sourdough pizza crust (This is STILL good.)

Published: Sun, 08/31/25

** minutes/days * yeast philosophers * bubbles * unclosed parentheses **

Yes, you might have seen this one before. I first shared it on 1.25.24. Hope you're cooking something yummy and making all the bubbles you want.

Brand-new comic coming next week. 💚

(This is good.) SOURDOUGH PIZZA CRUST / This takes 6 days. This takes 30 minutes (both true). SUNDAY EVENING. Take the starter out of the fridge. Sitr it hard and leave it out to warm up. (1 min.) / MONDAY EVENING Feed the starter: Combine equal weights starter, water, and bread flour. Cover and leave out. (3 min.)

Yeast blob 1: Is it getting warm in here or is it just me? Yeast blob 2: [anguished look] / YB1: What a relief - I haven't made a bubble in ages! YB2: SAME! Feels great!

TUESDAY EVENING. Mix up the dough: 375 g water, 100 g starter, 10 g salt. Mix to dissolve salt. Then add 500g bread flour. Stir hard. Cover. (7 min.) / A HALF HOUR LATER. The dough is a sticky, shaggy mess and you will now start a series of simple movements that will gradually turn it soft and smooth, aka stretching the dough.

YB1: blows bubbles. YB2: blows bubbles. / YB1: Looks concerned all of a sudden.

To stretch the dough: In the bowl, lift the dough gently. Let it stretch/hang from your hands. Let the hanging edge(s) fold under slightly as you set the dough down again. Turn the bowl slightly so your next lift/fold comes at a different angle. Repeat this 6 to 8 times. (2 min) / OVER THE NEXT FEW HOURS Repeat the stretching process 3 more times, letting the dough rest (cover the bowl with a towel) at least 30 minutes between each (6 min).

YB1: looks even MORE worried. YB1: Do ya ever wonder what it's all for? YB2: Eh?

BEFORE BED Cover the bowl with ap late and leave on the counter overnight. / WEDNESDAY MORNING Flour everything. Gently pour/release the dough onto the counter and cut into 4 pieces. Very gently shape each piece into a roundish blob. (5 min.)

YB1: I mean, we eat sugar and we make bubbles. Sometimes *beautiful* bubbles. But what does it ever all add up to? YB2: Looks slightly confused. / YB2: You ... might be overthinking it.

(carolyn throws flour) Flour everything even more. Wrap each ball loosely in parchment paper, then place in sealed containers or zip bags. Put in fridge for at least 2 days or in freezer if it'll be 4+ days til you're ready to use it. (5 min.)

YB1: But ... but think about ALL my bubbles, and yours, and everyone we know — all THEIR bubbles, each one so small & simple, but imagine if they somehow came together to serve a purpose we can't even imagine!

FRIDAY NIGHT PIZZA (or Saturday). Take dough out of fridge to warm up at least 1/2 hour. Preheat oven & baking stone to 550 or as hot as your oven goes. Flour everything. Gently stretch each ball of dough flat on a floured piece of parchment paper. Top with your favorite things! (For best crisp crust, keep toppings thin & non-juicy. Use a baking peel or cookie sheet to slide each pizza (one at a time) on its parchment into the oven. Bake each pizza 7-8
minutes.

YB2: You mean metaphorically, right? YB1: Yeah ... metaphorically. / YB from inside jar in fridge among other foods: Will I ever make another bubble?

Thank you for sharing This is good. with others who might like it! 144 people get this now.

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