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

Four floured pizza dough rounds proofing in a container — Cold-proofed dough with sourdough character and dependable rise

Preparation

Mix, Knead, Cold Proof

Mix: Combine 325g warm water, 1 tsp active dry yeast, and 50g young sourdough starter. Stir in 500g flour, 10g sea salt, and 10g 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 a container lightly coated with additional olive oil as needed, cover, and refrigerate overnight.

Galley notes

Flavor First, Lift Guaranteed

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.