~Half Recipe for 3 small pizzas
In mixing bowl stir together:
5 oz starter
10 oz warm water
15 oz all-purpose flour
1 1/2 t (.3 oz) salt
To mix by hand, stir, fold and rest until dough is smooth and sticks to itself. This takes about 30 minutes.
In the mixer it takes just a minute.

Wet the top of dough and sprinkle on:
1/2 t - 1 t yeast {depending on how much time you have for rising)  (you can omit this if you are allowing hours for rising time)
Let rest 30-60 minutes. This rest builds flavor and improves texture.

Mixing by hand, stretch and fold to work yeast in and make a perky ball.
In the mixer, knead and rest a few times to make a smooth dough. Then still stretch and rest a few times on the counter until it makes the perky ball.

Rise until double. Will rise nicely in a 1/2 gallon jar. With the full amount of yeast it may take only 45-60 minutes. If you don't add any yeast, you can allow most of the day for the rise.

Gently remove from bowl or jar and divide into:
3 pizzas - 10 oz each

Bake on the stone.

In mixer or just a mixing bowl stir together:
10 oz starter
20 oz warm water
30 oz all-purpose flour
1 T (.6 oz) salt
To mix by hand, stir, fold and rest until dough is smooth and sticks to itself. This takes about 30 minutes.
In the mixer it takes just a minute.

Wet the top of dough and sprinkle on:
1 t - 1 T yeast {depending on how much time you have for rising)  (you can omit this if you are allowing hours for rising time)
Let rest 30-60 minutes. This rest builds flavor and improves texture.

Mixing by hand, stretch and fold to work yeast in and make a perky ball.
In the mixer, knead and rest a few times to make a smooth dough. Then still stretch and rest a few times on the counter until it makes the perky ball.

Rise until double. Will rise nicely in a 1 gallon jar. With the full amount of yeast it may take only 45-60 minutes. If you don't add any yeast, you can allow most of the day for the rise.

Gently remove from bowl or jar and divide into:
3 pizzas - 20 oz each

Bake on the stone.

Copyright 2025, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications