Pizza Base With Sourdough (Print Version)

# Ingredients:

→ Levain

01 - 30g active sourdough starter
02 - 30g all-purpose flour
03 - 30g lukewarm water

→ Dough

04 - 500g fine Italian 00 flour
05 - 340g lukewarm water
06 - 75g bubbly levain
07 - 12g fine sea salt
08 - Extra flour or semolina for dusting

→ Neapolitan Sauce

09 - 1 can (800g) whole peeled tomatoes, San Marzano style
10 - 40g good quality olive oil
11 - 2g fine salt
12 - Small dash of red pepper flakes (if you want)

# Instructions:

01 - Mix 30g starter with 30g flour and 30g water in a small container. Put the lid on and let it sit somewhere cozy (around 78°F/25°C) for 3-4 hours until it's puffy and full of bubbles.
02 - Take a big bowl and put in your bubbly levain, water, salt and flour. Stir everything together using wet hands, a dough whisk, or your mixer until you get a rough, shaggy mixture. Then use slightly wet hands to fold it over itself a few times until it comes together nicely (this takes under a minute).
03 - Cover your bowl and leave the dough to sit for 3-4 hours at warm room temp (78-80°F or 25-27°C). The dough will get puffy but won't completely double up.
04 - Put a thin coat of oil on a 9×13-inch pan. Cut the dough into 6 equal parts (about 150g each). Create some tension by grabbing the edges and pulling them up toward the center, then roll each piece on your counter with your hand cupped over it until you get a nice smooth ball. Put them in your oiled pan.
05 - Cover your dough balls and let them sit for about 3 hours somewhere warm (around 78°F/25°C) until they look puffy. You can use them right away or stick them in the fridge for a bit if you're not ready yet.
06 - Move your oven rack to the very top spot near the broiler. Put your pizza stone, steel, or flipped-over baking sheet on the rack. Turn your oven up to 550°F (290°C) and let it get really hot for 30 minutes.
07 - Sprinkle your pizza peel or cutting board with some semolina or cornmeal so your pizza won't stick when you slide it into the oven.
08 - Throw your tomatoes, olive oil, salt, and red pepper flakes (if using) into a blender and blend until smooth and silky.
09 - Dust your hands and both sides of a dough ball with flour. Starting from the middle, gently press outward with your fingertips, keeping the edge puffy. Pick it up and stretch it by rotating it on your knuckles. Lay it on your prepared board and make sure it can slide around freely. Each ball makes about an 8-inch pizza.
10 - Spoon some sauce on top and add chunks of fresh mozzarella plus whatever other toppings you like. Save any delicate stuff like prosciutto, fresh basil, or arugula for after it comes out of the oven.
11 - Switch your oven to high broil. With a quick forward motion, slide the pizza onto your hot surface. Let it broil for 1-2 minutes while keeping an eye on it. Turn it around and cook another 1-2 minutes until you see a golden crust with some dark spots.
12 - Pull your pizza out and give it a minute to cool down before cutting. Then do it all again with your other dough balls.

# Notes:

01 - For extra flavor, you can keep the shaped dough balls in the fridge for 2-3 days before baking.
02 - If you're in a rush, toss in ¼ teaspoon instant yeast to your dough and cut the first rise down to 2 hours.
03 - You can freeze the dough for up to a week, or partially bake the crusts until just set and freeze those for later.
04 - When using King Arthur 00 flour, you'll need to add 50-60g more flour since it doesn't have as much protein.
05 - For folks with a pizza oven, fire it up to 700°F (370°C) for half an hour and then cook your pizza for just 30-40 seconds per side.

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