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Sourdough pizza dough with a 24-72 hour cold ferment, the technique artisan pizzerias charge extra for.
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Ingredients Method Video

Ingredients
  

  • ¾ cup active starter
  • 1½ cups all-purpose or bread flour 190g
  • ⅓ cup water
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Method
 

  1. Mix into a smooth dough.
  2. Cold ferment in the refrigerator 24-72 hours.
  3. Remove 2 hours before baking.
  4. Stretch by hand, no rolling pin, and bake on a preheated stone or inverted sheet pan at the highest temperature your oven reaches, ideally 500F (260C).

Video