Thin-Crust Sourdough Pizza by Thatsourdoughgalv6l

Ingredients

• 7g active sourdough starter
• 35g water (for starter feed)
• 35g bread flour (for starter feed)
• 190g room temperature water
• 70g active sourdough starter
• 14g olive oil
• 11g sugar
• 396g 00 pizza flour
• 9g salt
• Semolina flour for dusting
• Pizza sauce (to taste)
• Mozzarella cheese (to taste)
• Parmesan cheese (to taste)

Instructions

1. Feed the starter with 35g water, 7g starter, and 35g bread flour; let sit overnight at room temperature.
2. Combine water, active starter, olive oil, sugar, flour, and salt in a stand mixer; mix on low for 5-7 minutes until smooth.
3. Divide dough into three 230g balls, coat with olive oil in a container, and ferment at room temperature for 10 hours until puffed.
4. Dust surface with semolina, roll dough into 12-inch circles, dock thoroughly with a fork or docker, and stack between parchment paper.
5. Refrigerate uncovered overnight to cure the dough.
6. Preheat oven to 500°F (or max setting) with a pizza stone inside.
7. Place crust on stone and par-bake for 2-3 minutes until lightly spotted.
8. Add a light layer of oil, sauce, and cheeses, spreading to the very edge.
9. Bake for 5-8 minutes until cheese is golden brown and bubbly.
10. Cool on a wire rack for 5-10 minutes before slicing.