
Build the Starter (4–6 hours before dough prep):
- Mix 100 g active starter with 100 g flour and 100 g water in a jar.
- Let it sit at room temperature until bubbly and doubled in size.
Make the Dough:
- In a large bowl, mix bread flour and water until just combined. Let it rest for 30 minutes (autolyse).
- Add 150 g of active starter, olive oil, and salt to the dough. Mix until incorporated.
- Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours to build strength.
- Cover and let the dough bulk ferment at room temperature for 4–6 hours, until it doubles.
- Transfer to the fridge for 12–18 hours for cold fermentation.
Make the Sauce:
- Blend tomatoes, olive oil, garlic, and salt until smooth.
- Set aside in a bowl.
Shape and Bake:
- Preheat oven to 500°F (260°C) with pizza stone or steel inside for at least 45 minutes.
- Divide the dough into 3–4 portions. Let rest at room temperature for 45 minutes.
- On a floured surface, stretch each dough ball into a 10–12 inch round.
- Spread sauce, add mozzarella, and sprinkle Parmigiano.
- Bake each pizza for 7–10 minutes until golden and crisp.
- Finish with basil leaves and a drizzle of olive oil.
Notes
- Flavor Boost: For even tangier flavor, extend cold fermentation to 48 hours.
- Shortcut: Replace the sourdough starter with ½ tsp instant yeast if needed, adjusting proofing time.
- Topping Variation: Try California toppings like artichokes, heirloom tomatoes, or goat cheese.
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