For the Pizza Dough
▢50 g sourdough starter active or discard
▢325 g water filtered
▢500 g all purpose flour
▢1 ½ teaspoon sea salt
Filling
▢1 cup pizza sauce
▢2 cups mozzarella cheese grated
▢1 cup pepperoni or to taste, we like to use beef sausages from Costco and thinly slice them
Mix the dough ingredients (starter, flour, water, salt) in a large bowl. The dough will be shaggy, meaning it won’t be completely smooth or cohesive. It’ll still be quite soft.
Cover the bowl with plastic wrap or a kitchen towel and let it sit on the counter at room temperature for 2 hours. At this point it should look a bit more cohesive and smooth.
Once it’s had a chance to sit for a couple of hours, wet your hands with water and pull and fold the dough right in the bowl. No need to transfer it anywhere yet. It will be sticky and stretchy.
Cover the bowl again and let it sit for 1 hour. Then, do another pull and fold followed by another rest. And one more again later on. Make sure to cover the bowl after each set of pulls and folds.
Leave the dough ball in the bowl, cover it, and let it sit on the counter overnight. This should be about 8-10 hours. The temperature of the environment should be between 64 to 68°F (18 to 20°C).
In the morning, refrigerate the bowl of dough for at least an hour or until you’re ready to use it. This is to help the dough firm up, making it much easier to work with later on.
Take the longer edge of the rectangle and roll the dough up tightly into a log. Use a sharp knife to slice the pizza log into 12 equal pieces. About 1 or 1.5” thickness. Place each one into the cup of a greased muffin pan.
When the rolls are baked, and golden, with the cheese nice and melted, remove the rolls from the pan and allow them to cool on a rack before serving. These are best enjoyed the day they’re made.