This sourdough pizza dough is naturally leavened and made with a combination of Type "00" flour and high-protein bread flour. It produces a delightfully chewy and crisp, yet tender crust with that signature sourdough tang. This recipe yields three (10-inch) pizzas, but can easily be doubled. The dough can be prepared up to 24 hours in advance, see the recipe notes below for more detailed make-ahead instructions. Below the pizza dough recipe you'll find my go-to formula for a classic Margherita-style pizza using our favorite homemade pizza sauce. It will become an instant favorite. Feel free to use this recipe as a base and mix up the toppings as desired.