Pizza Dough Recipe

INGREDIENTS
• 360 grams (about 1.5 cups) water
• 12 grams (about 2 teaspoons) salt 
• 100 grams (about 1/2 cup) active sourdough starter
• 450 grams (about 3.5 cups) bread flour

Mix the dough: Place the water in a large bowl. Add the salt and stir briefly. Add the starter and stir briefly to incorporate. Add the flour, and stir until you have a wet, sticky dough ball. Knead briefly with your hands if necessary to incorporate the flour. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.

Stretches and folds: With wet hands, grab one side of the dough, and pull up and to the center. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle.

Repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours.

Bulk fermentation: Transfer the dough to a straight-sided vessel. Cover the vessel with a towel. Let rise at room temperature until the dough nearly doubles in volume.

Cover vessel with a lid (ideally) or a towel (if you are using a towel, slick the top of the dough with oil to prevent it from drying out.) Transfer to fridge for 12-24 hours.