Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1/2 cup water or 1/4 cup water and 1/4 cup white wine
- 2 Tbsp. olive oil, plus more for the bowl
- 1 tsp. salt
- 1 Tbsp. honey or sugar
Instructions
In a medium mixing bowl, combine the flour and salt, then add the rest of the ingredients. Mix together with a large spoon until a cohesive but rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes by hand until the dough has become smooth and elastic. It should spring back when you lightly press it with a finger.
Place the dough in a clean, oiled bowl and turn it once so that all of the surface is coated with oil. Cover with a clean kitchen towel and let it rest for at least six and up to 10 hours. If you want to make it the day before, allow it to rest for four hours before putting in the fridge.
When you are ready to make the pizzas, preheat your oven to 450°F. If you have a baking stone or steel, place it in the oven during the preheating. If you don’t, set out a round baking sheet and line it with a sheet of parchment paper.
Generously flour the parchment paper (semolina flour works best for this) and gently turn out the pizza dough onto it. The dough should be fairly light and bubbly, and you don’t want to deflate all of the gases out of it, so be gentle. Carefully begin to flatten the dough into a disc, pressing with your fingers in the center and working them out towards the edges. If the dough is sticking to your hands, you can rub a bit of olive oil on them.
Continue to press the dough out into a circle until it has reached between 10 and 12 inches. The smaller the circle, the thicker the crust will be. Spread pizza sauce over the crust, then top with cheese and desired toppings. Place in the oven and bake for 10-15 minutes, or until the crust is brown and the cheese is melted and bubbly. Remove from oven and sprinkle and greens (basil, arugula, etc.) on top before serving. Serve immediately.