Dmcavanagh's Sourdough Pizza Dough
A slow-fermented sourdough pizza dough with a tender chew and crisp potential, built for better flavor with minimal hands-on work.
Prep 20 min · Total 27 hr 10 min · Makes 2 pizza dough balls
Ingredients
- 1/2 cup sourdough starter
- 1 1/4 cup cool water
- 4 cups flour
- 1 1/2 teaspoons sea salt
- 1/8 teaspoon instant yeast
Directions
- Combine all of the ingredients until you have a shaggy dough, then cover it and set it aside for 20 minutes.
- Knead the dough thoroughly. A KA mixer fitted with the dough hook works well for this, and it should take 8-10 minutes. Watch that the dough is moving against the sides of the bowl instead of wrapping itself around the hook. You want it soft and just a little tacky, not wet.
- Cut the dough into 2 even pieces, about 460 grams each. Put each ball into a lightly oiled plastic container, cover, and let them sit at room temperature for 30 minutes.
- Move the containers to the refrigerator for at least 24 hours, or as long as 3 to 4 days. Pull the dough out about 2 hours before you are ready to make pizza.