A flexible sourdough dough with a long, cold fermentation develops flavour while staying manageable in a home kitchen. The recipe makes four individual pizzas.
Ingredients
- 600 g strong bread flour
- 390 g water
- 120 g active sourdough starter at 100% hydration
- 14 g fine sea salt
- 15 g olive oil
Method
- Mix the flour and 360 g of the water until no dry patches remain. Cover and rest for 30 minutes.
- Add the starter and squeeze it through the dough until evenly incorporated. Dissolve the salt in the remaining water and work it in, followed by the olive oil.
- Over the next 90 minutes, give the dough three sets of stretch-and-folds at 30-minute intervals.
- Leave at room temperature until the dough looks aerated and has risen by about half. Divide into four equal pieces and shape into tight balls.
- Place in covered containers and refrigerate for 24–72 hours.
- Remove the dough two to three hours before baking. Open each ball gently on a floured surface, keeping gas in the rim, then top lightly and bake on a thoroughly preheated stone or steel.
Pizza 0 tip: Use the dough’s appearance rather than the clock. A very warm kitchen speeds fermentation; reduce room-temperature time if the dough becomes loose or excessively bubbly.
Make it your own
Replace up to 60 g of bread flour with wholemeal flour for a nuttier flavour, adding a little extra water if the dough feels firm.