Sourdough Pizza – Josh Weissman

Instructions

1. Josh's video on how he does it - https://www.youtube.com/watch?v=yMfOyJeIz8c&t=427s
2. 4:00 pm – Mix your dough. Add both flours and salt to a large bowl. In a separate bowl add starter to water. Mix until not really clumpy. Pour into flour mixture and combine.
3. 4:02 pm – Gluten development. Wet one hand, scoop up dough and slap it on the bottom of the bowl. Do this for 5-8 minutes until the dough becomes a tight ball with a relatively smooth looking surface.
4. 4:10 pm – Cover the bowl with a damp towel and allow to bulk ferment @ 78F for 2.5 hours. (You can use your oven turned off with the light left on)
5. 4:40 pm, 5:10 pm, 5:40 pm – Perform stretch and folds.
6. 6:40 pm – Shape dough into a ball. Lightly grease a bowl with some olive oil and place dough ball into bowl. Cover with plastic wrap and place in fridge for about 14 hours.
7. 8:40 am (the next day) – Divide the dough into 4 equal pieces (weigh the dough and divide by 4). Shape each piece into a little ball by gathering the corners into the middle and then rotate and pull the dough towards yourself. Once in ball shape, transfer to a greased rimmed baking sheet. Lightly dust the tops of the dough balls with flour and cover with plastic wrap. Let proof at room temperature for 4-5 hours. (*Once done, you can transfer to the fridge for 1-2 days if you want a more sour flavor)
8. Bake – Place pizza stone in oven on a rack that puts it about 8 inches away from the broiler. Pre-heat the oven with the pizza stone in it for 45 minutes on the highest setting that it will go (usually around 500 F).
9. Lay out a sheet of parchment paper and shape pizza dough. Don't press into parchment paper, you don't want the dough to stick. Assemble pizza how you would like.
10. Transfer to pizza stone (parchment paper included) and bake for 5-7 minutes. Monitor the pizza so it doesn't burn. Once baked, turn on the broiler for another 2 minutes monitoring so it doesn't burn. Remove from oven and enjoy.