360g active sourdough starter (60% water and 40% bread flour by weight)
357 grams water
3 tablespoons olive oil
1.5 tablespoons honey
750g) Tony Gemignanis California artisan type 00 pizza flour (Available at central milling)
2 1/4 teaspoons kosher salt
Morning: Making the Dough
I time my sourdough starter feeding such that it is active in the morning when I make the dough and is ready to bake about 10 hours later that same evening.
In a stand mixer with a dough hook attachment, combine all wet ingredients and stir. Slowly begin adding flour with mixer on low.
When a batter consistency is reached, add salt. Continue adding flour. When dough has formed and is pulling off the sides, stop. Some flour may be left over. If the dough is ragged, let it to sit for 10 minutes to allow further hydration of the flour and, if desired, you can knead the dough a few times on a floured surface to help incorporate any dry spots.
Place dough in a bowl greased with olive oil, cover with plastic wrap and let sit for about 1 hour.
Turn out dough onto lightly floured surface. Cut into portions about 150 to 170 grams each (or weigh the entire ball of dough and divide by 7). Form each into a ball with a smooth top by pulling and pinching toward a single point on the ball, which becomes the bottom.
Place balls (pinched side down) onto a large sheet pan that has been well greased with olive oil (or line the pan with parchment paper and grease the paper.)
Spray or wipe olive oil on the tops of each ball to prevent plastic wrap from sticking. Cover with plastic wrap. Let sit about 10 hours at room temperature. The balls should expand over the course of the day.
Evening: Baking the Pizzas.
Preheat oven to as hot as it will go (approximately 525F) for 45min to 1 hr.
Gently place a ball of dough, seam side down, on a floured surface, Sprinkle flour lightly on top of the dough ball. Turn the dough over and generously flour the bottom, using your hand to coat the bottom entirely (this is the trick to getting the pizza on and off the peel and into the oven). Turn the dough ball back over (so top is up). Begin to press the center pushing it out and forming the pizza. Once it’s about 4-6” in diameter, gently pick up and drape over your fists rotating the pizza across your fists. The goal is to stretch out the edges without making the center too thin. If you’re having trouble, you can also just work the pizza flat on the surface stretch out sections of the edge with your fingers. The pizza should be about 12″ or so in diameter.
Add toppings. Note, red sauce should be cool when added (if it’s warm or hot, it will melt the dough and make it very difficult to get it to slide off the peel and into the oven). I have better luck making the pizza on the floured cutting board and then scooping it up with my peel than making the pizza on the peel. However, my peel is very thin metal. If you’re having trouble, you can make the pizza on parchment and slide the pizza with the parchment into the oven.
In my oven at 525F, the pizza takes about 6 minutes to bake. Look for nice browning of the crust.