Sourdough Pizza with Olives and fresh Basil

Last made on 2022-07-19

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Feed your Starter to get the necessary amount of discard for this recipe

Step 2

Add the pizza crust ingredients to the mixer bowl and use the dough hook to mix until they are fully incorporated. Cover the bowl and rest for 30 minutes.

Step 3

Perform three-four sets of stretch and folds at 30 minute intervals. Wet your hand with water to prevent the dough from sticking.

Step 4

Cover and allow to ferment on the counter for 2 hours after the stretch and folds are complete then cover and place in the fridge until you are ready to bake (the cold ferment is optional).

Step 5

Remove the dough and let rest on the counter for 30 minutes to come to room temperature.

Step 6

On a generously floured work surface, shape into a ball. Dust the top with flour and cover with an upturned bowl or tea towel and let rest 30 minutes.

Step 7

Use your hands to press a ball of dough into a circle or rectangle on a floured piece of parchment. Use more flour as needed to prevent sticking. (If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)

Step 8

Start preheating the oven and baking steel to 425°F

Step 9

Let the dough have a final rise for 30-34 minutes while the oven preheats

Step 10

Spread your sauce and add the toppings and cheese (except the basil leaves)

Step 11

When the oven and baking steel are hot, slide the dough and parchment onto the steel.

Step 12

Bake for 12-15 minutes until cheese is bubbly and crust is browned... Top with the basil leaves after about 6-7 minutes.