Making Basic Sourdough Pizza Dough is surprisingly simple and rewarding. The dough starts with a sourdough starter, which gives it a unique tangy flavor that’s a little different from your typical pizza dough. You mix the starter with flour, water, and salt, kneading it until it’s smooth and elastic. After a bit of resting time, the dough rises, developing flavor and texture. Once it’s ready, you can roll it out and top it with whatever ingredients you like. The sourdough base results in a chewy, flavorful crust that makes every bite of pizza extra delicious.
Ingredients for Success
For the Basic Sourdough Pizza Dough, you’ll need just a few basic ingredients: sourdough starter, flour, water, and salt. The sourdough starter, which you can either buy or make yourself, is what gives this dough its unique flavor. The key to perfect pizza dough is the right balance between hydration and flour, so make sure you’re measuring carefully. As you mix everything together, you’ll start to see the dough come alive – stretchy, elastic, and full of promise. This dough is the perfect base for any toppings you love, from classic margherita to more adventurous combinations.
Mixing and Kneading
Once you’ve gathered your ingredients, it’s time to mix and knead your Basic Sourdough Pizza Dough. Start by combining the flour, water, and sourdough starter, mixing until everything is well incorporated. Next, add in the salt and knead the dough for about 10 minutes. The kneading part is essential because it helps the dough develop structure and elasticity. After kneading, let the dough rest for a bit, allowing it to rise and double in size. This resting period is where the magic happens, as the dough ferments and develops its distinctive sourdough taste.
Baking Your Pizza
When your Basic Sourdough Pizza Dough is ready, it’s time to get creative with your toppings. Roll out the dough into your desired shape and size, then top it with your favorite ingredients. Whether you like a simple tomato sauce and cheese combo or you’re adding toppings like mushrooms, olives, or pepperoni, the sourdough crust will be the perfect base. Bake it in a hot oven until the crust is golden and crispy, and you’ll have a homemade pizza that’s full of flavor and the perfect amount of chew.
Table of Contents
Chef’s Notes- Basic Sourdough Pizza Dough
- Active Sourdough Starter: Make sure your sourdough starter is bubbly and fully active for optimal fermentation. If your starter is not at peak activity, the dough may not rise as well.
- Flour Type: For a chewier, more traditional crust, use bread flour instead of all-purpose flour. This will provide more gluten structure and yield a more pizzeria-style pizza.
- Fermentation Time: Longer fermentation leads to better flavor! If you’re not in a rush, let your dough rest in the fridge for 24-48 hours. This slow fermentation will deepen the flavor and improve texture.
- Stretching the Dough: When stretching the dough, be gentle. Don’t overwork it—let gravity help by allowing the dough to naturally stretch out. This will keep the air bubbles intact for a light, airy crust.
- Topping Flexibility: Keep your toppings simple and balanced. A thin layer of sauce and moderate cheese will allow the crust’s flavor to shine. Overloading the pizza with toppings can make the dough soggy.
- Preheating the Baking Surface: Whether you’re using a baking stone, steel, or cast iron skillet, always preheat it before baking the pizza. This ensures a crispy, golden bottom crust.
- Handling Sticky Dough: If the dough feels too sticky, don’t panic! Lightly flour your hands and work surface, but try not to add too much flour, as it can change the dough’s consistency.
- Baking Temperature: Make sure the oven is preheated to 450ºF before baking your pizza. A hot oven helps to get that crisp, golden crust while keeping the inside soft and chewy.
Basic Sourdough Pizza Dough
4
pizzas30
minutes15
minutes300
kcal25
hours25
hoursGet ready to elevate your pizza nights with our Easy Homemade Sourdough Pizza Dough! This recipe combines simplicity and rich flavor, using a tangy starter to create a perfectly airy and chewy crust. Whether you’re a seasoned cook or a kitchen novice, you’ll find this guide straightforward and rewarding. Unlock the secrets to a pizzeria-quality base right in your own home, customizable to your favorite toppings and styles. Say goodbye to store-bought dough and embrace the art of making your own delicious, healthy, and affordable pizza crust. Perfect for family dinners, gatherings, and any occasion craving homemade goodness!
Ingredients
- Dough
2 1/4 cups all-purpose flour plus extra for kneading
1 cup warm water
1/4 cup active sourdough starter ready and bubbly
1 tbsp olive oil
1 tsp salt
- Tools
quart-sized containers for dough storage
- Alternative Ingredients:
Sourdough starter: Substitute with active dry yeast use 2 1/4 teaspoons
All-purpose flour: Use bread flour or a gluten-free flour blend
Olive oil: Replace with vegetable oil or melted coconut oil
Parchment paper: Use a silicone baking mat
Cast iron skillet: Substitute with a baking stone or non-stick baking sheet
Salt: Use sea salt or kosher
Directions
- Preparing the Dough – Combining Ingredients: In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour and 1 teaspoon of salt. Slowly add 1 cup of warm water while mixing, ensuring the ingredients are well incorporated. Stir in 1/4 cup of active sourdough starter and 1 tablespoon of olive oil until a shaggy dough forms. This process should take about 10 minutes.
- First Rise – Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise at room temperature. In warmer months, allow 6 to 8 hours for the dough to increase by 50% to 75%. During colder periods, extend the rising time to 10 to 12 hours. Optionally, perform 4 stretch and fold techniques during the first few hours to strengthen the dough.
- Shaping and Refrigeration – Portioning the Dough: Once the dough has risen appropriately, transfer it into quart-sized containers for storage. Place the containers in the refrigerator and let the dough rest for at least 6 hours or up to 3 days. For best results, use the dough within 3 days. If needed, refrigerate overnight to pause fermentation.
- Preparing to Bake – Shaping the Pizza: Remove the dough from the refrigerator and let it come to room temperature for about 1 hour. Stretch the dough into your desired pizza shape on a lightly floured surface. Transfer the shaped dough onto parchment paper using a pizza peel or similar tool.
- Baking – Cooking the Pizza: Preheat your oven to 450ºF with a baking steel or cast iron skillet inside. Once hot, slide the pizza onto the baking steel or place the skillet with the dough inside. Bake for approximately 15 minutes, until the crust is golden and crispy. Optionally, add your favorite toppings before baking for a personalized pizza experience.
Equipment
- Cast Iron Skillet
- food storage containers
Nutrition Facts
- Calories: 300kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 100mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 1g
- Protein: 8g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 2mg
FAQ- Basic Sourdough Pizza Dough
Can I use instant yeast instead of sourdough starter?
Yes, you can substitute the sourdough starter with active dry yeast. Use about 2 1/4 teaspoons of instant yeast in place of the starter. However, the flavor will be slightly different as sourdough fermentation gives a distinct tang.
How can I make this dough gluten-free?
To make a gluten-free version of this dough, use a gluten-free flour blend that is designed for pizza dough. Additionally, be sure to add a binder like xanthan gum if your blend doesn’t contain it.
How do I store leftover dough?
Store leftover dough in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 1 month. Let it come to room temperature before using.
Can I make this dough ahead of time?
Yes! In fact, making it ahead and letting it rest in the refrigerator for 24-48 hours will improve the flavor. The longer the fermentation, the better the taste and texture.
What can I do if the dough is too sticky to work with?
If the dough is too sticky, simply add a small amount of flour to your surface or hands while shaping. Avoid adding too much flour, as it could make the dough tough. Alternatively, let it rest for 10-15 minutes to make it easier to work with.
