If you've never had sourdough pizza before, there's none better! A crispy crust, a tender, open crumb, topped to order, aromatic and delicious – in fact just like all sourdough preparations.
Mix the ingredients, cover and wait until doubled in size.
(for 2-3 pizzas)
Mix all the flours and 300 g of water (60%) to obtain a smooth mixture and cover. After 1 hour, add 30 g of water, 10 g of salt and 100 g of leaven and mix well. I usually make this dough on a Wednesday night so I can eat pizza on a Saturday. I then leave the dough in the fridge overnight (no stretching and folding). The next morning, I wait for the dough to warm to room temperature,
and then make four sets of stretches and folds in 2 hours, leave it at room temperature for 2–3 hours, then put the dough back in the refrigerator until Friday afternoon, when I take it out again for 3 hours. Finally, I put it back in the fridge until Saturday morning. The dough should be nicely bubbly before being used. Of course, you can do this process in a day or two, but the taste will
probably be different.
Adjust the baking schedule to your own needs. You can, for example, take the dough out of the refrigerator for the first time when you come back home from work, stretch and fold it several times, let it rest for 2–3 hours, then put it back in the refrigerator. The pizza will be even tastier if you roll cottage cheese or ricotta cheese into the rim. This dough can be kept for a long time in the