Sourdough Pizza Dough Recipe: The Ultimate Guide

Imagine biting into a perfectly golden, slightly crust-crispy on the outside, chewy on the inside. This sourdough pizza dough recipe brings the magic of artisanal 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 healthier choice. The natural fermentation process reduces gluten, lowers glycemic indexes, 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

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!

Basic Ingredients:

• 500g bread flour (high-protein)
• 100g active sourdough starter (fed and bubbly)
• 325g water (room temperature)
• 10g salt
• 15g olive oil (optional)

Optional Add-Ins:

• 1–2 tsp dried herbs (like oregano or basil)
• 1–2 minced garlic cloves
• 20g grated Parmesan cheese

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.

Step 1: Preparation

• Feed the Starter: Ensure your sourdough starter is active and bubbly, ready to work its magic.
• Gather Your Tools: You’ll need a mixing bowl, a kitchen scale, a spatula, a towel, and a baking dish.
• Prepare Ingredients: Measure everything precisely to ensure a perfect texture and consistency.

Step 2: Mixing the Dough

• Combine Ingredients: Mix flour, starter, and water in a bowl to form a shaggy mixture.
• Autolyse: Cover and let the dough rest for 30 minutes; this improves gluten development.
• Add Salt and Oil: Sprinkle in salt and olive oil, then mix until incorporated.

Step 3: Kneading and Fermenting

• Knead the Dough: Knead by hand for 5–7 minutes until it’s smooth and elastic.
• Bulk Ferment: Cover it and let it rise for 4–6 hours at room temperature until doubled in size.

Step 4: Shaping and Proofing

• Divide the Dough: Cut it into 2 to 3 equal pieces, depending on pizza size.
• Shape Into Balls: Form smooth mixture balls and let them rest for 30 minutes.
• Refrigerate: Place the shaped balls in the fridge for 2 to 4 hours or until puffy and ready to bake.

Step 5: Baking the Pizza

• Preheat the Oven: Heat your oven to 475–500°F with a baking stone inside.
• Shape the Bases: Gently stretch the dough into pizza bases, avoiding tearing.
• Add Toppings: Lightly top with your favourite ingredients; don’t overload.
• Bake: Place the pizzas on the stone and bake for 8 to 12 minutes, until 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