Sourdough Deep Pan Pizza

Thick, airy sourdough pizza baked in an oiled pan — crispy base, soft interior. Makes one large deep pan pizza (roughly 30×40cm).

Ingredients

Build the levain the night before: combine 35g flour, 35g water, and 7g ripe starter in a jar. Mix well, cover loosely, and leave at room temperature (20–22°C) for 10–12 hours until doubled and bubbly.
Mix the dough: combine 470g flour and 292g water in a large bowl. Mix until no dry flour remains. Cover and rest 30–60 minutes (autolyse).
Add levain and salt: add 77g levain and 10g salt. Squeeze and fold until fully incorporated. Gradually add 51g olive oil, folding to incorporate.
Bulk ferment: cover and ferment at room temperature (24–26°C) for 4–6 hours. Perform 4 sets of stretch-and-folds in the first 2 hours (one set every 30 minutes).
Pan and proof: pour a generous layer of olive oil into your deep pan (30×40cm or similar). Transfer the dough into the pan and press gently to spread. Cover and proof at room temperature for 1–2 hours, or refrigerate overnight and bring to room temperature for 2 hours before baking.
Dimple and top: once the dough has relaxed and puffed slightly, use oiled fingers to dimple it firmly across the surface and stretch it to the pan edges. Add sauce and toppings.
Preheat: heat oven to 230°C (fan 210°C) with a rack in the lower third.
Bake: bake for 20–25 minutes until the base is deeply golden and the edges are crisp. Check by lifting a corner — the underside should be well browned. Rest 5 minutes before slicing.


Calories	~2,175 kcal
Protein	~51g

The olive oil in the pan is essential for a crispy base — don’t skimp.

For a crispier result, finish 5 minutes on the hob over medium heat before removing from the pan.

Dough can be refrigerated after bulk ferment (step 4) and panned the next day.