- 50 g sourdough starter discard
- 1 teaspoons (5 g) fine sea salt
- 1 Tablespoons (15 g) olive oil
- 250 g all-purpose flour or 00 flour
- 150g water
The night before
- Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.
The next morning
- Perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.
- Cover the bowl and place in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)
- Remove the dough and let rest on the counter for 30 minutes to come to room temperature.
- Divide the dough into 2 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.
- Turn on your BBQ with the pizza stones on the grill. While the BBQ is preheating, use your hands to press a ball of dough into an 8″ circle on a floured surface. Use more flour as needed to prevent sticking. Do not worry about adding too much flour!
- When the BBQ is hot (>205C), lay the circle of dough onto the Pizza stone. Immediately place the sauce and toppings on the crust and cook for 10-11 minutes or until the bottom of the crust is starting to char; rotate 180 degrees after ½ way.
- Once the bottom has turned brown and charred, Remove, slice and serve hot.