- 30 grams 100% hydration sourdough starter, refreshed (fed)
- 130 grams water
- 5 grams extra-virgin olive oil
- 180 grams “00” flour
- a very generous pinch of fine sea salt
Eight to twelve hours before baking your pizza, stir together the starter, water, and oil in a small bowl for one crust, or a large bowl for 4+ crusts. Add the flour and salt and mix until the flour is completely hydrated and a soft, sticky dough forms. Remove the dough, clean the bowl, and lightly oil it. Replace the dough, rolling to coat. Cover with plastic and leave at room temperature until the dough at least doubles in size.
Preheat your baking stone to 550 degrees (or as hot as you can get it!) for at least 30 minutes and prepare the pizza crust. Remove the dough from the bowl; divide using a bench scraper if making multiple pizzas, and pat out onto a well-floured surface. Press from the center outward using floured fingertips, careful to leave an untouched and puffy lip. When it is about half the size you desire, transfer to a parchment-lined and cornmeal or semolina dusted sheet pan or a pizza peel generously dusted with cornmeal. Work until you are satisfied with the thickness of the crust.
Layer the crust with your sauce of choice, toppings, and cheese. If using a peel only, shake to make sure it doesn’t stick before attempting to load into the oven. Otherwise, transfer the pie onto the preheated hearthstone. Bake for 12-14 minutes, rotating halfway through, until the cheese is bubbly and pooled and the crust is golden. If you desire a more charred flavor, remove the parchment paper and finish under the broiler for the last 2-3 minutes.