{"id":2621,"date":"2023-02-17T07:39:21","date_gmt":"2023-02-17T07:39:21","guid":{"rendered":"https:\/\/notjustfood.blog\/?post_type=web-story&#038;p=2621"},"modified":"2023-02-17T07:39:22","modified_gmt":"2023-02-17T07:39:22","slug":"naturally-leavened-pizza-dough","status":"publish","type":"web-story","link":"https:\/\/notjustfood.blog\/de\/web-stories\/naturally-leavened-pizza-dough\/","title":{"rendered":"Naturally Leavened Pizza Dough (No Yeast) Story"},"content":{"rendered":"<p><html amp=\"\" lang=\"en\"><head><meta charSet=\"utf-8\"\/><meta name=\"viewport\" content=\"width=device-width,minimum-scale=1,initial-scale=1\"\/><script async=\"\" src=\"https:\/\/cdn.ampproject.org\/v0.js\"><\/script><script async=\"\" src=\"https:\/\/cdn.ampproject.org\/v0\/amp-story-1.0.js\" custom-element=\"amp-story\"><\/script><script async=\"\" src=\"https:\/\/cdn.ampproject.org\/v0\/amp-video-0.1.js\" custom-element=\"amp-video\"><\/script><link 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poster-portrait-src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-Naturally-leavened-pizza-dough-1-640x853.jpg\"><amp-story-page id=\"21cf9649-5574-4038-bd34-e297eca0a920\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-de01aa50-cfbb-438d-a357-5d5e3fdac4a9\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.38511%;width:100%;height:78.31715%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-1d5e5fbc-5fc6-4707-8430-c96ee46482de\">\n<div style=\"position:absolute;width:118%;height:133.92838%;left:-8.70238%;top:-20.26761%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1.jpg\" alt=\"Neapolitan style sourdough pizza with fresh tomato sacue, mozzarella and basil.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1.jpg 810w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-768x1024.jpg 768w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-640x853.jpg 640w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-480x640.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-225x300.jpg 225w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-150x200.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-9x12.jpg 9w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.16505%;top:74.27184%;width:77.91262%;height:3.55987%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-01fa0fd7-aeb2-43f4-b52e-b1731b2290e3\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.25169923534409533% 0;font-family:&quot;Inter&quot;,sans-serif;font-size:0.291262em;line-height:1.3;text-align:center;padding:0;color:#000000\"><span><span style=\"font-weight: 900; color: #ff7864; letter-spacing: 0.4em; text-transform: uppercase\">notjustfood.blog<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:79.93528%;width:76.69903%;height:11.65049%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-b77a2dd4-5b1f-4b65-ad07-0689182056df\">\n<h1 class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:0.18512658227848128% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.485437em;line-height:1.18;text-align:center;padding:0;color:#000000\"><span><span style=\"font-weight: 700; letter-spacing: 0.04em\">Sourdough Pizza Dough (No Yeast)<\/span><\/span><\/h1>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg\"><a href=\"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"a5371335-75d1-4360-828d-d8a0ec8b0485\" auto-advance-after=\"7s\"><amp-story-animation layout=\"nodisplay\" trigger=\"visibility\"><script type=\"application\/json\">[{\"selector\":\"#anim-bd856e02-a0af-4428-8dcf-fc562b4788cf\",\"keyframes\":{\"transform\":[\"scale(1)\",\"scale(1.06)\",\"scale(0.994)\",\"scale(1)\"],\"offset\":[0,0.33,0.66,1]},\"delay\":3000,\"duration\":1450,\"easing\":\"ease-in-out\",\"fill\":\"both\",\"iterations\":1}]<\/script><\/amp-story-animation><amp-story-animation layout=\"nodisplay\" trigger=\"visibility\"><script type=\"application\/json\">[{\"selector\":\"#anim-33dbbb97-abcf-4ec6-b4f9-73fe131c06d3\",\"keyframes\":{\"transform\":[\"scale(1)\",\"scale(1.01)\",\"scale(0.999)\",\"scale(1)\"],\"offset\":[0,0.33,0.66,1]},\"delay\":0,\"duration\":3000,\"easing\":\"ease-in-out\",\"fill\":\"both\",\"iterations\":1}]<\/script><\/amp-story-animation><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-ae80a8d5-0bc5-41dd-ad68-6c3637eb573d\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:-3.8835%;top:53.72168%;width:108.25243%;height:57.9288%;opacity:1\">\n<div id=\"anim-33dbbb97-abcf-4ec6-b4f9-73fe131c06d3\" class=\"animation-wrapper\" style=\"width:100%;height:100%;display:block;position:absolute;top:0;left:0;--initial-opacity:1;--initial-transform:scale(1)\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-cb08239a-51c6-48f6-a516-aea526bbb0e1\">\n<div style=\"position:absolute;width:100%;height:186.87152%;left:0%;top:-39.42144%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2.jpg\" alt=\"A hand taking a slice of a sourdough pizza.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-2-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 49vh, 108vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:0;width:76.45631%;height:29.12621%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-2a0e6c2d-2b10-4b9d-9efe-5bf60e3e3d3d\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6320634920634914% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.355987em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">This sourdough pizza dough recipe is a great way to make delicious and airy Neapolitan style pizza without the use of commercial yeast.<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:12.13592%;top:35.59871%;width:76.45631%;height:9.38511%;opacity:1\">\n<div id=\"anim-bd856e02-a0af-4428-8dcf-fc562b4788cf\" class=\"animation-wrapper\" style=\"width:100%;height:100%;display:block;position:absolute;top:0;left:0;--initial-opacity:1;--initial-transform:scale(1)\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-dccf045e-6b78-4db1-9447-e2583a5e93b2\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6320634920634914% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.355987em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><br \/>\n<span style=\"font-weight: 700\">Let\u2019s get started!<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg\"><a href=\"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"dbcb59d0-1ecf-403b-8eef-5d9f0d595a3c\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-764c9a54-9130-4b1a-8ede-fa06d6a1d468\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.54693%;width:100%;height:73.13916%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-d40aed6a-b833-4f82-93c6-b65d2e2fc0f1\">\n<div style=\"position:absolute;width:100%;height:136.72566%;left:0%;top:-34.71046%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3.jpg\" alt=\"Sourdough pizza dough topped with tomato sauce, fresh mozzarella and basil.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-3-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:66.18123%;width:63.34951%;height:4.69256%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-71459ccb-fea5-45bd-b97f-d3305bbd1f06\">\n<h3 class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.689655172413792% 0;font-family:&quot;Trykker&quot;,serif;font-size:0.388350em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"color: #ff7864\">Ingredients&nbsp;<\/span><\/span><\/h3>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:74.43366%;width:63.34951%;height:19.90291%;opacity:0.6\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-c935d5f6-ca44-4263-b130-06b16f0876e5\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6241379310344827% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.291262em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">All you need for the dough is flour, water, salt and sourdough starter. This recipe doesn&#8217;t require commercial yeast.&nbsp;<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg\"><a href=\"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"09e3254f-73d9-4e45-a888-510d39a554c0\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-aa48759a-6296-4317-961c-f74e3b3b79fe\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:62.94498%;width:63.34951%;height:13.1068%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-7f8d3dad-7463-4d82-9246-75dbce5a4670\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.5747126436781609% 0;font-family:&quot;Trykker&quot;,serif;font-size:0.323625em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"color: #ff7864\">What makes this pizza dough recipe special?<\/span><\/p>\n<p><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:73.30097%;width:63.34951%;height:19.90291%;opacity:0.6\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-1db9ee9a-200d-4316-9721-acd1dc25eefd\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6241379310344827% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.291262em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">A long, cold overnight fermentation in the fridge enhances the flavor profile of the dough and yields a bubbly and airy crust.&nbsp;<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:-5.58252%;top:-26.53722%;width:106.06796%;height:88.02589%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-af6b4225-54d4-4fe6-971b-a82daa871b40\">\n<div style=\"position:absolute;width:100%;height:100.4136%;left:0%;top:-0.2068%\" data-leaf-element=\"true\"><amp-video autoPlay=\"autoplay\" poster=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Sourdough-Pizza-Mortadella-poster.jpeg\" artwork=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Sourdough-Pizza-Mortadella-poster.jpeg\" title=\"Make delicious and airy Neapolitan style sourdough pizza!\" alt=\"Make delicious and airy Neapolitan style sourdough pizza!\" layout=\"fill\" loop=\"loop\" volume=\"1\" id=\"el-af6b4225-54d4-4fe6-971b-a82daa871b40-media\"><source type=\"video\/mp4\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Sourdough-Pizza-Mortadella.mp4\"\/><\/amp-video><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg\"><a href=\"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"eea9d5d5-8b17-4943-a1c6-3a56f040eccd\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-02869b8a-bc1c-40c7-b0ce-f0f649f51b32\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:63.91586%;width:63.83495%;height:4.69256%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-b92e076a-8b69-400e-8d1a-4ece201afd76\">\n<h3 class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6844106463878316% 0;font-family:&quot;Trykker&quot;,serif;font-size:0.388350em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"color: #ff7864\">Add toppings<\/span><\/span><\/h3>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:70.87379%;width:85.43689%;height:23.94822%;opacity:0.6\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-c3acbb73-11bc-4e08-a1c3-63b32deb8b9a\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.4627840909090908% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.291262em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">Top it with tomato sauce, buffalo mozzarella and fresh basil for a classic pizza Margherita, or add cured meats such as salami, prosciutto or mortadella for a more indulgent topping.<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.38511%;width:100%;height:71.0356%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-697572a5-063c-4e6c-bf6c-7bf6cd2c0546\">\n<div style=\"position:absolute;width:100%;height:140.77448%;left:0%;top:-20.38724%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough.jpg\" alt=\"Homemade sourdough pizza cut into slices.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg\"><a href=\"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"2a131a9b-cf36-4961-86a9-9ccc8a7a6f64\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-96332d53-9ec9-45ff-95c6-63fa71ce3069\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.54693%;width:100%;height:73.13916%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-d89a2156-a2b1-4dc8-9d65-41d4e8bb409e\">\n<div style=\"position:absolute;width:100%;height:136.72566%;left:0%;top:-28.97293%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4.jpg\" alt=\"A sourdough pizza being baked in a pizza oven.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-4-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:16.99029%;top:73.6246%;width:66.01942%;height:16.50485%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-0e2903f7-5393-4897-bb17-64260280028a\">\n<h3 class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6893382352941176% 0;font-family:&quot;Trykker&quot;,serif;font-size:0.404531em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"color: #ff7864\">Visit notjustfood.blog for more sourdough recipes!<\/span><\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg\" theme=\"light\"><a href=\"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><\/amp-story><\/body><\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let&#8217;s make sourdough pizza! This Neapolitan style pizza dough is naturally leavened with sourdough starter and doesn&#8217;t require the use of commercial yeast. <\/p>\n","protected":false},"author":1,"featured_media":2624,"template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"web_stories_products":[],"web_stories_publisher_logo":1775,"web_stories_poster":[]},"web_story_category":[],"web_story_tag":[],"aioseo_notices":[],"story_data":{"version":47,"pages":[{"elements":[{"opacity":100,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":true,"x":1,"y":1,"width":1,"height":1,"mask":{"type":"rectangle"},"isBackground":true,"isDefaultBackground":true,"type":"shape","id":"de01aa50-cfbb-438d-a357-5d5e3fdac4a9"},{"opacity":100,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":false,"backgroundColor":{"color":{"r":196,"g":196,"b":196}},"type":"image","width":412,"height":484,"scale":118,"focalX":49.74778046811945,"focalY":52.466560419188866,"mask":{"type":"rectangle"},"basedOn":"cb08239a-51c6-48f6-a516-aea526bbb0e1","id":"1d5e5fbc-5fc6-4707-8430-c96ee46482de","x":0,"y":-58,"resource":{"type":"image","mimeType":"image\/jpeg","width":810,"height":1080,"sizes":{"medium":{"file":"Naturally-leavened-pizza-dough-1-225x300.jpg","width":225,"height":300,"filesize":26339,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-225x300.jpg"},"large":{"file":"Naturally-leavened-pizza-dough-1-768x1024.jpg","width":768,"height":1024,"filesize":141358,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-768x1024.jpg"},"thumbnail":{"file":"Naturally-leavened-pizza-dough-1-150x150.jpg","width":150,"height":150,"filesize":10838,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-150x150.jpg"},"medium_large":{"file":"Naturally-leavened-pizza-dough-1-768x1024.jpg","width":768,"height":1024,"filesize":220087,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-768x1024.jpg"},"trp-custom-language-flag":{"file":"Naturally-leavened-pizza-dough-1-9x12.jpg","width":9,"height":12,"filesize":419,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-9x12.jpg"},"wprm-metadata-1_1":{"file":"Naturally-leavened-pizza-dough-1-500x500.jpg","width":500,"height":500,"filesize":66848,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-500x500.jpg"},"wprm-metadata-4_3":{"file":"Naturally-leavened-pizza-dough-1-500x375.jpg","width":500,"height":375,"filesize":68396,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-500x375.jpg"},"wprm-metadata-16_9":{"file":"Naturally-leavened-pizza-dough-1-480x270.jpg","width":480,"height":270,"filesize":50423,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-480x270.jpg"},"et-pb-post-main-image":{"file":"Naturally-leavened-pizza-dough-1-400x250.jpg","width":400,"height":250,"filesize":41457,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-400x250.jpg"},"et-pb-post-main-image-fullwidth":{"file":"Naturally-leavened-pizza-dough-1-810x675.jpg","width":810,"height":675,"filesize":120552,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-810x675.jpg"},"et-pb-portfolio-image":{"file":"Naturally-leavened-pizza-dough-1-400x284.jpg","width":400,"height":284,"filesize":45790,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-400x284.jpg"},"et-pb-portfolio-module-image":{"file":"Naturally-leavened-pizza-dough-1-510x382.jpg","width":510,"height":382,"filesize":70508,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-510x382.jpg"},"et-pb-gallery-module-image-portrait":{"file":"Naturally-leavened-pizza-dough-1-400x516.jpg","width":400,"height":516,"filesize":54205,"mimeType":"image\/jpeg","sourceUrl":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/Naturally-leavened-pizza-dough-1-400x516.jpg"},"et-pb-image--responsive--phone":{"file":"Naturally-leavened-pizza-dough-1-480x640.jpg","width":480,"height":640,"filesize":75797,"mimeType":"image\/jpeg","sourceUrl":"https: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style sourdough pizza with fresh tomato sacue, mozzarella and basil.","local":false}},{"opacity":100,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":true,"backgroundTextMode":"NONE","font":{"family":"Inter"},"fontSize":18,"backgroundColor":{"color":{"r":196,"g":196,"b":196}},"lineHeight":1.3,"textAlign":"center","padding":{"vertical":0,"horizontal":0,"locked":true},"type":"text","content":"<span style=\"font-weight: 900; color: #ff7864; letter-spacing: 0.4em; text-transform: uppercase\">notjustfood.blog<\/span>","borderRadius":{"locked":true,"topLeft":0,"topRight":0,"bottomRight":0,"bottomLeft":0},"width":321,"height":22,"basedOn":"99ed29a5-d0b1-4539-89ec-b1c77d54af84","id":"01fa0fd7-aeb2-43f4-b52e-b1731b2290e3","x":46,"y":459,"marginOffset":0.8977272727272734},{"opacity":100,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":true,"backgroundTextMode":"NONE","font":{"family":"Montserrat"},"fontSize":30,"backgroundColor":{"color":{"r":196,"g":196,"b":196}},"lineHeight":1.18,"textAlign":"center","padding":{"vertical":0,"horizontal":0,"locked":true},"type":"text","content":"<span style=\"font-weight: 700; letter-spacing: 0.04em\">Sourdough Pizza Dough (No Yeast)<\/span>","borderRadius":{"locked":true,"topLeft":0,"topRight":0,"bottomRight":0,"bottomLeft":0},"width":316,"height":72,"basedOn":"d6bf026b-c84c-4db0-8a97-861914fae4d4","id":"b77a2dd4-5b1f-4b65-ad07-0689182056df","x":48,"y":494,"tagName":"h1"}],"animations":[],"backgroundColor":{"color":{"r":252,"g":247,"b":217}},"type":"page","id":"21cf9649-5574-4038-bd34-e297eca0a920","pageTemplateType":"cover","pageAttachment":{"url":"https:\/\/notjustfood.blog\/naturally-leavened-pizza-dough\/","icon":"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/02\/cropped-cropped-Naturally-leavened-pizza-dough-1.jpg","needsProxy":false,"ctaText":"Get 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#ff7864\">Ingredients&nbsp;<\/span>","borderRadius":{"locked":true,"topLeft":0,"topRight":0,"bottomRight":0,"bottomLeft":0},"width":261,"height":29,"basedOn":"2a0e6c2d-2b10-4b9d-9efe-5bf60e3e3d3d","id":"71459ccb-fea5-45bd-b97f-d3305bbd1f06","x":48,"y":409},{"x":48,"y":460,"id":"c935d5f6-ca44-4263-b130-06b16f0876e5","basedOn":"2a0e6c2d-2b10-4b9d-9efe-5bf60e3e3d3d","opacity":60,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":true,"backgroundTextMode":"NONE","font":{"family":"Montserrat"},"fontSize":18,"backgroundColor":{"color":{"r":196,"g":196,"b":196}},"lineHeight":1.4,"textAlign":"left","padding":{"vertical":0,"horizontal":0,"locked":true},"type":"text","content":"<span style=\"font-weight: 700\">All you need for the dough is flour, water, salt and sourdough starter. 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