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 very well within the fridge and freezer so it’s good for a pizza occasion.
Watch the video tutorial to see how we make this straightforward pizza dough with sourdough starter and you can be a professional very quickly.
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Sourdough Pizza Dough Video
See how straightforward it’s to make sourdough pizza dough together with your lively starter. Natasha takes you step-by-step within the straightforward course of. The flavour and texture is great.
The Greatest Sourdough Pizza Recipe
I’ve been creating 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 joyful to know that it’s make-ahead pleasant (it lasts as much as every week within the fridge) and you too can freeze pizza dough for one more 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 Energetic Sourdough Starter
This pizza dough makes use of 70% hydration which ends up in a dough that’s straightforward to deal with and cooks up into a lightweight and ethereal crust that’s chewy on the skin and so gentle 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 beautiful layer of taste, and sourdough could be simpler to digest, so for those who don’t have already got a sourdough starter, it’s surprisingly easy to make one and also you’ll be in your strategy to making a few of the greatest pizza dough you’ve sunk your enamel into.
Substances for Sourdough Pizza Crust
This sourdough pizza dough recipe requires simply 4 substances, so it’s straightforward to whip it up when your starter is lively and bubbly. Even for those who don’t have the correct flour readily available, you may substitute it in a pinch.
- Flour – we use “00 Flour†(Double Zero flour) for the most effective stretchy, but sturdy texture. It’s the best flour out there and the most effective for that chewy, crispy pizza crust texture. It’s also possible to use all-purpose flour or bread flour if desired. *see our word beneath for the place to purchase and substitutions
- Salt – positive 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 gained’t gradual the yeast’s fermentation.
- Energetic Sourdough Starter – You’ll want 100 grams of lively starter. Feed your sourdough starter 4-6 hours earlier than mixing the dough. The starter needs to be at the very least doubled in dimension, bubbly, and domed on the prime.
- Semolina flour – non-obligatory, however greatest 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. Regionally, 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 good for making selfmade pasta.
How one can Make Sourdough Pizza Dough
It takes only some minutes of lively prep time to make this sourdough pizza dough, so it’s straightforward to combine up anytime your starter is lively 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 could begin with an lively and bubbly starter that has greater than doubled in dimension. See our put up on How one can 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 greatest 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 too can use the refrigerated sourdough pizza crust for our Straightforward Calzone and Stromboli recipes as nicely
How one can Make a Sourdough Pizza Crust
You possibly can change up the toppings any manner you need right here, however this can be a nice start line. Prime with our straightforward Purple Pizza Sauce, White Pizza Sauce, or selfmade Pesto, plus your favourite toppings for the proper pizza each time. We also have a tremendous scrumptious Tuscan Pizza in our Debut Cookbook that will be good on sourdough pizza crust!
- Prep – While you’re able to make pizza, take away the dough to return to room temperature, for at the very least 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 gained’t go to 550, bake at 500 for a bit 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 method! 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 new pizza stone. Bake for 8-10 minutes.
Professional Tip:
Don’t overload the pizza with sauce and toppings, as a result of this could crush 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 below are a couple of of our favourite sides to serve with selfmade pizza:Â
Make-Forward
This dough retains very well within the fridge or freezer which is ideal for whenever 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 enlargement.
- 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 one 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 authorized 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 certainly one of our household’s favourite methods to make use of our lively 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
How one can 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 could begin with an lively and bubbly starter that has greater than doubled in dimension. See our put up on How one can 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 very 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 at the very least 50% in quantity. Don’t pace up the method however proof at room temperature 70-75 ÌŠF.
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Fold dough and Refrigerate– Switch dough to a floured floor and switch to coat evenly 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 evenly oiled bowl seam-side-down, cowl and refrigerate in a single day (18 hours) or as much as 1 week.*
How one can Kind a Sourdough Pizza Crust:
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PREP: Take away the dough 15-Half-hour earlier than utilizing it to let it calm down 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 ÌŠF. Flippantly flour a pizza peel and prep toppings.
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Form the Crust: Switch 1 piece of dough to a evenly floured floor, turning to evenly coat in flour. Flatten the dough gently together with your fingertips, shifting the bubbles to the perimeters. DO NOT pop any bubbles. Elevate 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 whenever you set it down. Place the dough down on a semolina-dusted pizza peel. Give the pizza peel a bit shake to verify 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 verify it slides on the pizza peel (to make sure it does not stick whereas transferring to the new pizza stone). Slide the pizza onto the preheated pizza stone and bake at 550 ÌŠF for 8-10 minutes or till the crust is golden brown and a few of the bigger bubbles on the crust are evenly scorched to make sure a crisp crust.
- “00†Flour (Double Zero flour) is the most effective flour for making pizza dough. In case you can’t discover it, you may substitute it with bread flour or All-purpose flour.
- Semolina is greatest for maintaining 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. Flippantly 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 substances into the bowl over a kitchen scale. In case you don’t have a scale, see our put up on How one can 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 at the very least 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 How one can Freeze Pizza Dough.
239kcal Energy50g Carbs7g Protein1g Fats
Vitamin Details
Sourdough Pizza Dough Recipe
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are primarily based on a 2000 calorie food regimen.
Good Issues
One of the best type 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 improvement course of for this video recipe, so in fact, we had a pizza night time. Vadim captured this enjoyable second the place Nadya and I had been laughing over forming the dough.
P.S. I might LOVE your suggestion for an important pizza oven – when you’ve got one that you’re proud of, please let me know within the feedback!
