- ½ cup sourdough starter
- 2 ½ cups bread flour, divided
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
Combine sourdough starter with ½ cup bread flour and 2 tbsp water. Allow to rest overnight, covered, at room temperature
The next day, add remaining bread flour and 10 tbsp water. Stir with a wooden spoon until comes together, about 3 minutes. Add salt and olive oil. Knead until elastic, about 12 minutes. Transfer to gallon-sized zipper-lock bag coated with olive oil and allow to rest in refrigerator for two days (dough will expand—remove excess air from bag as necessary.
To bake, remove dough from refrigerator at least two hours before baking. Place baking stone in oven and preheat oven to 500 degrees. Stretch or roll dough into 2 circles, 10 inches in diameter. Top with sauce and cheese and transfer to sheet pan or pizza peel and place on preheated pizza stone. Bake until browned and bubbly, about 10 minutes. Serve immediately.
From Serious Eats