A longer ferment builds flavour and a lighter rim. Make the dough the day before your pizza night.
Ingredients (4 dough balls)
- 500g strong bread flour
- 325ml water
- 10g fine salt
- 100g active sourdough starter (100% hydration)
- Optional: 2g instant yeast for a slightly faster rise
Method
- Mix flour and water. Rest 30 minutes (autolyse). Add starter, salt and yeast if using. Knead until smooth.
- Bulk ferment 3-4 hours at room temperature, folding once or twice, until risen and airy.
- Divide into 4 balls. Cold prove in the fridge 12-24 hours in lightly oiled containers.
- Bring to room temperature before stretching. Bake hot in the Artisan until blistered.
Tip: Cold dough is easier to shape. Do not rush the warm-up.