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This video shows how to make a simple sourdough pizza as well as a pizza Margherita. As far as sourdough recipes go, this is as simple as it gets: there's no autolyse, no preferment, no levain. It yields 4 rounds of dough which you can refrigerate and use over the course of 3 days. I'm using all-purpose flour here due to supply constraints, but this will absolutely work with bread flour or tipo 00 flour. Find the full recipe here: https://alexandracooks.com/2020/05/01... -⏱️Timestamps⏱️-- 0:00 Weighing the ingredients for the sourdough pizza dough. 0:39 Mixing the sourdough pizza dough. 0:57 Transferring dough to straight-sided vessel. 1:09 First set of stretches and folds. 1:27 Second set of stretches and folds. 1:39 Third set of stretches and folds. 1:49 Fourth set of stretches and folds. 2:15 End of bulk fermentation. 2:25 Turning dough out onto a work surface. 2:34 Shaping dough into a round. 2:49 Dividing dough into 4 portions. 3:09 Balling up each portion of dough and transferring each to quart containers. 3:47 Transferring containers to fridge. 3:52 Removing sourdough from fridge and transferring it to a floured board. 4:06 Shaping a round of pizza dough. 4:16 Making the pizza margherita. 4:49 Transferring the topped pizza to the oven. 4:54 Removing the pizza from the oven. 5:00 Topping the pizza with fresh basil. 5:05 Cutting the pizza. 5:18 Crumb shot.