Sourdough Pizza (One of my signature recipes! 😊)

Sourdough Pizza – Ivo’s best
Prep Time: 20 minutes + 12 – 60 hr. rest
Cook Time: 9 – 10 minutes at 500 Deg F (260 C) or 2 minutes in a high temp pizza oven, at 725 F (385 C)
Yield: Makes 2 pizza doughs, approx.. 315 grams (11 oz) each

With very little effort, and some waiting time, you can easily make an amazing sourdough pizza. The end result is a strong dough that handles extremely well, and is so flavorful – You are going to love this sourdough pizza. One of my signature recipes.😊

Ingredients for the preferment:
• 160 grams (5.6 oz) double zero white flour (13.3% protein) (such as Caputo Pizzeria flour)
• 30 grams (1.05 oz) of Semola flour (14% protein or higher)
• 110 grams (3.88 oz) active sourdough starter
• 190 grams (6.7 oz) water
• 3 grams (1 TSP) Diastatic Malt Powder (optional, but highly preferred for best results)

Ingredients for the final dough:
• All the pre-ferment from above
• 115 grams (4.05 oz) double zero white flour (13.3% protein) (such as Caputo Pizzeria flour)
• 20 grams (0.705 oz) of Semola flour (14% protein or higher)
• 8 grams (1 TSP) table salt
• 3 grams (1 TSP) Diastatic Malt Powder (optional, but highly preferred for best results)
• 7 grams (2 TSP) Extra Virgin Olive Oil (EVOO)

Process
• Make the pre-ferment: Put all the pre-ferment ingredients in a bowl and mix until all combined and you have formed a loose, runny dough/batter. Cover/seal and let rest at room temperature for 5 – 9 hrs., until doubled and the surface will be bubbly.
• Then add all the final dough ingredients to the pre-ferment and mix to combine. Then squeeze the dough throughout, for 2 – 3 minutes, to form a smooth dough (it will be sticky)
• Cover and let rest 20 – 30 minutes, then do a series of folds (do 5 -10 folds) (i.e. grab one end of the dough, lift, and fold it towards the middle. Rotate the dough and repeat, lift and fold over – do this at least 5 – 10 times) Then cover and let rest 20 – 30 minutes.
• Then do another series of folds, about 5 – 10 folds. Cover and rest for 3 – 4 hours.
• Remove dough from container. Cut the dough into 2 equal pieces (each piece should weigh around 315 grams each (11.11 oz) and form each piece into a ball, by doing the following:
• Take one of the doughs, and do a series of folds, but only 4 of them this time. Then shape the dough into a round, by cupping your hands around the back of the dough and pulling it toward you on a dry surface. The dough will grip the surface as you pull it towards you and tighten up. Turn the dough a quarter turn, and repeat, 3 or 4 more times. You should now have a medium tight, dough ball.
• Oil a container very lightly (use EVOO) and place the dough ball inside (the lightly oiled container just prevents dough from sticking to it) Tightly cover it.
• Do the same to the other dough, so each is in their own container with lid on.
• Place them in the fridge and let stand for 1, 2 or 3 days (2 days is the “sweet spot” with best strength and flavor).
• Remove from fridge and let stand at room temperature for 2 – 4 hours, and then make your pizza, by preheating your oven and pizza stone (or pizza steel), for 45 minutes, at 500 Deg. F. (260 C) Place your pizza on top and cook for 9 – 10 minutes. Enjoy

Note: If you are using a high temperature pizza oven, the cook time can be anywhere from 2 – 5 minutes, depending on your oven.
Timing: It’s best to start this dough sometime in the morning, so it will be ready to put in the fridge later that same day.