Sourdough Pizza
A bubbly, crisp crust with signature sourdough tang makes the perfect base for the best kind of pizza night at home. My sourdough pizza crust can be made ahead so there is no stress when it's time to assemble and bake with your favorite toppings.
Servings: 8 servings
Ingredients
Dough
- 1/2 cup (115g) bubbly active sourdough starter
- 2 cups (472g) warm water
- 2 Tablespoons (30g) olive oil
- 2 teaspoons (10g) granulated sugar or honey
- 5 cups (705g) bread flour
- 2 teaspoons (10g) kosher salt
Toppings
- tomato sauce + a sprinkle of oregano or your favorite pizza sauce
- freshly grated mozzarella cheese
- your favorite pizza toppings
Instructions
To make the dough:
- Combine water and sourdough starter. Mix to loosen the sourdough starter.1/2 cup (115g) bubbly active sourdough starter, 2 cups (472g) warm water
- Add olive oil, sugar, and salt. Mix. Add bread flour and mix until roughly combined. Use hands if needed to mix in any dry flour but it's okay for it to be shaggy. Seal the container or cover. Let the dough rest for 1 hour.2 Tablespoons (30g) olive oil, 2 teaspoons (10g) granulated sugar or honey, 2 teaspoons (10g) kosher salt, 5 cups (705g) bread flour
- Wet hands then do coil folds, tucking and rotating the dough. Let rest for another hour.
- Repeat 2 more times (a total of 4 hours of rising with 3 sets of coil folds). You should end up with a smooth ball of dough.
- Turn the dough out onto a clean, unfloured or very lightly floured surface so the dough has just enough grip on the counter. Cup both hands around the back of the dough and gently pull it toward you, then rotate and repeat until it feels smooth, round, and slightly taut. Alternately, you could separate the dough into separate balls and shape each of them at this point, but I also just do one big ball and then divide it later.
- Coat the dough lightly in a drizzle of olive oil and return to the container. Bulk ferment in the fridge for 2-3 days until ready to divide into dough balls and use.
To make the pizza:
- Remove the dough from the fridge. Let it sit out on the counter at room temperature for 30 minutes, then divide the dough into 3 to 4 evenly sized balls. Preheat your oven, whether using a home oven or pizza oven.
- Shape each dough ball into a circle on a floured surface using your hands. If the dough is difficult to shape, let it rest for 15 minutes on the counter so the gluten can relax. My favorite technique is to use my fingers to press around the edges of the circle to create a crust border about 1/2-inch wide. Then I lift the dough and use my knuckles of both hands to gently stretch the dough into a circle (take rings off first!). You can also use gravity to help stretch out the dough until you get it thin enough and to a size you like. I do not recommend using a rolling pin.
- Home Oven Method: Preheat oven to 500℉ (260℃). Brush all over with olive oil and poke all over with a fork. Parbake for 8-10 minutes. Remove from oven, brush again with olive oil. Add a thin layer of tomato sauce and sprinkle with oregano and cheese. Add any additional toppings. Bake for another 8-10 minutes.tomato sauce + a sprinkle of oregano, freshly grated mozzarella cheese, your favorite pizza toppings
- Pizza Oven Method: Preheat your pizza oven thoroughly according to the manufacturer's directions. Do not poke the dough with a fork or parbake like in the regular oven method. Generously dust a pizza peel with flour or semolina, then transfer the stretched dough to the peel and give it a little shake to make sure it slides. Add a thin layer of sauce and sprinkle with cheese. Add any additional toppings. Work quickly once the dough is on the peel. The longer a topped pizza sits there, the more likely it is to stick. Launch the pizza into the hot oven and rotate as needed while it cooks, usually around 5-8 minutes.
Notes
- Nutrition Disclaimer: The nutrition information was calculated using an online tool just for the pizza dough and not including any sauce, cheese, or toppings. For the most accurate information, you might want to perform your own calculations.
- Using sourdough discard for pizza dough: You can also make this recipe using sourdough discard. Use 100 grams of sourdough discard in place of the active starter. Combine all of the dough ingredients in a bowl and mix well, then leave the dough to bulk ferment on the counter overnight. The next morning, perform the stretch-and-folds before continuing with the recipe. This is a great option when you have extra discard that needs to be used up.
Nutrition
Calories: 331kcal | Carbohydrates: 61g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 586mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Calcium: 14mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
