Sourdough Pizza Recipe

🧂 Ingredients

• 500 g Tipo 00 flour
• 100 g Sourdough starter discard from (100% hydration)
• 15 g Fine sea salt
• 350 g Water (room temperature)

Instructions

• 1 Before beginning this recipe, be sure to refresh your sourdough with equal parts
  water and flour and let rest for 8 hours.
• 2 Pour the water into a bowl and add 100g of sourdough starter.
• 3 Dissolve the sourdough in the water until it appears milky.
• 4 Combine the flour with the sea salt and stir until all the water is absorbed.
• 5 Cover and let it rest for 2 hours.
• 6 Dump the dough onto a work surface, roll into a ball, and bulk ferment for 6
  hours.
• 7 Divide into four equal pieces and roll into balls.
• 8 Allow the dough balls to rest at room temperature for 2 hours before stretching.

Nutrition Info