1. Combine flour, water, and starter in a bowl; mix until no dry flour remains and autolyse for 30 minutes.
2. Add sea salt and perform four sets of stretch and folds every 30 minutes to build gluten structure.
3. Bulk ferment at room temperature for 4 hours, then cold ferment in the refrigerator for 24 to 48 hours for maximum flavor development.
4. Divide dough into two equal portions, shape into tight balls, and let rest at room temperature for 2 hours before stretching.
5. Preheat your oven with a pizza stone or steel to its highest setting, ideally 500°F (260°C), for at least one hour.
6. Gently stretch the dough by hand into a 12-inch circle on parchment paper, leaving a thicker border for the cornicione.
7. Spread a thin layer of San Marzano tomato purée and top with torn pieces of buffalo mozzarella.
8. Transfer to the oven and bake for 7 to 10 minutes until the crust is charred and the cheese is bubbly.
9. Garnish with fresh basil leaves and a drizzle of premium olive oil immediately after removing from the oven.
For the best leopard-spotting on the crust, ensure your pizza stone has preheated for at least 60 minutes. Always drain buffalo mozzarella on paper towels for 30 minutes before use to prevent excess moisture from making the pizza soggy.
A 48-hour cold fermentation allows the wild yeast to develop complex, tangy flavors and creates a superior, airy crumb structure in the dough.
Yes, to prevent a soggy crust, drain your buffalo mozzarella for at least 30 minutes and pat it dry with paper towels before adding it to the pizza.
For professional results, bake your pizza at the highest temperature your oven allows, ideally between 500°F and 550°F, using a preheated pizza stone or steel.
A professional-grade sourdough pizza featuring a 48-hour cold fermented crust. Perfectly balanced with premium buffalo mozzarella and aromatic fresh basil.
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