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Makes 4 pizzas
Pour water into the bowl of a mixer (or a regular bowl if kneading by hand). Add sugar, then the yeast. Add mature starter and start mixing. Add oil, salt, and flour, and knead for 5-8 minutes on medium speed, or if kneading by hand, work dough for 10-12 minutes until sufficient gluten has developed and dough is nice and smooth.
Divide dough into 4 and shape each into a tight ball.
Place each ball in a greased bowl, cover, and refrigerate overnight, for up to 3 days.
When ready to make your pizzas, take dough out of the refrigerator and bring to room temperature.
When dough has reached about 75°F, it is ready to be stretched out for pizzas.