Wednesday, July 4, 2012

Sourdough Pizza Dough

I like to make this dough beforehand (only I double the recipe) then I freeze the dough I don't use for that night's meal so that, on some other day, I can pull the frozen dough out in the morning and make ourselves some fried (or baked) pizza either for lunch or dinner that same day.

Here's the recipe:

Sourdough Pizza Dough
(enough for one large pizza or two medium pizzas)

2 cups warm water
2 T. extra virgin olive oil
1 1/2 tsp. sea salt
2 T. honey
1/2 cup starter
4 cups whole wheat flour (or enough until dough comes away from sides of mixing bowl)

1. Mix the warm water, olive oil, salt, honey and starter in your mixer.

2. Add the flour - until it comes away from the sides of the mixing bowl.

3. Place dough in bowl (or keep in your mixer bowl, taking out the hooks) and cover.

4. Allow to sit overnight or 12-24 hours.

Use the dough after the 12-24 hour period is up. If you're not ready to use it, either place the portion you want to use in the fridge until later that day or freeze the rest of the dough for future use.

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