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Sourdough makes the best pizza dough you'll bake at home: extensible enough to stretch thin, strong enough to hold a leopard-spotted rim.
Mix at 65% hydration, bulk for four hours at room temperature, then divide into balls and cold ferment for 24 to 72 hours. Time in the fridge is where the flavor comes from.
Bake as hot as your oven allows on a preheated steel or stone — 500°F with the broiler finishing the top gets you close to a pizzeria crust.
