A flavorful pizza crust made without a sourdough starter, using a sourfaux starter mixed ahead of time for airy bubbles. This dough can be prepared in advance and yields 4 pizza balls for delicious homemade pizzas.
1: Mix together 100g white bread flour, 100g room temp water, and 0.25 tsp dried yeast in a bowl and leave out covered at room temperature for about 12 hours to create the sourfaux starter.
2: In a large mixing bowl, whisk together 200g sourfaux starter, 290g room temperature water, 0.25 tsp dried yeast, 1 tsp extra virgin olive oil, and 1 tsp honey.
3: Add in 450g strong white bread flour, 50g wholemeal flour, and 10-12g fine sea salt, and mix the dough until well combined.
4: Let the pizza dough proof at room temperature for 3-4 hours, stretching and folding it at least three times during this period.
5: After proofing, cover the bowl and refrigerate overnight to allow further rise and flavor development.
6: About 3-4 hours before making pizzas, take the dough out of the fridge, divide and shape it into 4 balls of 250g each.
7: Dust a tray with plain flour and semolina, coat the dough balls in the mix, and place them on the tray.
8: Cover and proof the dough balls for about 3-4 hours until they puff up and are ready to stretch.
