Begin in the morning leaving many hours for the dough to rise during the day.
Add all of the ingredients to a large mixing bowl and combine thoroughly with a fork or clean hands.
Cover.
Leave dough in a warm place for 1 hour.
Using clean hands, perform a ‘stretch and fold’ on the dough.
Cover again and leave in a warm place for 2-3 hours.
Repeat stretch and fold.
Keep repeating this sequence (3-4 times) until your dough has risen to form a nice soft ball and/or it is time for you to start preparing the pizzas.
45 minutes- 1 hour before you plan to cook the pizzas, place pizza steels or stones in the oven and preheat to 220℃.
Meanwhile lay out 4 sheets of baking paper.
Tip your sourdough onto a floured surface and perform the stretch and fold technique to form a ball.
Portion the dough into 4 equal portions.
Take each portion separately and stretch and fold again into a ball shape, then roll, with a rolling pin to form the desired shape and thickness of each pizza base.
Carefully transfer each rolled pizza base onto a piece of baking paper.
Top your pizzas with your desired toppings.
When ready to cook, use a pizza peel to slide each pizza (along with the baking paper) onto each steel in the oven. (I only have two pizza steels so I cook our pizzas two at a time - if you only have 1, you’ll need to cook them one at a time).
Cook for 7 minutes then carefully slide your pizza peel (or spatula) between the pizza base and the baking paper and remove the baking paper leaving the pizza base directly on the pizza steel.
Cook for a further 30-60 seconds to allow the base to get crispy.
Remove, cut and serve.
