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Sourdough Pizza Dough

This delicious sourdough pizza dough offers a crisp, chewy texture with a delightful tang, making it the perfect base for your favorite toppings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 2 pizzas
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g bread flour This gives the dough its structure and chewiness.
  • 350 ml lukewarm water Helps activate the sourdough starter effectively.
  • 100 g active sourdough starter Ensure it’s bubbly and lively.
  • 10 g salt Essential for flavor enhancement.
  • 1 tablespoon olive oil Adds richness and aids in making the dough pliable.

Method
 

Mixing and Kneading
  1. In a large mixing bowl, combine the bread flour and salt.
  2. In a separate bowl, mix the active sourdough starter with lukewarm water until well combined.
  3. Gradually add the wet mixture to the dry ingredients, and stir with a wooden spoon until a shaggy dough forms.
  4. Transfer the dough onto a floured surface and knead gently for about 5-10 minutes until it becomes smooth and elastic.
First Rise
  1. Lightly grease the mixing bowl with olive oil, then place the kneaded dough in it.
  2. Cover it with a damp cloth or plastic wrap, and let it rest in a warm area for 4 to 6 hours or until it doubles in size.
Shaping and Final Rise
  1. Once risen, punch down the dough to release air bubbles. Divide it into two equal portions (or more for smaller pizzas).
  2. Shape each piece into a ball.
  3. Let the dough balls rest on a floured surface and cover them lightly for another 30-60 minutes.
Stretching and Baking
  1. Preheat your oven to its highest setting (around 475°F/245°C).
  2. Gently stretch each ball into a pizza shape on parchment paper, top with your favorite ingredients, and transfer to the oven.
  3. Bake for 10-15 minutes, or until the crust is golden brown and crispy.

Notes

Tips: Make sure your starter is active; adjust water for dough consistency; be light with toppings to avoid sogginess; patience helps flavor development.