sourdough pizza dough

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

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)

water

olive oil

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.

A thin and delicious pizza crust made with your sourdough starter. You can start in the morning and have it ready for dinner.

Sourdough Pizza Crust

bread flour flour

salt

sugar

Combine all the ingredients in a large bowl, mixing gently with a spoon until a ball forms.  If the dough seems so dry that a ball is not forming, add more water a teaspoon at a time.  Cover the bowl with a clean tea towel and let it rest at room temperature for 30 minutes.

Turn dough out onto counter and knead until dough feels smooth to the touch and loses its stickiness, about five minutes.

Place dough in a clean oiled bowl and cover tightly with plastic wrap.  Allow to rise 3-4 hours at room temperature, or overnight in the fridge.

Make the dough

Remove dough from fridge and divide into thirds (or halves or quarters, depending on the desired thickness of your crust and size of your baking sheet). Preheat pizza stone to 500 degrees.  Allow to come to room temperature before stretching the dough.

Stretch dough into desired shape and place on parchment paper sprinkled with cornmeal.  Top pizza dough and bake at 500 degrees on pizza stone for 9-12 minutes, until crust is browned and center of pizza is baked.

Make the pizzas

https://www.youtube.com/watch?v=GXFrmdgX8EI

Sourdough pizza crust is a great recipe to have up your sleeve for when you need to discard some of your sourdough starter.  Or if you want a true sourdough crust without any yeast, use your fed starter.  Either way works fine!

Print the recipe here:

https://heartscontentfarmhouse.com/sourdough-pizza-crust/

A thin and delicious pizza crust made with your sourdough starter!
ingredients

3 1/2 cups of bread flour or 00 flour
1 1/2 cups of fed sourdough starter (see notes if you want to use discard starter)
3/4 cup water
2 teaspoons salt
2.5 tablespoons sugar

instructions

1.   Combine all the ingredients in a large bowl, mixing gently with a spoon until a ball forms.  If the dough seems so dry that a ball is not forming, add more water a teaspoon at a time.  Cover the bowl with a clean tea towel and let it rest at room temperature for 30 minutes.

2.  Turn dough out onto counter and knead until dough feels smooth to the touch and loses its stickiness, about five minutes.

3.  Place dough in a clean oiled bowl and cover tightly with plastic wrap.  Allow to rise 3-4 hours at room temperature, or overnight in the fridge.

4.  To make pizzas: Remove dough from fridge and divide into thirds (or halves or quarters, depending on the desired thickness of your crust and size of your baking sheet). Preheat pizza stone to 500 degrees.  Allow to come to room temperature before stretching the dough.

5.  Stretch dough into desired shape and place on parchment paper sprinkled with cornmeal.  Top pizza dough and bake at 500 degrees on pizza stone for 9-12 minutes, until crust is browned and center of pizza is baked.
notes

If you want to make this recipe using unfed sourdough starter, simply mix your starter before using and add 1 teaspoon of instant yeast to the recipe.

For a thinner and more tender crust, substitute Italian 00 flour for the bread flour

For more browning and higher oven spring, substitute 1/2 tablespoon of the sugar with diastatic malt powder.
Keywords: sourdough pizza dough, recipes using discard starter, beginner sourdough recipes, sourdough pizza crust

Baking with sourdough, aka wild yeast, is fun and strangely addicting.  But it can be a lot trickier than working with regular yeast!  It is slow to rise, you need to rely on oven spring, and you need a healthy sourdough starter.  

But once you get started baking with sourdough, you will never stop!  From rustic sourdough rolls to artisan style rustic loaves, you can learn how to bake professional looking breads.  You can also sue your sourdough starter in quick breads, muffins, and even pancakes.  

Check out my playlist on sourdough baking, here: 
https://www.youtube.com/playlist?list=PLWnaVydmS673gzIHEe98hQ2dw2FyYLkYT

-------------------------------------------------------------------------------------------------------------

Hi there and welcome to my channel, Heart’s Content Farmhouse.  I post one new country-style recipe every week with a step by step video.  

I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies.  Learning to bake changed my life and it’s a skill anyone can learn.  I want to guide you through your baking journey!

You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious.  My recipes are tried and true, and they are tested multiple times. 

You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com

------------------------------------------------------------------------------------------------------------------------------------

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As an Amazon associate, I earn from qualified purchases.

Sourdough Pizza Crust-  Homemade Pizza with Your Starter!

There is nothing like homemade sourdough pizza dough. The crispy and chewy texture, together with the slight tanginess of the sourdough, is just amazing. Learn everything you need to know to make pizzeria-style sourdough pizza at home. The long cold fermentation in the refrigerator ensures that the dough is full of flavor and bubbles, resulting in a light and crispy yet chewy crust.

g sourdough starter discard

g filtered water

g bread flour

168 g filtered water

g levain

250 g strong white bread flour

g salt

semolina flour

pizza sauce ((150 grams))

mozzarella cheese ((200 grams))

pepperoni

rocket

Combine the sourdough starter, water, and flour and stir until no lumps remain. Let sit in a warm spot (68-75°F / 20-24°C) until it has risen by 75% and passes the float test, about 4-6 hours.

Prepare the levain

In a large mixing bowl, mix the water and the levain until dissolved. Add the flour and salt, and stir with a spoon or spatula until a shaggy dough forms. Pour a little olive oil in the palm of your hand and knead the dough for a few minutes until it&#39;s smooth and releases from the bowl. Cover and let sit for 30 minutes.

Lightly oil your hand, grab one side of the dough, stretch it up, and fold it onto itself. Turn the bowl by 90° and stretch it and fold it again. Repeat two more times. Then cover and let sit for 30 minutes. Repeat three more times until you complete 4 sets of stretch and folds.

Transfer the dough to a well-oiled container, also oil the top of the dough, and cover. Let the dough sit at room temperature for another 1-2 hours until you see small bubbles develop along the sides of the container. Then refrigerate for 4-6 days. The dough is sufficiently developed when it has many small and large bubbles and wobbles like jellyfish when you gently shake the container.

Prepare the dough

On baking day, preheat the oven and pizza steel to 485°F (252°C) for 45-60 minutes. If you don&#39;t have a pizza steel, preheat the oven and a baking sheet for 20-30 minutes. Place the baking steel or baking sheet in the top third of the oven.

Remove the dough 30 minutes before baking from the refrigerator and let rest in the container for 10 minutes.

Carefully remove the dough from the container with a dough scraper and place it on a work surface. Cut the dough in half and shape both halves into rounds with as few moves as possible. This works best with a lightly floured bench knife. Then flour the tops of the dough balls and cover with a dry and clean kitchen towel for 20 minutes.

In the meantime, cover a pizza peel or baking paper with semolina flour and set aside.

Flour the work surface and the dough generously and turn one ball over with the bench knife. Lift the dough ball up and place it on your knuckles. Make two fists and stretch the dough, and as the dough expands, gradually open your fists and sprout and stretch your fingers. Then place the dough back on the floured work surface and stretch with your fingers. Let gravity help you stretch the dough. Use enough flour to avoid sticking. Then lift the dough from two opposite sides and transfer it to the prepared pizza peel or baking paper and shape it into an even round shape if necessary.

Spread the tomato sauce evenly on the dough, scatter with cheese, and top with the pepperoni. Transfer the pizza to the oven and bake for 6-7 minutes if using a pizza steel and 8-12 minutes if using a baking sheet. If your oven has a broiler setting, turn it on after 4 minutes.

While the first pizza is baking, prepare the second. Then remove the first pizza from the oven and bake the second. Top with the fresh rocket, serve immediately and enjoy.

Prepare the pizza

https://content.jwplatform.com/videos/JYs3r0r6.mp4

There is nothing like homemade sourdough pizza crust. The crispy and chewy texture, together with the slight tanginess of the sourdough, is just amazing. Learn everything you need to know to make pizzeria-style sourdough pizza at home. The long cold fermentation in the refrigerator ensures that the pizza dough is full of flavor and bubbles, resulting in a light and crispy yet chewy crust.

Soft, chewy, and tangy, this sourdough pizza dough is the perfect recipe for those family pizza nights. Start the dough in the morning and it will be ready to bake up with your favorite toppings by the afternoon.

starter (113 grams)

flour (600 grams)

water (354 grams)

olive oil (26.6)

The morning of pizza night, add the ingredients to a stand mixer bowl.

With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.

Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.

Preheat oven to 475.

Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.

Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand stretched thickness.

Spread pizza sauce and top with your favorite toppings.

Bake for 13-15 minutes (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan.). Finish off with a 3 minute broil to achieve the browning on top of the crust.

Hi Dennis,

I made it today with the Food Nanny's Kamut flour and it was amazing (I am celiac and am able to tolerate Kamut flour- hope that helps!). Lisa, all of the recipes I've tried from you have been absolutely AMAZING!! Thank you for sharing all of your knowledge and incredible recipes!!

My family LOVES this pizza dough recipe! It is our go to :) we think it’s even better if it sits in the fridge for a day before using it - not sure why that would be but it sure is yummy! Thanks Lisa!

What do I do with the dough after I freeze it? Do I let it rise again?

This was a Friday pizza night hit, turned out great. So simple and easy! This will be my go-to pizza dough recipe going forward. Thanks for another great recipe!

Hi,

How long in the ooni pizza oven did you bake the pizza?

I had a similar issue and completely forgot that the last time I made this, I found your comments and had to adjust the flour by quite a bit too. I have no idea how much flour it ended up taking.  Because this takes so long to play around and so much tinkering with the recipe, I don’t know that I’ll use this dough recipe again. I notice with FoB recipes sadly, that there’s often little details that are left out and really frustrates me during the process.

I just finished cooking/eating the pizza dough recipe. It was so fluffy and chewy, loved it! I will add salt to my base sauce before putting in the oven next time. I felt the salt was a little too little . I am afraid to mess with the salt ratio in the dough though. 
PS I use Caputo Red bag flour, and also think that makes a huge difference in the dough.

Does this make 4 individual pizzas? Generally, what size pizza does a 1/4 of the dough make? I dont want to make it too thin. :-)

Absolutely love this recipe! Always a hit and perfect for the pizza oven. If I want to make a day ahead, do I make the dough and immediately put it into the fridge and let it rise for 8 hours when I take it out to use? Or do I let it rise then put it in the fridge and then just let it get to room temp when I take it out to bake?

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Top 6 sourdough pizza dough recipes from across the web

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Sourdough Pizza Crust (So Easy)

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Sourdough Pizza Dough

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