Recipe for dough:
Water 200g
Salt 15g
Starter 200g
Flour (00 type) 450g
Olive oil about 10-20g
Honestly I just throw everything except for olive oil into my Panasonic bread maker and turn on “Pizza” setting (yeah, I’m lazy). After about 10 minutes, I add the olive oil (if you add it too early, there will be clumps of greasy flour in the dough). I let it rest for additional 3 hours in the Panasonic.
If you make it manually, add olive oil during stretch and folds. Not everything at once, just a bit on your hands or dough and fold it in.
Then I will split it into 3 parts (about 280g each) and put them in a plastic container/containers. Then I leave in a fridge for 2-4 days (it depends whether I want the pizza sooner or I forget about the dough).
Pizza recipe:
I flour the countertop using a looot of flour. There is never “too much” when doing it. Then I get the flour out of the fridge and form a nice round shape by beating the dough and stretching it on the countertop. Grease it with a thin layer of olive oil so it doesn’t dry when you leave it for the 10-30 minutes.
You can prepare your favorite pizza sauce and topping in the meantime.
Preheat the pizza oven (I use Ariete 917). Bake for 3-4 min (depends on how thick the dough is).
by mr_hard_name
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Oops, I wrote “I get the flour out of the fridge”, but I obviously meant “dough”. And punching it is very crucial, it wakes up gluten. You will see it starts to form bubbles in a few minutes after forming the pie.
And regarding the amount of starter – yes, I use this much. I like the taste of sourdough pizza and I want more of the sourdough taste. But it will probably be ok if you used less and adjusted water amount