A guide to my naturally leavened pizza dough. This dough can be used in your in Ooni pizza oven or indoors on the Baking Steel. I hope this can serve as a starting point for you on your own dough adventures. I don’t label my pizza as one particular style as I’ll often use the same dough for multiple styles of bakes. I think of it as an “artisan style” dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. My goal is delicious pizza. I hope this guide gets you making and eating some!
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The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. This dough is designed for Ooni pizza ovens, the Gozney Roccbox or indoors on the Baking Steel. When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland.
Easy Whole Wheat Thin Crust Pizza Made With Sourdough Discard
I think of it as an artisan style dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days.
Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.
Keyword: Baking Steel, Dough, Naturally Leavened, Ooni, Ooni Koda 16, Ooni Pizza Dough, Ooni Pizza Ovens, Pizza, Pizza Dough, Roccbox, sourdough, Sourdough Pizza
Easy Sourdough Discard Pizza Dough
A guide to my Santa Barbara Baker naturally leavened pizza dough. This dough can be used in your in Ooni pizza oven, Roccbox or indoors on the Baking Steel . I hope this can serve as a starting point for you on your own dough adventures. I don't label my pizza as one particular style as I'll often use the same dough for multiple styles of bakes. I think of it as an artisan style dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. My goal is delicious pizza. I hope this guide gets you making and eating some!
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!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.
Sourdough Pizza Crust
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.
Gluten Free Sourdough Pizza Crust (use Discard!)
, 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.
Gluten Free Sourdough Pizza Crust Recipe
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.
New York Style Sourdough Pizza Recipe
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.
Ingredient Sourdough Pizza Dough Recipe (step By Step)
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
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