For making in a pizza oven (at high temp, no olive oil!)
Makes 5/3 pizzas (250g dough balls)
- 225g/135g ripe starter
- 600g/360g 00 flour
- 25g/15g salt
- 400g/240g water
Mix the ingredients, let sit ~20min. Two stretch and folds (or 10min in stand mixer worked well, even with such wet dough) and let rise until doubled (usual 4-5 hours). Divide dough into 250g portions and roll them into balls with no seams. Place on a tray, covered with plastic, in the fridge for at least 24 hours (seems ok after 3 days, 5 should be fine).
Remove from fridge at least 2 hours before using. Use lots of flour when rolling, and not not too much pizza sauce (~4-5 tbsp max), and not too much toppings (unless you just want to launch the toppings into the oven). Cooking at 400+C (not F) on the stone takes about 90 seconds..
For making in the oven (with olive oil in dough)
Makes enough for one thin crust large square pizza., or two thin crust personal pizzas (30cm, 300g each). 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.
- 100g ripe starter
- 200g warm water
- 300g flour
- 25g olive oil
- 15g salt (1.5 tsp)
Combine all ingredients until uniform with a fork. Let rest 20 min, stretch and fold, 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, 300g per pizza). 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. Add as little flour as possible (ideally none), as it has a nice crispier texture without added flour. I usually drop the dough onto parchment paper with very little flour, sprinkle just enough flour on top so my fingers don’t stick, and then flatten it out.
Cook in hot oven, on pre-heated surface, ideally on pizza stone. Worked well at 475F convection for 20min, preheat the cooking surface, ideally a pizza stone.