Yield: Dough for 1 large pizza


1 cup sourdough starter, unfed (straight from the fridge)
½ cup warm water (about 110˚ F)
1¼ cups all-purpose flour
1¼ cups bread flour
1 tsp. salt
½ tsp. instant (rapid rise) yeast

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  • step 1: HideShow Images

    Place the sourdough starter in a bowl.  Add in the warm water, flours, salt and yeast.  Stir together until a dough starts to come together.  Knead until just barely sticky, adding more flour as needed 1 tablespoon at a time, until the dough is the desired texture.  The dough should be smooth and somewhat elastic.  Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap.  Let the dough rise until doubled in bulk (this may take 2-4 hours).  Once the dough has doubled in size, gently deflate.*  Transfer the dough to a floured work surface and roll the dough out into a 14-inch disc for a large pizza.  Top as desired.  Bake as directed (see this post for tips).

  • step 2: HideShow Images

    *At this point, the dough can be frozen.  Simply form into a ball, cover tightly with plastic wrap, and place in a freezer safe bag until ready to thaw and use.  I like to thaw frozen dough in the fridge the day before I plan to use it.