Mix the Dough: Add the warm water and active sourdough starter to the Thermomix bowl. Mix for 20 sec/speed 3.
Add the bread flour and mix for 20 sec/speed 4.
Let the dough rest in the bowl for about 30 minutes. This short rest allows the flour to hydrate before adding the salt.
Add the salt and oil. Knead using the Dough/kneading function for 4 minutes.
The dough should feel soft and slightly sticky but should come together into a smooth, elastic dough.
Stretch and Fold: Transfer dough to a lightly oiled bowl. During the first 1 1/2 -2 hours, perform 3-4 sets of stretch and folds, approximately 30 minutes apart. To stretch and fold, grab one side of the dough, stretch it upward, and fold it over the center. Turn the bowl and repeat on all four sides.
Bulk Fermentation: Cover the bowl and allow the dough to rise at room temperature until it looks noticeably puffy and has increased in volume.
Divide the Dough: Divide the dough into 3-4 equal portions on a lightly floured surface, depending on how large you want your pizzas.
Shape each portion into a smooth dough ball.
Place the dough balls into lightly oiled containers.
Cold Fermentation: For the best flavor and texture, refrigerate the dough for 12-48 hours.
Take the dough out of the refrigerator about 1-2 hours before baking so it can come closer to room temperature.
Prepare the Pizza Oven: Preheat your pizza oven until the stone reaches approximately 400-450C. The oven needs to be extremely hot before baking the pizza. A properly heated stone helps the bottom become crisp while the crust puffs up quickly.
Shaping the Pizza: Gently press the center of the dough with your fingertips, working outward while leaving a slightly thicker edge for the crust. I love to use the Italian method by tossing the dough into the air:) Avoid using a rolling pin because it can push out the air that developed during fermentation.
Add the Toppings: Transfer the dough onto a lightly floured pizza peel. I love to use corn flour for extra crispiness. Spread a thin layer of pizza sauce over the surface, leaving the edges uncovered. Add mozzarella and your favorite toppings. Don't overload the pizza, as too many toppings can make the center soggy.
Bake in the Pizza Oven: Slide the pizza onto the hot stone. Bake for 60-120 seconds, turning the pizza every 20-30 seconds so it cooks evenly. The crust should be puffed with some charred spots around the edges.
