chillyfillmores
Emma Keys
– 1/2 cup (100g) active sourdough starter – 2 cups (250g) all-purpose or bread flour – 3/4 cup (180g) water – 1 tbsp olive oil – 1 tsp salt
Ingredients
01
Make sure your starter is active and bubbly before mixing. Feed it 4–6 hours before you plan to make the dough.
02
Combine 1/2 cup active starter, 2 cups flour, 3/4 cup water, 1 tbsp olive oil, and 1 tsp salt. Mix until no dry flour remains.
03
Let the dough rest for 30 minutes, then stretch and fold every 30 minutes for 2 hours to develop gluten.
04
Cover and let the dough ferment at room temp for 6–8 hours, or overnight in the fridge for enhanced flavor.
05
Divide and gently shape into pizza rounds. Let rest for 30 minutes before topping and baking.
06
Preheat oven to 475°F. Bake topped dough on a stone or baking sheet for 10–12 minutes until golden and crisp.