Pizza Dough

Updated: Dec 19, 2019

Are ready to find other uses for your day old starter? Look no further. At least once a week I am using my day old starter for my revolutionary pizza dough. It has all the qualities I look for in a crust, its not only loaded with flavor but it is chewy, crispy and delicious. Now tell me who doesn't want a piece of this action?


650g water

200g day old starter

1/4 tsp yeast

1000g Bread Flour

20g kosher salt

Special equipment:Kitchen Aid Mixer or your hands 😁


1)You can make this in your kitchen aid mixer or by hand.

2)Place the ingredients in your bowl in the order stated above. I like to start with my wet ingredients at the bottom of the bowl, then there is less chance of dry bits being left behind. Mix on low ( with hook attachment) and then increase it to medium. Mix until it comes clean off the sides but do not over mix. If there are any little dry bits of flour left, try to incorporate it by hand.

3) Now cover it with a kitchen towel and let it bulk ferment for 3 hours. Which means every 30 min you will grab each corner of your dough, and you will pull, stretch it a bit and bring it in onto the center of the dough.

4) After 3 hours, lightly flour your surface and portion it out. I typically come up with 6-7 balls of dough. Then place them in your choice of dish/cover with saran wrap and place it your frig for later use. Bring it out an hour before using and remember to preheat your oven 500F.

Notes: This dough also keeps well in the frig for two days. I always keep some for my Saturday mornings, its makes a fabulous breakfast pizza.


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