sourdough pizza

Imagine a pizza crust with the perfect rise and chew, and you&#039;ve got my Simplest Sourdough Pizza Crust recipe just waiting for your favorite toppings!

The Simplest Sourdough Pizza Crust Recipe (With A Perfect Chew)

(4 ounces 120 grams) sourdough starter

(8floz/240 milliliters) warm water

olive oil

(12 ounces 360 grams) bread flour*

salt

In a medium bowl, whisk together the starter, water, and olive oil.

Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be.

Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.

Mixing The Sourdough Pizza Dough

Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times. (See video above for step by step.)

Then, flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. At this point, the dough will have become considerably more smooth, which is the goal.

Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before. All in all, you will have rest the dough for four 30 minutes increments and stretched and folded in between. In the end, the dough will be very pliable and elastic.

Cover once more and ferment for 4 hours at room temperature. Your dough will probably not rise significantly but that is perfectly fine.

Stretching And Folding The Dough

Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds.

Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.

Important step: Refrigerate for at least 24 hours before using. The dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of 5 days. It can also be frozen at this time for up to 4 weeks.

To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well.

With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). Form a thicker border around the edge for a lovely, bubbly pizza crust. Add pizza sauce, cheese, and desired toppings.

Bake at 550°F (225°C) for only 8-10 minutes. Enjoy immediately.

Shaping Your Pizza

My Sourdough Pizza recipe has a perfectly chewy crust. Level up your pizza game with my new favorite way to make homemade pizza! Get my step-by-step recipe: http://bit.ly/SourdoughPizzaCrust
 
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#sourdough #pizza #sourdoughpizza

Finally! Sourdough Pizza Simplified

Master making sourdough pizza with this tried-and-tested method from Ooni Pizza Taste Tester Bryan Ford – a professional baker, pizza lover and Ooni user, and author of the baking blog Artisan Bryan (find him on Instagram as @artisanbryan). This recipe uses a combination of “00” and whole grain flours for pizza bases with good structure and depth of flavor.What is sourdough?Sourdough is a traditional method of making dough that uses a natural starter, or mother, to ferment any kind of dough, rather than using commercial, ready-made yeast that comes from a packet. It means the dough takes longer to prove and develop, and you get a great depth of flavor in your doughs. You can use the method for making anything from bread to pizza to croissants.Maintaining your sourdough starterNo matter what kind of dough you’re making – whether it’s for pizza or otherwise – a key part of prepping sourdough-based recipes is maintaining&nbsp;your sourdough starter.Keep your starter in a jar on your kitchen countertop, covered with a lid or a cloth with an elastic band wrapped around the opening. If you’re using your starter regularly to make dough, it’s best to feed it with water and flour every 1-2 days to keep it alive and active, so it’s ready to use anytime. To feed it, add equal parts flour (the same flour your starter is based on) and water to the starter and mix until fully incorporated. The starter will grow every time you do this, so each time you’ll need to remove a little bit of the starter before adding the fresh flour and water.If you need to leave your starter at home for a while or are unable to feed it for a period of time, seal it and place it in the fridge for up to 2 weeks. The cold temperature will make the starter go dormant, so it doesn’t need to be fed during that time. When you’re ready to use it again, continue feeding it every 1-2 days as normal.Making sourdough pizzaMakes 4 x 12” pizzas

Sourdough Pizza Dough

(50 grams) mature sourdough starter

(50 grams) 00 flour, or bread flour

(50 grams) whole grain flour

(100 grams) warm water

(425 grams) 00 flour, or bread flour

(75 grams) whole grain flour

(310 grams) warm water

(10 grams) salt

(200 grams) levain mix

Olive oil,

Flour,

Note that you’ll need to start in advance, preparing this recipe by the morning of the day before you want to cook pizza. You’ll also need to have your active, mature sourdough starter ready to go – it’s mature when you’ve been feeding it regularly in the days leading up to starting this recipe.

Build the levain mixTo make the levain mix, take a tall jar and combine the 50g of sourdough starter with the flour and water. Mix until fully incorporated. Cover and leave to sit at room temperature for 3-4 hours, or until doubled in size. A nice trick is to put a rubber band around the jar where the line of the levain is when you mix it, so you can check how much it’s growing and be sure that’s doubled.

Build the final mixOnce the levain mix is ready, it’s time to make the final mix. In a large bowl, dissolve the salt into the water. Stir it until it’s completely dissolved. Add the 200 grams of levain mix, and stir until dissolved. Slowly add the flours, and mix together using your hands. The key is to incorporate the flour slowly so that the dough hydrates fully. Leave to rest on your kitchen countertop uncovered for 10 minutes before beginning the initial kneading.&nbsp;

Knead the pizza doughOnce rested, dust your work surface with flour and begin to knead the dough. If kneading by hand, use the palm of your hand and push the dough in a forward motion to the point that it is almost tearing. Pull the dough back onto itself, rotate it, and push with your palm again. This will take around 10-15 minutes. Alternatively, you can also knead the dough using a stand mixer – mix the dough on low speed for 10-15 minutes, then at a higher speed for 5-10 minutes. The dough is finished kneading when it’s smooth, bouncy and its shape bounces back after pressing into the dough with your fingers – this means the gluten structure has developed and the dough is giving some resistance. You should be able to squeeze it and pull it without any tearing.On your work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath. This will help to smooth out the surface of the dough and ensure an even fermentation.

Bulk ferment the doughAdd a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid, and leave to bulk ferment at room temperature on your kitchen countertop for 3 hours. The dough is finished bulk fermenting when it’s at least doubled in size and has lots of air bubbles appearing under the surface.

Divide &amp; ball up the pizza doughPortion the dough into 3 or 4 equal pieces, depending on the size of your pizza. Shape each piece of dough into a ball using the same technique as tightening up the bulk dough – place the dough piece on the countertop and pull it towards you from the edge furthest away from you, tucking the edge of your hand under the dough. Keep doing this around the edge of the&nbsp; and pulling it towards you, moving your way around the edge of the dough piece until it’s smooth and round.Once shaped, dust a proving tray with flour or line a baking tray with parchment (baking) paper, and place the pizza dough balls on the tray. Cover with a cloth or the tray’s lid and place inside the fridge to cold prove overnight for 24 hours.

Stretch, top &amp; cook your pizzas!Once the cold prove has finished, bring the pizza dough balls back up to room temperature by removing them from the fridge and leaving the tray on your kitchen countertop for around 2 hours. It’s important they’re at room temperature before you start stretching the pizza dough, or it will be too tight and impossible to stretch.Once they’re ready to go, stretch, top and cook your pizzas!&nbsp;Check out all our pizza recipes&nbsp;for a huge range of topping ideas.To cook the pizza, fire up your Ooni pizza oven, and aim for 932˚F (500˚C) on the stone baking board inside.Using a small amount of flour, dust your&nbsp;Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Top as desired, then slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly. Serve and enjoy!

https://www.youtube.com/watch?v=TJKuROP5z9I

Master making sourdough pizza with this tried-and-tested method from Ooni Pizza Taste Tester Bryan Ford – a professional baker, pizza lover and Ooni user, and author of the baking blog Artisan Bryan (find him on Instagram as @artisanbryan). This recipe uses a combination of “00” and whole grain flours for pizza bases with good structure and depth of flavor.What is sourdough?Sourdough is a traditional method of making dough that uses a natural starter, or mother, to ferment any kind of dough, rather than using commercial, ready-made yeast that comes from a packet. It means the dough takes longer to prove and develop, and you get a great depth of flavor in your doughs. You can use the method for making anything from bread to pizza to croissants.Maintaining your sourdough starterNo matter what kind of dough you’re making – whether it’s for pizza or otherwise – a key part of prepping sourdough-based recipes is maintaining&amp;nbsp;your sourdough starter.Keep your starter in a jar on your kitchen countertop, covered with a lid or a cloth with an elastic band wrapped around the opening. If you’re using your starter regularly to make dough, it’s best to feed it with water and flour every 1-2 days to keep it alive and active, so it’s ready to use anytime. To feed it, add equal parts flour (the same flour your starter is based on) and water to the starter and mix until fully incorporated. The starter will grow every time you do this, so each time you’ll need to remove a little bit of the starter before adding the fresh flour and water.If you need to leave your starter at home for a while or are unable to feed it for a period of time, seal it and place it in the fridge for up to 2 weeks. The cold temperature will make the starter go dormant, so it doesn’t need to be fed during that time. When you’re ready to use it again, continue feeding it every 1-2 days as normal.Making sourdough pizzaMakes 4 x 12” pizzas

One of the simplest, no-nonsense pizza crusts that uses just sourdough starter - no commercial yeast. The soft, bubbly dough transforms into a soft, chewy, flavorful crust with just the perfect amount of sourdough flavor.

Sourdough Pizza Crust

active, bubbly sourdough starter

room temperature water (1 2/3 cup)

all-purpose flour (3 2/3

kosher salt (1 Tbsp.)

In a large bowl, use a wooden spoon or dough whisk to combine water with sourdough starter. Add the flour and continue stirring until the flour is totally hydrated and no dry spots remain. Set aside at room temperature for 1 to 2 hours.

After resting the dough, sprinkle the salt over the surface and incorporate by gently kneading a few times right in the bowl. I find keeping a small bowl of water nearby helps with this process. The dough will be quite soft and loose to start; don't worry about kneading it smooth at this stage, just fold and turn until you don't see or feel the salt crystals anymore. Cover the bowl loosely with a lid or damp kitchen towel and set aside.

After 30 minutes, perform first set of coil folds. Use wet hands to loosen the dough from one side of the bowl. Lift one side of the dough, stretching it up and folding under itself two times. Repeat this with all 4 sides.

Cover the bowl again and set aside. Continue resting the dough, performing coil folds every 30 minutes for a total resting time of 3 hours.

After your final set of coil folds, cover bowl and allow to sit at room temperature for 3 hours. The dough should be gassy, glossy, and very smooth.

At this stage, the dough can be refrigerated overnight or up to 72 hours before shaping and baking; or it can be frozen - see notes section at bottom of recipe for freezing instructions. Or if you are ready for pizza NOW it can be divided in half and gently pressed and stretched into 12 inch rounds for pizza. (Lightly flour the dough and your work surface - I recommend doing this on parchment to make transfer to the oven much easier- do not use a rolling pin. You want this dough to be bubbly.)

Top with whatever you love, just don't go too heavy on the sauce or toppings and weigh down the beautiful dough.

You will bake these pizzas in a pre-heated 500 degree oven on a pizza stone or baking steel preferably. I bake mine for 6-7 minutes. Just keep an eye on them as all ovens are quite different.

Updateâ€“ I did add a bit of flour and cut the bulk ferment time in half to account for the climate I'm in. It was still wet, but after seeing your comment confirming that it's supposed to be that way, I went forward with it after letting it refrigerate overnight and the result was DELICIOUS! The air pockets and bubbles were just delightful and the dough was both soft but crisp enough on the bottom to carry the toppings well. I topped it with a thin layer of olive oil and pesto, chopped up tomatoes, spinach, parmesan, garlic powder, and a few twists of cracked pink salt. Yum! I will definitely be making this recipe again. Thanks a lot and be well! &lt;3

Excellent flavor and our favorite pizza crust by far - we prebake for about 5 minutes before topping and baking - DELICIOUS!!

These sourdough pizza bases have so much texture and flavour that a simple topping is best. The dough itself is the star.

Sourdough Pizza Bases

starter

flour

water

all-purpose flour (with at least 11% protein), or bread flour

Feed your starter by combining the starter, water,...

Feed your starter by combining the starter, water, and flour into a clean jar. Place a rubber band around the jar which will help indicate when the starter has doubled. This starter is using a ratio of 1:1:1. If you are making it to rise overnight, you can change the ratios to 1:2:2 or 1:3:3 as your starter will be left to rise for a much longer time.

When your starter has nearly finished rising, add...

When your starter has nearly finished rising, add the main pizza flour and water to a bowl and leave it to sit for at least half an hour.

Add the risen starter to the dough as...

Add the risen starter to the dough as well as the salt. Use wet hands to squish it in well, then pull the dough on a clean bench.

Slap and fold the dough thoroughly for 6...

Slap and fold the dough thoroughly for 6 minutes until the dough feels stronger. Alternatively use a machine with a dough hook, or stretch and fold the dough every 15 minutes for 1 hour.

Transfer the dough to a container with a...

Transfer the dough to a container with a lid, or a covered bowl.  Let it bulk ferment on the bench for 3-4 hours depending on room temperature. In temperatures above 24°C, the bulk ferment can be for 2-3 hours, while in cooler temperatures it can be extended to 4. After the bulk ferment, there should be some signs of fermentation activity in the dough and some bubbles. If you use a clear bowl or container it can be easier to see these signs.

After the bulk ferment, place the dough in...

After the bulk ferment, place the dough in the fridge in an airtight container to stop it from drying out for 4-24 hours.

Preshape - Remove the dough from the fridge...

Preshape - Remove the dough from the fridge and cut it into 2 even pieces. Shape each piece into a round ball and leave them to sit at room temperature for 30 minutes, covered with a tea towel.

Gently roll or push each piece of dough...

Gently roll or push each piece of dough out on some baking paper with your fingers, into a 20cm circle. Starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.

Top the homemade sourdough pizza crust with your...

Top the homemade sourdough pizza crust with your favourite toppings. 

The pizza crust should be baked quickly, using...

The pizza crust should be baked quickly, using very high temperatures for the best results. If you've got a pizza oven you can use that, or a pizza stone preheated in an oven at least 250°C /482°F.

Alternatively, the pizza can also be made in...

Alternatively, the pizza can also be made in a cast-iron skillet. Cast-iron traps really well. Press the dough into the skillet, then bake in hot a pre-heated oven until puffed and browned.

Looking for interesting ways to use your leftover sourdough starter? This tasty sourdough pizza crust is chewy, bubbly, &amp; delicious. Hello, pizza parties!

Sourdough Pizza Crust (So Easy)

sourdough starter (or discard)

bread flour

tbsp salt

Combine

In a large bowl, combine the water, sourdough starter, and oil together.

Stir

Add in flour and salt, stirring until fully combined. Cover the dough and let it rest for 30 minutes at room temperature.

Stretch

After 30 minutes, stretch the dough by pulling the edges into the center. Cover again and repeat 2 more times every 30 minutes.

Rest

Let the dough rest overnight at room temperature covered with a plastic wrap. The next day, the dough will be wet and bubbly.

Flour &amp; Shape

Flour your working surface and divide the dough into 3-6 equal parts. Shape each one into a tight round ball.

Refrigerate

Place the dough rounds in the fridge for at least 24 hours in a sealed container. Before using the dough let it rest at room temperature for an hour.

This sourdough pizza dough is naturally leavened and made with a combination of Type &quot;00&quot; flour and high-protein bread flour. It produces a delightfully chewy and crisp, yet tender crust with a signature sourdough tang. This recipe yields three (10-inch) pizzas, but can be easily doubled. Dough can be prepared up to 24 hours ahead, please see the recipe notes below for further instruction. Below the dough recipe, you&#39;ll find a recipe for a classic Margherita-style pizza using our favorite homemade pizza sauce. It will become an instant favorite. Feel free to use this recipe as a base and mix up the toppings as desired.

90°F-95°F filtered water (32°C-35°C)

Diamond Crystal kosher salt

ripe sourdough starter (100% hydration)

type "00" flour

bread flour (such as King Arthur)

flour (for shaping and dusting)

semolina flour (for dusting)

extra virgin olive oil (for drizzling)

pizza sauce ((see recipe linked))

mozzarella

basil leaves (plus more for finishing)

parmigiano-reggiano cheese (optional)

Important Note: Please note that this sourdough pizza dough recipe requires a large quantity (250 g) of ripe sourdough starter. Scale up the previous night&#39;s feeding so the starter is ready in the morning. See the example baking timeline in the note section below.

In a large mixing bowl, combine the water and salt. Use your fingers to swirl the mixture together until the salt has completely dissolved. Add the ripe sourdough starter.

Using your fingers, pinch the mixture together, distributing and breaking up the starter into small pieces throughout the water.

Add the &quot;00&quot; and bread flour to the bowl. Using a Danish dough whisk or your hands, mix until the dough comes together and no dry clumps remain. The dough will be shaggy. Cover and rest at room temperature (72°F/22°C) for 20 minutes.

Transfer the dough onto a lightly floured countertop. Knead the dough for one minute, dusting it lightly once or twice with flour if needed to prevent it from sticking. The dough should be tacky, but very smooth. Lightly coat the mixing bowl with olive oil, lightly shape the dough into a round, and transfer to the greased bowl. Cover and proof at room temperature (72°F/22°C) for about 3 hours. The dough shoud have risen at least 50% and be rounded on the edges.

Transfer the dough onto a clean countertop. Using a bench knife, divide the dough into three equal-sized pieces (roughly 280 grams each).

Shape the Dough Pieces into Rounds: Shape the pizza dough pieces into balls. Working with one piece of dough at a time, grab the top portion of dough, stretch upwards, then fold back into the center. Repeat from the opposite edge. Continue along the outer edges of the dough, folding them back into the center to form a tightly seamed package. Flip the dough seam-side down and use your hands to gently shape into a round, using the countertop to build tension into the surface. Repeat with the remaining dough pieces.

Transfer the dough balls into a flour dusted proofing box (or rectangular pan with lid or large plate), setting them apart. Dust the tops with flour. Cover and proof at room temperature for a minimum of 5 to 6 hours or until ready to assemble or bake pizza that evening. The dough will hold for 3 to 4 additional hours after proofing. Make Ahead Instructions: Alternatively, shape and allow the dough balls to proof for 4 hours, then transfer to the refrigerator overnight. Remove from the fridge and allow the dough to rest at room temperature (72°F/22°C) for 2 to 3 hours before using.

After the final proof, the dough balls should have expanded considerably, nearly doubling in size. Shape and bake using the instructions below as a guide.

Prepare the Sourdough Pizza Dough:

Set a baking steel on a rack in the upper third of the oven, roughly 6 to 7 inches below the broiler element. Preheat the oven and steel to 500°F (260°C) for at least one hour. Prepare the pizza sauce, toppings, and set out for easy assembly.

Lightly dust a wooden pizza peel with flour and sprinkle with semolina flour. Use your hands to spread the mixture into a thin layer across the surface. Set aside. This will keep your dough from sticking and help with transferring.

Just before assembling pizza, turn the oven broiler to high for 10 minutes. This will blast your steel with an extra dose of heat. Generously sprinkle your countertop with flour. Carefully lift one pizza dough round from the proofing container (covering the remaining dough) and set on the flour. Dust the top with flour. 

Using both hands, press the dough with your fingers, starting from the center and pressing outwards toward the edges, rotating the dough as you go while maintaining the edges.

Once the dough is roughly 6 to 7 inches in diameter, lift the dough with both hands, allowing the center of the dough to rest on your knuckles. Gently stretch the dough by pushing your knuckles outwards, rotating the dough continuously, while maintaining the slightly rounded edges. Allow the dough to hang off your hands slightly, allowing gravity to help stretch the dough into a thin roughly 10-inch disc. Gently transfer the dough onto the dusted pizza peel. 

Drizzle the surface of the dough with extra virgin olive oil. Use your hands to brush it over the surface, concentrating on the edges. Spoon roughly ⅓ to ½ cup of homemade pizza sauce into the center of dough. Use the back of a spoon to spread the sauce into an even thin layer, leaving a ¾-inch border on all sides.

Distribute torn mozzarella pieces (roughly ⅓ of the 8-ounce mozzarella ball) over the sauce and top with several torn basil leaves. 

Transfer the pizza onto the hot baking steel. Immediately turn off the broiler and set the oven to 500°F (260°C). Cook the pizza for 4 to 5 minutes, rotating it on the steel once or twice if needed, or until the bottom is crisp and lightly spotted. Finish the pizza under the broiler, watching carefully, or until the edges of the crust have gained color. 

Using the peel, remove from the oven and place on a wooden cutting board. Lightly drizzle with extra virgin olive oil, fresh basil leaves, and freshly grated parmigiano-reggiano cheese (if desired). Cut into quarters and serve immediately.

Set the oven back to temperature and repeat with the remaining pizza dough, assembling and baking each pizza before serving. 

How to Shape and Bake Sourdough Pizzas (Margherita Style):

Recreating the iconic &quot;Rosa&quot; pizza from Pizzeria Bianco at home with in the Ooni Pizza Oven. Thinly sliced red onions, coarsely grated Parmigiano Reggiano, rosemary, pistachios, and extra virgin olive oil combine to make something that is truly mind blowing in flavor. If you&#039;ve never tried this pizza or flavor combination before you need to make a plan to change that right now. This is the sort of pizza that will change your life.

Chris Bianco's Pizza Rosa

Parmigiano Reggiano

Red Onion (Sliced thin on a mandoline)

Fresh Rosemary (Leaves only, do not chop.)

Pistachios

Extra Virgin Olive Oil (For drizzling.)

dough ball Pizza Dough

Watch the video for the full how to!

Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.

Lightly dress sliced red onions with olive oil and salt, set aside.

Begin building the pizza by spreading the coarsely grated Parmigiano Reggiano over the stretched dough leaving about 1/2 inch of crust. Top with red onions. Add whole rosemary leaves.

Bake in your Ooni pizza oven till almost fully baked. Carefully remove from oven and top with pistachios. Return pizza to oven.

Continue baking till crust is fully browned. I aim for 3-4 minute total bake in my Ooni Pizza Oven. Drizzle with a glug of extra virgin olive oil.  Slice, serve immediately. I serve my pizza on this 14&quot; Wooden Pizza Peel.

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.I think of it as an &quot;artisan style&quot; 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.

g Sourdough Culture

g Bread Flour

g Water (Room temperature filtered water.)

above)

Flour

g T85 Flour (or whole wheat mix, see video)

Salt

g Olive Oil

Water

Starter

Add 100g water to a 1-quart deli container.

Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.

Add flour to water and culture mixture, stir to all dry flour is absorbed.

Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Make the Starter (6-12 hrs before final dough mix)

Dough

Add &quot;00&quot; Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed

Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.

Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.

Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.

Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).

Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Final Dough Mix (at least 8 hours before baking pizza)

Balling

Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)

Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.

Lightly dust the top of the dough with flour.

Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.)  I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.

Place on half sheet pan or dough tray.  Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.

For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Balling the pizza dough balls

Tempering

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)

Crispy discard sourdough pizza crust is easy to make and full of flavor. Load it with your favorite toppings and enjoy a meal of full bodied, tangy sourdough pizza. Delicious!

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Quick Think Crust Sourdough Discard...

Neapolitan sourdough pizza

Sourdough Pizza Dough Recipe

Sourdough Discard Pizza

Sourdough Pizza Dough Recipe

Sourdough Pizza Dough

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