Currently, my sourdough starter and I are in a casual relationship. Nothing too serious. Mostly long distance – it stays in the fridge, and I pull it out every couple of weeks when I want to make bread or pizza. I feed it once, and wait until it’s ready to make some magic. Then I usually neglect it for another day or two before remembering it’s on the counter and feeding it once more before sticking it back in the fridge.
It sounds a little one-sided but it’s working for us. When I made my first starter last year, feeding it once or twice a day took up a lot of brain space that I just don’t have to offer at the moment. But I love having it around, to make Country Bread or this incredibly bubbly and chewy pizza dough.
I know the “72 hour” in the title might scare away some, but trust me when I say – the actual prep takes 5 minutes, then you let the dough sit in the fridge for days and the fermentation does all the work. It’s magical! Look at all of the bubbles!
It’s also a very low hydration dough, meaning it’s not very sticky and is easy to work with. Once you try it, you won’t go back.
You can use it the same way you would use any other pizza dough – just let it rest on the counter for a few hours before baking. My fave way to make pizza at home (without a pizza oven) is the cast-iron method, which I learned from Josey Baker Bread. I’ve included the directions below. And if you need a recipe to use, my Feta Corn Pizza with Lime and Cilantro is a good one! Just saying.
Recipe for this pear/blue cheese/toasted walnut/honey situation below coming soon! xo
72-Hour Sourdough Pizza Dough
- 100 g ripe sourdough starter
- 300 g cool, filtered water
- 12 g kosher salt
- 500 g bread flour
Three days before you want to make pizza
- Combine the ingredients in a medium bowl and knead for two minutes, until there is no dry flour left.
- Place the dough in a lidded glass bowl or tupperware and place in the fridge for 48-72 hours. The longer it ferments, the more bubbly it will become.
~4 hours before you want to make pizza
- Remove the dough from the fridge and divide into 4 equal pieces, about 212g/7.5oz each.
- Lightly flour your work surface, then shape the pieces into tight rounds using a bench knife. Lightly flour the tops of the dough balls and cover with a tea towel. Let rest about 4 hours, until ready to bake. Use as you would any other pizza dough.
Cast-iron pizza method
- Heat a cast-iron skillet 10" in diameter or larger over med/high heat. Place an oven rack in the top of the oven and turn on the broiler to 500'.
- Add a generous drizzle of olive oil to the heated cast-iron and swirl the pan to coat the bottom of the pan.
- Using your hands (not a rolling pin!) stretch out one ball of pizza dough to fit your pan – between 8-10" depending on the stretchiness of your dough and the size of your pan. Be careful not to press too much air out of the dough. Once the oil is hot, add the stretched dough to the skillet.
- Work quickly to assemble the pizza in the pan.
- Continue cooking until the bottom of the pizza is a dark golden – use a fork to peek underneath. Once the bottom of the pizza is sufficiently browned, carefully transfer the skillet to the top rack of the oven, under the broiler (don't forget oven mitts!)
- Watch pizza closely under broiler. Cook 2-3 minutes, until cheese and crust are golden and bubbly.
- Transfer pizza to a cooling rack, then repeat with remaining dough.