This sourdough pizza is amazing!! You must prepare it the evening before you want to make pizzas, but it is worth the wait. The dough is good in the fridge for a few days, or store it in the freezer! This recipe makes 4 medium sized pizzas! I highly, highly recommend using a digital scale to weigh your ingredients. I used both measurements for anyone that doesn't have one handy!
Ingredients:
scant ½ cup (100g) active sourdough starter (scant means "a little less than.")
2 tsp (10g) sea salt
2 tbsp (30g) olive oil
4¼ cups (500g) pizza flour (I like kind arthur brand)
1⅓ cups plus 2 tbsp (350g) filtered water
Optional seasonings include garlic powder, onion powder, basil, oregano, thyme etc!
Directions:
the night before, add all of your ingredients into a large bowl. Use your hands to make sure everything is fully incorporated. Cover your bowl and allow it to ferment overnight at room temperature.
The next morning, perform a set of stretch and folds. Cover your bowl and place it in the fridge until your ready to bake (don't go over 36 hours).
That night, remove the dough and let it come to temperature on the counter, about 30 minutes. On a floured surface, place your dough and divide into 4 even pieces. Shape each portion into a ball. Cover the 4 balls with a tea towel and let rest for 30 minutes.
Turn on your oven's broiler and heat a cast iron skillet over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8" circle on a floured surface. If you find the dough difficult to shape, let it to rest on the counter for 15 minutes in order for the gluten to relax.
When your skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.
Once the bottom has turned brown, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, slice and serve hot.