Save to Pinterest Mastering the art of Sourdough Pizza Dough allows you to bring the authentic taste of an Italian pizzeria into your own kitchen. This flavorful, chewy, and crisp dough uses the power of natural fermentation to create an artisan-style foundation for your favorite toppings. While it requires a bit of patience—with a total time ranging from 8.5 to 12.5 hours—the resulting texture and depth of flavor are well worth the wait.
Save to Pinterest The process begins with a simple autolyse, allowing the bread flour and water to hydrate before adding the active starter. As the dough rests and rises over 8 to 12 hours, you will see it transform into a bubbly, elastic mass. Whether you choose to bake immediately or opt for a long cold ferment in the refrigerator, this dough is designed to produce a stunning 12-inch pizza every time.
Ingredients
- 500 g bread flour (3 ⅓ cups)
- 325 g water, at room temperature (1 ⅓ cups plus 1 tablespoon)
- 100 g active sourdough starter (about ½ cup)
- 12 g fine sea salt (2 teaspoons)
- 15 g olive oil (1 tablespoon, optional for a softer dough)
Instructions
- Step 1: Autolyse
- In a large mixing bowl, combine the bread flour and water. Stir until just combined. Cover and let rest for 30 minutes.
- Step 2: Mixing
- Add the sourdough starter and salt (plus olive oil, if using). Mix by hand or with a stand mixer until a sticky dough forms.
- Step 3: Kneading
- Knead the dough for 5–7 minutes until smooth and elastic, or use the stretch-and-fold technique every 30 minutes for 2 hours (4 folds total).
- Step 4: Bulk Rise
- Cover the bowl and let the dough rise at room temperature for 6–8 hours, or until doubled in size and bubbly.
- Step 5: Shaping
- Turn the dough onto a lightly floured surface. Divide in half for two large pizzas. Shape each piece into a tight ball.
- Step 6: Final Rest
- Place the dough balls on a tray, cover, and let rest for 1–2 hours at room temperature, or cold ferment in the refrigerator for up to 24 hours for deeper flavor.
- Step 7: Preheating
- When ready to bake, preheat your oven to the highest temperature (ideally 475–500°F / 250–260°C) with a pizza stone or steel inside.
- Step 8: Stretching
- Stretch each dough ball into a 12-inch (30 cm) round. Add your favorite toppings.
- Step 9: Baking
- Transfer to the hot stone or steel and bake for 10–15 minutes, or until the crust is puffed and golden with crisp edges.
Zusatztipps für die Zubereitung
For the best results, always use an active, bubbly starter that has been recently fed. To ensure the dough is ready, look for it to have doubled in size with plenty of visible air bubbles before shaping. This recipe contains wheat and gluten; always check your ingredient labels for potential cross-contamination if you have specific sensitivities.
Varianten und Anpassungen
If you do not have bread flour, all-purpose flour can be used as a substitute, though it will yield a slightly softer crust with less chew. Adding the optional tablespoon of olive oil will result in a more pliable dough that is easier to handle and produces a softer crumb after baking.
Serviervorschläge
This recipe makes two large pizzas, ideally serving 4 to 6 people. For the perfect artisan dinner, pair your freshly baked pizza with a crisp lager or a light Italian red wine. Based on 6 servings, each portion of the dough alone contains approximately 260 calories and 8 grams of protein.
Save to Pinterest With its beautiful golden edges and artisan texture, this sourdough pizza dough is sure to become a staple in your home baking rotation. Once you experience the distinct flavor of a naturally leavened crust, you may never go back to using commercial yeast for your pizza nights again. Enjoy the process and the delicious results of your handiwork.
Answers to Recipe Questions
- → What is autolyse and why is it important?
Autolyse is resting the flour and water mixture before adding starter and salt. It helps gluten develop and improves dough extensibility and flavor.
- → How does cold fermentation affect the dough?
Cold fermenting for up to 48 hours enhances flavor complexity and fermentation by slowing yeast activity, resulting in a richer crust.
- → Can I substitute all-purpose flour for bread flour?
All-purpose flour can be used but may produce a softer, less chewy crust compared to bread flour’s higher protein content.
- → What temperature should I bake the dough at?
Bake at a very high temperature (475–500°F or 250–260°C) with a preheated stone or steel to achieve a crisp, golden crust.
- → Is olive oil necessary in the dough?
Olive oil is optional; it softens the dough slightly but omitting it still yields a flavorful, chewy crust.