Sourdough Pizza Crust (Print Version)
# Ingredients:
→ Levain
01 -
30g water
02 -
30g sourdough starter
03 -
30g flour
→ Dough
04 -
Flour or semolina for shaping
05 -
75g levain
06 -
500g type 00 flour
07 -
340g water
08 -
12g salt
→ Neapolitan Sauce
09 -
2g salt
10 -
Pinch of crushed red pepper (optional)
11 -
40g extra virgin olive oil
12 -
1 can (800g) whole peeled tomatoes (San Marzano-style)
# Instructions:
01 -
Mix together 30g water, 30g sourdough starter, and 30g flour in a bowl. Cover it and let it sit somewhere cozy (around 78°F/25°C) for about 3-4 hours until it looks bubbly and active.
02 -
Stir the flour, salt, water, and levain in a big bowl until a rough dough forms. Use your hands, a dough whisk, or a mixer to bring it together. With wet hands, fold the dough over a few times until everything is blended (about 30 seconds to a minute).
03 -
Let the dough rest in a covered bowl at 78-80°F (25-27°C) for 3-4 hours. It should puff up but not double in size.
04 -
Oil a 9×13-inch pan lightly. Cut the dough into six equal pieces (about 150g each). Grab each piece, stretch the sides upward to create tension, and roll it around with your hand until you have a smooth ball. Put them in the oiled pan.
05 -
Cover the dough balls and let them rise in a warm spot (78°F/25°C) for around 3 hours until they puff up. If you're not using them right away, stash them in the fridge for a bit.
06 -
Set your oven rack as high as it'll go under the broiler. Pop a baking steel, pizza stone, or an upside-down baking sheet on it. Crank the oven to 550°F (290°C), and let it heat up for half an hour.
07 -
Dust a pizza peel or a large cutting board with some semolina or cornmeal so the dough doesn't stick when you're ready to slide it in.
08 -
Blend together the whole tomatoes, olive oil, salt, and, if you like some heat, crushed red pepper. Keep going until it's smooth.
09 -
Flour your hands and the dough ball lightly on both sides. Gently press from the middle outwards with your fingertips, leaving the edge puffy. Stretch it by draping the dough over your fingers and turning it as you go. Lay it on the prepared board, and make sure it slides around easily. Each ball should stretch to roughly 8 inches (20cm).
10 -
Spread some sauce over the dough, then add fresh mozzarella and any other toppings you'd like. Leave out delicate ones like arugula or prosciutto until after it's baked.
11 -
Switch your oven to broil on high, and quickly lay the pizza onto the hot surface by giving it a sharp forward push. Broil for 1-2 minutes, keeping a close eye on it. Turn it, and bake for another 1-2 minutes until the crust is golden and has a few charred spots.
12 -
Take the pizza out and let it cool for a minute or two before slicing. Repeat with the rest of the dough balls.
# Notes:
01 -
For extra flavor, let the shaped dough balls rest in the fridge for 1-3 days before using.
02 -
In a hurry? Add ¼ tsp of instant yeast to the dough and shorten the bulk rise to about 2 hours.
03 -
Dough can be frozen for up to a week or partly baked until just firm (but not browned) before freezing.
04 -
If you're using King Arthur 00 flour, toss in 50-60g extra flour to adjust for its lower protein content.
05 -
For pizza ovens, preheat it to 700°F (370°C) for half an hour. Each pizza will take about 30-40 seconds per side.