Hello friends,
It’s me, that stranger who posts on here once a century.
I am back with a long awaited recipe for an easy-peasy overnight pizza dough that does not require a sourdough starter. I have spent a fair bit of time testing this (and getting others to test it for me) before sharing, because if you’re going to go to the effort of making a pizza dough, then I don’t want it to disappoint.
Before we continue I’ll just note that this recipe is designed to be cooked in a pizza oven that can reach up to 400c / 750f. Additionally, this particular recipe has been developed with a stand mixer, however I’ll note in the recipe how you can do this by hand as well.
What’s my beef with sourdough?
I don’t actually have any beef with sourdough, but I do have beef with the amount of dough recipes that require sourdough as if everyone became an amateur lockdown baker in 2020. I hateeeee seeing a delicious looking recipe online, clicking and scrolling through to find the ingredients and then see something along the lines of:
flour
water
starter
I mean hi, hello, I don’t have a starter to hand, do you? Do I need to find a separate starter recipe and then spend several business days trying to make my own so I can make this recipe?
Do you wanna pizza this?
This dough has a hydration of 66% and doesn’t require a starter or biga, in fact all it needs is some instant yeast and a little time in the fridge. The resulting dough is kind of giving Neapolitan pizza vibes; it’s chewy, with a soft crunch on the crust and can achieve lovely leoparding with a good final proof and the right oven temp.
Instant yeast girlies/guys rise up, this one’s most definitely for you.
Find the recipe on my webby, linked below.
ICYMI
I recently started a new series and shock horror, it’s not pasta! It’s called Bit On The Side and it celebrates my love of side dishes, mezze and family style serving. You can view the whole series in this neat little folder I created on TikTok here.
Until next time, stay cheesy x