Despite my passion for sourdough bread, homemade sourdough pizza is undoubtedly the biggest perk of maintaining a sourdough starter. Not only is sourdough pizza much
This irresistible sourdough pizza dough is naturally leavened and prepared with a combination of Type “00” flour (strong, finely ground flour typically used for pizza and homemade pasta) and high-protein bread flour.
After testing various pizza recipes over the years, this is the formula that we come back to over and over again. It is easy to make and produces consistently delicious restaurant-worthy pizza.
The Easiest Sourdough Pizza Crust Recipe
Step 1: Combine the water and salt together in a large mixing bowl. Mix until the salt has completely dissolved. Add the ripe sourdough starter. Using your hands, pinch the starter into the water mixture until it is broken into small clumps throughout.
Step 2: Add the “00” flour and bread flour to the bowl. Using a Danish dough whisk or your hands, mix the ingredients together until thoroughly mixed, and no dry bits or lumps remain. The dough will be shaggy. Cover the bowl and rest at room temperature for 20 minutes.
Step 3: Transfer the dough to a lightly floured countertop and knead for 1 minute or so, or until the dough is mostly smooth. Lightly grease the mixing bowl with olive oil and place the dough back into the bowl. Cover and proof at room temperature for about 3 hours. It should have risen about 50% and be smooth and rounded on the edges.
Sourdough Pizza Recipe
Step 4: Transfer the dough to a clean countertop. Using a bench knife, divide the dough into three equal pieces (roughly 280 grams each).
Step 5: Shape the pizza dough pieces into balls. Working with one piece of dough at a time, grab the top portion of dough, stretch upwards, then fold back into the center. Repeat from the opposite edge. Continue along the outer edges of the dough, folding them back into the center to form a tightly seamed package.
Step 6: Flip the dough seam-side down and use your hands to gently shape into a round, using the countertop to build tension into the surface of the dough. Repeat with the remaining dough pieces.
Gluten Free Pizza Dough With Sourdough Starter
Transfer the dough balls into a flour dustedproofing box(orrectangular pan with lidor large plate), setting them apart. Dust with flour. Cover and rest at room temperature for a minimum of 5 to 6 hours or until ready to assemble or bake pizza that evening. The dough will hold for 3 to 4 additional hours after proofing.
Step 7: After the final proof, the dough balls should have expanded considerably – they will most likely be touching – and nearly doubled in size. Shape and bake using the instructions and recipe below.
To make a Margherita-style pizza, you’ll need only a handful of ingredients: homemade pizza sauce, fresh mozzarella cheese, fresh basil, and extra virgin olive oil. This produces a classic pizza, which is absolutely irresistible.
The Simplest Sourdough Pizza Crust (that's Perfectly Chewy)
Step 1: Set a baking steel on a rack in the upper third of the oven, roughly 6 to 7 inches below the broiler element. Preheat the oven and steel to 500°F (260°C) for
Step 2: Lightly dust a pizza peel with flour and sprinkle with semolina flour. This mixture will keep your dough from sticking and help with transferring. Use your hands to spread the mixture into a thin layer across the surface of the peel.
Step 3: Just before assembling pizza, turn the oven broiler to high for 10 minutes. This will blast your steel with an extra dose of heat. Generously sprinkle your countertop with flour. Carefully lift one pizza dough round from the proofing container (covering the remaining dough once again) and set on the flour. Dust the top with flour.
Starter Along Sourdough Pizza Recipe
Step 4: Using both hands, press the dough with your fingers, starting from the center and pressing outwards toward the edges, rotating the dough as you go while maintaining the edges.
Step 5: Once the disc is about 6 to 7 inches in diameter, lift the dough with both hands, allowing the center of the dough to rest on your knuckles. Gently stretch the dough by pushing your knuckles outwards, rotating the dough continuously, while maintaining the rounded edges of the crust. Allow the outer edges of the dough to hang off your hands, allowing gravity to help stretch the dough into a thin disc, roughly 10-inches in diameter. Gently transfer the dough onto the dusted pizza peel.
Step 6: Drizzle the surface of the dough with extra virgin olive oil. Use your hands to brush it over the surface of the dough, concentrating on the edges. Spoon roughly ⅓ to ½cup of pizza sauce in the center. Use the back of a spoon to spread the sauce into an even
A Basic Sourdough Pizza Recipe
Step 7: Distribute torn mozzarella pieces (roughly ⅓ of the 8-ounce mozzarella ball) over the sauce and top with several torn basil leaves.
Step 8: Transfer the pizza onto the hot baking steel. Immediately turn off the broiler and set the oven to 500°F (260°C). Cook the pizza for 4 to 5 minutes, rotating it on the steel once or twice if needed, or until the bottom is crisp and lightly spotted. Finish the pizza under the broiler, watching carefully, or until the edges of the crust have gained color.
Step 9: Remove from the oven, place on a wooden cutting board. Lightly drizzle with extra virgin olive oil, fresh basil leaves, and freshly grated parmigiano-reggiano cheese (if desired). Cut into quarters and serve immediately.
Sourdough Pizza With Sourdough Discard Dough
Use the classic pizza topping formula below, including our favorite pizza sauce, as a base and mix up the toppings as desired.
Personal Favorites: Calabrian chiles, roasted mushrooms, anchovies, Calabrese salami, kalamata olives, and fresh arugula, just to name a few. Or use sourdough pizza dough to elevate this mushroom pizza or lemon truffle arugula pizza.
This sourdough pizza dough is naturally leavened and made with a combination of Type 00 flour and high-protein bread flour. It produces a delightfully chewy and crisp, yet tender crust with that signature sourdough tang. This recipe yields three (10-inch) pizzas, but can easily be doubled. The dough can be prepared up to 24 hours in advance, see the recipe notes below for more detailed make-ahead instructions.
Slo Mo Sourdough Pizza
Below the pizza dough recipe you'll find my go-to formula for a classic Margherita-style pizza using our favorite homemade pizza sauce. It will become an instant favorite. Feel free to use this recipe as a base and mix up the toppings as desired.
Serving: 1 serving , Calories: 758 kcal , Carbohydrates: 113 g , Protein: 35 g , Fat: 17 g , Saturated Fat: 8 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Cholesterol: 41 mg , Sodium: 2435 mg , Potassium: 203 mg , Fiber: 4 g , Sugar: 1 g , Vitamin A: 458 IU , Calcium: 573 mg , Iron: 4 mg
This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.Here is my guide for making sourdough pizza crust at home. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment. Everything gets mixed together at once and you are on your way! Ready? Wake up your starter! Let’s do this 🍕🍕🍕
Sourdough Discard Pizza Dough Recipe (vegan, Dairy Free)
One of the most frequently asked questions I’ve received these past few weeks is: “Have you ever replaced the yeast in “X” bread recipe with sourdough starter?”
Yes! And today, I’m going to show you how. The process is very similar to how I make yeast-leavened pizza, and the resulting pies are similar: ballooned and blistered edges with crisp but pliable crusts. In the recipe below, there are instructions for making three favorite pizzas 🍕🍕🍕:
Yes. In my experience, the pizzas made from frozen dough do not spring as high upon being baked, but they still taste delicious.
Sourdough Pizza Dough [step By Step Guide]
Also, in my experience, the more time dough spends in the freezer, the more air bubbles the dough seems to lose. After 1 week in the freezer, my dough will bake up beautifully. After 3 weeks in the freezer, my dough will be less bubbly and will bake into a thinner and crisper crust.
To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. At this point, transfer the quart containers to the freezer. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.
Regardless if you are using yeast or sourdough, these (for me) are the keys to making excellent pizza at home every time.
Hour Sourdough Pizza Dough
“As soon as I began really paying attention to how I shaped my pizza rounds by taking care to use a gentle hand, I noticed a difference in the finished product. The air pockets pervading the unbaked round really affect the texture of the baked pizza.”
To be clear, I do not think you
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