Mix the Dough1. To a large bowl, add the sourdough starter, olive oil, and warm water.

½ cup (100g) starter, 3 T (30g) olive oil, 1 ½ cups (350g) warm water

Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.

Pour the bread flour and salt into the wet ingredients. Mix until all of the dry ingredients have been incorporated. The dough will be sticky.

3 ½ c bread flour (500g), 1 ½ tsp salt (10g)

Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave it to rest for at least 30 minutes.

Stretch and Folds5. Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.

Wet your finger to prevent the dough from sticking.

Scrape the sides of the bowl with a bowl scraper. Then, take a small piece of the dough with your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.

Continue to do this motion about 10–15 times. The dough will begin to look smoother.

Cover the bowl again and allow it to rest for another 30 minutes.

Bulk Fermentation11. After all of the stretch and folds are complete, cover the bowl and allow the dough to ferment until the dough has doubled in size, at room temperature in a warm spot. In my 70 degrees F kitchen, this took an additional 6-8 hours. Warmer temperatures will rise faster, so adjust appropriately to your environment.

Cold Rise12. Once the dough has doubled in size, remove the dough from the bowl. With a bench scraper, divide the dough into 4 equal pieces and gently shape into dough balls. Place each dough ball in a reusable container, cover and place the sourdough pizza crust in the fridge until ready to use.

You can store this pizza dough for up to 36 hours.

Shape13. One hour before you are ready to bake the Sourdough Pizza, carefully remove the sourdough pizza dough from its container (without disturbing all the bubbles) and place it on a generously floured workspace. I like to flour my hands to prevent the dough from sticking!

Cook:17. After an hour, gently place one dough ball onto a piece of parchment paper. Carefully shape the dough ball into a 9-inch round (you don’t want to pop all of those air bubbles!) Once shaped, top with 2 Tablespoons of sauce, cheese and all your favorite toppings, measure with your heart!