Naturally leavened pizza dough from Pizza Practice: Doughs, Techniques + Toppings (page 159) by Tara Jensen

  • extra-virgin olive oil
  • high-extraction flour
  • Show all ingredients...
  • Serves : 4 rounds, 250 g each

  • EYB Comments

    Can substitute sifted flour for high-extraction flour. Levain ferments for 8 to 10 hours overnight before mixing the dough; dough refrigerates for at least 2 hours or up to 24 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute sifted flour for high-extraction flour. Levain ferments for 8 to 10 hours overnight before mixing the dough; dough refrigerates for at least 2 hours or up to 24 hours.

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