bread
Sourdough Pizza Dough
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From Unknown
First saved in The Wittenberg Family Cookbook
Original recipe
Nonna's Sunday base — a slow, cold ferment that gives a blistered, chewy crust worth the wait.
breaditalianweekend
Prep
20 min
Cook
12 min
Total
32 min
Serves
4
Method
italian
The Story
Nonna's Sunday base — a slow, cold ferment that gives a blistered, chewy crust worth the wait.
Ingredients
Scale to serve
4
Units
Dough
bread flour — 500 g
water — 325 g
fine sea salt — 10 g
To finish
crushed San Marzano tomatoes — 200 g
Method
1
Mix the flour and water until no dry bits remain. Rest 30 minutes, then work in the salt.
2
Fold the dough every 30 minutes for 2 hours, then cold-ferment in the fridge for 24–72 hours.
3
Shape, top lightly, and bake as hot as your oven goes until the crust is blistered and deeply browned.
Lineage
Where this recipe began.
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Created recipe
Unknown · Jun 20, 2026 · current