The Sourdough Pizza Dough Recipe produces the perfect, crispy and chewy crust for pizzas. It has air pockets that make it taste like it was made in a pizzeria. The pizza dough is great for pizza parties because it keeps well in the fridge and freezer.
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Best Sourdough Pizza Dough Recipe
This sourdough crust is one that I’ve been working on for what seems like an eternity. I know it will be the you make again and again.
It’s also freezer friendly. You can store pizza dough in your freezer for later use.
The bubbly edges are my favorite part of sourdough homemade pizza. You will never discard your crusts again.
Pizza Dough with Active Sourdough starter
The dough is 70% water, which makes it easy to work with and produces a crust that’s light and fluffy on the inside and chewy outside. This dough is very similar in taste and texture to the Overnight pizza Dough, which also uses yeast.
It’s easy to create a starter and make some delicious pizza dough.
Sourdough Pizza Crust Ingredients
It’s simple to make this sourdough dough when you have a bubbling starter. You can use any flour you have on hand if the correct one is not available.
- flour is used to achieve the most stretchy and strong texture. This is the finest available flour and best to get that crispy, chewy pizza crust. If desired, you can use bread or all-purpose wheat flour. Please see our notes below to find out where you can buy the flour and substitutes.
- Sea Salt–fine sea salt is a great addition to any recipe. It adds flavor and helps control the fermentation.
- water: Use filtered, room-temperature water to ensure that the temperature does not slow down the fermentation of the yeast.
- Active Starter — You will need 100 grams. Feed the sourdough starter for 4-6 hours prior to mixing dough. It should have at least doubled its size and be bubbly at the top.
- Semolina Flour- Optional, but better for dusting your pizza peel. You can use AP or 00 if you prefer.
Make Sourdough pizza dough
This sourdough dough recipe is easy to prepare and can be made whenever your starter has been active. Store it until you are ready to bake. The sourdough recipe for pizza dough can be made according to your schedule.
- Feed the sourdough starter four to six hours before making pizza dough. Start with a bubbly, active starter that is more than twice as large. You can read our article on Feeding Sourdough starter.
- Prepare the dough– Mix the flour, salt, and water together and add starter. The dough should be mixed and pressed together. Cover the dough and let it rest 30 minutes.
- Kneading the dough– Knead for two minutes on a surface that is clean or inside the bowl. Place the dough in a bowl that has been oiled. Rest the dough until it has doubled in size, about 4-5 hours. Do not rush proofing. Rest at 70-75degF.
- Dividing the dough – Dust the flour on the surface, turn the dough over and divide it into four pieces with a bench scraper. Fold the dough 8 times over each other, working with one piece at a. Each piece should be rolled into a ball and placed in a bowl oiled seam side down. Place the bowl in the refrigerator for up to a week or 18 hours.
Pro Tip:
You can use your refrigerated sourdough crust to make our Easy Calzone or Stromboli recipe after the cold fermentation stage.
How to Make a Sourdough Pizza Crust
This is just a starting point. You can add or remove toppings as you wish. Add our easy Red Pizza Sauce or White Pizza Sauce and your favorite toppings to create the perfect pizza. Our debut cookbook has a delicious Tuscan Pizza that is perfect for sourdough crust.
- Prepare– Remove the pizza dough from its container and let it come to room temperatures for 15 minutes. Place a baking stone on the middle rack, and heat the oven up to 550degF. (If your oven will not go that high, you can bake it at 500degF for longer). Prepare the toppings, and then dust your pizza peel in flour.
- Form the Crust Working in small batches, roll a dough ball on floured surfaces and coat. The best way to do this is by watching the video! Use your fingers to flatten the dough without popping the bubbles. Then, use the back of your hand to shape it into a round 10-12″ in diameter with a thicker border. On the floured sheet, place your dough.
- Spread a thin layer of sauce on the pizza stone and top with toppings. Then, slide the pizza on the stone into the hot oven. For 8-10 minutes.
Pro Tip:
Do not overload your pizzas with toppings and sauces. This can cause the middle to become heavy and stop it from properly baking.
Make-Ahead
The dough will keep well in your refrigerator or freezer, and is ideal for those times when you crave pizza.
- Refrigerate Cover and keep in the refrigerator for up to a week. As it sits, the sourdough flavor will become more prominent. It gets better over time. Select a container with room to expand.
- Freezing Once you have completed the overnight fermentation of the dough in the fridge, it can be frozen and stored for 3 months. For all our tips, see How to Freeze Pizza Dough.
- Reheating Thaw in the fridge overnight and the dough will be ready for use to form a crust.
Sourdough Pizza Dough Recipe You’ll never need another recipe for sourdough pizza dough. This recipe has been tested to perfection and is the perfect way to get the crispy, chewy crust you need for homemade pizzas, calzones and Stromboli. The crust keeps very well in both the fridge and freezer.
Sourdough Pizza Dough Recipe
Ingredients
- Servings: 8 servings makes 4, 10'' pizzas
- All-purpose flour or bread flour plus additional dusting flour 500gr = 4.17 cups
- Twelve grams of fine sea salt or two teaspoons
- Filtered at room temperature, 335 g water (335 gr = 1.4 cups).
- Starter active 100gr 1/2 cup.
- Dust the pizza peel with semolina.
Instructions
- Sourdough pizza dough:
- Feed the sourdough starter four to six hours before making pizza dough. Start with a bubbly, active starter that is more than twice as large. You can read our article on Feeding Sourdough starter.
- Prepare the dough -Combine flour and salt. Mix water, starter and flour with a spatula. Then pinch and combine the dough using your hands. Cover the dough and let it rest for at least 30 minutes.
- Knead & Proof – Knead or work the dough for two minutes in a bowl, then place it into a dish coated with olive oils. Proof the dough for at least 4-5 hours, or until it has doubled in size. Proof at 70-75 F, not faster.
- Refrigerate dough after folding – Place dough on a lightly floured surface, and gently turn it to cover the dough in flour. Divide the dough using a bench scraper into four equal pieces. Each piece of dough should be folded 8 times by gently folding the edges over the middle like a book. Repeat this 8folds. Each piece of dough should be rolled into a ball and placed in a bowl lightly oiled seam-side down. Cover and place the dough back into the refrigerator overnight or for up to one week.
- How To Form A Sourdough Crust:
- PREPA Remove the dough from the refrigerator 15-30 minutes prior to using it. This will allow it time to relax and warm up the pizza or oven. To bake in the oven, place a stone on the middle rack and heat the oven to 550 F. Prepare toppings and lightly flour the pizza peel.
- Form the Crust: Place 1 piece of dough on a surface lightly dusted with flour, and turn to coat it lightly. With your fingers, gently flatten the dough and move the bubbles towards the edge. Do not pop bubbles. Roll your knuckles along the edge of the dough as you work outward. Continue to work the dough, until you have a pizza that is 10-12 inches in diameter. The dough will slightly shrink when it is set down. The dough should be placed on top of a pizza peel dusted with semolina. Shake the peel to ensure that the dough slides easily over the surface.
- Toppings: Apply a thin layer of sauce and toppings. Shake the pizza again to ensure that it will slide on the peel. This is to prevent it from sticking to the hot stone. Slide the pizza on to the heated pizza stone. Bake at 550 F until golden brown. Some of the bubbles should be lightly scorched for a crispy crust.
Notes
- “00%” flour is best for pizza dough. You can use bread flour, or all-purpose flour if you cannot find “00” flour.
- Semolina works best to keep the pizza dough off the peel. You can also use 00 flour, all-purpose or bread flour.
- Baking In The Oven – For oven baking, place a baking pan or pizza stone on the middle rack and heat the oven to 550 F. Prepare toppings and lightly flour the pizza peel. You can bake a little longer if your oven heats only to 500 degrees.
- Measurement Tip: For a more accurate and easier process, you can weigh the ingredients in a bowl using a scale.
- Do not overload toppings or sauces to ensure that the food cooks evenly in the middle.
- The Freeze- You can store dough in freezer containers for 3 months if you let it ferment cold for 18 hours. You can see. What to do with frozen pizza dough.