The sheet-pan pizza with dry sourdough is full of bubbles, very soft inside and crispy outside. With high hydration and long fermentation it becomes a very digestible, light pizza. Sheet-pan pizzas or any high-hydration sourdough pizzas are not as complicated as they seem; you only need to plan and prepare the dough the night before you intend to eat the pizza so the dough has time to rise properly and you’ll end up with an excellent and very digestible pizza thanks to the long cold maturation in the fridge. I guarantee that once you’ve tried long-fermentation pizza—whether with dry sourdough, brewer’s yeast, or active dry yeast—you won’t want any other pizza than the long-fermented one.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 2 pans 12 x 16 in
- Cuisine: Italian
Ingredients for sheet-pan pizza with dry sourdough
- 6 1/3 cups (about 800 g) Manitoba flour
- 2 1/8 cups (about 500 ml) water
- 1.8 oz (about 50 g) sourdough starter (dry)
- 1 2/3 tsp salt
- 3 1/3 tbsp extra virgin olive oil
Preparation of sheet-pan pizza with dry sourdough
To prepare the sheet-pan pizza with dry sourdough, first make the biga or preferment: in a bowl pour 50 g of flour, the dry sourdough starter and add about 100 ml of water.
Mix very well with a fork until you obtain a very soft, lump-free batter. Cover with plastic wrap and let rest for at least 30/40 minutes.
After the resting time, put the fermented preferment into the bowl of a stand mixer or food processor, add the remaining flour and begin kneading while gradually adding the water.
Finally add the oil and salt and continue kneading for at least 6 minutes. You’ll see the dough will be quite soft and will tend to stick to the mixer’s hook, which is perfectly fine.
Place the dough into a very large clean bowl, cover with plastic wrap and put it in the refrigerator to ferment or mature for at least 12 hours; 18 hours works very well too.
Once the dough has rested in the refrigerator and is full of bubbles, turn it out onto a lightly floured work surface and divide it into two parts if you want two large sheet-pan pizzas or into three for smaller pizzas.
Form round dough balls by rolling the dough between your hands, place them on parchment paper on a baking sheet, cover with a dry kitchen towel and let them proof for at least 6 hours.
Generously oil the baking pans where you’ll bake the pizzas, place each risen dough ball in a pan and stretch it with your fingertips from the center outward, opening the edges until the dough covers the entire pan.
Put the pans to proof again inside the turned-off oven for 1 to 2 hours, then spread each sheet-pan pizza with tomato purée.
Bake in a preheated oven at 482°F for 15 to 20 minutes. You can top the sheet-pan pizza as you like, from a simple margherita to pizzas with vegetables or cold cuts. Add the mozzarella cut into small pieces and drizzle with good extra virgin olive oil once out of the oven and..
ENJOY YOUR MEAL
Tips for sheet-pan pizza with dry sourdough
The sheet-pan pizza with dry sourdough should be baked half the time with the tomato purée on it, then removed from the oven, topped with whatever you prefer and returned to the oven to finish baking.
With this dough you can also make a delicious focaccia: simply omit the tomato and sprinkle the surface with plenty of extra virgin olive oil before baking.
Other pizza recipes
HERE and also HERE you can find OTHER PIZZAS. If you want to see more recipes RETURN TO HOME
