It's time to make sourdough pizza!

We are going to use the same dough to make two different types of pizzas: stone-baked pizza and pizza on a pan! The first one is going to have a more airy edge (cornicione) and the second one is going to be thinner and crispier. Both are delicious. 💯 #Important tips to keep in mind: 👉 The oven (and the stone) must be preheated to maximum temperature (between 250°C/482°F and 300°C/572°F). 👉 It is better if the dough ferments slowly. Ideally, between 24 and 48 hours in a cold fridge (5°C/41°F). 👉 Do not degas the edges, this is the key to a good cornicione. This recipe makes 1kg of dough. 100% All-purpose Flour (535g) 70% Water (375g) 15% Sourdough Starter (80g) 2% Salt (10g) 1️⃣ You can make a long autolysis with the ingredients or knead everything directly. 2️⃣ Leave to ferment in block until doubled in size. 3️⃣ Divide the buns between 275gr to 300gr each and then refrigerate for 24 to 48 hours before use. 4️⃣ Before cooking the pizzas, temper the buns and preheat the oven. We made pizza margherita but the possibilities are endless. What is your favorite pizza to prepare at home? 🤗