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📜 Ingredients (for 6 large pizzas): Dough: Wheat sourdough starter (100% hydration) – 150 g Wheat flour – 1500 g Cold water – 1000 ml Salt – 45 g Topping: Mozzarella Pizza tomato sauce Basil Pepperoni Sweet bell pepper 🔥Recipe: Mix the sourdough starter with most of the water (about 800 ml) and all the flour. Knead until the flour is hydrated, adding more water if needed. Cover and rest for 30 minutes. Add salt and a bit more water. Knead by hand until smooth and elastic, gradually incorporating the remaining water. Cover and ferment for 4–6 hours at room temperature (23–25°C) until the dough doubles or triples in size. Divide into 6 portions, round each piece, brush with olive oil, and refrigerate for 24 hours (or up to 48 hours). Shape each dough ball on a floured surface, stretch gently, and top with tomato sauce, mozzarella, pepperoni, and bell pepper. Bake in a preheated oven (240–500°C) on a stone or tray for 2–13 minutes, depending on the temperature. Drizzle with olive oil, add fresh basil, and serve hot. 00:00 Mix starter, water, flour 02:43 Knead, add water if needed 03:03 Rest dough 30 min 03:15 Add salt, a bit more water 03:45 Knead, then knead on table 04:40 Knead until smooth, elastic 05:39 Incorporate remaining water 06:15 Rest, ferment 4–6h 07:07 Divide into 6 pieces 09:08 Shape balls, oil hands 09:35 Refrigerate 24h 10:17 Take dough out, start shaping 10:47 Dust surface, start stretching 11:10 Stretch dough, form crust 11:59 Transfer to baking sheet 12:23 Spread tomato sauce 13:14 Add cheese, toppings 14:19 Bake at max temperature 14:28 Preheat oven/tray 1h 14:47 Drizzle olive oil, add basil 15:22 Pizza ready—enjoy hot! 🍕This recipe gives you that real Italian-style pizzeria flavor — crispy crust, soft center, and perfect chew every time. #pizza #pizzarecipe #homemadepizza #sourdoughpizza #italianfood #pepperonipizza #pizzanight #easyrecipes #foodie #bakinglove #pizzadough