A thin-crust Italian pizza leavened slowly using sourdough, with a slightly tangy aroma. Long fermentation gives the dough both a characteristic taste and an easier-to-digest texture. It's a laborious but rewarding artisan recipe.
Mix the active sourdough starter with warm water and knead into the flour with salt and olive oil to get a smooth dough.
Cover the dough and leave to rise at room temperature for at least 12 hours, ideally 24 hours; during this time the dough will rise noticeably.
Stretch the fully fermented dough thin by hand, working from the edges toward the center.
Spread tomato sauce over the thinly stretched dough and distribute the mozzarella evenly.
Bake in a preheated oven set to the highest temperature, ideally on a pizza stone, until the edges puff up and brown. Note: sourdough behaves differently from regular dough, so watch the edges closely to catch the moment they start to darken.
Sprinkle fresh basil leaves over the pizza as soon as it comes out of the oven and serve immediately.
Important: The sourdough starter must be active and freshly fed, otherwise the dough won't rise enough. Don't skip the long fermentation period (12-24 hours), otherwise the pizza won't develop the characteristic texture and aroma of a sourdough crust. Allergen: contains gluten (wheat flour) and dairy products (mozzarella).
You can easily test whether your sourdough starter is active by dropping a spoonful of it into water and seeing whether it floats on the surface; if it doesn't float, the dough won't rise enough.
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