Sourdough Pizza Dough Recipe
Crafting this sourdough pizza dough is an exercise in patience and art, where each stretch and fold builds a foundation for the most rewarding crispy crust. The gentle hint of olive oil elevates the flavor profile, making every bite an indulgent companion to your favorite toppings.
Creating a sourdough pizza dough is a simple way to have fantastic homemade pizza. My recipe for the dough goes like this:
500 g bread flour
100 g active sourdough starter
300 g water
10 g (about 2 teaspoons) fine sea salt
20 g (about 1 tablespoon) olive oil
The shaping and baking are also key parts of the process, but for all intents and purposes, the crust is the dough.
Sourdough Pizza Dough Recipe Ingredients
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Sourdough Pizza Dough Recipe Ingredient Quantities
- 500g bread flour
- 300g water
- 100g sourdough starter (active and bubbly)
- 10g salt
- 10g olive oil
- Semolina flour or additional bread flour for dusting
How to Make this Sourdough Pizza Dough Recipe
1. In a large mixing bowl, mix the water with the bread flour until no dry flour remains. Then cover and let it rest for 30 minutes (the autolyse).
2. Include active sourdough starter and salt in the dough. Mix by hand or with a stand mixer until the all the ingredients are well incorporated, and the dough is smooth and elastic. If using a stand mixer, mix at low to medium speed for about 5 minutes. If mixing by hand, it will take a little longer.
3. Olive oil is drizzled over the dough, which is then gently folded until the oil is fully incorporated.
4. Do a sequence of stretches and folds: hold one side of the dough, stretch it up, and fold it over itself. Repeat on all sides of the dough ball. Do this every 30 minutes for 2 hours.
5. After the last stretch and fold, allow the dough to rest, covered, at room temperature for 3 to 4 hours until it has doubled in bulk.
6. Lightly flour the work surface and turn the dough out onto it. Divide it into the desired number of pieces (e.g., two for medium pizzas), using a bench scraper to cut through the dough.
7. Form each part into a tight ball, cover, and allow them to rest at room temperature for 30 minutes.
8. Heat your oven with a stone or baking steel inside to its highest setting (around 250°C/482°F).
9. On a surface lightly dusted with flour, stretch each ball of dough into a pizza base using your hands. Take care not to deflate the dough too much. Use semolina flour to keep the base from sticking to the surface.
10. Set the pizza on the preheated stone or steel and add your favorite toppings. Bake for about 8-12 minutes until the crust is golden and crispy. Enjoy!
Sourdough Pizza Dough Recipe Equipment Needed
1. Large mixing bowl
2. Stand mixer (optional)
3. Measuring scale
4. Dough scraper or bench scraper
5. Plastic wrap or clean kitchen towel
6. Oven with a baking stone or baking steel
7. Flour or semolina for dusting
8. Cutting board or work surface
9. Pizza peel (optional, for transferring pizza to oven)
FAQ
- Can I use whole wheat flour instead of bread flour?You can use whole wheat flour instead, but it might change the texture and water content a little. Consequently, you might need to change the water balance.
- What if my sourdough starter isn’t active?For best results, using a starter that is both active and bubbly is important. If your starter lacks these qualities, give it some food and wait until it has both before using it in this recipe.
- How do I know when the dough is ready for shaping?Post bulk fermentation, the dough should almost have doubled in size from the initial amount, with a smooth and elastic texture. To check if the dough is ready for the following stage, perform the windowpane test.
- Can I freeze the pizza dough?You can freeze the dough following the bulk fermentation. Divide it into the desired portions, wrap them tightly, and place them in the freezer. When you’re ready to use the dough, take it out and thaw it in the refrigerator overnight.
- Is there a substitute for olive oil?Any neutral oil can be used, but for its flavor and authentic Italian touch, olive oil is recommended.
- How long should I let the dough rest before using?Once the dough is shaped, allow it to rest for approximately 30 minutes to 1 hour at room temperature, letting it become puffy in the process.
- Can I use all-purpose flour for this recipe?While bread flour is suggested for its greater protein content, you can use all-purpose flour if necessary; it will work, though the crust may be slightly less chewy and crispy.
Sourdough Pizza Dough Recipe Substitutions and Variations
For the bread flour, you can use all-purpose flour instead. Just keep in mind that it could affect the texture of the bread.
Substitute an equal weight of beer for the water for a uniquely flavored profile.
If you lack a sourdough starter, try using 1g of instant yeast with 100g of water and 100g of flour. This mimics the starter effect.
You can use an equal amount of any neutral vegetable oil, such as canola or sunflower oil, instead of olive oil.
When it comes to dusting, should you not have semolina flour, cornmeal or more bread flour can be used.
Pro Tips
1. Use High-Quality Flour: Opt for a high-protein bread flour to ensure better gluten development, which contributes to the dough’s structure and chewy texture.
2. Monitor Dough Temperature: Keep an eye on the dough temperature throughout the process. If your kitchen is warm, you might need to shorten the bulk fermentation time. Conversely, in a cooler environment, extend the fermentation to achieve the desired dough rise.
3. Hydration Adjustment: Depending on the humidity and temperature of your environment, you might need to adjust the water content slightly to achieve the right dough consistency. The dough should be soft but not sticky.
4. Preheat Thoroughly: Make sure your oven, along with the stone or baking steel, is preheated for at least 30-45 minutes to ensure a crispy crust. This high initial heat is crucial for a good oven spring and cooking the pizza quickly.
5. Experiment with Fermentation: If time allows, try an overnight cold fermentation in the refrigerator after the initial rest and before shaping. This enhances the flavor and texture of the dough by allowing it to develop more complex aromas.
Sourdough Pizza Dough Recipe
My favorite Sourdough Pizza Dough Recipe
Equipment Needed:
1. Large mixing bowl
2. Stand mixer (optional)
3. Measuring scale
4. Dough scraper or bench scraper
5. Plastic wrap or clean kitchen towel
6. Oven with a baking stone or baking steel
7. Flour or semolina for dusting
8. Cutting board or work surface
9. Pizza peel (optional, for transferring pizza to oven)
Ingredients:
- 500g bread flour
- 300g water
- 100g sourdough starter (active and bubbly)
- 10g salt
- 10g olive oil
- Semolina flour or additional bread flour for dusting
Instructions:
1. In a large mixing bowl, mix the water with the bread flour until no dry flour remains. Then cover and let it rest for 30 minutes (the autolyse).
2. Include active sourdough starter and salt in the dough. Mix by hand or with a stand mixer until the all the ingredients are well incorporated, and the dough is smooth and elastic. If using a stand mixer, mix at low to medium speed for about 5 minutes. If mixing by hand, it will take a little longer.
3. Olive oil is drizzled over the dough, which is then gently folded until the oil is fully incorporated.
4. Do a sequence of stretches and folds: hold one side of the dough, stretch it up, and fold it over itself. Repeat on all sides of the dough ball. Do this every 30 minutes for 2 hours.
5. After the last stretch and fold, allow the dough to rest, covered, at room temperature for 3 to 4 hours until it has doubled in bulk.
6. Lightly flour the work surface and turn the dough out onto it. Divide it into the desired number of pieces (e.g., two for medium pizzas), using a bench scraper to cut through the dough.
7. Form each part into a tight ball, cover, and allow them to rest at room temperature for 30 minutes.
8. Heat your oven with a stone or baking steel inside to its highest setting (around 250°C/482°F).
9. On a surface lightly dusted with flour, stretch each ball of dough into a pizza base using your hands. Take care not to deflate the dough too much. Use semolina flour to keep the base from sticking to the surface.
10. Set the pizza on the preheated stone or steel and add your favorite toppings. Bake for about 8-12 minutes until the crust is golden and crispy. Enjoy!
