Ingredients
Method
Mix the Dough
- In a large bowl, mix the starter, water, and flour. Combine until no dry spots remain. Rest (autolyse) for 30 minutes.
Add Salt & Knead
- Add salt and knead the dough by hand (or with a stand mixer) until smooth, about 7–10 minutes. Dough should be elastic but tacky.
Bulk Fermentation
- Place the dough in a clean, lightly oiled bowl. Cover and let rise at room temperature for 4–6 hours, doing stretch-and-folds every 30–45 minutes (optional but helpful).
Cold Proof
- Divide the dough into two balls. Place in a lightly floured container, cover, and refrigerate for 12–72 hours. Longer fermentation = better flavor.
Shape & Rest
- Remove from the fridge 1–2 hours before baking. Gently stretch the dough into rounds; don’t deflate the bubbles. Rest on a floured peel or parchment.
Top & Bake
- Preheat the oven to 500°F (or as high as it goes), preferably on a pizza stone or steel. Top and bake for 7–10 minutes until blistered and golden.
Video
Notes
Patience pays off: longer fermentation = better flavor. 24 hours make a big difference.
Lesson learned: Don’t use a starter straight out of the fridge; it must be active and bubbly, or the dough won’t rise properly.
Room temperature matters: If your kitchen is very cold, extend bulk fermentation. If warm, shorten it to avoid overproofing.
Flour choice: Bread flour gives chew; tipo “00” flour gives a soft, light bite.