Makes enough for one thin crust large square pizza., or two thin crust personal pizzas (30cm). Need to prepare the dough with ripe starter at least 24 hours before using.
Ratios are all based on starter: 1-2-3 starter-water-flour, and 1/4 starter in olive oil, 1/10 in salt.
- 75g ripe starter
- 150g warm water
- 225g flour
- 20g olive oil
- 7.5g salt (1.5 tsp)
Dilute starter in water, then combine all ingredients until uniform. Let rest 20 min, stretch and fold 4-5 times, rest 20min, stretch and fold. Cover, proof 3-5 hours at room temperature. It won’t quite double, but should have some small bubbles. Stretch and fold to make dough ball (or more if making more pizzas). Delicately remove from bowl, coat in oil, wrap in plastic, and store in fridge at least 24 hours (develops more flavour over time, max 1 week or so).
Remove dough from fridge just before using, stretch dough out on floured surface, it can be made very thin. Cook in hot oven, ideally on pizza stone. Worked well at 475F convection without a pizza stone for 18min.