Sourdough pizza dough

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix the dough flour, dough water and active starter until no dry flour remains. Cover.

Rest covered for 20 minutes.

Add the dough salt and dough oil, if listed. Knead on low for 6–8 minutes until smooth, stretchy and lightly tacky.

Leave covered for 45 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Allow 4–7 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Stop at about 50–60% growth and a light, aerated feel, before doubling.

Divide equally according to the dough-ball yield. Fold each towards the centre, seal and set seam down in its own lightly oiled covered container, with expansion room.

Refrigerate at 3–5°C for 12–24 hours. Avoid extending to several days before testing your starter and flour.

Allow 2–4 hours at room temperature in total before baking, until slightly puffy and easy to stretch. Hard spring-back needs another 20–30 minutes; collapsed balls need prompt gentle handling.

Preheat a stone or heavy inverted tray for 45 minutes at the oven maximum, typically 250°C conventional / 230°C fan, within tray and parchment limits.

Allow about 45 minutes of heating in total and check that the oven has reached 230°C fan.

Continue relaxing the covered dough balls as the baking surface heats.

Flour the work surface using handling flour. Press the centre outward, preserve a 1–2 cm rim and stretch over knuckles to about 28 cm. Add separately planned modest toppings and prepare it on an oven-rated peel or parchment for transfer to the hot surface; toppings are outside this dough recipe’s ingredient list and nutrition.

Carefully slide the prepared pizza onto the fully heated stone or heavy baking surface, respecting parchment temperature limits.

Bake this pizza for 8–12 minutes at 250°C conventional, or 10–14 minutes at a cooler setting, until the base is cooked and the rim browned.

Lift the cooked pizza onto a board; continue with the next dough ball if any remain.

Flour the work surface using handling flour. Press the centre outward, preserve a 1–2 cm rim and stretch over knuckles to about 28 cm. Add separately planned modest toppings and prepare it on an oven-rated peel or parchment for transfer to the hot surface; toppings are outside this dough recipe’s ingredient list and nutrition.

Carefully slide the prepared pizza onto the fully heated stone or heavy baking surface, respecting parchment temperature limits.

Bake this pizza for 8–12 minutes at 250°C conventional, or 10–14 minutes at a cooler setting, until the base is cooked and the rim browned.

Lift the cooked pizza onto a board; continue with the next dough ball if any remain.

Flour the work surface using handling flour. Press the centre outward, preserve a 1–2 cm rim and stretch over knuckles to about 28 cm. Add separately planned modest toppings and prepare it on an oven-rated peel or parchment for transfer to the hot surface; toppings are outside this dough recipe’s ingredient list and nutrition.

Carefully slide the prepared pizza onto the fully heated stone or heavy baking surface, respecting parchment temperature limits.

Bake this pizza for 8–12 minutes at 250°C conventional, or 10–14 minutes at a cooler setting, until the base is cooked and the rim browned.

Lift the cooked pizza onto a board; continue with the next dough ball if any remain.