Sourdough Pizza Dough

Flour, water, sourdough starter (flour, water and wild yeast), salt and LOVE. No commercial yeast. A sourdough pizza dough that we have mixed, stretched, folded, and rested on repeat for 4 hours, and proofed for 4 hours. It can't be used for first 24 hours in the fridge. We've also done that part for you. So you'll get a ready to use ball of dough that will create a 10" pizza. The longer the dough is kept in the refrigerator longer it will continue to develop flavor and has a shelf life of 4 days. It can also be frozen for up to 4 weeks.

Pizza making instructions:  Remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). (Alternately , after opening packaging, drizzle with olive oil and use oily hands to stretch dough before landing on the parchment paper) Form a thicker border around the edge for a lovely, bubbly pizza crust. Trim parchment leaving 1” all the way around. Add pizza sauce, cheese, and desired toppings. Bake at 550°F (288°C) for only 8-10 minutes. Enjoy immediately. Keep in mind Sourdough with no yeast will feel & act a bit different than yeasted dough. Pretty soft and stretchy. Very pliable. It won't look Very springy and bubbly but in the oven it performs beautifully and can get nice and crispy.