Ingredients
- 500g (5 cups) white flour
- 100g (1 cup) active leaven
- 8-10g (1 teaspoon) fine sea salt
- 30g (2 tablespoons) olive oil
- 350g (1¼ cups) water
- Toppings: Tomato sauce, cheese, and additional toppings of your choice
Instructions
Mix the Dough
In a stand mixer, combine the flour, leaven, water, and salt. Mix on low speed for 5 minutes, then increase to high speed and mix for 6 minutes. Gradually add the olive oil and continue mixing until fully absorbed.
Bulk Fermentation
Transfer the dough to a bowl or container, cover, and refrigerate for 1 hour to allow for fermentation.
Portion and Rest
Divide the dough into 3-4 equal pieces, shaping each into a round ball. Let the dough rest at room temperature for 15 minutes, covered with plastic wrap to prevent drying out.
Stretch & Add Toppings
On a lightly floured surface, use a rolling pin to stretch each dough ball into a thin, round shape (20-25cm in diameter). Spread a layer of tomato sauce and cheese, then add any additional herbs or toppings to enhance the flavor.
Bake the Pizza
Preheat the oven to 445-475°F (230-245°C). Bake the pizza for 12-15 minutes, or until the crust is golden brown and crisp.
Cool Briefly Before Slicing
Remove pizza from oven and let rest 2-3 minutes to set. Slice with a wheel cutter and serve.