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Let cool for 15 minutes before slicing.
Store in an airtight container at room temperature for 2 days, or freeze slices for up to 1 month.
Reheat in the oven to regain crisp edges.
Variations:
Add olives, cherry tomatoes, caramelized onions, or cheese on top before baking.
Mix garlic or herbs into the dough for extra flavor.
Swap half the flour for whole wheat for a heartier version.
FAQ:
Q: Can I use instant yeast instead of sourdough?
A: Yes—use 1 tsp instant yeast and reduce fermentation time to 1–2 hours.
Q: My dough is too wet. Is that normal?
A: Yes, this is a high-hydration dough. Handle with wet hands and trust the process!
Q: Can I skip the overnight proof?
A: You can, but the flavor won’t be as deep. A cold ferment gives better structure and taste.
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