Overnight Sourdough Pizza Dough (with Active Starter)
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Vanilla and Bean · by Traci York★ 4.8 (23)

Overnight Sourdough Pizza Dough (with Active Starter)

NUTRITION · PER SERVING714M COOK
CAL 42%·PRO 59%
CARBS 148G70% OF CAL
9G FIBER1G SUGAR138G OTHER
FAT 16G17% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A long-fermented sourdough pizza dough made with bread flour, whole wheat, and active sourdough starter. Requires overnight rising and advance planning for a flavorful, artisanal crust.

componentamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 C (50g) Sourdough Starter (bubbly, doubled in size, active starter)
  • 1 1/3 C + 2 Tbs (350g) Water (80f (26c) **See note on Hydration)
  • 3 Tbs (30g) Extra Virgin Olive Oil (plus more for proofing vessels)
  • 3 C (410g) Bread Flour
  • 1/2 C + 1 Tbs (100g) Whole Wheat Flour (or Whole Wheat Bread Flour *see note for flour subs)
  • 1 1/2 tsp Fine Sea Salt
  • 2 Tbs (25g) Sourdough Starter (bubbly, doubled in size, active starter)
  • 3/4 C (175g) Water (80f (26c) **See note on Hydration)
  • 1 1/2 Tbs Extra Virgin Olive Oil (plus more for proofing vessels)
  • 1 1/2 C (205g) Bread Flour
  • 1/4 C + 2 tsp (50g) Whole Wheat Flour (or Whole Wheat Bread Flour *see note for flour subs)
  • 3/4 tsp Fine Sea Salt
PREP
45M
SODIUM
1451MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.