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, which is not as hot as a professional oven, a little added sugar goes a long way towards ensuring the dough browns deeply and attractively. Sourdough starter and high-extraction flours give this pizza crust a rich, complex flavor providing just the right counterpoint to robust pizza toppings. It is light enough in texture to form a pillow-y rim with large, open texture and lofty oven spring.
Our recipe highlights three key points for great pizza dough. First, high-extraction flours enhance flavor and nutrition without bitterness or heavy texture caused by too much bran. Second, a spoonful of sugar helps deep browning of the crust. Third, higher hydration helps produce a lighter, puffier rim with large open texture.