This sourdough pizza dough recipe is very hands off but requires patience. It needs it to be made a day or two ahead of time as it is better with at least one night in the fridge.
Sourdough Pizza Dough
200g Sifted Red Spring Wheat Flour
cornmeal for cooking the crust
Combine flour, water, and starter in a bowl and mix until combined. Let sit for 30 minutes. Add salt with a small amount of water to dissolve it and mix well. Perform one set of stretch and folds* and let sit for 1 hour. Stretch and fold the dough two more times with 1 hour rests in between. After the last rest, transfer to an oiled container and let proof overnight in the fridge.
*for more information on stretching and folding sourdough please refer to this recipe.
Remove pizza dough from the fridge and let sit for one hour. Divide into two equal pieces and round into a ball. Let rest for twenty minutes before rolling out.
Preheat your oven to a minimum of 475°F (the higher the better).
Insert a large cast iron skillet to heat up for 10 minutes while you prep the dough and the toppings. Prep the pizza dough by rolling it out roughly into the size of your cast iron skillet (10" recommended). Rolling it on a floured cutting board is ideal as it will make it easier for you to transfer it into your cast iron skillet. Once you have it shaped it and the cast iron pan is preheated, sprinkle the bottom of the pan with cornmeal, and carefully slide the crust into the hot skillet. Return the crust to the oven quickly and bake for 3 minutes, until the dough is just starting to set.
After 3 minutes, carefully remove the pan from the hot oven and add your sauce and toppings, being extremely careful not to burn yourself. Return to the hot oven and cook for 8-10 minutes, or until the crust is crispy and the toppings are cooked.
Depending on your oven, the cooking time may vary as home ovens can fluctuate in temperature.