Sourdough Pizza Dough

Ingredients:

• 500g (4 cups) all-purpose flour
• 100g (1/2 cup) active sourdough starter
• 325ml (1 1/4 cups) water, lukewarm
• 10g (2 tsp) sea salt
• 15ml (1 tbsp) olive oil

Instructions:

Step 1: Preparing the Dough

In a large mixing bowl, combine the lukewarm water and active sourdough starter. Stir with a wooden spoon or spatula until well-mixed. Gradually add the all-purpose flour while mixing, creating a shaggy dough. Cover the bowl with a lint-free cloth and let it rest for 30 minutes.

Step 2: Kneading and Autolyse

After the initial resting period, sprinkle the sea salt over the dough. Begin kneading the dough in the bowl until the salt is fully incorporated, about 5 minutes. Then drizzle the olive oil, kneading further until the dough becomes smooth and elastic. Cover again and allow to autolyse (rest) for another 30 minutes.

Step 3: Bulk Fermentation

Lightly oil your hands and perform a series of gentle stretch and folds in the bowl, every 30 minutes for the next 2 hours. Cover the dough and let it ferment in the bowl for a total of 4 to 5 hours at room temperature until it has puffed up and feels airy.

Step 4: Cold Fermentation

Transfer the dough to a lightly floured surface and divide it into two or three equal portions, depending on the size of pizza you prefer. Shape each portion into a tight ball. Place the balls into an oiled container, cover, and refrigerate for 12 to 24 hours. This cold fermentation enhances the flavor profile and texture.

Step 5: Shaping the Dough

Remove the dough from the refrigerator and let it come to room temperature for about 1 to 2 hours. On a floured surface, gently stretch each dough ball into your desired pizza shape, being careful not to deflate the dough’s airy structure.

Step 6: Baking the Pizza

Preheat your oven to the highest setting, usually around 250°C (482°F), and place a pizza stone or baking steel on the top rack. Carefully transfer your dough onto a floured pizza peel, add your favorite toppings, and slide it onto the preheated stone. Bake each pizza for about 8-12 minutes or until the crust is golden and crispy.

Conclusion

Crafting sourdough pizza dough is a labor of love that rewards you with an outstanding culinary result. The complex flavors from natural yeast and the distinctive chew and crunch of the crust make this a superior choice for home pizza opportunities. Feel free to experiment with your favorite toppings, and remember, the key is patience. Each slice will be worth every hour awaited, providing a satisfying blend of crispy perfection and delightful sourdough tang.

Wyatt Travis Creator of AI MultiPrompter

See Full Bio

AI SEO Marketing Analytics Education Writing Copywriting Science Technology Manufacturing Web analytics Data science