Homemade Sourdough Pizza

why make this recipe

Sourdough pizza dough is a great choice for pizza lovers because it adds a unique flavor and texture. The natural fermentation process makes the crust lighter and airier compared to regular pizza dough. Plus, using a sourdough starter means you can take advantage of the probiotics that come from the fermentation, making it a healthier option. Whether you are making pizza for a family night or a weekend gathering, this recipe will give you delicious results that everyone will enjoy.

how to make Sourdough Pizza Dough

Ingredients :

• 1/2 cup (100g) active and bubbly starter
• 1 1/2 cups (350g) warm water
• 3 Tablespoons (30g) extra virgin olive oil
• 3 1/2 cups (500g) bread flour
• 1 1/2 teaspoons (10g) salt
• pizza sauce
• freshly shredded cheese
• your choice of toppings

Directions :

I’ve included a Sample Baker’s Schedule in the Notes Below

1. To a large bowl, add the sourdough starter, olive oil, and warm water.
2. Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.
3. Pour the bread flour and salt into the wet ingredients. Mix until all of the dry ingredients have been incorporated. The dough will be sticky.
4. Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave it to rest for at least 30 minutes.

Stretch and Folds

5. Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.
6. Wet your finger to prevent the dough from sticking.
7. Scrape the sides of the bowl with a bowl scraper. Then, take a small piece of the dough with your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.
8. Continue to do this motion about 10–15 times. The dough will begin to look smoother.
9. Cover the bowl again and allow it to rest for another 30 minutes.
10. Repeat the same stretch and fold at least 3 more times (for a total of 4 sets of stretch and folds) with 30 minutes of rest in between each set.

Bulk Fermentation

11. After all of the stretch and folds are complete, cover the bowl and allow the dough to ferment until it has doubled in size. Let it sit at room temperature in a warm spot. In my 70 degrees F kitchen, this took an additional 6-8 hours. Warmer temperatures will rise faster, so adjust accordingly.

Cold Rise

12. Once the dough has doubled in size, remove it from the bowl. With a bench scraper, divide it into 4 equal pieces and gently shape into dough balls. Place each dough ball in a reusable container, cover, and place them in the fridge until ready to use. You can store this pizza dough for up to 36 hours.

Shape

13. One hour before you are ready to bake, carefully remove the sourdough pizza dough from its container (without disturbing all the bubbles) and place it on a generously floured workspace. Flour your hands to prevent sticking.
14. Sprinkle the top of the dough with plenty of flour and cover them with a tea towel.
15. Let the dough rest for at least 1 hour to come to room temperature, puff up slightly, and look light and airy.
16. Meanwhile, place your pizza stone in the oven and preheat it to 550 °F for at least 1 hour before cooking.

Don’t have a pizza stone? I share other cooking options below!

Cook

17. After an hour, gently place one dough ball onto a piece of parchment paper. Shape it into a 9-inch round (be careful not to pop those air bubbles!). Once shaped, top with 2 Tablespoons of sauce, cheese, and your favorite toppings.
18. Slide the parchment paper with the pizza on top of the pizza peel, then carefully slide it onto the pizza stone. Bake for 5-6 minutes or until the cheese is melty and the crust is golden brown. Transfer the cooked pizza to a cutting board, slice, and enjoy!

how to serve Sourdough Pizza Dough

Serve your sourdough pizza hot from the oven, freshly sliced, and with extra toppings on the side for guests to add as they like. Pair your pizza with a simple side salad or some garlic bread for a complete meal.

how to store Sourdough Pizza Dough

If you have leftover dough, you can store it in the fridge for up to 36 hours. Just make sure it is in a sealed container to prevent it from drying out. If you want to store it for a longer time, you can also freeze the dough. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Just remember to thaw it overnight in the refrigerator before using.

tips to make Sourdough Pizza Dough

• Always use an active and bubbly starter for the best results. If your starter isn’t bubbly, it might need to be fed and activated first.
• Make sure your water is warm but not hot, as hot water can kill the yeast.
• When shaping the dough, be gentle to keep the air bubbles intact, which gives the crust its light texture.
• You can experiment with various toppings and sauces to create your personal favorite pizza combinations.

variation (if any)

You can try adding herbs, like oregano or basil, into the dough for added flavor. For a gluten-free option, substitute the bread flour with a gluten-free flour blend designed for baking.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture might be slightly different. Bread flour gives a chewier crust.

How can I tell if my dough has doubled in size?
A good way is to mark the height of the dough on the bowl with a piece of tape. When it reaches double that height, it’s ready.

What if my dough didn’t rise?
If your dough did not rise, it could be due to a weak starter or not enough time. Make sure your starter is active and bubbly, and give the dough more time to rise in a warmer area.

Sourdough Pizza Dough

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• Author: ikramnihad
• Total Time: 8 hours
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A unique and flavorful sourdough pizza dough that creates a light, airy crust ideal for all your favorite toppings.

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Ingredients

Scale 1x2x3x

• 1/2 cup (100g) active and bubbly starter
• 1 1/2 cups (350g) warm water
• 3 Tablespoons (30g) extra virgin olive oil
• 3 1/2 cups (500g) bread flour
• 1 1/2 teaspoons (10g) salt
• Pizza sauce
• Freshly shredded cheese
• Your choice of toppings

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Instructions

1. In a large bowl, add the sourdough starter, olive oil, and warm water. Mix until the water is milky white and the starter is dissolved.
2. Pour in the bread flour and salt; mix until all dry ingredients are incorporated.
3. Cover the dough with a tea towel and let it rest for at least 30 minutes.
4. After resting, perform a stretch and fold technique on the dough 10-15 times.
5. Let it rest for another 30 minutes, then repeat the stretch and fold process for a total of 4 sets.
6. Allow the dough to ferment until it doubles in size, which can take 6-8 hours.
7. Divide the dough into 4 equal pieces, shape into balls, and refrigerate until ready to use.
8. One hour before baking, let the dough come to room temperature.
9. Preheat the oven to 550°F with a pizza stone inside for at least 1 hour.
10. Shape one dough ball into a 9-inch round, top with sauce, cheese, and toppings.
11. Slide the pizza onto the preheated pizza stone and bake for 5-6 minutes until golden brown.

Notes

Use an active sourdough starter for best results. For longer storage, freeze the dough tightly wrapped.

• Prep Time: 30 minutes
• Cook Time: 6 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 0mg

Keywords: sourdough, pizza, homemade, dough