1-Mixing and Initial Steps: In a large bowl, mix the sourdough starter, salt, and water until they combine smoothly this helps kick off the fermentation. Add the flour and stir until you form a sticky dough ball, then transfer it to a straight-sided container, cover it, and let it rest for 30 minutes. This rest period allows the ingredients to start working together, making the dough easier to handle later.

2-Developing the Dough: Next, perform a stretch and fold by pulling the dough from the edges toward the center, turning the container, and repeating 8 to 10 times. Let the dough rest for another 30 minutes and repeat this stretch and fold up to four times total; this step builds strength and structure in the dough. Allow the dough to bulk ferment at around 70°F for 4 to 18 hours, covered, until it grows by about 50% in volume.

3-Shaping and Fermenting: Once fermented, turn the dough onto a floured surface and divide it into 4 equal portions, each about 240 grams. Shape each into a ball and place in floured containers, then refrigerate for at least 6 hours and up to 3 days this cold ferment improves the flavor and texture. For more convenience, you can freeze the dough at this stage for up to 1 week, making it easy to have fresh pizza whenever you want.

4-Baking the Pizza: About an hour before baking, take the dough out of the fridge and let it sit on a floured surface to warm up. Preheat your oven to 550°F with a baking steel or pizza stone in the upper third for at least 45 minutes. Gently shape each dough ball into a 10 to 11-inch round, keeping those air bubbles intact, then add toppings like tomato sauce, mozzarella, Parmesan, olive oil, and sea salt.

5-Baking the Pizza: Bake on the preheated surface for 5 to 6 minutes until the crust blisters and the toppings are just right. The total preparation time includes 6 to 18 hours for bulk fermentation plus 6 hours to 3 days for cold fermentation, with about 1 hour of active work and 5 to 6 minutes per pizza baking time. For a refreshing pairing, check out our Brazilian lemonade recipe to serve alongside your pizza.