Sourdough Pizza Dough Recipe: The Ultimate Guide

Imagine biting into a perfectly golden, slightly crusty on the outside, chewy on the inside. This sourdough pizza dough recipe brings the magic of homemade pizza to your kitchen. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and guarantees a pizza crust that’s bursting with flavour.

Beyond its amazing taste, sourdough is a healthy choice. The natural fermentation process reduces gluten, lowers sugar levels, and boosts nutrient absorption. Plus, there’s something incredibly satisfying about nurturing your starter into a bubbly, active leaven. Ready to create your masterpiece? Let’s dive into the simple steps!

Delicious Homemade Sourdough Pizza Dough Recipe: A Complete Guide

Ingredients You’ll Need For Sourdough Pizza Dough Recipe

This recipe requires a few simple, high-quality ingredients to create a perfect pizza. Each ingredient plays a crucial role in achieving the ideal texture and flavour for your crust. Let’s get started!

• Bread Flour: 500g, high-protein for that ideal chewiness.
• Active Sourdough Starter: 100g, fed and bubbly to impart a slight tang.
• Water: 325g, room temperature to keep the dough smooth.
• Salt: 10g, to enhance the flavour.
• Olive Oil: 15g, adds a subtle richness (optional).

Optional Add-Ins:

• Dried Herbs: 1–2 tsp, such as oregano or basil, for an aromatic touch.
• Minced Garlic: 1–2 cloves, for a zesty flavor.
• Grated Parmesan Cheese: 20g, for a salty, cheesy kick.

How to Make Sourdough Pizza Dough Recipe: Simple Instructions

Cooking sourdough pizza at home is easier than you think! With just a few steps, you can create a crust that’s perfectly chewy, slightly tangy, and full of flavour. Follow this user-friendly guide to make a pizza recipe that’s ideal for topping with your favourite ingredients and baking to golden perfection.

Preparation

• Activate your sourdough starter until it’s lively and frothy.
• Assemble your cooking gear: a mixing bowl, a kitchen scale, a spatula, a towel, and a baking dish.
• Measure all ingredients accurately to ensure the dough’s perfect texture and consistency.

Mixing the Dough

• In a mixing bowl, blend the flour, starter, and water to form a rough mixture.
• Cover and rest the dough for 30 minutes to allow the gluten to develop, enhancing its flexibility.
• Incorporate the salt and olive oil, mixing until evenly distributed.

Kneading

• Knead the mixture by hand for 5–7 minutes until it becomes smooth and elastic.
• Let the dough rise at room temperature, covered, for about 4–6 hours, or until it doubles in size.

Shaping and Proofing

• Divide the dough into 2 or 3 pieces based on your desired pizza size.
• Shape each piece into a ball and let them rest for 30 minutes.
• Refrigerate the dough balls for 2–4 hours, or until they become puffy and are ready for baking.

Baking the Pizza

• Preheat your oven to 475–500°F (246–260°C) with a baking stone placed inside.
• Gently stretch the dough into the base, taking care not to tear it.
• Sprinkle your chosen toppings lightly to avoid sogginess.
• Bake for 8–12 minutes until the crust is golden and crispy.

Nutritional Information: A Healthier Pizza Option

• Calories: 180
• Total Fat: 2g (Saturated Fat: 0.3g)
• Cholesterol: 0mg
• Sodium: 200mg
• Carbohydrates: 34g (Dietary Fiber: 1g, Sugars: 0.5g)
• Protein: 6g

FAQS

Do sourdough pizzas have a chewy texture?

Sourdough pizza dough is typically chewier than its counterparts made with commercial yeast. This texture results from the long fermentation process, which not only develops a tangy flavour but also creates strong gluten networks. These networks give the crust its characteristic chew, providing a satisfying texture that balances crispiness with a tender chew.

When it comes to pizza, do Italians use sourdough?

While most traditional pizza dough recipes from Italy, particularly those from Naples, use commercial yeast, sourdough is also a popular choice among artisan pizza makers in Italy and worldwide. Sourdough starters, known as “lievito madre” in Italian, have been a part of Italian baking for centuries, used in various pieces of bread and now increasingly in pizzas for their depth of flavour and natural leavening properties.

When should sourdough pizza dough be fermented?

The optimal fermentation time for sourdough pizza dough is generally between 24 and 48 hours when refrigerated. This slow fermentation process allows the dough to develop its flavour fully and texture. Some recipes may vary in fermentation time depending on the sourdough starter’s activity level and the desired dough characteristics. Allowing the dough to ferment in a cold environment slows yeast activity but gives more time for flavour development through bacterial activity, resulting in a more nuanced and developed taste.