Kenna’s Sourdough Pizza Dough
Kenna’s Sourdough Pizza Dough
(MADE ON SATURDAYS, WHEN THERE’S NOWHERE ELSE THEY HAVE TO BE)
Kenna keeps her sourdough starter alive the same way she keeps most things going. Regular enough, patient enough, forgiving when she misses a day. Cohen calls it “the bubbly jar.”
Ingredients
· 1 cup active sourdough starter (Cohen checks for bubbles like it’s science)
· 1 cup warm water (Not hot! Kenna lets Cohen test it with his finger)
· 2 tablespoons olive oil
· 1 tablespoon honey or sugar (Cohen insists on honey)
· 3⒈／⒉ to 4 cups flour
· 1⒈／⒉ teaspoons salt
How She Makes It
Kenna pours the starter into the bowl.
Cohen stirs it with the spoon that’s technically too big for him.
Water next. Oil. Honey.
He mixes until it looks “stringy,” which is his word, not hers.
They add flour one cup at a time.
Kenna does the salt herself. She says it matters when it goes in,
but really she just doesn’t want him dumping it all at once again.
When the dough gets too thick to stir, Kenna tips it onto the counter.
Cohen presses his palms into it like he’s helping push the day forward.
They knead together.
Kenna folds. Cohen punches.
Flour dusts the counter, the floor, their sleeves.
She lets it rise while they clean up. A few hours if they’re patient, overnight if they remember to plan ahead.
When It’s Ready
Kenna divides the dough. Cohen chooses his piece first.
He stretches it unevenly, proud of the weird shape.
She doesn’t fix it.
They bake it hot. Really hot until the crust bubbles and browns and smells like something solid and good.
Kenna’s Rule
Good dough doesn’t need to be perfect.
It just needs time.
And someone small beside you, learning how to wait.