I'm a serious pizza eater. There were periods back when I lived near my dad's restaurant where I'd eat fresh pizza almost every other day. On my way home from work, I'd stop in for a slice (or a whole pie) to sort out dinner. This detour was not because I was lazy and didn't cook but because it's hard to deny the call of a great pizza.
I've had endless different topping combinations but always fall back on classics: sometimes, I think the simplest things are the best. And pizza is a food I could conceivably eat at every meal without deviation. When visiting a new restaurant, there's a real internal struggle when I spot pizza on the menu, especially if it's sourdough pizza dough. My ordering becomes myopic: the entire menu fades away right in front of me, and pizza is all that remains. Even if it’s at some strange fusion restaurant with nothing to do with Italian food, my meal companions can bet I’m going to order pizza. And in the end, I’ll inevitably complain about it right after the first slice. What can I say? I’m picky.
Note: If you're looking to make a pizza in a high-heat oven (wood-fired, Ooni, or Roccbox), check out my wood-fired sourdough pizza dough recipe →
Neapolitan Sourdough Pizza
I vividly remember several buddies and I, physicallyexhausted and running on zero sleep, stumbling into a Peruvian restaurant in the tiny city of Aguas Calientes outside Machu Picchu. We just finished the 4-day hike through the mountains in torrential rain and finally made it to the sacred site.
As I opened the menu, I spot the typical (delicious) Peruvian fare, but what do you know, they had pizza! Of course, everyone thought I was nuts ordering pizza in the middle of the mountains in Peru. Still, I can’t remember another item on that menu except for the pizza I ordered6. Blinders.
When you think of great pizza, what comes to mind? I think the answer depends on your background, where you grew up, and just how much you’ve eaten. I'll always have a special place for Naples-style pizza with that thin crust and that blistered and puffy cornicione, but it’s challenging to get this type of crust that comes out of a blazing hot wood-fired oven, and that’s ok.
Sourdough Fresh Pizza Dough
, it can be exciting and delectable in a completely different way. The focus here is to make a sourdough pizza dough that’s incredibly tasty with a fantastic texture but also versatile and
When it comes to preparation. Most of us aren’t making pizza professionally, so an adaptable, naturally leavened pizza dough that works around your schedule—and could chill an extended period in the fridge, if necessary—is a good thing.
Great pizza has a thin, sturdy, and well-cooked crust withanairy and soft cornicione (rim). It should sort of sag a bit when you hold a slice in the air but not flop over completely like Neapolitan-style pizza. The bottom should be well cooked with dark spots scattered about, but not the typical leopard spotting you might find when cooking pizza in a high-heat oven. The toppings should be a light dusting of items, especially the cheese—everything in balance.
Simple, 4 Ingredient Homemade Pizza Dough
This sourdough pizza dough is versatile and adaptable. So, if you like a thicker crust, increase each dough ball's weight, and don't stretch it out quite so thin. If you like a thin, cracker-like crust, stretch the dough ball out thinner and cook for a few minutes until things firm up. You can even use this dough recipe for pan pizza and focaccia.
If you like a Chicago-style pizza… (gasp), I'm not sure I have any suggestions, but I'm sure you can make it work.
You can adjust the schedule for this flexible sourdough pizza dough to suit your schedule. The dough can be made over two days or stretched to three or four days proofing.
Sourdough Sicilian Pizza
Or, you could mix at 5:00 p.m. as I have listed here, and instead of shaping them into balls the next day at 11:00 a.m., you could shape them before work and cook the pizzas right when you get home.
I would venture to say that Caputo flour from Italy is probably the most widely used flour for pizza. I’ve purchased a few sacks of Caputo 00 Pizzeria Flour on Amazon to test, and it is nice to work with. They list theprotein percentage of their flour (in the blue bag) as between12-13% (12.75%), but the water absorption is significantly lower than most of the flour I usually work with (meaning it cannot take on super high hydration).
The signifier Tipo 00 indicates it’s milled incredibly fine (it truly feels like light powder). You can’t go wrong with this flour—it performs exceptionally well and makes pizza with a thin, delicate crust that is strong enough to hang onto whatever toppings you throw at it.
Sourdough Pizza With Sourdough Discard Dough
However, lately, I’ve been working more with Central Milling Organic Type 00 Normal flour (they also have a “strong” version with a higher protein percentage at around 13.8%), and I’ve come to enjoy this flour. Much like Caputo 00, it is milled incredibly fine, has a very high extraction, and feels powdery smooth. I like that it’s a closer geographic option, and I can order large quantities without too much of a hit to the bank. Using this flour, my pizza has a wonderful crust and a tender interior. Central Milling indicates their flour has around 11.2% protein and is a hard red winter wheat blend.
I know not everyone has a sack of Tipo 00 flour in their pantry; heck, I didn’t until recently. So, feel free to swap these flours out for all-purpose flour (or even a medium-protein bread flour). This sourdough pizza dough will still be naturally leavened, flexible, delicious, and made at home.
The next frontier for me with this sourdough pizza dough recipe will be to explore more fresh-milled grains as a more significant portion of the flour percentage (and I did just that here!). My sourdough pizza formula below is a great place to start, and the 10% whole grains I call for can easily be a springboard for experimentation: swap the whole wheat out for spelt or even Khorasan to play with the texture and taste. I think there’s an equilibrium to find: you don’t want the flavor of the grain to completely overpower the toppings you’re using, but rather to produce a balanced concert of flavors.
Gluten Free Sourdough Pizza Crust • Bakerita
Using high-protein white flour (13-14% protein) in your sourdough pizza dough can lead to a chewier pizza. If you'd like to reduce the chewiness, try using a lower protein flour for the pizza dough (like all-purpose flour or Type 00 with lower protein).
I've decided to round up all the tools shown here in this post for those wondering what I'm using. I've found each of these to be great for their purpose, and I've finally collectedeverything I need to make pizza consistently each week.
In experimenting with varying dough weights for each pizza, I rangedeverywhere from a 180g ball to a 300g ball, finally settling on 290g. This is personal, but I found 290g to be the sweet spot for a 12″ personal pizza. If you increase each ball's weight, you can increase the crust thickness at the bottom or increase the pie's size. Conversely, you can make a less pronounced rim or smaller pizza if you decrease the weight.
Sourdough Pizza Crust
One of the fantastic things about a super blazing hot wood-fired oven is you can bakea pizza in around 90 seconds. Because it takes longer than that in a home oven, you'll end up baking off a lot of the moisture in the dough, so your pizza willturn out to be quite firm like a cracker.
By increasing the dough's hydration, the drying effect can be countered to some degree so the dough can cook longer in the oven. I don't think 69% is a set-in-stone number. Feel free to go up or down on this depending on how things turn out in theoven, and most importantly: to adjust for your flour.
Additionally, because I advise using parchment paper to launch your pizza into the oven (more below), increasing the hydration into the '70s is possible (as you increase hydration, it becomes harder and harder to shape and transfer the pizza from your pizza peel to the oven).
Crispy Sourdough Pizza Crust (no Steel Or Stone!)
If you've read my site for a while, you'll know I'm a fan of using diastatic malt powder in some of my recipes to increase enzymatic activity7 and add color to my crust. Adding diastatic malt powder to this pizza dough is optional but recommended.
Note that the numbers add up to a little over 2 x 290g sourdough pizza dough balls (580g versus the listed total dough weight of 592g, above) in the chart below. I add a 2% “buffer” to the formula to ensure the resulting dough provides
Before we begin, a quick note about building a levain (leaven): I don’t create a specific levain to make this sourdough pizza dough. As I’ve mentioned in mySourdough Starter Maintenance Routine, a sourdough starter and a levain are essentially the
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