The EASIEST Sourdough Pizza, make it Monday and it's Ready Pizza any night for the next Week!

What's better than pulling fresh sourdough pizza dough out of your fridge with zero time spent in the kitchen that day? It was a game changer when I realized we could make big batches of sourdough on Monday or Tuesday and then use the dough whenever we wanted to later in the week! And this is how I make Friday Night Pizza so EASY! Here's the link to my favorite sourdough baking tools https://www.amazon.com/shop/kellywelk/list/AFDECBITVNAW?ref_=cm_sw_r_cp_ud_aipsflist_WX1E1VR2RM22S8VJSRX0 This is my weekly schedule (for the weeks I know we'll be able to make pizza on Friday of Saturday) These are all 'ish' times, adjust them to fit your week and your life! 8-9am Monday Morning - take my sourdough starter jar out of the fridge, put 50 grams of starter into a clean jar and feed it with 200 grams water + 200 grams organic all purpose flour 6pm Monday Evening - while I'm making dinner, mix up the pizza dough using the fully alive and active starter Pizza Dough Measurements : - 360 grams active sourdough starter - 500 grams water - 1000 grams organic all purpose unbleached flour - 25 grams salt *if you are not using a stand mixer, use your hands to stretch and fold the dough every 30 mintues. Once you've finished the last stretch and fold, put the dough in the fridge to proof until you pull it out for pizza day! Here's the full video on how I make the pizza. https://youtu.be/__0nByTyhww 9am till 12 - pull your dough out of the fridge and let it rest on the counter till you're ready to press it into the pizza pans 2pm - press dough into pans, cover with plastic wrap and set in a warm spot to rise 6pm - turn your oven to 400 degrees and top your pizzas! Bake for 20 minutes, or until the bottom is golden and the middle in the top is fully melted and the cheese is golden. ENJOY! If you don't use all of the dough for pizza night - make a loaf of bread with it or better yet press it into a buttered 9x13 baking dish and make focaccia! I top ours with garlic infused oil, Italian seasoning and Parmesan. Bake at 400 for 20 minutes. It's Delicious! Now hit me with all the questions more sourdough fun to come. video chapters 0:00 - 0:30 - how I make sourdough pizza dough ahead of time 0:31 - 1:05 - why sourdough pizza is better for gluten sensitivities 1:06 - 2:44 - how you know your starter is ready to bake with 2:45 - 4:29 - my weekly schedule to make BIG batches of dough 4:30 - 4:42 - how I use my kitchen aid mixer to make sourdough! 4:43 - 7:50 - sourdough pizza dough recipe 7:51 - 8:45 - why we add the salt last 8:46 - 9:45 - let the mixer do the sourdough work! 9:46 - 10:00 - add the salt in on top 10:01 - 10:13 - let the dough rest for 30 minutes 10:14 - 11:19 - how to use any extra sourdough starter 11:20 - 12:55 - this is autolyse let it rest then stretch and fold with the mixer! 12:56 - 13:09 - stretch and fold number 2 with the stand mixer 13:10 - 13:40 - stretch and fold number 3 with the stand mixer 13:41 - 13:58 - see how the dough is coming together! 13:59 - 14:20 - final stretch and fold 14:21 - 15:49 - transfer to your container and put in the fridge to rest until you're ready to make pizza