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.



Traditional Mexican bread from Jalisco, commonly used for "tortas ahogadas".
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