Made with no yeast and nearly two cups of unfed starter, this sourdough pizza crust is ready the same day and ... Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F ...

Then we form into dough balls and finish the rise in the refrigerator. Be sure you remove the pizza dough from the ...

Combine the yeast and 1 cup of warm water in a small bowl and let it stand for 10 minutes. Place 2 cups flour in a large bowl, make a well in the center, and add the yeast-water mixture, plus 1 ...