Sourdough Pizza Dough Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
22 hrs 30 mins
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Total Time
23 hrs
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Servings
8 servings (makes 4, 10" pizzas)
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Calories
239 kcal
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Course
Main Course, Bread, Dinner
Sourdough Pizza Dough Recipe
Description
The Sourdough Pizza Dough Recipe centers on an active sourdough starter mixed with 00 flour, salt, and water to form a pliable dough. Initial mixing, resting, and kneading integrate the ingredients and begin gluten development. The dough then undergoes a long proof at room temperature, allowing it to rise by at least 50%, developing natural leavening and flavor complexity. Dividing the dough and folding each portion multiple times creates strength and structure while making it easier to shape. Semolina flour is used to dust the peel to prevent sticking when transferring to the oven.
Baking the dough involves preheating a pizza stone or inverted baking sheet in a very hot oven, ideally around 550°F, and then transferring the shaped dough topped with sauce and ingredients for a crisp crust and tender interior. The recipe suggests using a kitchen scale for precise measurements and notes that 00 flour can be substituted with bread or all-purpose flour if unavailable. Overloading toppings is discouraged to ensure the pizza cooks evenly.
This dough can also be cold fermented for at least 18 hours to enhance flavor and texture and may be frozen for up to 3 months to extend storage. Proper fermentation and baking steps produce a crust with slight sourness characteristic of sourdough, and an airy but chewy texture suitable for various pizza styles at home.
Ingredients
- 500 grams 00 flour (500gr=4.17 cups), or all-purpose or bread flour, plus more for dusting
- 12 grams salt or 2 tsp, fine sea salt
- 335 grams water (335gr=1.4 cups), filtered, room temperature
- 100 grams sourdough starter 100gr=1/2 cup, active
- semolina flour to dust the pizza peel
Instructions
How to Make Sourdough Pizza Dough:
- Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.
- Make the Dough - Whisk together flour and salt. Add water and starter and mix with a firm spatula then use your hands to pinch the dough and mix until really well combined. Cover and rest for 30 minutes.
- Knead and Proof - Knead the dough in the bowl or on a clean work surface for 2 minutes then transfer to a bowl coated with olive oil. Cover and proof for 4-5 hours or until the dough has risen at least 50% in volume. Do not speed up the process but proof at room temperature 70-75 ̊F.
- Fold dough and Refrigerate- Transfer dough to a floured surface and turn to coat lightly in flour so it isn’t sticky. Use a bench scraper to divide the dough into 4 equal-sized pieces. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.*
How to Form a Sourdough Pizza Crust:
- PREP: Remove the dough 15-30 minutes before using it to let it relax while preheating the oven or pizza oven. For oven baking: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550 ̊F. Lightly flour a pizza peel and prep toppings.
- Shape the Crust: Transfer 1 piece of dough to a lightly floured surface, turning to lightly coat in flour. Flatten the dough gently with your fingertips, moving the bubbles to the edges. DO NOT pop any bubbles. Lift the dough over the backs of your hands and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles, leaving a slightly thicker edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly when you set it down. Place the dough down on a semolina-dusted pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
- Add Toppings: Spread on a light coating of pizza sauce and toppings. Give the pizza another shake to make sure it slides on the pizza peel (to ensure it doesn't stick while transferring to the hot pizza stone). Slide the pizza onto the preheated pizza stone and bake at 550 ̊F for 8-10 minutes or until the crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Notes
- Use an active, bubbly sourdough starter fed 4-6 hours before mixing the dough for best rise.
- Weigh ingredients for accuracy; use a kitchen scale if possible.
- Allow the dough to proof at room temperature for 4-5 hours until it increases by 50% in size.
- Dust the pizza peel with semolina or substitute flour to prevent sticking.
- Preheat oven with a pizza stone or inverted tray to 550°F, or bake at 500°F a bit longer if 550°F is not achievable.
- Avoid overloading toppings to ensure the dough cooks thoroughly.
- After cold fermenting the dough in the fridge for at least 18 hours, it can be frozen in portions for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (makes 4, 10" pizzas)
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbs | 50g | |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 585mg | 24% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Calcium | 11mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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