Simple way, make your preferred dough and then stash it in the fridge for a few days. Even just a few hours can make a difference, gives time for flour to hydrate at the minimum, longer is better for flavour.
Applicable to almost any baked good too, bread/pizza benefits from long, slow ferments, get some complexity of flavour + can help with the dough’s structure. Sour dough kinda forces you into these long fermentation periods, I tend to use a preferment (like a biga or poolish) when I’ll use bakers yeast.
Also can be convenient if you’re busy, it’s quick to mix things together, let the dough do the hard work for you.
Simple way, make your preferred dough and then stash it in the fridge for a few days. Even just a few hours can make a difference, gives time for flour to hydrate at the minimum, longer is better for flavour.
Applicable to almost any baked good too, bread/pizza benefits from long, slow ferments, get some complexity of flavour + can help with the dough’s structure. Sour dough kinda forces you into these long fermentation periods, I tend to use a preferment (like a biga or poolish) when I’ll use bakers yeast.
Also can be convenient if you’re busy, it’s quick to mix things together, let the dough do the hard work for you.