Ingredients
Scale
- 100g active sourdough starter (fed and bubbly)
- 350g warm water
- 20g olive oil
- 500g bread flour
- 10g sea salt
- 1 tablespoon garlic powder
- 3 cloves fresh garlic, finely minced
- 1 teaspoon dried oregano (optional)
Instructions
- In a large mixing bowl, combine the active sourdough starter, warm water, and olive oil. Whisk these ingredients together until the starter is mostly dissolved and the water looks milky.
- Add the bread flour, sea salt, garlic powder, minced fresh garlic, and optional oregano to the wet mixture. Use a sturdy spatula or your hands to mix until a shaggy dough forms and no dry flour remains at the bottom of the bowl.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic. You want the garlic to be evenly distributed throughout the dough. If the dough is too sticky, add a tablespoon of flour at a time.
- Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it sit at room temperature for 8 to 12 hours. During this time, the dough should double in size and develop a slightly bubbly appearance.
- Gently turn the fermented dough onto a floured surface. Divide it into two equal portions. Shape each portion into a smooth ball by pulling the edges toward the center. Let the dough balls rest for about 30 to 60 minutes to relax the gluten before stretching.
- Preheat your oven (and a pizza stone if you have one) to 500°F (260°C). Gently stretch the dough into a circle using your hands. Add your favorite toppings and bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
- Cook Time: 12 hours 45 minutes