If you keep a starter, pizza is what it wants to become. This dough is wetter, slower, and the bake can take a hotter oven to color.
Feed the starter in the morning. Mix in the afternoon. Bake the next day.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 400 g bread flour
- 100 g Tipo 00
- 350 ml water
- 100 g active starter (100% hydration)
- 12 g salt
Premade dough
- Skip this recipe — buy one 250–280 g store-bought pizza dough ball and open a pie recipe instead.
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Check Amazon.com
Check Amazon.com
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1 dough ball
- Calories
- 440
- Protein
- 16 g
- Carbohydrates
- 90 g
- Fat
- 1 g
- Sodium
- 1170 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt.
How to make and cook it
Make the base
- 01Feed the starter.
- 02Mix 400 g bread flour, 100 g 00, 350 ml water, 100 g starter.
- 03Rest 30 minutes.
- 04Add 12 g salt.
- 05Folds over 3 hours.
- 06Ball.
- 07Cold-proof 24–48 hours.
- 08Temper until relaxed.
Or use premade dough
- 01Skip mixing.
- 02Buy a ball, let it sit out 1 hour, then follow Add sauce and toppings on a pie recipe.
Add sauce and toppings
- 01Stretch the dough.
- 02Sauce, then cheese, then any toppings — in that order.
Cook
- 01Stretch gently.
- 02Top lightly.
Cook
Oven
- 01Steel as hot as the oven goes, 45 minutes.
- 02Bake 7–10 minutes.
Gas pizza oven
- 01Preheat on high, 425–455°C (800–850°F). 60–90 seconds, turning.
- 02Sourdough colors fast.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02Tang in the crumb, char on the rim.
