Sourdough Pizza Crust

Recipe makes 3 pizzas

Ingredients: 

• 120 g active sourdough starter (100% hydration)

• 390 g warm water

• 600 g bread flour

• 12 g salt

• 3 g diastatic malt powder (optional, enhances browning)

• 8 g olive oil

Method: 

1. Combine the active starter and water. Whisk until combined.
   

2. Add the flour and mix with a wooden spoon or your hands until combined, with no scabby spots left.
   

3. Cover and let rest for 30 minutes.
   

4. Add the salt, diastatic malt powder, and olive oil. Mix with your hands until well combined and a hydrated dough is formed.
   

5. Cover and let rest for 30 minutes.
   

6. Coil fold number 1: Bring up the middle of the dough and fold it over itself. Turn the bowl 90 degrees and repeat. Do this until the dough has a smooth surface.
   

7. Cover and let rest for 30 minutes.
   

8. Coil fold number 2.
   

9. Cover and let rest for 30 minutes.
   

10. Coil fold number 3.
    

11. Cover and let rest for 30 minutes.
    

12. Coil fold number 4.
    

13. Cover and let rest for 2 hours.
    

14. Shape the dough into three even balls.
    

15. On a lightly floured surface, shape the dough into balls with a smooth surface and good tension.
    

16. Cover with oiled plastic wrap and place into the fridge for 24–78 hours.
    

17. Remove your dough from the fridge at least 2 hours before using.
    

18. Preheat your George Baking Steel to 550 degrees for 40 minutes.
    

19. While the steel is heating, prepare your toppings.
    

20. Shape the dough on a lightly floured pizza peel, ensuring there is no oil left behind, and avoid excess flour.
    

21. Spread the dough out as thin as possible, leaving a slightly thicker border. Top with your preferred toppings and place on your George Baking Steel for about 6 minutes, or until golden brown with charred spots.
    

22. Finish with a drizzle of oil and enjoy!