Sourdough pizza

Ingredients for 2 servings:

• 54 g sourdough starter
• 127 g wheat flour type 405
• 155 g pizza flour type 00
• 164 ml water, lukewarm
• 8 g salt
• 5 ml olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 15 minutes

Pizza base without yeast

Knead the ingredients with lukewarm water for a few minutes by hand or in a food processor to form a dough and let it rest for 15 minutes. Knead briefly again and then form into two equal-sized balls. Each ball is placed on a well-floured plate, covered with cling film, and left to rise at room temperature for 6 to 12 hours. Alternatively, the dough can be refrigerated for several days. It is best after three days (in this case, remove from the refrigerator 45 minutes before further use). Preheat the oven thoroughly to high heat. It is best to use a pizza stone. Carefully remove one of the two doughs from the plate. It should now be soft, velvety, and very stretchy. Do not knead again, but carefully flatten and stretch it with your hand until it reaches the full pizza size. Use enough flour to prevent the bottom from sticking. Top and bake for 5-6 minutes, depending on the oven. This sourdough pizza recipe is based on the yeast pizza dough from Pizzeria Roberta in Brooklyn, which was featured in the New York Times. I experimented extensively to find the optimal proportions of each ingredient for this yeast-free sourdough version.