Name: Sourdough Pizza Dough Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Ingredients: 500 grams 00 flour (or all-purpose, or bread flour); 12 grams fine sea salt; 335 grams filtered room temperature water; 100 grams active sourdough starter; Semolina flour (to dust the pizza peel)

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When it comes to pizza, the crust is everything. It’s the foundation of your culinary masterpiece, and a well-crafted sourdough pizza dough can elevate your pizza game to new heights. This recipe is an ode to the art of sourdough, combining the tangy flavor of fermented dough with the satisfying chew and crispiness that every pizza lover craves. Whether you’re a seasoned baker or a newcomer to the world of sourdough, this Sourdough Pizza Dough Recipe will guide you in creating the perfect crust for your favorite toppings.

Why It Works Every Time

The secret to a great sourdough pizza dough lies in the fermentation process. The natural yeast and bacteria in your active sourdough starter work together to develop a complex flavor and a wonderfully airy texture. This recipe balances hydration and flour strength to create a dough that is both elastic and easy to stretch, ensuring that it holds up beautifully under your choice of toppings. Plus, the long fermentation time not only enhances the flavor but also makes the dough easier to digest.

Ingredients at a Glance

500 grams (4.17 cups) of 00 flour, all-purpose, or bread flour – This high-protein flour creates a strong gluten structure that supports a chewy crust.
12 grams (2 tsp) of fine sea salt – Enhances flavor and strengthens the dough.
335 grams (1.4 cups) of filtered room temperature water – Hydration is key for a great dough texture.
100 grams (1/2 cup) of active sourdough starter – The heart of your dough, providing the fermentation required for flavor and rise.
Semolina flour – To dust the pizza peel, preventing sticking.

Must-Have Equipment

Mixing Bowl – For combining your ingredients.
Dough Scraper – Helps in managing your dough with ease.
Kitchen Scale – Precision is key when measuring your ingredients.
Plastic Wrap or Damp Towel – To cover the dough during fermentation.
Pizza Peel – For transferring your pizza to the oven.
Oven or Pizza Stone – Essential for achieving that perfect crust.

Method: Sourdough Pizza Dough Recipe

Step 1: Combine Ingredients

In a large mixing bowl, combine the 500 grams of flour and 12 grams of fine sea salt. Mix well to distribute the salt evenly throughout the flour.

Step 2: Add Wet Ingredients

In a separate bowl, mix the 335 grams of filtered room temperature water with the 100 grams of active sourdough starter until well combined. Slowly pour this mixture into the bowl with the flour while using a dough scraper or spatula to mix until a shaggy dough forms.

Step 3: Autolyse

Cover the bowl with plastic wrap or a damp towel and let it rest for about 30 minutes. This autolyse step allows the flour to absorb the water, which helps in gluten development.

Step 4: Knead the Dough

After the autolyse, knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. You can also use the stretch and fold technique, where you gently stretch the dough and fold it over itself multiple times.

Step 5: Bulk Fermentation

Transfer the dough to a lightly greased bowl and cover it again. Let it bulk ferment at room temperature for 4-6 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours to strengthen the dough.

Step 6: Divide and Pre-shape

Once the dough has increased in size and shows bubbles, gently turn it out onto a lightly floured surface. Divide the dough into two equal portions for large pizzas or four for smaller ones. Pre-shape each piece into a tight ball and let them rest for 30 minutes.

Step 7: Final Shape

After resting, take each dough ball and gently stretch it into a round shape. Avoid pressing out all the air bubbles, as they contribute to the crust’s texture.

Step 8: Proofing

Place the shaped dough onto a semolina-dusted pizza peel. Cover with a damp towel and let it proof for another 1-2 hours or until puffy.

Step 9: Preheat the Oven

While the dough is proofing, preheat your oven to its highest setting (usually around 475°F to 500°F or 245°C to 260°C). If using a pizza stone, place it in the oven to heat up as well.

Step 10: Top and Bake

Once the dough has proofed, add your favorite toppings. Carefully slide the pizza onto the preheated pizza stone or baking surface. Bake for 10-12 minutes or until the crust is golden and crispy.

Year-Round Variations

Seasonal Veggie Pizza – Top with fresh vegetables like zucchini, bell peppers, and cherry tomatoes.
Margherita Delight – Classic toppings of fresh mozzarella, basil, and a drizzle of olive oil.
Meat Lovers – A hearty mix of pepperoni, sausage, and bacon.
White Pizza – Use ricotta cheese, garlic, and spinach for a creamy alternative.

Insider Tips

Make sure your sourdough starter is active and bubbly for the best results.
Experiment with different flours like whole wheat or spelt for unique flavors.
For a crispier crust, bake your pizza on a preheated pizza stone.
Let your dough rest in the fridge overnight for deeper flavor development.

Save It for Later

If you find yourself with leftover dough, you can store it in the refrigerator for up to 3 days. Just make sure to place it in an airtight container. Alternatively, you can freeze the dough by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. When you’re ready to use it, thaw it in the refrigerator overnight before shaping and baking.

Reader Questions

Can I make this dough without a sourdough starter?

Yes! You can use commercial yeast instead. Replace the sourdough starter with 7 grams (2 teaspoons) of instant yeast and adjust the water slightly to maintain the same hydration level.

How do I know when my sourdough is ready to use?

Your sourdough is ready to use when it has doubled in size, is bubbly, and has a pleasant, tangy aroma. If it has fallen or looks too wet, it may need more time to ferment.

Why is my pizza dough too sticky?

Sticky dough can be a result of too much hydration or not enough flour during kneading. If you encounter sticky dough, you can add a little more flour while kneading until you achieve the desired consistency.

Can I use this dough for other recipes?

Absolutely! This sourdough pizza dough can also be shaped into breadsticks, calzones, or even focaccia. Just adjust the baking time as needed.

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The Last Word

Creating the perfect crust begins with understanding the dough. This Sourdough Pizza Dough Recipe is not just a method; it’s a journey into the world of fermentation and flavors. With patience and practice, you’ll master the art of pizza-making, impressing friends and family with your creations. Embrace the process, enjoy the tangy aromas, and savor every bite of your homemade sourdough pizza. Happy baking!