100% NO-KNEAD Sourdough Pizza (Home Oven, Sheet Pan Method)

Ingredients

• 350 g Water (room temperature)
• 10 g Kosher Salt (can use sea salt)
• 50 g Active Sourdough Starter (fed about 4 hours ago, doubled in size)
• 475 g Bread Flour (can substitute half with all‑purpose flour)
• 30 ml Olive Oil (for greasing the sheet pan)
• 200 g San Marzano Tomatoes (canned, crushed) (about six spoonfuls, drained if watery)
• 160 g Low‑Moisture Mozzarella Cheese, shredded
• 20 g Parmesan Cheese, grated (sprinkled on top)
• 2 g Red Pepper Flakes (optional, about 1 tsp)
• 150 g Pepperoni Slices (loaded on top)
• 5 g Fresh Basil Leaves (optional garnish)

Instructions

1. Mix Dough Ingredients

   In a large mixing bowl combine 350 g water, 10 g salt, 50 g active sourdough starter, and 475 g bread flour. Stir vigorously with a spoon or dough whisk until no dry flour remains.

   Time: PT10M

2. Overnight Bulk Fermentation

   Cover the bowl tightly with plastic wrap (oil the wrap to prevent sticking) or use an airtight lid. Let the dough rest at room temperature for 10–12 hours until it has roughly doubled in size.

   Time: PT12H

   Temperature: 70°F

3. Transfer and Oil the Sheet Pan

   Drizzle about 2 Tbsp (30 ml) olive oil onto a 17×11 in metal sheet pan and spread it evenly. Gently turn the dough out of the bowl onto the oiled pan, trying not to deflate it, and shape it into a rough rectangle matching the pan size.

   Time: PT10M

4. Second Proof

   Cover the pan with oil‑greased plastic wrap so the dough doesn’t dry out. Let it sit at room temperature for about 2 ½ hours, or until it has nearly doubled again.

   Time: PT2H30M

   Temperature: 70°F

5. Preheat Oven

   Place a rack in the middle of the oven and preheat to 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

6. Stretch to Edges and Add Toppings

   Lightly oil your fingertips with olive oil. Gently stretch the four corners of the dough outward until the dough meets the pan edges. Patch any remaining holes with extra dough. Spread the crushed San Marzano tomatoes, sprinkle shredded mozzarella, Parmesan, pepperoni, and optional red pepper flakes.

   Time: PT5M

7. Bake the Pizza

   Place the pan on the middle rack and bake for 20 minutes, checking at 18 minutes. The cheese should be bubbling and the crust golden‑brown.

   Time: PT20M

   Temperature: 450°F

8. Cool, Slice, and Serve

   Remove the pizza from the oven. Let it rest 5 minutes, then slide it onto a wire rack (optional) to keep the bottom crisp. Slice with a knife or pizza cutter and garnish with fresh basil leaves if desired.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g