Feeding the starter
1. In a clean jar, add the culture, water and bread flour.
Stir to combine. Let the jar sit on the counter with a loose lid until it peaks. (‘Peaking’ is when the culture rises to double or more its original height 6-12 hours after feeding; how long this takes will depend on the ambient temperature in your kitchen.)
Making the dough
1. In a medium bowl, combine the water, salt and oil.
Add the sourdough culture and mix until the water turns milky in color. Add the flour and mix until just combined (until you cannot see any dry flour). Cover the dough with a damp towel or unsealed lid and let it rest somewhere warm for an hour.
Any remaining culture can be fed for future use. You won’t need anymore for this recipe.
2. After an hour, perform a series of stretch-and-folds on the dough, stopping when the dough is smooth.
This will begin to build structure in the dough and establish a "smooth" side and a "seam" side for future folds. Using slightly wet hands, pinch the edge of the dough in the one o’clock position between your thumb, index, and middle fingertips down to your second knuckle, then pull the edge a bit (stretch) and fold over the top of the dough, past the center, and release. Turn the bowl less than a quarter turn and repeat. Do this about 10 times, until the dough starts to take shape. Flip the dough over so that the seam side is down and the smooth side is up, return the dough to the bowl, and cover and rest for one hour.
3. Coil fold the dough.
With wet hands, gently pull the dough up from the middle underneath the dough, allowing one side of it to unstick from the bowl and fold onto itself. Rotate a quarter turn and repeat. Keep turning and rotating for 4 total folds. Repeat the whole process a couple of times until the dough comes together, but before it tears. Cover and leave somewhere warm for one hour.
4. Set a timer for 4 hours.
At the end of every hour, repeat the coil fold process. Leave dough covered somewhere warm between sets.
5. After the last fold, place the covered bowl in the refrigerator to rest for at least 8 hours (and up to 24).
(It’s best to cold proof in the bowl rather than in the pan to prevent sticking.)
Baking the pizza
1. When you’re ready to bake, lightly and thoroughly coat your pan with butter, then chill the pan for 5 minutes.
Once the butter has solidified, add a light, even coating of olive oil on top.
2. Remove the dough from the fridge, and gently perform a final coil fold before placing it in the pan, smooth side down.
3. Cover the pan with a damp towel and rest the dough on the counter for 4 to 6 hours, or until it reaches room temperature.
4. Fire up your Ooni pizza oven, aiming for 375°C (700°F) on the baking stone inside.
5. When the oven is preheated, uncover the dough and drizzle with olive oil.
Firmly dimple the dough using wet hands.
Cooking with wood or charcoal: Bake using only hot coals or a very low flame. When the pizza is in the oven, close the chimney baffle to keep the flame low. When the pizza is out of the oven, reopen the chimney to reheat the stone.
Cooking with propane: When the pizza is in the oven, turn the flame to low (or even off completely), and rely on residual heat. When the pizza is out of the oven, turn the flame to high to reheat the stone.
6. Cover the pan with metal foil and bake for 13 minutes, turning once halfway through.
Using gloves, carefully remove the hot pan from the oven and transfer to a heat-proof surface.
7. Cover the top of the dough with a bit of melted butter, then add your toppings.
Add the cubed cheese in a checkerboard pattern across the base, then scatter the shredded mozzarella, making sure to reach all the way to the edges. Add the sliced pepperoni, and finish with three horizontal lines (or “racing stripes”) of sauce over the top.
8. Bake uncovered for roughly 10 minutes, turning as needed until the toppings are fully cooked.
9. Retrieve the pizza.
Using a spatula, carefully lift the pizza out of the pan and transfer to a metal surface or cutting board. Garnish with fresh basil or grated pecorino and slice into 6 or 8 squares. Serve and enjoy!
