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Pizza Dough With Sourdough Starter

Pizza Dough With Sourdough Starter

This is a no yeast pizza dough.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas
Peter Reinhart, author of “Artisan Breads Every Day” and “American Pie,” said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade. Mr. Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.

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