Pizza Dough With Sourdough Starter

1. 1

   Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky.

2. 2

   In the bowl of a stand mixer, combine the flours and salt, then add the starter and water.

3. 3

   Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes.

4. 4

   Using the dough hook, knead on the mixers second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball.

5. 5

   Lift dough hook, scraping off any excess dough.

6. 6

   Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.

7. 7

   Cut dough into 4 8-ounce pieces.

8. 8

   (For smaller pizzas, divide into 5 6-ounce pieces.)

9. 9

   Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball.

10. 10

    Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid.

11. 11

    Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.