Knead the ingredients with the lukewarm water for a few minutes by hand or in the food processor to form a dough and leave to rest for 15 minutes. Knead again briefly and then shape into two balls of the same size. Let them rise for 6 to 12 hours at room temperature on a well-floured plate covered with cling film. Alternatively, the dough can rise for several days in the refrigerator. It is at its best after three days (in this case, take it out of the refrigerator 45 minutes before processing). Preheat the oven extensively to the highest heat. It is best to use a pizza stone. Carefully remove one of the two doughs from the plate. It should now be soft, velvety and very elastic. Do not knead again, but carefully press flat with your hand and stretch until the pizza is full size. Use enough flour to prevent the underside from sticking. Cover and bake for 5 - 6 minutes, depending on the oven. This sourdough pizza recipe is based on the yeast pizza dough from Pizzeria Roberta in Brooklyn, published in the New York Times. I have experimented a lot to find the optimal dosage of the individual ingredients for this yeast-free version of sourdough.
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