Step-by-Step Instructions

1. 1.Feed Sourdough Starter

   On day 1, feed your 100% hydration sourdough starter and let it peak, which typically takes 4-6 hours at room temperature.

2. 2.Mix and Knead Dough

   In a large bowl, mix water, the peaked sourdough starter (levain), salt, and 00 flour together. Knead the dough until all ingredients are well combined and everything comes together nicely, forming a shaggy mass.

3. 3.Add Olive Oil and Knead Further

   Add olive oil to the dough and continue to knead for a few more minutes until the oil is fully incorporated and the dough becomes smooth and elastic.

4. 4.First Fermentation (Cold Proof)

   Place the kneaded dough into a lightly oiled container, cover it, and place it into the fridge to ferment overnight (for at least 12-18 hours).

5. 5.Divide and Portion Dough

   On day 2, take the dough out of the fridge. Divide the dough into equal portions (e.g., 250-300g per pizza) and shape them into tight balls. Store each dough ball in a separate, lightly oiled container.

6. 6.Second Fermentation (Cold Proof)

   Keep the portioned dough balls in the fridge for the next 12-48 hours to continue the cold fermentation process.

7. 7.Proof Dough at Room Temperature

   On day 3, remove the dough balls from the fridge and place them on a lightly floured surface (using semolina or 00 flour). Let them proof at room temperature until they double in size, which can take 2-4 hours depending on your room temperature.

8. 8.Shape the Pizza

   Gently press and stretch the proofed dough from the center outwards, leaving the edges untouched to form the crust. There are several techniques you can practice to shape the pizza, aiming for a round shape with an airy crust.

9. 9.Add Toppings

   Once shaped, spread tomato sauce evenly over the pizza base, leaving the crust clear. Add fresh basil leaves, grated Parmesan cheese, and pieces of fresh mozzarella cheese. Drizzle with a little olive oil. For variations, add burrata, chopped pistachios, or cherry tomatoes as desired.

10. 10.Bake the Pizza

    Carefully transfer the topped pizza to a pizza peel. Slide the pizza into a preheated pizza oven (or a very hot conventional oven with a pizza stone/steel) and bake until the crust is puffed and charred in spots, and the cheese is melted and bubbly, typically 90 seconds to 3 minutes in a high-temperature pizza oven.