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20g starter

270g water (for 60% version)

450g pizza flour

Salt to taste

20g starter

290g water (for 65% version)

450g pizza flour

Salt to taste

Fine semolina flour or rice flour

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1. Late afternoon/early evening, roughly mix together all the ingredients in your mixing bowl, cover with your shower cap and leave the bowl on the counter.

2. After 2 hours, perform one set of pulls and folds on the dough, lifting and pulling the dough up and over and across the bowl, repeatedly, until it becomes smooth.

3. After 1 hour, perform two more sets of pulls and folds, each time the dough should come into an easy bouncy smooth ball.

4. Leave to prove overnight/until doubled in size.

5. Split the dough equally into 3 pieces. Sprinkle semolina or rice flour in your pan/tub and over the counter. Shape the dough pieces into tight balls, place them smooth side up in your prepared pan, cover it, and place it into the fridge.

6. To use the dough, take the covered pan holding the balls of proved dough from the fridge a few hours before needing to use them to help the dough relax.

the ingredients in your mixing bowl, cover with your shower cap and leave the bowl on the counter.

Step 2: after 2 hours, perform one set of pulls and folds on the dough, lifting and pulling the dough up and over and across the bowl, repeatedly, all the way round and round the bowl, until it becomes smooth. The dough will be stretchy. Cover the bowl again and leave it on the counter.

Step 3: After 1 hour, perform two more sets of pulls and folds, each time the dough should come into an easy bouncy smooth ball. Each time it comes into a ball, cover the bowl again and leave it on the counter. These actions do not need to be a set time apart.

For more details about how I make my dough and what this recipe is based on, visit my full master recipe:

dough to relax which makes them easier to stretch and handle.

To use: shape your base, top with your favourite toppings and cook/bake it as you always do.

Or for lots of tips and to see and hear more about this, watch our new podcast episode with Scott and see him give me a lesson in shaping pizza bases – and in that episode I am using sourdough pizza doughs made exactly as above so you’ll be able to see it in action. Have your dough made and ready!