05/24/2026
This week while prepping sourdough bread dough, I decided to make a separate batch just for pizza dough. I’ve been working hard on perfecting my pizza crust, and after a 48-hour cold fermentation, I finally got the results I’ve been aiming for!
I pulled the dough out of the fridge this morning to get it ready for tonight’s bake, and the crust turned out so light, airy, and crisp. Using my new pizza steel and getting the oven screaming hot made all the difference — the char on the bottom was perfect! 🍕🔥
I shared a few tonight and froze the rest for later. Definitely planning to prep more for next week, so be on the lookout for sourdough pizza crusts and pizza nights coming soon!
