Description
Take dinner up a notch with this slow fermented, sour pizza dough. Washington grains shine here for a tangy, crispy, chewy crust.
Remove dough from fridge 2 hours before use. Dough can refrigerated for a few days, beyond that it can be frozen for later use.
It’s simple to assemble: stretch, toss, roll dough into a flat shape(don’t be fooled, you can eat pizza that is not circular), set on a board/pizza peel sprinkled with semolina(for slipperyness). Choose your favorite toppings, dress up the dough. Two ways to cook: Pizza stone heated in a 500F oven, slide off peel onto stone. Method 2, stretch dough onto a cookie sheet, assemble the toppings and put sheet and pizza in a 500F oven. Both methods: cook for approximately 10 minutes, but watch closely, the amount of toppings dictates the timing. (Secret Method 3, check out the internet for how to grill a pizza, super tasty!) Enjoy!
Ingredients: Organic unbleached wheat flour, water, natural levain(biological leavening, lactobacillus, wild yeasts), organic olive oil, sea salt.
Net Wt. 20 oz. (567 g)
