Ingredients
Equipment
Method
- In a large mixing bowl, combine the active sourdough starter with lukewarm water. Stir until the starter is fully dissolved. Add the bread flour, salt, and olive oil to the mixture. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- After the first rise, gently punch down the dough and divide it into 4 equal portions. Shape each portion into a ball and place them on a floured baking sheet. Cover and let rise for another 2 hours.
- Preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside. Roll out one dough ball into a 12-inch circle on a lightly floured surface. Transfer to a parchment-lined peel or baking sheet.
- Add your favorite toppings to the dough, then slide it onto the preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from the oven, let cool slightly, and serve.
Notes
Chef's Tips:
• For best results, use a high-protein bread flour
• Avoid overworking the dough to maintain its texture
• Serve with a sprinkle of fresh herbs for added flavor
Food Safety:
• Ensure your sourdough starter is active and free of contaminants
• Store dough in the refrigerator if not using immediately