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In a large bowl, combine the lukewarm water and active sourdough starter. Stir until the starter is mostly dissolved. Add the strong bread flour and mix with a spoon until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).

After the autolyse, add the fine sea salt and extra virgin olive oil to the dough. Mix by hand for about 5-7 minutes, stretching and folding the dough until it comes together and feels more cohesive. The dough will still be sticky.

Transfer the dough to a lightly oiled clean bowl. Perform a series of stretch and folds every 30 minutes for the next 2 hours. After the last fold, cover the bowl and let the dough ferment at room temperature for 2-3 hours, or until it has visibly increased in volume and is bubbly.

Gently turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions (approximately 250g each). Gently shape each portion into a ball. Place the dough balls on a lightly floured tray, cover loosely with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours, for a slow cold fermentation.

About 2 hours before baking, remove the dough balls from the refrigerator and let them come to room temperature. This makes them easier to work with.

Preheat your oven to its highest setting, ideally 250 °C (480 °F) or higher, with a pizza stone or steel inside, for at least 45-60 minutes. This is crucial for a crispy crust.

While the oven preheats, prepare the tomato sauce: In a small bowl, gently crush the canned tomatoes with your hands or a fork. Stir in the 1/2 teaspoon of fine sea salt and 1 tablespoon of extra virgin olive oil. Set aside.

On a lightly floured surface, take one dough ball. Gently stretch and press the dough from the center outwards with your fingertips, leaving a raised edge for the crust. Avoid using a rolling pin. Aim for a round shape about 25-30 cm in diameter.

Carefully transfer the shaped pizza base onto a well-floured pizza peel. Spread about 1/4 of the tomato sauce evenly over the center of the pizza, leaving the raised crust clear.

Slide the pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 3-4 minutes, or until the crust starts to puff up and show some charring.

Carefully pull the pizza out slightly, add 1/4 of the torn fresh mozzarella pieces evenly over the tomato sauce. Return the pizza to the oven and continue baking for another 2-3 minutes, or until the crust is golden brown and charred in spots, and the mozzarella is melted and bubbly.

Remove the pizza from the oven. Place 2-3 fresh basil leaves in the center. Let it rest for a minute before slicing and serving immediately. Repeat for the remaining dough balls.


In a large bowl, combine the lukewarm water and active sourdough starter. Stir until the starter is mostly dissolved. Add the strong bread flour and mix with a spoon until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).

After the autolyse, add the fine sea salt and extra virgin olive oil to the dough. Mix by hand for about 5-7 minutes, stretching and folding the dough until it comes together and feels more cohesive. The dough will still be sticky.

Transfer the dough to a lightly oiled clean bowl. Perform a series of stretch and folds every 30 minutes for the next 2 hours. After the last fold, cover the bowl and let the dough ferment at room temperature for 2-3 hours, or until it has visibly increased in volume and is bubbly.

Gently turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions (approximately 250g each). Gently shape each portion into a ball. Place the dough balls on a lightly floured tray, cover loosely with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours, for a slow cold fermentation.

About 2 hours before baking, remove the dough balls from the refrigerator and let them come to room temperature. This makes them easier to work with.

Preheat your oven to its highest setting, ideally 250 °C (480 °F) or higher, with a pizza stone or steel inside, for at least 45-60 minutes. This is crucial for a crispy crust.

While the oven preheats, prepare the tomato sauce: In a small bowl, gently crush the canned tomatoes with your hands or a fork. Stir in the 1/2 teaspoon of fine sea salt and 1 tablespoon of extra virgin olive oil. Set aside.

On a lightly floured surface, take one dough ball. Gently stretch and press the dough from the center outwards with your fingertips, leaving a raised edge for the crust. Avoid using a rolling pin. Aim for a round shape about 25-30 cm in diameter.

Carefully transfer the shaped pizza base onto a well-floured pizza peel. Spread about 1/4 of the tomato sauce evenly over the center of the pizza, leaving the raised crust clear.

Slide the pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 3-4 minutes, or until the crust starts to puff up and show some charring.

Carefully pull the pizza out slightly, add 1/4 of the torn fresh mozzarella pieces evenly over the tomato sauce. Return the pizza to the oven and continue baking for another 2-3 minutes, or until the crust is golden brown and charred in spots, and the mozzarella is melted and bubbly.

Remove the pizza from the oven. Place 2-3 fresh basil leaves in the center. Let it rest for a minute before slicing and serving immediately. Repeat for the remaining dough balls.
