Make your own sourdough pizza at home! All you need is sauce and toppings.

Dough is unbaked and must be refrigerated or kept frozen; I freeze the dough immediately after portioning. Dough should be thawed in the fridge overnight for best results in handling and shaping.

Each dough makes one 12-14” pizza

DO NOT ROLL out the dough. Instead, hand-shape it:

1.   Moderately flour a work surface

2.   Preheat your oven to 475 with a pizza stone inside, so it gets hot as well

3.   On a separate cookie sheet, lay out a piece of parchment paper and lightly dust this with cornmeal. This will be your pizza peel.

4.   On your floured work surface, take the ball and lightly dust it with flour, and slightly flatten it, careful not to degas it completely.

5.   With your fingers, lightly create an indentation all around the edge, about 1/2" in. This will be your edge crust.

6.   Flour your knuckles, and pick up the slightly flattened round and use your knuckles to gently stretch it around, until it's the size you like. This takes practice, and if you tear the dough, just roll it up, stick it in the fridge for about 30 minutes, and start over.

7.   Lay the shaped pizza dough on your cornmeal-lined parchment, and top with whatever you’d like. KEY: go LIGHT on the sauce and ingredients for the best result. Then carefully transfer it all to the preheated stone/oven and bake for 10-12 minutes, keeping an eye on it. You can broil it for the last two minutes for maximum yumminess.