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This naturally leavened pizza dough is built on active sourdough starter, long fermentation, and high‑heat baking for a crust that hits every note: crisp edges, soft‑chewy center, and those gorgeous leopard‑spotted bubbles everyone chases. The slow rise develops deep, tangy flavor while keeping the dough easy to stretch and shape. Whether you’re firing it on a steel, stone, or backyard pizza oven, this crust brings true pizzeria energy to your kitchen.

Perfect for classic margherita nights, loaded veggie pies, or anything your chaotic‑creative pizza heart desires.

🌾 Flavor Notes
– Mild sourdough tang
– Chewy, airy crumb
– Crisp, blistered edges
– Subtle olive‑oil richness (optional)

🔥 Best Uses
– 🍕 Neapolitan‑style pizzas
– 🧀 Cheesy sheet‑pan pizzas
– 🌿 Herb‑topped flatbreads
– 🍅 Margherita, pepperoni, veggie, or white pies

🍽️ Serving Tips
– Bake on a preheated stone or steel for max crisp
– Dust with semolina for a golden bottom
– Brush the rim with olive oil for extra blistering