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–+ servings

Sourdough Pizza Dough

Prep Time: 15 minutes
Cook Time: 15 minutes
Fermentation: 10 hours
Total Time: 10 hours 30 minutes
Servings: 1 pizza
Sourdough Pizza Dough made with bread flour, an active starter, and a long bulk ferment for a chewy, blistered crust with real depth of flavor. Stretch it thin, load it with toppings, and bake it on a hot steel for a homemade pizza that makes delivery feel like a step down. The only pizza dough recipe your kitchen needs.
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Equipment

  • Baking Steel/Pizza Stone
  • Pizza Peel (or large wooden cutting board)

Ingredients

  • 300 g Bread Flour
  • 200 g Water (room temperature)
  • 60 g Active Sourdough Starter
  • 10 g Olive Oil
  • 6 g Salt
  • Semolina or Cornmeal (to sprinkle on the pizza peel)

Instructions

  1. Add the flour, water, sourdough starter, olive oil, and salt to a medium-sized bowl. Mix for roughly 5 minutes to build strength in the dough until everything is well combined.
  2. Cover and allow the dough to rest for 30 minutes, then perform 4 sets of stretch-and-folds, each 30 minutes apart. Allow it to bulk ferment for +/- 8 hours (based on an average room temperature of 72°F).
  3. Optionally, you can place the dough into the refrigerator after bulk fermentation for an overnight cold proof in an airtight container.
  4. Remove the dough from the bowl onto a shaping surface. Pre-shape it with a bench scraper into a smooth round ball. Sprinkle the dough with flour, cover with a tea towel, and allow it to rest for 1 hour (if you chose to cold ferment, let the dough rest for 2 hours).
  5. Preheat the oven to 475°F with a baking steel inside. You want the baking steel to be very hot.
  6. Shape the pizza. To do this, start by dimpling/pressing the dough into a round shape. Then, begin gently stretching the dough to pull it as thin as possible. Once it begins to stretch, hold the dough with two balled fists, allowing it to stretch evenly around the circumference to stretch it as thin as possible. Alternate between pulling the dough on the shaping surface and stretching it around your fists until you achieve your desired thinness.
  7. Sprinkle a layer of semolina on your pizza peel and place the pizza on top. Cornmeal will make the oven transfer so easy!
  8. Top the pizza as desired, then bake for 10-18 minutes, depending on the pizza's thickness.
Course: Main Course, Staples
Cuisine: Italian
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