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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the water and sourdough starter until dissolved.
Add the flour and mix until no dry flour remains.
Cover and rest for 30 minutes.
Sprinkle over the salt and add the olive oil (if using).
Mix until fully incorporated.
Keep the dough at room temperature.
Perform 2–3 sets of stretch and folds during the first 90 minutes.
By the end of bulk fermentation, the dough should feel smooth, elastic, and slightly puffy.
Divide into 3 equal dough balls (about 310g each).
Place each into a lightly oiled container.
Refrigerate for 12–48 hours.
Remove the dough from the refrigerator 2–3 hours before baking.
Let it come to room temperature.
Gently stretch into a circle, keeping as much air as possible around the edges.
Place a 10–12 inch (25–30 cm) cast iron skillet in the oven and preheat to 230°C for 30–45 minutes so the pan is thoroughly hot.
Carefully remove the hot skillet using oven mitts.
Add 1–2 teaspoons of olive oil and swirl it around to lightly coat the bottom and slightly up the sides of the pan.
Lay the stretched dough into the skillet and gently press it toward the edges if needed.
Spread on 2–3 tablespoons of crushed tomatoes, add the mozzarella, drizzle with olive oil, and season lightly with salt.
Bake for 12–16 minutes, or until the crust is golden brown and crisp underneath and the cheese is bubbling.
If you'd like more browning on top, switch the oven to broil/grill for the last 1–2 minutes, watching carefully.
Remove the pizza from the skillet, top with fresh basil, let rest for 1–2 minutes, then slice and serve.
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For a more intense flavor, allow the dough to cold-proof for the full 48 hours.
Use a well-seasoned cast iron skillet to prevent sticking and achieve a crisp crust.
Can I use a different type of flour?
Yes, you can use all-purpose flour, but the texture may vary slightly.
How do I know when the dough is ready after bulk fermentation?
The dough should feel smooth, elastic, and slightly puffy.
What if I don't have a cast iron skillet?
You can use a heavy-duty baking sheet, but the crust may not be as crisp.
Can I freeze the dough?
Yes, freeze the dough after dividing and before cold-proofing. Thaw in the refrigerator before use.
How can I prevent the dough from sticking to the skillet?
Ensure the skillet is thoroughly preheated and lightly coated with olive oil.
