Alfredo’s Sourdough Cheese Pizza

Directions Print

FOR THE DOUGH

1. Two days before you make the pizza, mix all ingredients in a bowl and let sit at room temperature for 1 hour. Next, stretch and fold the dough. Repeat two to three times every 15 minutes. Let the dough rise at room temperature for 3–4 hours; then store in the refrigerator for two days.

For the Tomato Sauce

1. Using a handheld food mill, crush the tomatoes in a bowl until smooth. Mix in the olive oil and salt and pepper to taste. (No cooking is required for this sauce.)

To Make the Pizza

1. Let the dough come to room temperature for two hours. Then divide the dough and shape into four 9-ounce balls. Cover with a damp cloth and let rest for 30 minutes. Place a pizza stone in the oven and heat the oven to 500 degrees. Stretch each dough ball, by hand or using a rolling pin, into an 11-inch round. Lay the stretched dough on a floured wooden pizza peel. Using a spoon or ladle, spread the tomato sauce onto each round, starting from the center and working to the outside edge. Add mozzarella cheese, sprinkling it over each pizza, leaving a 1-inch border around the edge. Place the pizza on the pizza stone in the oven, cook for 8–9 minutes and serve.