A Spoonful of Sugar
There is a little sugar in this dough to enhance browning. Sourdough doesn’t often have added sugar, but with pizza baked in a home oven (not as hot as a pro oven), a little added sugar goes a long way towards ensuring that the dough browns deeply and attractively. Sourdough starter and high-extraction flours give this pizza crust a rich, complex flavor that provides just the right counterpoint to robust pizza toppings. It is light enough in texture to form a pillow-y rim with large, lovely holes and lofty oven spring.
This recipe highlights three key points for great pizza dough. First, high-extraction flours bump up flavor and nutrition without the bitterness or heavy texture caused by too much bran. Second, a spoonful of sugar helps the crust brown attractively in a home oven, which isn’t as hot as a commercial pizza oven. Third, higher hydration helps produce a lighter, puffier rim with beautiful large holes.