300 grams water
100-200 grams sourdough starter
15 grams sea salt.
Combine all ingredients in a bowl and mix to a shaggy, rough ball forms.
Cover and let rest for an hour. Stretch and fold 3-4 times and let dough rise
for a couple of hours. Cover bowl and let rise in the refrigerator 8-12 hours.
Remove from refrigerator and let it sit on counter for a couple of hours. Divide
in two and gently pull into pizza crusts leaving bubbles intact. Place on
parchment paper and add pizza ingredients. Set oven to 525 degrees. Bake on a
pizza stone for 15 minutes. Halfway through the cooking time, grab the front
edge of the parchment paper, and quickly rip it out from under the pizza. Finish
baking.
Recipe: adapted from Cultured Guru
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