Ingredients
Scale
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 15g olive oil
- 5g honey (optional, helps with browning)
Equipment Needed
- Large mixing bowl
- Kitchen scale
- Pizza stone or baking sheet
- Pizza peel or parchment paper
Instructions
- Mix water and sourdough starter in a large bowl until mostly dissolved
- Add flour and stir until no dry flour remains; cover and rest 30 minutes
- Add salt, olive oil, and honey; squeeze and fold to incorporate
- Perform stretch and folds: 4 sets total, 30 minutes apart
- Bulk ferment 3-6 hours at room temperature until dough increases 50-75%
- Divide dough in half and shape into balls
- Refrigerate 2 hours to 3 days in oiled containers
- Remove from fridge 30-60 minutes before baking
- Preheat oven to 500-550°F (260-288°C) for 45 minutes
- Stretch dough, add toppings, and bake 8-12 minutes until golden
Notes
- Refrigerator: Up to 5 days (shaped dough)
- Freezer: Up to 3 months (shaped dough)
- Can be made ahead and refrigerated
- Flavor improves with longer fermentation
- Requires active sourdough starter
- Can par-bake and freeze for quick future meals
- Prep Time: 30 minutes (active), 5-8 hours (fermentation)
- Cook Time: 10-12 mins
- Category: Dinner, Lunch