Cornmilk Sourdough Pizza Dough (Edit recipe)

Step 1: Morning / Day 0 — Mix & Autolyse

1. Time: 0 min → 30 min
2. Combine starter + cornmilk in a mixing bowl.
3. Add flour and salt. Mix until fully hydrated but shaggy.
4. Rest 20–30 min for autolyse — develops gluten and flavor.
5. Tip: Don’t add olive oil yet; wait until after autolyse.

Step 2: Add Oil & Strengthen

1. Time: 30 min → 60–90 min
2. Add olive oil to dough.
3. Knead 5–8 min by hand (or 3–4 min in stand mixer) until smooth & slightly elastic.

Step 3: Stretch & Folds

1. Stretch & fold 1: 30 min after kneading
2. Stretch & fold 2: 30 min later
3. Stretch & fold 3: 30 min later
4. Optional 4th stretch & fold if dough feels tight.
5. Goal: dough feels smooth, slightly tacky, and extensible.

Step 4: Room Temperature Pre-Rise Before Fridge

1. Time: ~1 hours after starting after last fold
2. Cover dough lightly.
3. Allow dough to increase ~25–30% in volume.
4. It should feel airy and soft but not doubled.
5. This ensures yeast is active before the cold ferment.

Step 5: Cold Ferment

1. Time: Refrigerate 18–24 hours
2. Transfer dough to airtight container or lightly oiled bowl, cover tightly.
3. Cold fermentation develops flavor, digestibility, and stronger oven spring.
4. Optional: For more complex flavor, go full 24 hours; 18 hours will still be excellent.
5. Setcion: Step 6: Next Day, Remove & Temper
6. Time: ~1 hour before baking
7. Remove dough from fridge.
8. Let it come closer to room temperature, but do not proof fully.
9. Dough will still feel cool and slightly firm.

Step 7: Shape & Final Prep

1. Divide (if making multiple pizzas). I made 2 pizzas with this dough
2. Shape into discs — focus on keeping edge airy for cornicione.
3. Place on preheated 500 degree stone or steel.
4. Optionally, let shaped discs rest 10–15 min uncovered for slight surface drying → improves blistering.

Step 8: Assemble Pizza

1. Add Sauce, cheese, and favorite toppings

Step 9: Bake

1. Oven: 500–525°F
2. Bake 5–7 min (depending on size/thickness)