Create the levain first by combing the starter, water and flour into a clean jar. Place a rubber band around the jar which will help indicate when the starter has doubled. This levain is using a ratio of 1:1:1If you are making the levain to rise overnight, you can change the ratios to 1:2:2 or 1:3:3 as your starter will be left to rise for a much longer time.
Start the autolyse period when your levain has not quite finished rising. Add the main dough flour and water to a bowl and leave it to sit for at least half an hour.
When the levain has doubled, add it to the dough as well as the salt. Use wet hands to squish it in well, then put the dough on a clean bench.
Slap and fold the dough thoroughly for 6 minutes. Alternatively use a machine with a dough hook. (Video of slap and fold kneading is in the post).
Place the dough in a glass or ceramic dish and leave it to sit for 15 minutes. After 15 minutes give it one set of coil folds to create a smooth ball of dough.
Leave the dough to bulk ferment on the bench for 4 hours.
After 4 hours, tip the dough on a lightly floured bench and cut into two even sized pieces.
Lay a piece flat on the bench, take a side of the piece of dough and bring it into the middle. Continue with all the sides of the dough until you have created a little dough parcel. Now flip it upside down so the smooth side is showing. With the palms of your hands, spin the dough parcel around to create a circle. Repeat with the second piece.
Place the dough balls on a floured tray in the refrigerater and cover with a damp tea towel. Cold proof it for 4 hours, or up to 24.
30 minutes before baking, remove the dough and allow it to come to room temperature. This will make it easier to roll out.
When you’re ready to bake, preheat the oven to 230°C or 446 °F fan-bake or 250°C (482°F) regular oven and preheat a tray.
Roll each piece of dough out on some baking paper, into a 20 cm circle. Once it’s rolled, starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.
Add on your favourite toppings.
Bake the pizzas for 12-15 minutes until puffed and browned to your liking.