Sourdough Pizza Dough Recipe
Ingredients
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter
- 10 g 2 tsp salt
- 325 g 1⅓ cups filtered water
- 15 g 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.
