Overnight Sourdough Pizza Dough (with Active Starter)

**Advance Prep Required - You'll Need a Sourdough Starter ** There is some planning involved in this recipe with both timing and equipment. Read the recipe all the way through prior to starting.Step up your pizza game by making Sourdough Pizza Dough! This recipe is made with bread flour, a touch of whole wheat flour and an active Sourdough Bread Starter. After a long overnight rise, the dough can be proofed at room temperature or in the refrigerator for longer storage. This recipe is vegetarian and vegan friendly. *UPDATE* - see how to shape sourdough pizza VIDEO below!Time above for fermenting and proofing can vary depending on ambient temperature and starter activity. Use the time as a guide and not a determining factor for when the dough is ready. This is the nature of sourdough. Prep time indicated does not include any rest time. Each pizza yields 8 slices._____________________Example Bakers ScheduleThursday Night: Mix the Dough - Ferment Overnight at Room TemperatureFriday Morning: Shape the Dough - Pop it in the Refrigerator to Start ProofingFriday Afternoon: Pull the Dough From the Refrigerator - Finish Proofing at Room Temperature for about 2-3 Hours. Friday Night: Shape and Bake!

Good

% Daily Values based on a 2,000 calorie diet

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