72-Hour Artisan Sourdough Pizza
A long-fermented dough that is incredibly easy to digest and light on the stomach. Unlike store-bought options, this crust is flavorful, satisfying, and doesn't leave you feeling bloated.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Measure the water, dissolve the sourdough starter in it, then sift the flour on top. Begin kneading, then let it rest for 30 minutes.
Add the olive oil and salt, and continue kneading until the dough is smooth.
Place the dough in an oiled proofing bowl and let it rest for another 30 minutes.
Perform the first set of 'petal folds' (folding the edges toward the center all around like flower petals), then rest for 30 minutes.
Repeat the petal folds for a second time and rest for another 30 minutes.
Perform the final set of petal folds, rest for 30 minutes at room temperature, then place in the refrigerator to ferment for 72 hours.
After 72 hours, remove from the fridge and let it temper on the counter for 1-2 hours. Divide into two, shape into balls, cover with a cloth, and rest for 2-3 hours.
Preheat the oven to 300°C (top and bottom heat) with the pizza stone inside.
Once the oven reaches 300°C, stretch the dough, add your favorite toppings.
Place the pizza on the hot stone. Tip: Add a little steam to the oven. Bake for 6-8 minutes until golden.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab