Sourdough Pizza

In a large bowl, whisk together 1¼ cups (300 grams) warm water, sourdough starter, and oil until well combined. Add “00” flour, salt, and sugar. Stir with a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, stretching and folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat on all sides of dough.)

Turn out dough onto a work surface lightly dusted with “00” flour, and shape into a round.

Lightly oil a large bowl. Place dough in bowl, cover, and let rest at room temperature for 1½ to 2 hours. Use immediately, or refrigerate up to overnight.

Position oven rack in top third of oven, and place a pizza steel on rack. Preheat oven to 500°F (260°C) for at least 1 hour. (Alternatively, heat an upside-down rimmed baking sheet in preheated oven for at least 20 minutes.)

Divide dough into 2 portions (450 grams each) for large (12-inch) pizzas or 4 portions (225 grams each) for small (6-inch) pizzas.

Lightly dust pizza peel with semolina fl our.

Working with 1 dough portion at a time, stretch dough into a 12-inch circle for large pizza or 6-inch circle for small. Spread desired amount of sauce on top, leaving a 1-inch border around edges. Top with mozzarella and desired toppings. Carefully slide pizza onto steel or baking sheet in oven.

Bake until crust is crisp and golden brown, 10 to 15 minutes.