(2-day process)

ingredients

• 500g all-purpose flour (you can up this to 600g to decrease the hydration so it's easier to handle)

• 90-100g active sourdough starter, fed the night before

• 440g water

• 15g kosher salt

• Olive oil

steps

1. The day before, prep the dough:

   1. In a large mixing bowl or stand mixer, add the active sourdough starter, water, and salt. Stir until well combined and starter is dispersed. 

   2. Add the flour. Mix and knead until a smooth wet dough is created. Cover, let rest for 15-20 minutes.

   3. Using wet hands, perform stretch and folds every 30 minutes for 3-4 hours (minimum 6 sets of stretch and folds). Dough should start to strengthen and become less "wet" by the end of this.

   4. Cover and let rise for 2-3 hours or until doubled on countertop.

   5. Prepare 5-6 containers (I used deli cups) and drizzle a small amount of olive oil to coat the bottoms and sides.

   6. Turn out the dough onto a clean surface. Using a bench scraper, divide the dough into 5-6 equal pieces. For each piece, fold the edges into the center and use tension to form a round ball. Place each ball into the oiled deli cups.

   7. Refrigerate the deli cups of shaped dough overnight.

2. The day of, make the pizza:

   1. Preheat your pizza oven (I aim to set mine at around 740-780F).

   2. Generously add flour to a clean surface. Turn out one of the deli cups of dough onto the flour and gently press it into the flour. Turn it over and do the same. From the center, gently press outwards to stretch the dough. Continue doing this until you've formed your pizza crust.

   3. Transfer the crust to the pizza peel. Add your toppings.

   4. Cook in the pizza oven until crust shows bubbling, is golden brown, and toppings are cooked (I typically quarter-turn the pizza every 1-2 minutes so each pizza takes about 3-6 minutes to cook).

   5. Cut and enjoy!