Sublime

Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.

Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra

If you’re feeling more ambitious, I have a dough recipe that uses a pre-fermented dough called biga. And if you really want to go the distance, I show you how to make a naturally leavened dough that uses your own starter and no commercial yeast. You can use any of these doughs—naturally leavened, made with pre-ferments, or straight—to make one of s