Starter-Along Sourdough Pizza Recipe
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So you've got your sourdough starter. Here's how to make pizza out of it. The process takes three days, but it's worth it.
Recipe Facts
Ingredients
- 4 ounces 100 percent hydration sourdough starter
- 10 ounces bread flour, divided
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
Directions
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Combine 4 ounces sourdough starter with 2 ounces bread flour and 1 ounce water. Allow to rest overnight, covered, at room temperature.
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The next day, add 8 ounces bread flour and 5 ounces water. Knead in stand mixer fitted with dough hook attachment at low speed until ball is formed, about 3 minutes. Add salt and olive oil. Knead at low speed until elastic, about 10 minutes. Transfer to gallon-sized zipper-lock bag coated with olive oil and allow to rest in refrigerator for two days (dough will expand—remove excess air from bag as necessary.
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To bake, remove dough from refrigerator at least two hours before baking. Place baking stone in oven and preheat oven to 500°F (260°C). Stretch or roll dough into circle 14 inches in diameter. Top with approximately 3/4 cup tomato sauce, 1/2 pound grated mozzarella cheese, and desired toppings. Transfer to sheet pan or pizza peel and place on preheated pizza stone. Bake until browned and bubbly, about 10 minutes. Serve immediately.