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.
To make this process easier and more precise, weigh your ingredients into the bowl over a kitchen scale.
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.