Sourdough Pizza Crust
Ingredients: warm water, sourdough starter, olive oil, bread flour, salt · 960 min cook time · 300kcal · ₩7,700
Ingredients
1.5cups warm water, 0.66cup sourdough starter, 1tablespoon olive oil, 4.75cups bread flour, 2.5tsp salt
Instructions
1. Add 1 and 1/2 cups of warm water (80-85°F) to a large bowl.
2. Add 2/3 of a cup (150g) of active sourdough starter to the water.
3. Add 1 tablespoon of olive oil and stir everything together with a fork until well distributed.
4. Add 4 and 3/4 cups (570g) of bread flour and 2 and 1/2 teaspoons (15g) of salt to the bowl.
5. Stir the ingredients together with a spatula until a shaggy dough forms.
6. Lightly flour your hands and knead the dough a few times in the bowl to help it come together.
7. Cover the bowl with plastic wrap or a damp bonnet and let the dough rest for about an hour.
8. After an hour, wet your hands and perform the first set of stretch and folds. Pull one side of the dough, stretch it out, and fold it over. Rotate the bowl 90 degrees and repeat four to six times.
9. Form the dough into a ball, place it back in the bowl, and cover it. Let it rest for 30 minutes.
10. Repeat the stretch and fold process (Step 8) and 30-minute rest (Step 9) two more times.
11. After the final stretch and fold, you have two options for bulk fermentation: either leave it on the countertop for 3-5 hours for a final rise (50-75% increase in volume) or refrigerate it overnight for a slow rise.
12. If refrigerated, bring the dough to room temperature before proceeding.
13. Lightly flour your counter surface and transfer the dough onto it.
14. Divide the dough into four equal pieces using a bench scraper. Each piece should be about 275g.
15. To form dough balls: gather the corners of each piece and pinch them together. Then, cup the dough with your hands and scootch it towards you on a clean counter, rotating 90 degrees after each scootch, until a smooth ball forms.
16. Place the formed dough balls seam-side down on a parchment-lined baking sheet.
17. Lightly dust the dough balls with flour, cover loosely with plastic, and let them rise on the countertop for about 2 hours until nicely puffed.
18. Towards the end of the rise time, preheat your oven to 500°F (260°C).
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