Sourdough Pizza Like OMG

The best sourdough pizza crust I've managed by far

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix starter, water (hold 30g to add slowly later), salt. Add flour and autolyse 20-30 min.

Step 2

Knead by hand or in stand mixer for 2-3 min. If dough is too stiff slowly add water and continue mixing. Let rest and knead two more time 20-30 min apart until dough is very strong. Transfer dough to a lightly oiled bowl (olive oil shines here, pun noted). Bulk ferment 2 hours if doing a long cold fermet. Bulk ferment up to 4 hours if cooking same day.

Step 3

Form dough into a ball, lightly oil the outside, then place in a covered bowl for cold ferment. Cold ferment 8-24 hours. You will need to divide and shape for final proof 3 hours before baking. If you extended bulk ferment for cooking same day pizza then only cold ferment 3-4 hours.

Step 4

Divide into 250g balls. Shape into a very tight boule. Place covered into lightly oiled container to proof. (A large cookie sheet with parchment paper inside a proofing bag works). It will spread so leave plenty of room between each ball. Proof 1.5-3 hours, returning to fridge if it is rising significantly.

Step 5

Preheat oven to 500F at least 45-60 minutes before baking.

Step 6

Lightly spread cornmeal or flour on work surface, plop one dough ball there, and flour the top too. Press from far side to near side, rotating and repeating until pizza is desired size. Then stretch more by draping over your fists and pulling apart (you will suck at this, but hopefully with lots of practice you may one day suck less).

Step 7

Add sauce and top with whatever makes your heart sing. Cook (preferably on a pizza steel) about 7-9 minutes, or until you can't take it anymore.