Galley dough recipe

Pizza Dough

A hybrid dough for sourdough flavor with guaranteed lift from a little active dry yeast backup muscle.

Ready in Overnight Yields 2-3 pizzas Notes Hybrid sourdough / yeast lift

Preparation

Mix, Knead, Cold Proof

Mix: Combine the warm water, active dry yeast, and young sourdough starter. Stir in the flour, sea salt, and olive oil until a shaggy dough forms.
Knead: Work the dough for 5-8 minutes, until smooth and elastic.
Cold proof: Transfer the dough to an oiled container, cover, and refrigerate overnight.

Galley notes

A young starter brings mild sourdough tang without weighing the dough down.
The active dry yeast gives dependable rise, especially when the starter is still building strength.
The overnight cold proof develops flavor and makes the dough easier to stretch.
Let the dough warm slightly at room temperature before shaping for a more relaxed, even crust.