This sourdough recipe is featured in “You Can Ferment That: Sourdough” in the May/June 2020 Zymurgy magazine. Join the American Homebrewers Association or start your free trial to access this article and more sourdough recipes online!
By Amahl Turczyn
This particular sourdough pizza dough recipe produces 4 or 5 full-sized pizzas, depending upon how thin you like your crust. It makes use of a pre-fermented dough—sometimes bakers refer to this as a sponge or poolish—to develop flavor and consistency. It works particularly well with sourdough starter, as it gives the natural yeast and microbes a chance to get the dough noticeably tart.
Be aware that these same microbes tend to break down gluten much faster than regular baker’s yeast, though, so there is a definite window between just enough fermentation and too much. Underdo it, and the tang will be subtle …