This Sourdough Pizza Dough Recipe makes the most effective, completely crispy, and chewy pizza dough crust with spectacular air pockets – it tastes prefer it got here out of a flowery pizzeria. This pizza dough retains rather well within the fridge and freezer so it’s excellent for a pizza celebration.
Watch the video tutorial to see how we make this simple pizza dough with sourdough starter and you’ll be a professional very quickly.
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Sourdough Pizza Dough Video
See how simple it’s to make sourdough pizza dough together with your energetic starter. Natasha takes you step-by-step within the simple course of. The flavour and texture is superb.
The Greatest Sourdough Pizza Recipe
I’ve been growing this sourdough pizza crust recipe for what looks like ages and I’m assured that is the one you’ll make on repeat.
You’ll even be glad to know that it’s make-ahead pleasant (it lasts as much as per week within the fridge) and you can even freeze pizza dough for an additional time (and sure, I do stockpile this pizza dough in my freezer).
You’ll love the large bubbly edges which are literally my favourite a part of selfmade sourdough pizza – belief me, you’ll by no means throw your crusts away once more!
Pizza Dough with Lively Sourdough Starter
This pizza dough makes use of 70% hydration which ends up in a dough that’s simple to deal with and cooks up into a lightweight and ethereal crust that’s chewy on the skin and so mushy inside. The flavour and texture are literally similar to our well-liked In a single day Pizza Dough which makes use of yeast as leavening.
The sourdough starter provides a stunning layer of taste, and sourdough might be simpler to digest, so should you don’t have already got a sourdough starter, it’s surprisingly easy to make one and also you’ll be in your option to making a few of the finest pizza dough you’ve sunk your enamel into.
Substances for Sourdough Pizza Crust
This sourdough pizza dough recipe requires simply 4 components, so it’s simple to whip it up when your starter is energetic and bubbly. Even should you don’t have the correct flour available, you may substitute it in a pinch.
- Flour – we use “00 Flour” (Double Zero flour) for the most effective stretchy, but robust texture. It’s the best flour obtainable and the most effective for that chewy, crispy pizza crust texture. You may as well use all-purpose flour or bread flour if desired. *see our word beneath for the place to purchase and substitutions
- Salt – advantageous sea salt provides taste, however extra importantly, it helps strengthen the dough and management fermentation–don’t skimp on this ingredient!
- Water – go for room temperature, filtered water, so the temperature received’t sluggish the yeast’s fermentation.
- Lively Sourdough Starter – You’ll want 100 grams of energetic starter. Feed your sourdough starter 4-6 hours earlier than mixing the dough. The starter must be no less than doubled in dimension, bubbly, and domed on the prime.
- Semolina flour – non-obligatory, however finest for dusting the pizza peel. you may substitute with AP or 00 flour.
The place can I get 00 flour?
You possibly can search for it in your grocery retailer, however I discovered that not all grocery shops carry it. Domestically, I’ve solely discovered this flour in specialty higher-end grocery shops. For comfort, I buy it on-line. Right here is my favourite model of 00 flour, which can be excellent for making selfmade pasta.
The way to Make Sourdough Pizza Dough
It takes just a few minutes of energetic prep time to make this sourdough pizza dough, so it’s simple to combine up anytime your starter is energetic and retailer till you’re able to bake. This sourdough pizza dough recipe works in your schedule.
- Feed your sourdough starter 4 to six hours earlier than you begin making the pizza dough. You need to begin with an energetic and bubbly starter that has greater than doubled in dimension. See our publish on The way to Feed Sourdough Starter.
- Make the dough – Whisk flour and salt after which add the water and starter. Combine and pinch the dough collectively till mixed. Cowl and relaxation for Half-hour.
- Knead the dough – knead on a clear floor or within the bowl for two minutes. Oil a bowl and place dough inside. Cowl and relaxation till doubled, round 4-5 hours. Don’t be tempted to hurry up proofing. It’s finest to relaxation at room temperature of 70-75°F
- Divide the dough – Flip the dough onto a floured floor and mud with flour, then divide into 4 items utilizing a bench scraper. Working every bit at a time, fold the dough over itself 8 occasions turning the dough between folds. Kind a ball with every bit and place it in an oiled bowl seam-side down. Cowl and place within the fridge for 18 hours or as much as 1 week.
Professional Tip:
After the chilly ferment stage, you can even use the refrigerated sourdough pizza crust for our Simple Calzone and Stromboli recipes as effectively
The way to Make a Sourdough Pizza Crust
You possibly can change up the toppings any means you need right here, however it is a nice start line. High with our simple Pink Pizza Sauce, White Pizza Sauce, or selfmade Pesto, plus your favourite toppings for the right pizza each time. We actually have a tremendous scrumptious Tuscan Pizza in our Debut Cookbook that might be excellent on sourdough pizza crust!
- Prep – Once you’re able to make pizza, take away the dough to return to room temperature, for no less than quarter-hour. Put a pizza stone or upside-down baking sheet within the middle rack and preheat the oven to 550°F (in case your oven received’t go to 550, bake at 500 for just a little longer). Chop and put together toppings and mud the pizza peel with flour.
- Form the Crust – Working one piece at a time, place a ball of dough on a floured floor, and switch to coat. Watch the video above for the most effective approach! Flatten gently with out popping bubbles, after which use the backs of your fingers to work the dough right into a 10-12” spherical with a thicker edge. Place on the floured peel.
- Add Toppings – unfold a lightweight layer of pizza sauce over the middle and add mild toppings. Shake the pizza peel barely to make certain the dough isn’t sticking, then slide into the oven to the recent pizza stone. Bake for 8-10 minutes.
Professional Tip:
Don’t overload the pizza with sauce and toppings, as a result of this will overwhelm the middle and forestall it from baking correctly.
What to Serve with Sourdough Pizza
Make this Sourdough Pizza Dough Recipe anytime for a scrumptious, crowd-pleasing meal. Listed here are a number of of our favourite sides to serve with selfmade pizza:
Make-Forward
This dough retains rather well within the fridge or freezer which is ideal for while you’re craving pizza.
- To Refrigerate: Cowl and refrigerate for as much as 1 week. It would have a extra pronounced sourdough taste because it sits within the fridge. I believe it will get higher with time. Select a container that has room for growth.
- Freezing: As soon as the dough has accomplished its in a single day chilly fermentation within the fridge, you may freeze and retailer it for as much as 3 months. See how you can freeze pizza dough for all of our greatest ideas.
- To Reheat: Thaw the dough within the fridge in a single day then the dough is able to use for forming a pizza crust.
This examined and accepted Selfmade Sourdough Pizza Dough recipe makes the most effective selfmade pizza with a chewy and crispy crust. The dough is made forward, so that you simply prime it together with your favourite sauce and veggies for an unbelievable meal.
Extra Sourdough Recipes
Sourdough Pizza Dough is one in all our household’s favourite methods to make use of our energetic starter. When you strive pizza, strive these different favorites:
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Sourdough Pizza Dough Recipe
Servings: 8 servings (makes 4, 10″ pizzas)
Forestall your display from going darkish
The way to Make Sourdough Pizza Dough:
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Feed your sourdough starter 4 to six hours earlier than you begin making the pizza dough. You need to begin with an energetic and bubbly starter that has greater than doubled in dimension. See our publish on The way to Feed Sourdough Starter.
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Make the Dough – Whisk collectively flour and salt. Add water and starter and blend with a agency spatula then use your fingers to pinch the dough and blend till rather well mixed. Cowl and relaxation for Half-hour.
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Knead and Proof – Knead the dough within the bowl or on a clear work floor for two minutes then switch to a bowl coated with olive oil. Cowl and proof for 4-5 hours or till the dough has risen no less than 50% in quantity. Don’t pace up the method however proof at room temperature 70-75 ̊F.
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Fold dough and Refrigerate– Switch dough to a floured floor and switch to coat calmly in flour so it isn’t sticky. Use a bench scraper to divide the dough into 4 equal-sized items. Fold every bit of dough in half 8 occasions, gently pulling the perimeters over the middle like closing a guide, turning the dough every time and repeating for 8 folds. Kind a ball in your fingers and switch every bit of dough to a calmly oiled bowl seam-side-down, cowl and refrigerate in a single day (18 hours) or as much as 1 week.*
The way to Kind a Sourdough Pizza Crust:
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PREP: Take away the dough 15-Half-hour earlier than utilizing it to let it loosen up whereas preheating the oven or pizza oven. For oven baking: Place a pizza stone or inverted baking sheet onto the middle rack of the oven and preheat to 550 ̊F. Calmly flour a pizza peel and prep toppings.
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Form the Crust: Switch 1 piece of dough to a calmly floured floor, turning to calmly coat in flour. Flatten the dough gently together with your fingertips, transferring the bubbles to the perimeters. DO NOT pop any bubbles. Carry the dough over the backs of your fingers and roll your knuckles underneath the middle of the dough, working outward as you rotate the dough alongside your knuckles, leaving a barely thicker edge. Proceed working the dough till a 10-12” pizza has shaped. It would shrink barely while you set it down. Place the dough down on a semolina-dusted pizza peel. Give the pizza peel just a little shake to ensure the pizza slides over it and isn’t sticking.
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Add Toppings: Unfold on a lightweight coating of pizza sauce and toppings. Give the pizza one other shake to ensure it slides on the pizza peel (to make sure it would not stick whereas transferring to the recent pizza stone). Slide the pizza onto the preheated pizza stone and bake at 550 ̊F for 8-10 minutes or till the crust is golden brown and a few of the bigger bubbles on the crust are calmly scorched to make sure a crisp crust.
- “00” Flour (Double Zero flour) is the most effective flour for making pizza dough. In the event you can’t discover it, you may substitute it with bread flour or All-purpose flour.
- Semolina is finest for protecting the pizza dough from sticking to the peel, however you may substitute with 00 Flour, All-purpose, or bread flour.
- Baking within the Oven – For oven baking: Place a pizza stone or inverted baking sheet onto the middle rack of the oven and preheat to 550 ̊F. Calmly flour a pizza peel and prep toppings. Tip: In case your oven solely heats to 500, that’s okay, simply bake barely longer.
- Measuring Tip: To make this course of simpler and extra exact, weigh your pizza components into the bowl over a kitchen scale. In the event you don’t have a scale, see our publish on The way to Measure Substances.
- Don’t overload with toppings and sauce to make certain it cooks correctly within the middle.
- To Freeze – After the chilly ferment for no less than 18 hours within the fridge, you may place freezer-safe containers of dough into the freezer to retailer for as much as 3 months. See The way to Freeze Pizza Dough.
239kcal Energy50g Carbs7g Protein1g Fats
Vitamin Details
Sourdough Pizza Dough Recipe
Quantity per Serving
% Each day Worth*
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
Good Issues
The very best form of cooking is when your guests can get in on the motion. My husband’s household was visiting from California, and I occurred to have ten pizza doughs within the fridge from all the pizza filming and recipe growth course of for this video recipe, so after all, we had a pizza night time. Vadim captured this enjoyable second the place Nadya and I have been laughing over forming the dough.
P.S. I’d LOVE your advice for a fantastic pizza oven – when you’ve got one that you’re proud of, please let me know within the feedback!
