Ingredients
Dough Ingredients
- 500 g strong white bread flour (minimum 12.5% protein)
- 15 g salt
- 320 ml lukewarm water
- 100 g active sourdough starter (100% hydration)
- 10 ml extra virgin olive oil
Instructions
- Fermentolyse: Once your sourdough starter is at its peak activity, pour 320 ml lukewarm water into a large bowl and add 100 g active sourdough starter. Stir briefly to loosen the starter. Add 500 g bread flour and mix until a shaggy dough forms with no dry patches. Cover and leave in a warm place for 30 minutes for fermentation and autolyse.
- Mix Final Dough: After resting, add 15 g salt and 10 ml olive oil to the dough. Knead using the slap and fold method by hand for about 10 minutes or in a stand mixer on medium speed for 8-10 minutes until the dough is smooth and elastic. Shape into a ball and place in a lightly oiled bowl. Cover and let rest in a warm spot (26-27°C) for 30 minutes.
- Folds and Bulk Fermentation: Perform the first set of stretch and folds or coil folds after 30 minutes. Cover and rest another 30 minutes, then repeat folds three more times every 30 minutes for a total of 4 fold sets over 2 hours. Cover again and bulk ferment for an additional 2 hours. The dough should feel airy, with fermentation bubbles and a slight dome but will not fully double in size.
- Divide and Cold Ferment: Turn the dough out onto a work surface and divide into 4 equal portions. Shape each into tight balls and place in lightly floured containers or trays with high sides if using the next day, or lightly oiled individual plastic tubs if freezing. Cover and rest at room temperature for 4 hours, then refrigerate for 12-24 hours. You may also freeze the dough at this stage.
- Bring to Room Temperature: Remove dough balls from the fridge about 4-5 hours before baking to allow them to come to room temperature fully.
- Shaping and Topping: Prepare your toppings in advance. Heat a heavy-based frying pan over medium heat for 5-10 minutes until very hot. Preheat your grill or broiler on high and position a rack beneath it with room for the frying pan. Take one dough ball, place it on a lightly floured surface, dust the top lightly as well. Press fingers into the dough center, leaving the edge intact, then gently stretch the dough to about 9-10 inches (23 cm) in diameter using your hands or knuckles. Avoid rolling pins to keep air in the dough.
- Cooking: Transfer the stretched dough directly into the hot frying pan. Immediately spoon tomato sauce over the base, leaving the edges clear. Cook for 1-2 minutes until the underside browns nicely. Quickly add cheese and toppings, then place the frying pan under the preheated grill until the cheese melts and the crust puffs and browns, about another 1-2 minutes. Remove pizza from the pan and serve immediately.
Notes
- The sourdough starter should be active and bubbly for best fermentation results.
- Maintain the bulk fermentation temperature around 26-27°C for optimal yeast activity.
- Do not use a rolling pin to shape the dough as it deflates air pockets important for texture.
- You can freeze the divided dough balls before cold fermentation or after the 12-24 hour fridge rest; thaw completely before baking.
- Cooking is done on the stovetop in a frying pan and finished under a grill, replicating a wood-fired pizza oven effect.
- Adjust topping quantities to your taste but avoid overloading to preserve crust crispness.
- Prep Time: 45 minutes
- Cook Time: 5 minutes per pizza
- Category: Baking
- Method: Stovetop and Grilling
- Cuisine: Italian
