- 950 g (7¾ cups) bread flour
- 50 g (⅓ cup) whole wheat flour
- 650 g (2¾ cups) water
- 30 g (2 tablespoons) olive oil
- 20 g (2½ tablespoons) white sugar
- 3 g (½ teaspoon) dry yeast, soaked in a few tablespoons of water
- 40 g (¼ cup) sourdough starter
- 32g (1½ tablespoons) salt
You’ll need two days to make this pizza, so plan ahead. On day 1, you’ll prep your dough and sauces. Then on day 2, you’ll bake your pizza.
Add all of these ingredients together in a large bowl, then mix with your hands to combine. When all the dry ingredients are at least touching a liquid ingredient, stop and let it rest for 15 minutes in the bowl. It will be a very shaggy dough.
Scrape out the dough onto a flat surface and begin to shape into a large ball until the surface is smooth. Cover and let the ball rest for 3 to 4 hours at room temperature.
Reshape the dough into a ball and divide it into 4 equal pieces. Shape each piece into a ball, letting it rest in between, then reshape and place each ball in its own container with a couple of tablespoons of olive oil on the bottom. Place in the refrigerator for 24 hours.
Remove dough from the refrigerator 3 hours before you are ready to make your pizza. Pre-heat your oven one hour in advance to 500°F. Shape each piece into a pizza about ¼-inch thick and add your choice of toppings. Bake either on a baking stone or an upside down baking sheet for about 12 minutes until browned.