Sourdough Pizza Dough

Breaking news: Pizza isn’t THAT bad for you.

Choosing the right ingredients is key to making your pizza nutrient-dense. Here’s how to choose quality ingredients for your pizza:

CRUST: Make it homemade! This gives you full control of the ingredients in it.

SAUCE: of course homemade is best, but if you can’t do that then I suggest opting for organic sauce with no sugar added. I used Raos!

CHEESE: Organic mozzarella cheese is a great choice! Tillamook is a brand that doesn’t use caking agents which is always my go-to when picking a shredded cheese.

PEPPERONI: You want to look for an option that says there are NO nitrates or nitrites. These are harmful preservatives!

INGREDIENTS:

• 1000 grams flour

• 200 grams bubbly starter

• 700 grams water

• 40 grams olive oil

• 20 grams salt

• 30 grams honey

METHOD:

• In a large bowl, add all of your ingredients until everything is combined.

• Rest the dough for 30 minutes then begin your stretch and folds. Repeat 2 times for a total of 3 stretch and folds.

• Now it’s time to let your dough rise! Let your dough double in size.

• Once doubled, separate into balls. 300 grams for a personal sized pizza & 500 grams for a large family sized.

• Brush these balls with some olive oil then place in a container or Ziploc bag to refrigerate. If you won’t use them in a few days, I suggest freezing them.

• To bake, preheat your oven to 375° and prepare your pizza with your favorite toppings. My pizzas took about 15-20 minutes in the oven but keep your eye on it! I also brushed the crust with some butter to brown it and give it a decadent taste.

• Enjoy! :)