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.
Easy Overnight Pizza Dough • The Curious Chickpea
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.
Marinated Vegetable Pecorino Romano Cheese Sourdough Pizza
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.
Cast Iron Whole Wheat & Herb Sourdough Pizza Crust Recipe
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.
No Yeast Sourdough Pizza Dough Recipe
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.
Authentic Neapolitan 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
Gluten Free Sourdough Pizza Crust • Bakerita
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.
Dough Weights For Common Bread Shapes [with Printable Chart]
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.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.
Sourdough Pizza Dough Recipe
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 →
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.
Sourdough Pizza Crust Recipe
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
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