Need a sourdough starter?  Check out my starter recipe, linked below!

• ½ cup (115 g) active sourdough starter • 1 cup (236 ml) warm 90-100F/32-37C water • 1 Tablespoon (14 g) olive oil • 2 teaspoons (11 g) honey • 2 ¾ cups + 2 Tablespoons (370 g) bread flour • 1 teaspoon (5 g) salt • Additional olive oil for brushing pizza • Pizza toppings: pizza sauce mozzarella cheese

Combining sourdough starter, water, oil, olive oil, and honey in a medium-sized mixing bowl.

Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyse).

Stirring dough until it is shaggy, covering it with plastic wrap, and allowing it to sit for 30-60 minutes.

 Use your hands to form the dough into a ball in the bowl.

Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process.

Repeat the stretch and fold process three more times (four total) before allowing the dough to rest, covered, in a warm place for 30 minutes.

Repeating the stretch and fold process every 30 minutes until the dough has increased in size 50% (as shown).

Divide dough into two pieces and place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days.

When ready to use, turn out the pizza dough onto the prepared pan and use your hands to gently shape it into a 10-12” (28cm) circle  Fold over or pinch the edges to form a crust.

Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.  Transfer pizza to 500F (250C) oven and bake for 8-9 minutes.

Remove pizza from oven and brush all over again with a light layer of olive oil, then add your toppings.

 Return to the oven and bake another 8-11 minutes, until crust is golden and cheese is melted and bubbly. Enjoy!