This pizza crust not only tastes delicious but can be made the same day you want to make pizza. Let's say you want to make pizza for dinner, you can mix this dough at 9 am and have dough ready to bake anytime after 5 pm. Simply mix your flour, water, salt and yeast together in the morning, and it will rise throughout the day and be ready for dinnertime.
Keyword: Dinner, Pizza, Sourdough
Servings: 6medium pizzas
Measuring cups/spoons or volume scale
Dough slicer/scraper or knife
Tea Towel or glad wrap
Combine flour and water, cover the bowl and let it sit for 20-30 minutes to autolyse
Measure yeast into a small container and add a little water to rehydrate
After 20-30 minutes, add yeast and salt to the flour mixture
Mix the dough by hand by pulling. Do this by reaching your fingers beneath the dough and stretching the dough upward. Then fold the stretched dough overtop of the mixture. Do this 3-4 times all the way around
Next, slice the dough into quarters using your thumb and index finger as scissors. Once divided into quarters, fold the dough again by pulling the dough a couple of times. Alternate between pulling and cutting until the dough is well mixed (about 5 minutes)
Leave the dough to relax for 2 minutes, then come back to cut and pull the dough one final time in the mix
Add some oil to the bowl by lifting the dough. Cover the bowl and let the dough rise for the next 6 hours (until double the size).
As the dough rises, it will need one "help fold". This fold is best done in the first 2 hours the dough rises. Uncover the bowl and do the same pull/fold action that you did whilst mixing. Grab the dough underneath and pull upwards, then fold the stretched dough overtop of the dough. Repeat this until you've gone around the dough once.
Shape the dough balls
Flour a baking sheet so that it is ready for the dough balls once they are shaped
After the dough has doubled in size (about 6 hours later), liberally flour your countertop, your hands, and the part of the bowl where the dough will ease from
Help the dough out of the bowl, being careful not to break the dough that has built up gases and gluten structures during its rise
Use a dough scraper or knife to divide the dough into 6 equal parts
Once part at a time, pull the edges of one part upwards and fold overtop of the dough. Do this until all the edges are folded inward
With floured hands, pick up the dough ball and place on a part of the countertop that is not floured, inverting the dough so that the top of the dough is now facing downward onto the countertop
To shape the dough into a tight ball, with your floured hands pull the dough toward yourself about 3-5 inches and twist it a quarter. Repeat this a couple of times until the dough has formed a tight ball
Place onto floured baking sheet
Do this with all 6 parts of the dough until you have 6 dough balls
Dough Final Rest
Cover with a tea towel or glad wrap and let them rest on your counter for 30 minutes
After 30 minutes, place dough in the fridge to cool for another 30 minutes before baking pizzas. This will prevent the dough from tearing when you prepare your pizzas.
The rising time may vary depending on which season you are in. In summers, the dough will rise faster. In the winter, it will rise slower. This is also dependent on the ambient temperature in your kitchen.