DAY 1:

Fermentolyse

• Once your sourdough starter is at peak, mix the dough.
• Pour the lukewarm water into a large bowl and add the active sourdough starter. Stir briefly to loosen the starter.
• Add the flour and mix until you have a shaggy dough with no dry patches of flour.
• Cover the bowl and leave it to fermentolyse (a type of sourdough autolyse) in a warm spot for 30 minutes.

Mix Final Dough

• After the rest, add the salt and olive oil to the dough.
• Knead until the dough becomes smoother and more elastic. You can do this by hand for about 10 minutes (using slap and fold method), or in a stand mixer for 8-10 minutes on medium speed.
• Shape the dough into a ball and place it into a lightly oiled bowl.
• Cover and leave in a warm spot (ideally around 26–27°C) for 30 minutes.

Folds and Bulk Fermentation

• After 30 minutes, perform your first set of stretch and folds or coil folds.
• Cover and leave for another 30 minutes, then repeat coil folds 3 more times (4 sets of folds total over 2 hours)
• Cover again and leave the dough in a warm spot for another 2 hours.
• By this point, you should notice signs of fermentation, a slight dome on top, visible bubbles across the surface, a dough that feels airy and alive, but do not expect the dough to double in volume.

Divide and Cold Ferment

• Turn the dough out onto a work surface and divide it into 4 equal pieces.
• Shape each piece into a tight ball.
• Place the dough balls into their individual containers.
• If using the next day: place them into a lightly floured container or tray with high sides
• If freezing: place each ball into a lightly oiled individual plastic tub
• Cover and leave in a warm spot for another 4 hours.
• Once the dough balls have finished their room temperature proof, transfer to the fridge for 12–24 hours. You can also freeze the dough at this point (see notes).

DAY 2

Bring to Room Temperature

• Remove the dough from the fridge about 4–5 hours before baking, allowing it to fully come to room temperature.

Shaping and Topping

• Prep all your toppings before stretching the dough.
• Place a heavy-based frying pan over medium heat and preheat it for 5–10 minutes, until very hot.
• Turn your grill/ broiler on high and position a rack underneath it, leaving enough room for the frying pan.
• Carefully remove one dough ball from its container and place it onto a lightly floured surface. Dust the top lightly too.
• Press your fingers into the centre of the dough, leaving the outer edge untouched to preserve the crust.
• Stretch the dough gently using your hands or knuckles until it reaches about 9–10 inches (abour 23 cm).
• Do not use a rolling pin — it will knock all the air out of the dough.

Cooking

• Transfer the stretched dough straight into the hot pan.
• Immediately spoon over your tomato sauce, spreading it over the base but leaving the rim clear.
• Cook until the underside has browned nicely (about 1-2 minutes)
• Then quickly add your cheese and toppings, and place the frying pan under the gril until the cheese has melted and the crust is puffed, browned and cooked through (again, about 1-2 minutes).
• Slide the pizza our of the pan and serve immediately.