Sourdough Pizza Dough Recipe​

Few things rival the joy of biting into a perfectly crisp yet chewy pizza crust, and when it’s made with a sourdough pizza dough recipe, the flavor goes to another level. Unlike traditional yeast based dough, sourdough pizza dough is naturally fermented, offering a delightful tang, improved digestibility, and a more complex taste.

In this comprehensive guide, you’ll learn everything about crafting the ultimate sourdough pizza crust. From selecting the right ingredients and mastering fermentation to troubleshooting common dough issues, this step by step tutorial will turn you into a sourdough pizza expert.

Let’s dive in.

Sourdough Pizza Dough Recipe​

Print Recipe

• Author: The Prestons
• Prep Time: 30 minutes
• Fermentation Time: 6-8 hours
• Cook Time: 7-8 hours
• Total Time: 26 minute
• Yield: Servings: 2 medium pizzas

Ingredients

Scale 1x2x3x

• 500g (4 cups) bread flour
• 100g (½ cup) active sourdough starter
• 10g (2 tsp) salt
• 325g (1⅓ cups) filtered water
• 15g (1 tbsp) olive oil (optional)

Instructions

• Mix flour and water in a large bowl. Let it rest for 30 minutes (autolyse process).
• Add the sourdough starter and mix until combined.
• Add salt and knead for 8-10 minutes, or use the stretch and fold method.
• Cover with a damp towel and let it bulk ferment at room temperature for 6-8 hours.
• Shape the dough into balls and proof for 30-60 minutes before baking.

Notes

For the best results, use an active and bubbly sourdough starter. If you prefer a tangier flavor, opt for a longer cold fermentation (up to 48 hours) in the fridge. When stretching the dough, avoid using a rolling pin to preserve its natural air bubbles, ensuring a light and airy crust. You can also freeze extra dough balls for up to 3 months—just thaw in the fridge overnight before use.

Introduction to Sourdough Pizza Dough

Why Choose Sourdough for Pizza Dough?

Sourdough has been around for centuries, long before commercial yeast became a baking staple. But why is it so popular for pizza dough? Here are some compelling reasons:

• Rich, complex flavor – The natural fermentation process enhances the taste, adding subtle tangy notes.
• Health benefits – Fermented dough is easier to digest, reducing bloating and improving gut health.
• No need for commercial yeast – The wild yeast in a sourdough starter naturally leavens the dough.
• Better texture – Expect a crispier crust with a soft, airy interior.

Benefits of Sourdough Over Traditional Yeast Dough

Unlike quick-rise yeast dough, sourdough pizza dough requires patience, but the rewards are well worth it. Here’s how it stands out:

• Enhanced nutrition – The long fermentation process breaks down gluten, making the dough easier on the stomach.
• Longer shelf life – Sourdough’s natural acidity helps it stay fresh longer.
• Superior hydration – Higher hydration levels result in a more elastic, stretchable dough.

What Makes Sourdough Pizza Crust Unique?

A sourdough pizza crust isn’t just about taste, it’s about texture, aroma, and that unmistakable crisp chewy balance. What makes it special?

• Fermentation time affects flavor – Longer fermentation = deeper flavor.
• High hydration leads to better oven spring – Expect those signature airy bubbles.
• Crust caramelization – Thanks to natural sugars in the flour, sourdough pizza crusts develop a beautiful golden-brown hue when baked properly.

Essential Ingredients & Tools for Sourdough Pizza Dough

A great sourdough pizza dough recipe starts with quality ingredients and the right tools. Using the best components ensures a flavorful crust with the perfect balance of crispiness and chewiness.

Key Ingredients: Flour, Water, Salt, and Sourdough Starter

• Flour: The foundation of any good dough! Opt for high protein bread flour for better gluten development. For a rustic touch, mix in some whole wheat or rye flour.
• Water: Hydration is key. Filtered or spring water works best, as chlorine in tap water can hinder fermentation.
• Salt: Enhances flavor and strengthens gluten structure. Fine sea salt or kosher salt is recommended.
• Sourdough Starter: The heart of the recipe. A well fed, active starter provides natural yeast and beneficial bacteria for fermentation.

Choosing the Right Flour for the Best Texture

The choice of flour dramatically impacts the texture of your pizza crust:

• Bread flour (12-14% protein): Ideal for a chewy, elastic dough.
• All-purpose flour (10-12% protein): Creates a softer, less chewy crust.
• 00 flour: Preferred for Neapolitan style sourdough pizza, giving a delicate yet crispy texture.

Essential Tools: Mixing Bowls, Dough Scrapers, Pizza Stones

• Mixing bowls – For combining and fermenting dough.
• Dough scraper – Helps with kneading and handling sticky dough.
• Pizza stone or steel – Retains heat for a crispy, evenly baked crust.

Step by Step Sourdough Pizza Dough Recipe

Making the perfect sourdough pizza dough recipe requires patience, but the results are worth it. Follow these detailed steps to create a flavorful, crispy, and chewy crust.

Step 1: Preparing Your Sourdough Starter

Make sure your sourdough starter is lively and full of bubbles before getting started. Feed it at least 4-6 hours before mixing the dough. If it’s been in the fridge, give it a couple of feedings over 1-2 days for the best fermentation.

How to check if your starter is ready?

• It should double in size after feeding.
• Bubbles should be visible throughout.
• A spoonful should float in water (the “float test”).

Step 2: Mixing and Kneading the Dough

Ingredients:

• 500g (4 cups) bread flour (or mix with 00 flour for a Neapolitan style crust)
• 100g (½ cup) active sourdough starter
• 10g (2 tsp) salt
• 325g (1⅓ cups) water (filtered)
• 15g (1 tbsp) olive oil (optional, for extra tenderness)

Instructions:

1. In a large bowl, mix the flour and water. Let it rest for 30 minutes (autolyse process).
2. Add the sourdough starter and mix until incorporated.
3. Add the salt and knead for about 8-10 minutes, until smooth and elastic. You can also use the stretch and fold method every 30 minutes instead of kneading.
4. If using olive oil, incorporate it into the dough.

Step 3: Bulk Fermentation – The Key to Flavor

This is where the magic happens. Bulk fermentation helps develop the flavor and texture of your dough.

• Place a damp towel or plastic wrap over the bowl.
• Let it rise at room temperature (70-75°F) for 6-8 hours, or until it has doubled.
• If your kitchen is cooler, extend fermentation time or place it in a slightly warmer spot.

💡 Cold Fermentation Tip: Want a deeper tangy flavor? After the initial bulk rise, place the dough in the fridge for up to 48 hours.

Step 4: Shaping the Dough for Pizza Perfection

Once the dough has fermented, it’s time to shape it into balls.

1. Dust your work surface with a light layer of flour, then transfer the dough onto it.
2. Divide it into two equal pieces (for 10-12” pizzas).
3. Shape each portion into a tight dough ball by folding the edges into the center and rolling it gently.
4. Let the shaped dough rest for 30-60 minutes before stretching.

Step 5: Final Proofing and Stretching Techniques

• Let the dough rest at room temperature for at least 2 hours before baking.
• When ready, use your hands to gently stretch the dough instead of rolling it out (to keep the air pockets intact).
• Avoid overworking the dough, or you’ll lose the light, airy structure.

Baking Tips for the Perfect Sourdough Pizza Crust

Now that your sourdough pizza dough recipe is ready, it’s time to bake the perfect pizza. A great crust depends on high heat, the right baking surface, and a few expert techniques.

Best Temperature and Baking Methods

To get that crispy, golden brown crust, baking at the right temperature is key.

• Use high heat: Preheat your oven to 500°F (260°C) or higher. If using a pizza stone or steel, heat it for at least 45 minutes before baking.
• Convection vs. Conventional: A convection oven circulates hot air, ensuring even baking, while a conventional oven requires rotating the pizza halfway through.
• Outdoor pizza ovens: If using a wood fired or gas pizza oven, aim for 750-900°F (400-480°C) for a quick 90-second bake.

Using a Pizza Stone or Steel for Crispier Crusts

A pizza stone or steel is essential for replicating a pizzeria style sourdough pizza crust at home.

• Pizza stone: Absorbs and retains heat, creating a crisp bottom.
• Pizza steel: Transfers heat even faster than a stone, giving an extra crispy texture.
• Baking sheet alternative: If you don’t have a stone or steel, use an inverted baking sheet preheated in the oven.

💡 Pro Tip: Always bake directly on a preheated surface. If using a peel, dust it with semolina flour to prevent sticking.

How to Avoid Common Baking Mistakes

• Dough won’t crisp up? Preheat the oven longer, or try broiling for 1-2 minutes after baking.
• Too much moisture? Use minimal sauce and dry toppings like fresh mozzarella instead of high-moisture cheese.
• Uneven cooking? Rotate the pizza halfway through if using a conventional oven.

Sourdough Pizza Variations & Toppings

Once you’ve mastered the sourdough pizza dough recipe, it’s time to get creative with toppings! Here are some delicious variations to try.

Classic Margherita with a Tangy Twist

A traditional Margherita pizza pairs beautifully with the natural tang of sourdough.

• Base: San Marzano tomato sauce
• Cheese: Fresh mozzarella
• Toppings: Basil leaves, a drizzle of extra virgin olive oil
• Final touch: Sprinkle flaky sea salt for added flavor

Sourdough Neapolitan vs. Thin Crust vs. Deep-Dish

• Neapolitan style: Uses 00 flour for a soft, airy crust with charred edges. Bakes best in 800°F+ ovens.
• Thin crust pizza: Roll the dough thinner and bake on a perforated pizza pan for a cracker like crunch.
• Deep dish pizza: Press dough into a buttered cast iron pan and layer cheese, toppings, and sauce on top.

Creative Flavor Combinations and Unique Toppings

• Mediterranean: Feta, olives, red onions, sun dried tomatoes
• Buffalo Chicken: Spicy buffalo sauce, grilled chicken, blue cheese crumbles
• BBQ Pulled Pork: Smoky BBQ sauce, pulled pork, caramelized onions

Troubleshooting Common Sourdough Pizza Dough Issues

Even with the best sourdough pizza dough recipe, things don’t always go as planned. Here’s how to fix some common problems and ensure perfect dough every time.

Why is My Dough Too Sticky or Dry?

• Too sticky? High hydration dough can feel sticky, but resist adding too much flour. Instead, try the stretch and fold technique to strengthen it. Lightly oil your hands to prevent sticking.
• Too dry? If the dough feels tough or crumbly, it might be under hydrated. Gradually add a teaspoon of water at a time, kneading gently.

💡 Pro Tip: Different flours absorb water differently. Adjust hydration based on your flour type.

How to Fix Dough That Won’t Stretch?

• Cold dough? Let it rest at room temperature for at least 1-2 hours before shaping.
• Too much gluten tension? If the dough keeps springing back, let it relax for 10 minutes before trying again.
• Over fermented dough? Dough that rips easily may have fermented too long. Next time, reduce bulk fermentation time or refrigerate earlier.

Sourdough Pizza Crust Too Tough? Here’s the Fix!

• Over kneading? Too much kneading can make the dough dense. Try gentler handling next time.
• Too little fermentation? Under proofed dough results in a chewy crust. Let it ferment longer for a softer bite.

Storing and Freezing Sourdough Pizza Dough

If you want to make pizza on demand, learning how to store and freeze sourdough pizza dough properly is a game changer.

How to Store Dough for Short Term Use

• After bulk fermentation, store dough in an airtight container in the fridge for up to 48 hours.
• Before baking, let it sit at room temperature for 2-3 hours to become more workable.

Freezing Sourdough Pizza Dough for Later

Need to prep ahead? Freezing works great!

• After shaping into dough balls, lightly coat them with olive oil.
• Cover with plastic wrap, then seal it in a freezer bag.
• Freeze for up to 3 months.

Best Practices for Thawing and Reusing Dough

• Move dough from the freezer to the fridge 12-24 hours before use.
• Once thawed, let it sit at room temperature for 2-3 hours before stretching and baking.

💡 Pro Tip: Dough might feel stickier after freezing. Use a bit of flour or semolina to handle it easily.

Nutritional Information for Sourdough Pizza Dough

If you’re wondering about the nutritional value of your sourdough pizza dough recipe, here’s a breakdown per 100g of dough. Keep in mind that variations in flour type and hydration levels may slightly affect these values.

Nutritional Content (Per 100g)

Below is the approximate nutritional breakdown for a standard sourdough pizza dough made with bread flour, water, sourdough starter, and salt:

How Sourdough Affects Nutrition

• Lower Glycemic Index: Due to fermentation, sourdough pizza dough has a slower impact on blood sugar than regular dough.
• Easier to Digest: Natural fermentation helps break down gluten, making it gentler on the stomach.
• More Nutrients: Fermentation enhances the bioavailability of minerals like iron, zinc, and magnesium.

Now you have all the details, flavor, texture, and nutrition! Enjoy your homemade sourdough pizza dough knowing it’s both delicious and nutritious. 🍕😊

Frequently Asked Questions (FAQs)

Many people have questions when making a sourdough pizza dough recipe for the first time. Below are responses to some of the most frequently asked questions.

Can I Make Sourdough Pizza Dough Without a Starter?

No, a sourdough starter is essential. It contains wild yeast and bacteria that ferment the dough, giving it that signature tangy flavor. If you don’t have one, you can make a starter from scratch (though it takes about 7 days to develop) or borrow some from a friend.

How Long Can Sourdough Pizza Dough Ferment?

• At room temperature, fermentation typically lasts 6-8 hours.
• For deeper flavor, cold ferment in the fridge for 12-48 hours.
• Don’t overdo it! Over fermented dough becomes too slack and loses structure.

Can I Use Whole Wheat Flour for Sourdough Pizza Dough?

Yes, but with modifications. Whole wheat flour retains more water, which can result in a denser dough. Try replacing 25-50% of the flour with whole wheat and increasing hydration slightly for better texture.

What’s the Best Hydration Level for Sourdough Pizza Dough?

Hydration affects dough flexibility and crust texture:

• 60-65% hydration: Easier to handle, ideal for beginners.
• 70-75% hydration: Light, airy crust with large holes but requires skillful handling.

It looks like there are no direct internal linking opportunities specifically related to Sourdough Pizza Dough Recipe on Zoom In Recipes. However, if you’re interested in exploring other delicious dishes, you might enjoy their Stuffed Crust Pizza recipe, which offers a unique twist on traditional pizza. Additionally, their Delicious Pasta Side Dishes could be a great complement to your homemade sourdough pizza.

Final Thoughts

Making the perfect sourdough pizza dough recipe takes practice, but once you get the hang of it, there’s no going back to store bought dough, The combination of natural fermentation, high quality ingredients, and proper techniques creates a pizza crust that is crispy, chewy, and packed with flavor.

What’s Next? Experiment and Enjoy!

Now that you’ve mastered the basics, it’s time to experiment:

• Try different flours like 00 flour, spelt, or rye for unique textures.
• Play with fermentation times to adjust the tanginess.
• Get creative with toppings, traditional, gourmet, or even dessert style.

Final Pro Tips for Success

• Always preheat your oven and pizza stone for the crispiest crust.
• Let your dough rest at room temperature before stretching.
• Don’t overload with sauce or toppings, it can make the crust soggy.

Now, grab your favorite ingredients, fire up the oven, and enjoy homemade sourdough pizza like never before. 🍕🔥