Overnight Pizza Sourdough (12 inch)

280g flour

182g water

42g starter

5.6g salt

Mix flour, water, and starter until hydrated. 

Rest 30 minutes. 

Add salt and mix until incorporated. 

Bulk ferment 2–3 hours at room temperature with stretch-and-folds at 30, 60, 90, and 120 minutes. 

Shape into a round and place seam-side up in a floured banneton. 

Cover and refrigerate 12–24 hours. 

Remove from fridge and let sit 30–45 minutes. 

Preheat oven to 500–550°F with steel or stone for 45 minutes. Stretch dough to 12-inch disk. 

Top as desired. 

Bake 12–15 minutes until golden. 

Cool 2–3 minutes before slicing. 

 For faster room-temperature proof, skip the cold retard and proof 4–6 hours at room temperature after shaping. 

For longer 16–24 hour fermentation, reduce starter to 28g.