Easy Sourdough Pizza Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Rising Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
1 pizza
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Calories
1659 kcal
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Course
Main Course
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Cuisine
Italian
Easy Sourdough Pizza Recipe
Description
Easy Sourdough Pizza Recipe centers on a dough made from sourdough starter discard combined with lukewarm water, olive oil, salt, and all-purpose flour. The dough is kneaded until it becomes soft with slight stickiness—a texture achieved by careful flour addition during the mixing process. After forming into a ball and coating lightly with oil, the dough rests covered in a warm space for 3-4 hours to develop fermentation flavors and rise adequately.
Post rising, the dough is punched down multiple times and rested briefly before shaping into pizzas. The recipe suggests flexible shaping into one or two pizzas depending on dough volume and rise. A high oven temperature (425°F) is recommended to bake the dough, optionally using a pizza stone to improve crust texture. These steps help to achieve a pliable crust suitable for various toppings.
The recipe notes the impact of ambient temperature on dough rise and advises on storing leftover dough in the freezer for up to three months. Thawing instructions include refrigeration followed by bringing to room temperature before use. This dough base lets cooks experiment with sourdough flavors in homemade pizza crusts without needing a starter maintenance commitment.
Ingredients
- ¾ cup sourdough starter discard
- 3/4 cup water lukewarm (95F / 35C
- 1 tablespoon olive oil
- ½-¾ teaspoon salt
- 3 cups all-purpose flour divided
Instructions
- In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2¾ cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes. If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (¼ cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough. Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.
- Remove the dough to a lightly floured flat surface and punch it down 4-5 times. Place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes.
- Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.
- Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings including the cheese and bake for approximately 15-25 minutes or until done. Enjoy!
- *You can bake the pizza for about 15-20 minutes then add the cheese and continue to bake for another 3-4 minutes.
Notes
- Use sourdough starter discard to make the pizza dough without needing to feed it first.
- The dough rise time depends on your home's temperature, affecting crust thickness options.
- You can make one thick pizza or divide the dough to make two thinner ones after rising.
- Store leftover dough tightly sealed in a freezer bag for up to 3 months for later use.
- Thaw frozen dough in the refrigerator overnight, then let it reach room temperature before shaping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pizza
Amount Per Serving
Calories 1659 kcal
% Daily Value*
| Calories | 1659kcal | 83% |
| Carbohydrates | 322g | 107% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 10mg | 0% |
| Potassium | 401mg | 9% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Calcium | 56mg | 6% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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