Sourdough pizza crust

Fresh mozzarella with smoked salmon and capers.

 Graded mozzarella with pepperoni.

Fresh mozzarella with sausage and onion.

FOR THE DOUGH:

• 375 g water
• 100 g sourdough starter, active and bubbly, see notes above
• 10 g salt
• 500 g all-purpose or bread flour

INSTRUCTIONS

1. Mix the dough. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. Transfer to a bowl. Cover bowl with tea towel or cloth bowl cover some plastic and let stand 60 minutes.
2. Stretch and fold: after 60 minutes, reach into the bowl and pull the dough up and into the center. Turn the vessel quarter turns and continue this pulling 8 to 10 times. Let the dough rest for another 30 minutes; then repeat the stretching and folding. If possible, repeat this cycle three more times for a total of 4 stretch and folds. By the 4th cycle, you will notice a huge difference in the texture of the dough: it will be smoother, stronger, and more elastic.
3. Bulk fermentation: Cover bowl with some plastic and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen; see notes above) or until the dough has roughly doubled in volume. 
4. Portion and shape: Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Using a bench scraper, divide the dough into 4 equal portions. Sprinkle portions with flour. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer each round of dough to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days.
5. Make the pizzas: Pull out a round (or more) of dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. 
6. Place a Baking Steel or pizza stone in the top third of your oven. Set oven to 500ºF. Heat oven for at least 45 minutes but ideally 1 hour prior to baking. 
7. Shape the dough: Gently shape dough into a 10-inch (roughly) round handling it as minimally as possible. Lay a sheet of parchment paper on top of a pizza peel. Transfer the dough round to the parchment-lined peel.

Add the toppings and bake for about 10 minutes in the oven. Doing it on an outdoor BBQ will give even better results. We dont use the BBQ in the winter because we can't get it to the right temperature due to the cold.