Sourdough pizza & domestic oven

For the starter:

• 5-10 g mature sourdough starter
• 100 g water
• 100 g 00 flour

Mix the starter with water, then add flour and mix until smooth. Cover with plastic wrap and let it ferment for 10-12 hours until it becomes airy and bubbly.

For the dough:

• All of the starter
• 265 g 00 flour
• 100 g whole wheat flour
• 255 g water
• 40 g olive oil
• 10 g sea salt

Mix the starter, flour, and water until combined, then leave it for 15-20 minutes. After resting, mix in the salt and knead until smooth and elastic. Slowly add the olive oil in two parts, mixing well after each addition.

Transfer the dough to a bowl lightly greased with olive oil. Let it ferment for about 3 hours, folding once or twice during this time.

After fermentation, divide the dough into two portions, shape each into a ball, and let them rest for 10-15 minutes. Then, stretch each ball gently into pizza rounds.

Place the dough in the fridge overnight for cold fermentation. Don’t leave it for longer than overnight, as it might over-ferment.

Baking:
Preheat your oven to its highest temperature with a pizza stone or baking sheet. Once ready, bake the pizza for 10-15 minutes until the edges puff up and turn golden.

Enjoy!