# What You'll Need:
→ Dough
01 - 3⅓ cups bread flour
02 - 1⅓ cups plus 1 tablespoon water, room temperature
03 - ½ cup active sourdough starter
04 - 2 teaspoons fine sea salt
05 - 1 tablespoon extra virgin olive oil, optional for softer dough
# Directions:
01 - In a large mixing bowl, combine bread flour and water. Stir until just incorporated. Cover the bowl and allow to rest undisturbed for 30 minutes to develop gluten structure.
02 - Add sourdough starter and salt to the rested dough, including olive oil if using. Mix by hand or with a stand mixer until a shaggy, sticky dough forms.
03 - Knead for 5 to 7 minutes until the dough becomes smooth and elastic. Alternatively, perform stretch-and-fold technique every 30 minutes for 2 hours, completing 4 folds total for a gentler development.
04 - Cover the bowl and allow the dough to rise at room temperature for 6 to 8 hours until it has doubled in volume and displays visible fermentation bubbles on the surface.
05 - Turn the fermented dough onto a lightly floured work surface. Divide the mass into two equal portions. Shape each piece into a tight round ball using surface tension.
06 - Place dough balls on a lined tray, cover, and proof at room temperature for 1 to 2 hours. For enhanced flavor complexity, cold ferment in the refrigerator for up to 24 hours before baking.
07 - Preheat oven to its maximum temperature between 475 and 500°F, ensuring a pizza stone or steel is positioned inside to reach full thermal capacity.
08 - Stretch each dough ball into a 12-inch round disc using gentle hand stretching or a rolling pin. Apply desired pizza toppings to the prepared base.
09 - Transfer the topped dough directly to the preheated stone or steel. Bake for 10 to 15 minutes until the crust is puffed, golden brown, and the edges achieve a crisp char.
