- 150 grams all purpose flour You can use bread flour
- 75 grams warm water 20 grams more water if needed
- 35 grams sourdough discard
- 20 grams honey
- 4 grams salt
- 1 tbsp olive oil to coat dough ball
- 4-6 tbsp Homemade Tomato Sauce
- 1/3 cup Mozzarelaa Cheese
- 2 tbsp Parmesan Cheese
Mix & First AutolyseIn a large bowl, combine flour and 75 g water. Add 35 g sourdough discard, and 20 g honey. Mix until a loose dough forms. Form a Dough BallPull and stretch the dough for about 2-5 minutes until a ball forms. Pick up the dough ball and add a drizzle of olive oil to the bowl. Place the dough into the ball and coat with oil, and then turn the oiled side up and cover the bowl with a towel. 3. First Rise (Bulk Fermentation)Place the covered bowl in your home oven warmed and turned off (ideal room temperature). Rest 20–30 min, then add salt and do the first stretch and fold with wet hands. Stretch & Fold + Dough BallRest 30 minutes more, perform a set of stretch folds, then shape into a tight dough ball. Cover and rest another 30 min. to an hour. This is considered the bulk rise, and we do not let it completely double for the rise. You don't need a long fermentation time for this pizza recipe. Note: if you are not going to use the dough the same day, then place the dough back in the bowl and cover with plastic wrap and set in the fridge to use the next day. When you want to use it the next day, take it out an hour before using to allow to thaw (to make stretching the dough easier). Shape & PreheatPrep a round baking sheet with parchment paper. Gently stretch the dough using the fists of your hands (some people prefer stretching it on a floured surface) into a 10–12" round—leave a thicker edge on the dough. Set the dough right onto the parchment paper and round baking sheet. Brush with olive oil, sprinkle with garlic powder, oregano, and basil.Note: If you are using a wood fired oven, you'll place all the toppings onto the pizza and then scoop it onto a pizza peel prepped with corn meal. Top ItPrepare our favorite sauce, homemade pizza sauce in a small bowl, then spread over crust. Add toppings: onion, bell pepper, mushrooms, pineapple, fresh basil, any meats you desire, mozzarella cheese, and parmesan cheese. BakePreheat oven to 425°F and place the baking sheet topped with pizza inside. Bake for 7 min and then rotate and bake another 7 min. Rotate one more time and bake another 5 min or until bubbly and crust looks golden. If using an outdoor pizza oven or wood fired oven, heat to 500°F with pizza stone or baking steel inside, or use a cast iron pan or baking sheet. Transfer pizza using the peel. Bake 5 min, rotate, bake another 5 min, rotate, and check to see if it needs 5 min more—about 10-15 min total in a hot oven, until crust is crispy and cheese is melted. The hotter the oven, the less time you will need. Reduce the time considerably if your oven runs over 500°F. Cool & ServeLet rest a few minutes to firm the crust. Slice and serve warm.
