Sourdough Pizza Dough

Revive the starter with a feeding 8-12 hours prior to mixing the dough. This mild sourdough makes a tasty crust.
Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes-a technique called “autolyse”-allows the flour to hydrate fully and gluten to develop gently, improving the texture of the final crust.
No knead is required, instead relying on a long fermentation and periodic folding to develop the dough’s structure.