Provender’s super top secret dough, now available for you to play with at home. This dough is made with caputo flour, water, naturally leavened starter as well as yeast, and salt. Best used with high temperature, it is forgiving to handle and has uses beyond the humble pizza. I like to put a cast iron skillet over high heat, put in some oil and salt and drop the pulled dough in for a delicious fry bread. Other things I’ve made with good success: doughnuts(!?), roll it thin and make crackers, pita breads, and calzones.
Dough freezes well for 2-3 months. If you have any questions on how to play with this dough, don’t hesitate to ask.