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

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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?

This is the only Sourdough Pizza Dough Recipe you’ll ever need. We’ve tested and perfected this recipe to make the best crispy and chewy crust for the most delicious homemade sourdough pizza, calzones, and stromboli. It also keeps well in the refrigerator and freezer.To make this process easier and more precise, weigh your ingredients into the bowl over a kitchen scale.

Sourdough Pizza Dough Recipe

00 flour ((500 gramsr=4.17 cups),

fine sea salt (or 2 tsp)

water ((335 gramsr=1.4 cups), filtered, room temperature)

active sourdough starter ((100 gramsr=1/2 cup))

Semolina flour (to dust the pizza peel)

Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.

Make the Dough - Whisk together flour and salt. Add water and starter and mix with a firm spatula then use your hands to pinch the dough and mix until really well combined. Cover and rest for 30 minutes.

Knead and Proof - Knead the dough in the bowl or on a clean work surface for 2 minutes then transfer to a bowl coated with olive oil. Cover and proof for 4-5 hours or until the dough has risen at least 50% in volume. Do not speed up the process but proof at room temperature 70-75 ̊F.

Fold dough and Refrigerate- Transfer dough to a floured surface and turn to coat lightly in flour so it isn’t sticky. Use a bench scraper to divide the dough into 4 equal-sized pieces. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.*

How to Make Sourdough Pizza Dough:

PREP: Remove the dough 15-30 minutes before using it to let it relax while preheating the oven or pizza oven. For oven baking: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550 ̊F. Lightly flour a pizza peel and prep toppings.

Shape the Crust: Transfer 1 piece of dough to a lightly floured surface, turning to lightly coat in flour. Flatten the dough gently with your fingertips, moving the bubbles to the edges. DO NOT pop any bubbles. Lift the dough over the backs of your hands and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles, leaving a slightly thicker edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly when you set it down. Place the dough down on a semolina-dusted pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.

Add Toppings: Spread on a light coating of pizza sauce and toppings. Give the pizza another shake to make sure it slides on the pizza peel (to ensure it doesn&#39;t stick while transferring to the hot pizza stone). Slide the pizza onto the preheated pizza stone and bake at 550 ̊F for 8-10 minutes or until the crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.

How to Form a Sourdough Pizza Crust:

Best pizza dough recipe ever! We’ve been making our own pizza dough for many years, but this recipe is a game changer. Love, love, love it!

I absolutely loved this dough when we made pizza from the refrigerated dough. However, tonight we tried making pizza with defrosted dough and it was awful. They were flat and incredibly hard. I removed dough from the freezer into the refrigerator two days before then took it out 2 hrs prior to cooking to come to room temperature. Any ideas as to what could have happened?

Hi Natasha. This pizza dough turned out sooooo good!  I halved the recipe since it’s just me and my husband (empty nesters now). It was perfect for just the two of us. I also made your marinara recipe for the sauce. The BEST homemade pizza I’ve ever made!!

Soooooo good!! Definitely pizzeria worthy!!

I only come back and review recipes that are 10/10, and this was fantastic. I used a kitchen aid mixer because I am lazy and followed the directions as is otherwise. Entire fam loved it. Most authentic pizza we have had at home. Will be our go to from now on!

Thank you! Thank you! Thank you! Finally a pizza recipe that I can work with that turns out chewy! For those who don't have 00flour, bread flour works just as well. I normally really struggle trying to get the pizza shaped, topped, and put into the oven before the dough sticks to something and then scrunches up getting it into the oven. But I learned to flour the dough well on the counter with the bread flour while doing the knuckle roll like the video showed ( a first for me!) and to have a separate flat cookie sheet dusted with the semolina flour and topped the dough on that, making sure every so often to make sure  was sliding on the pan. Transfered to a reheated baking stone (our oven runs hot and 500 was sufficient for us) and it still only needed about 8- 10 min. Winner! Winner! Thank you! I do wish the mixing part was a little clearer - like letting us know the dough will be shaggy before we let it rest - I know the video explains the dough will change while resting to make it easier to knead - but finding what "well combined" looks like before that was a challenge as the dough just kept getting stickier - much more than the little dough on her hands. I eventually had to trust the process and it worked!

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

You will learn how to make the best sourdough pizza, which is also make-ahead and freezer-friendly, with just four simple ingredients!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR SOURDOUGH PIZZA:
500 grams type 00 flour (4.17 cups), or all-purpose flour or bread flour
12 grams fine sea salt (2 1/2 tsp)
335 grams water (1.4 cups), room temperature
100 grams active starter (1/2 cup)
Semolina flour, to dust the pizza peel

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/sourdough-pizza-dough/

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⏱️TIMESTAMPS⏱️
0:00 Introduction
0:20 Ingredients and Measuring
0:50 Mixing the Dough
1:15 First Rest Period
1:40 Kneading and proofing Dough
2:00 Shaping and Folding
3:00 Cold Fermentation
3:20 Preparing for Baking
4:25 Baking the Pizza
4:45 Taste Test
8:40 Final Thoughts and Cookbook Promotion

CONNECT:
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#natashaskitchen #sourdoughpizza  #pizzadough

How to Make Sourdough Pizza Like a Pro | 4 Simple Ingredients

Sourdough discard pizza makes the best pizza with a flavorful, crispy crust and soft, tender middle. This is restaurant-quality pizza for a fraction of the cost and oh so tasty. Use up your sourdough discard and try out this sourdough pizza today!

Sourdough Discard Pizza

sourdough discard (100% hydration (see recipe notes), heaping 3/4 cup)

warm milk (whole

instant yeast (about 1 Tablespoon)

granulated sugar (about 1 Tablespoon)

salt (about 2 teaspoons)

garlic powder (about 1/2 teaspoon, optional)

bread flour (12.5% protein content, about 4.5-5 cups)

pizza sauce (see

mozzarella cheese

Desired toppings

Mix Dough: To the bowl of a stand mixer, add sourdough discard and warm milk. Sprinkle the yeast and sugar on top. Add the salt, garlic powder, olive oil and most of the flour. I like to reserve a little of the flour to add in while the dough is mixing so I can get the texture of the dough just right. Turn the mixer on and use the dough hook to knead the dough for 8-10 minutes. Add the rest of the flour as needed until the dough clears the sides of the bowl, feels smooth and tacky to the touch, but not sticky. If the dough is sticky, add a little more flour. This dough can also be kneaded by hand for 10-15 minutes if you don&#39;t have a stand mixer.

First Rise: Cover the dough with a kitchen towel and set in a warm place to rise for about an hour. If your sourdough discard was cold, the dough may take longer to rise. This dough can be used immediately after rising to make pizza or you can keep it in the refrigerator for a few days for the best flavor.

Shape and Rest: Once the dough has risen and doubled in size, dump it out on a countertop and cut the dough into two to three large pieces, depending on the size of pizza you want to make. For smaller personal-sized pizzas, cut the dough into 6-8 pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape (see video here) to seal the balls and create tension. Let rest for 10 minutes. At this point you can also stick the balls of dough in a covered container in the refrigerator for a few days if you want to prepare this dough ahead of time.

Prepare Oven: About 30 minutes before assembling the pizzas, place a baking stone (see recipe notes if you don&#39;t have a baking stone) on the top rack of your oven. Pre-heat the oven and baking stone at the highest temperature possible (500℉) for 30 minutes.

Make Pizza: After the dough balls have rested for 10 minutes, prepare a piece of parchment paper for each pizza. Take one piece of dough and stretch it with your hands to form a circle. Continue working around to stretch the dough out until you get the shape and size you want. Place the dough on top of the parchment paper and stretch to your desired size. Leave the dough thicker around the edges for a fluffy crust if desired. Top the sourdough discard pizza dough with pizza sauce, freshly grated mozzarella cheese and any desired toppings.

Bake: Use a cutting board or a pizza peel to launch the pizza into the oven on top of the pre-heated baking stone. Bake for about 5 minutes. Check on the pizza and turn it 180 degrees so the pizza cooks evenly. Bake another 3-5 minutes until done. Larger pizzas often take a little longer to bake than smaller ones, so watch closely. Remove pizza from the oven and enjoy!

I tried the recipe yesterday and was happy with the increase in pizza dough. Was able to make 3 pizza and I had leftover that I froze for another time.

Hi Amy,
I have a question regarding the bread flour. I used 500grams of regular white bread flour and 200 grams of 00 pizza flour. However neither have 12.5 grams of protein. Hope my dough turns out. I later discovered I had 13 grams of protein whole wheat in the cupboard. Is it ok the way I made it? I followed the test of the recipe to the letter.

Amazing! Best pizza dough recipe ever!! Will definitely be using again. The whole family loved it!!

Best discard dough ever. Followed exactly. This will be our go to pizza dough. Thanks for sharing. xo

Amazing recipe! It was my first time trying a sourdough pizza recipe so I was a little worried but it turned out fabulous! Highly recommend :)

How long do you think this will keep in the fridge? Is a week too long?

This easy and delicious sourdough pizza dough recipe gives you Neapolitan-style pizza staright out of your home oven. Made with 100% natural yeast, it has a crisp and chewy crust that is perfect for pizza night!

sourdough starter (about 2 Tablespoons)

flour (about 1/4 cup)

water (about 2 Tablespoons)

type 00 flour (see recipe notes, about 3 3/4 cups)

water (about 1 cup plus 6.5 Tablespoons)

levain (see recipe notes, about 1/3 cup)

28 oz can San Marzano-style tomatoes (whole peeled or crushed, see recipe notes)

extra virgin olive oil (about 3 Tablespoons)

salt (about 1/4 teaspoon)

red pepper (optional)

Mix together 30 grams starter, 30 grams flour and 30 grams water. Cover and let rest in a warm 78ºF place for 3-4 hours until bubbly and active. If it is colder than the 75-80 degree range, use warm water to mix the levain. If the ingredients are warmer than 75-80 degrees, use cooler water. You can substitute 100% hydration active, ripe sourdough starter for the levain in this recipe.

Levain (1:1:1 ratio ready in 3-4 hours at 78-80ºF)

In a bowl, mix together the ripe levain, water, salt and flour with a dough whisk, your hands or a stand mixer. Once a shaggy dough forms, use damp hands to pick up one side of the dough and fold it over on itself. Repeat until the dough is cohesive and mixed together (about 30 seconds to a minute).

Bulk Fermentation/First Rise: Cover the dough with plastic wrap, a shower cap or even a kitchen towel and let rise for 3-4 hours at 78-80º Fahrenheit. The dough will puff up and rise a little bit but won&#39;t double in size.

Pre-Shape Dough into Balls: Prepare a 9 by 13-inch pan with a light drizzle of olive oil. Use a bench knife to separate the dough into 6 pieces, around 150 grams each. Pick up a piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the ball and create tension. Place the dough ball in the pan and repeat with the other balls of dough. Cold Refrigerated Option: Once the balls are shaped, the dough can be refrigerated for 48-72 hours for a long cold ferementation.This will give great flavor to your pizza dough if you planned ahead for pizza night. Skip this step for same-day pizza.

Proof the Dough (Second Rise): Cover the dough balls and let rise for about 3 hours at warm room temperature (78ºF). After the dough has risen and puffed up, it can be used immediately for pizza or placed in the refrigerator for a couple hours if needed.

Prepare the Oven: Move the rack to the highest setting in your oven near the broiling element. Put a pizza stone/steel or an upside-down rimmed baking sheet on the rack. Preheat the oven to 500-550ºF for 30 minutes.

Prepare a cutting board or pizza peel. Sprinkle semolina flour or cornmeal on the board. This creates some friction for the pizza to slide around and not stick when you launch the pizza into the oven.

Make Pizza Sauce: In a blender, blend together the whole or crushed tomatoes, olive oil and salt. Add crushed red pepper if desired.

Shape Dough: Take a piece of dough and cover both sides of the dough and your hands with some flour. Use your fingertips to gently press down the dough from the middle of the dough out toward the edges. Do your best not to press any gas out at the rim/edge of the dough. You want the crust/edge to rise as high as possible. At this point you can lift the dough up and rotate it around your fingers in a circular motion, stretching the dough as you go. Set the dough on the prepared board. Make sure the pizza dough can move around a bit. If it sticks, add a little more semolina/cornmeal or flour to the bottom of the pizza dough. Each piece of dough makes about an 8 inch pizza.

Top the Pizzas: Top your pizza with sauce, good quality mozzarella (not pre-shredded if you can help it) and any toppings you’d like. Reserve toppings that don’t hold up as well in the oven (e.g.: prosciutto/fresh herbs/arugula) to put on after the pizza is baked.

Bake the Pizzas: Turn the oven on to high broil. Launch the pizza on top of the baking stone/steel/upside-down sheet pan by thrusting the board with the topped pizza on it quickly into the oven and pulling the board back out, leaving the pizza to bake on top of the stone. Broil for 1-2 minutes (watch closely). Depending on your oven you may need to change the setting back to bake 500-550ºF instead of broil - every oven will be a little bit different. After 1-2 minutes, rotate the pizza using a pizza peel or a combination of oven mitts and a fork. Bake for another minute or two until the crust is evenly golden with a few scattered black/charred spots. Remove the pizza from the oven and let cool for a minute before slicing and enjoying. Repeat with the remaining pizzas.

Thanks Amy for the great recipe! I mixed it the night before with some active starter I had leftover from a boule I'm still cold proofing. After the first rise I threw it in the fridge til morning, shaped it a few hours before cooking. It was easy to work with and baked up great in our pizza oven. Will use again!

This pizza dough recipe is exceptional! My whole family loved it. Even my picky adult child loved it. This one is a keeper. Even the homemade pizza sauce was absolutely delicious. I only added about a teaspoon of sugar to balance out some of the acidity from the tomatoes. But honestly, it probably didn’t even need it. Super simple and we will definitely keep this in our rotation.

Sourdough Pizza Crust is a must-try for your next family pizza night! Crispy exterior, chewy interior, and so much flavor! Add your favorite toppings and you’re ready for dinner.

Sourdough Pizza Crust Recipe

water ((80 to 85°F) (360 milliliters))

sourdough starter ((150 grams))

salt ((15 grams))

pizza sauce ((240 to 360 grams))

mozzarella cheese ((226 to 340 grams))

Fresh vegetables, cured meats, or other pizza toppings

In a large mixing bowl, stir together the water, sourdough starter, and olive oil with a fork.

Add the flour, then the salt. Stir together with a silicone spatula until all of the flour is moistened and a shaggy dough forms. Scrape the sides of the bowl and knead the dough together a few times with lightly floured hands, until it is combined. (It’s ok if it’s lumpy. The dough will smooth out as it rests.)

Cover the bowl and let rest for 1 hour in a warm place (about 72°F).

Wet your hands with warm water. With the dough bowl directly in front of you, slide your fingers or a bench scraper under one edge of the dough down to the bottom of the bowl. (I like to pull at the top or 12 o’clock.) Pull that section of dough up, stretch it over the center, and press it down into the dough to help hold it in place. Turn the bowl 90°, or a quarter turn, and repeat 3 to 5 more times until you’ve made 4 to 6 folds and turns. (The dough will feel sticky. Continue to moisten your hands in order to work with it easily.) Form the dough into a ball and return it to the bowl. Cover the bowl tightly with plastic wrap or a plate.

Let the dough rest for 30 more minutes, then repeat the 4 to 6 stretches, folds, and turns three more times. Cover the bowl and rest for 30 minutes between each set of stretches and folds, for a total of 4 sets.

Brush the inside of a large bowl lightly with olive oil. Add the dough to the bowl and cover with a lid or plastic wrap. Let rise in a warm place (about 72°F) until increased by 50% to 75% in size, about 3 to 5 hours. (At this point you can refrigerate the dough for up to 24 hours.)

Turn the dough onto a lightly floured surface. Divide it into 4 equally-sized pieces 4 pieces, about 275g each. Shape each piece into a ball by pinching all of the edges into the center, like you are bundling up a sack, to make a tight ball shape.

Flip the dough balls over and place seam-side down on a clean surface. Working with one piece of dough at a time, with your hands cupped around the top of the dough, gently pull the ball towards you, tightening the circular shape. Return the dough to where you started, rotate it 90° and repeat three more times until it is in a tight, circular shape. Place each shaped ball on a small, quarter-sheet tray, lightly sprinkle with flour on top, and cover with plastic wrap. Let rise for 2 more hours until puffed.

Meanwhile, arrange an oven rack in the bottom third of the oven. Preheat the oven to 500°F. Brush a large baking sheet generously with more olive oil.

Using a bench scraper, transfer the dough to a well-floured surface. Flip over to coat the top in the flour, then flip once again to place the seam-side down. Dimple the center of the dough with four fingertips all over, to create a circle inside of the dough and a puffy rim around the edge, ¾ to 1 inch wide. Stretch the dough into a 10 to 11-inch circle, maintaining the rim. Brush or shake off any excess flour.

Place the dough on the prepared baking sheet and re-shape into a circle. Top with sauce, cheese, and toppings of your choice. Brush the crust with a little olive oil. Bake for 8 to 10 minutes, or until the crust is golden. Repeat with the remaining crusts.

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