Sourdough pizza

Hadn’t held much hope after there wasn’t a lot of rise once balled, however they turned into my greatest sourdough experience. Bettering all the loaves I’d baked previously!

Ingredients
500g 00 flour (Caputo Pizzeria or similar)
300g water (60% hydration)
100g active sourdough starter
10g fine salt
5g olive oil – adds softness & browning

Method
Mix the dough
1. Add water to a bowl.
2. Mix in sourdough starter until dissolved.
3. Add flour and mix until no dry bits remain.
4. Rest 20 minutes (autolyse).
5. Add salt (and olive oil if using).
6. Knead or stretch-and-fold for 5 minutes until smooth.

Bulk ferment (first rise)
• Time: 4–6 hours at 22–24°C
• Stretch and fold every 30–45 mins for the first 2 hours (3–4 sets).

When it’s ready:
• Dough should be 50–75% risen
• Soft, airy, slightly domed

Cold ferment
• Cover bowl tightly
• Refrigerate overnight minimum, 48 hours best

Ball the dough
• Divide into 4 × 250–270g pieces
• Shape into tight balls
• Place into individual oiled containers
• Refrigerate another 4–12 hours (optional)

Warm up before cooking

Remove dough balls from fridge 2–3 hours before baking.
They should become:
• Puffy
• Soft
• Easy to stretch