I am still new to pizza making, but i just made my second pizza from my sour-dough starter, and it was delicious
Lovely taste, and very crispy. I had the dough in the fridge for two days, and out of excitment/bordom id go to it every few hours and punch it down, just because my first attempt became very elasticy. One the 2nd morning i looked at it - it had nearly quadruplied in size
, so i tought it may be nessicary to punch it down again. Is this a normal thing to do with a sour dough ? Or should i have just left it as is untill it was ready to cook ? Basically i want to know is there a difference in how you would prepare a sour-dough pizza over a normal one. Im sorry if this kind of question has been asked a hundred times before, or if its in the facts somewhere, but id rather have some feedback then just searching it.