Pizza Dough

Yes, you can make a terrific pizza without much sodium, and it starts with this pizza dough. To develop the most flavor, I let the dough ferment slowly—at least eight hours. It’s tempting to take a short cut and skip this step, but since there’s little salt in this recipe, without fermentation, you may be disappointed in the flavor. So plan ahead and start the dough at least the night before you want to make pizza.