Sourdough Pizza Dough

Method

1. 1

   Stir the starter into the water. Add the flour and mix until no dry flour remains. Cover and rest 30 minutes.

2. 2

   Add the salt and olive oil. Pinch through. Give the dough two or three stretch-and-folds over the next 2 hours, until it feels smoother.

3. 3

   Cover and refrigerate 12 to 48 hours. The longer cold rest is what makes the rim blister.

4. 4

   Divide the dough into 2 large balls or 3 smaller ones. Dust them lightly with flour, cover, and rest at room temperature 2 hours, until they are puffy and relax when you press them.

5. 5

   Heat the oven as high as it will go, with a baking steel or an overturned heavy sheet pan inside, for at least 45 minutes.

6. 6

   Stretch one ball on a floured peel or on parchment. Keep the rim thicker than the middle. Top lightly: a thin layer of salted crushed tomato, a modest amount of cheese. Too much topping makes a wet pie. Slide it onto the hot steel and bake 8 to 12 minutes, until the rim is spotted dark. Add basil when it comes out.

From the kitchen

• If the dough tears while you stretch it, let it rest 5 minutes. Gluten tightens when it is rushed, and so do bakers.
• Leftover balls keep another day in the refrigerator, covered. Bring them back to room temperature before you stretch them.