Sourdough Pizza Dough Recipe Right Now
Start Preparing After Breakfast and Have an Awesome Pizza Dough Ready for Dinner
Equipment
- 1 Food Scale Get on board with weighing your ingredients. You'll see a huge shift in how much better the final product comes out. I guarantee it!
- 1 Large Mixing Bowl We can use this for mixing and fermentation
- Sheet Pan Use a Pizza Stone if You have one
Ingredients
- 150 grams Sourdough Starter
- 250 grams Warm, Filtered Water
- 25 grams Olive Oil
- 500 grams Bread Flour
- 10 grams Fine Salt
Instructions
- Tare your scale with the vessel you'll use to weigh your flour, weigh the flour and put aside
- Tare your scale with the vessel you'll use to weigh your salt, weigh the salt and add to the flour. Mix well.
- Add the Numerical Totals for the water, olive oil and starter; 425 grams. Tare your scale with the vessel you'll use to weigh the above and add each incrementally until reaching the final weight. Mix well.
- Add the flour to the water and combine so that all of the flour is hydrated and there's no dust in the bowl or dry chunks in the newly forming dough. This shouldn't take more than a minute. When done, the dough will still be under formed, lumpy and clumsy to work with. Cover with a wetted clean rag or plastic wrap and store for 30 min in a cool dry place.
- Work the dough a bit and start to pull as you knead it to start building gluten strength. Cover with a wetted clean rag or plastic wrap and store for an hour in a cool dry place.
- While the dough is in the vessel, grab one edge of the round, pull straight up to try to coax it to stretch, and fold down on the opposite side edge. Repeat this three more times as if the round has four edges. Cover with a wetted clean rag or plastic wrap and store for an hour in a cool dry place.
- Repeat the above process two more times. After the third stretch, I like to fashion the round to show the smoothness of the dough before letting it ferment for at least three hours.
- After at least three hours, the dough will likely have doubled in size, but may take longer to do so in colder temperatures and less humid environments. It's recommended to not proceed until it is doubled in size.
- Create a working area that has room to make a pizza dough shape, dust with flour and move your dough to the surface. Split it into fours equally using the food scale if you prefer (I eyeball it at this point) and shape each piece into a nice smooth orb. Separate and allow to rest for 30 more minutes (or longer) under a wetted, clean rag, or plastic wrap right on the prepared surface. Preheat your oven to the maximum (at least 450 degrees Fahrenheit. Mine goes to 550 and I wish it could go higher!) temperature it's capable of holding.
- Shape the dough as you like, and move to the sheet or stone you'll be using to bake it with. Add sauce, cheese and toppings and move to the oven.
- The pizza is ready when the cheese is starting to color nicely and the highest point of the crust is starting to color. If you look under the pie at this moment, the crust will be done but not brown. I usually will leave in the oven until I see some charring on the top and deeper browns on the bottom.
Notes
This recipe will seem very familiar to the loaf recipe because it is essentially the same process with different applications. You'll find these commonalities very useful when building a menu or just trying to decide how to use up the rest of your sourdough starter discard. Let me know what you think and good luck!