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same-day-sourdough-pizza

I guess I'm a sourdough guy now... and I love it! Sourdough was always pretty intimidating to me, but I started learning how to time everything and maintain a healthy starter. This recipe develops amazing gluten and flavor is such a short period of time. About 5 hours to be exact, but you can stretch it longer. This makes 2 16 inch or 3 12 inch pizzas. Here's the timing of my mix: -Fed my starter 1:1:1 ratio around 9am. -First mix of the dough Around 2pm. -Balled the dough around 3pm (you can delay this part a couple hours for timing if started the process earlier) -Baked around 8pm If using a mixer, check out the sub-recipe

Ingredients