The Starter Jar

Perfect Sourdough Pizza Dough A 48-hour cold ferment pizza dough that rivals your favourite pizzeria. Chewy, bubbly, and deeply flavourful. 48-hour cold ferment pizza dough develops complex acids and aromatic compounds for deep flavor; cold temperature slows gluten development for a more tender extensible dough; cold dough is less sticky and easier to handle; long fermentation creates more gas for beautiful air pockets. Recipe: 200g sourdough starter (discard or active, 100% hydration), 500g bread flour (high protein 12–13%), 350g cold water, 15g salt, 2 tablespoons olive oil. Autolyse flour and water 30–60 minutes. Add starter, salt, olive oil and mix thoroughly. Cover and rest 30 minutes, perform stretch and folds, rest another 30 minutes, repeat. Cover tightly and refrigerate 48 hours. Remove, rest at room temperature 1–2 hours. Divide into 3–4 balls, shape. Proof in oiled containers 1–2 hours until slightly puffy. Bake at 500–550°F on pizza stone or baking steel 8–12 minutes until golden brown. Tips: high heat is key for crispy charred crust; don't overload toppings; use a pizza peel dusted with flour or cornmeal; brush edges with olive oil before baking for extra crispy crust. Discard Recipes sourdough pizza, pizza dough, cold ferment pizza, discard pizza dough, 48 hour pizza