Sourdough Pizza Dough
This Sourdough Pizza Dough is the perfect recipe for pizza night! The sourdough starter adds a depth of flavor that can’t be found in regular pizza dough. Plus, it’s a great way to use up any excess starter you may have on hand.
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I’m in my sourdough era, and I’m finding all sorts of homemade recipes to make with my sourdough discard and sourdough starter. These Sourdough Discard Cinnamon Rolls are one of the most popular recipes on my site.
These Sourdough Soft Pretzels always make a great snack for young and old alike.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- active sourdough starter
- warm water
- flour
- kosher salt
- olive oil
- cornmeal for dusting
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a stand mixer, combine water, sourdough starter, olive oil, and 2 1/2 cups of flour until combined. Rest for 15 minutes.
Add the remaining flour on low speed and knead on high speed for 5 minutes.
Shape the dough into a ball, and then place it in a greased bowl to rise. Repeat the kneaded process every 30 minutes for 3 times. Allow it to rest for another 60 minutes.
Cut the dough ball into half, and then allow it to rest for 20 minutes before rolling it out for pizza or storing it in the fridge.
Storage
Storage – Store the pizza dough in the fridge covered with plastic wrap for up to 24 hours.
Freezing – You can even fresh the dough balls in a freezer-safe container for up to three months.
Wendy’s Test Kitchen Tips
- For this recipe you want to use warm water but not hot water. Look for water around 100-110 degrees.
- I like to cover my bowl with a lightweight kitchen towel like a flour sack towel.
- If your house is cold, your dough may need more rise time. Or turn the oven light on and allow the dough to rise in the oven.
FAQs
The difference is that sourdough is made with a naturally fermented starter, and regular pizza dough contains yeast.
No, there is no need for yeast because the active starter will help the dough rise.
Related
Looking for other sourdough recipes like this? Try these:
Sourdough Pizza Dough
Equipment
- electric mixer with dough hook If you don't have a stand mixer, you can use a hand mixer.
- oiled large bowl
- thin kitchen towel or plastic wrap
- bench scraper or sharp knife
- pizza pan or pizza stone
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups flour
- 1 teaspoons kosher salt
- 2 tablespoons olive oil
- cornmeal for dusting
Instructions
- Begin by mixing the starter, water, salt, olive oil, and 2 1/2 cups of flour together with a dough hook or by hand until well combined.
- The dough will be rough and tacky.
- Set aside to rest for 15 minutes.
- Gradually add the remaining flour on low speed. Increase to medium speed until the dough cleans the sides of the bowl and forms a cohesive ball on the hook. Knead on
- Knead on medium-high speed for 5 minutes.
- Shape the dough into a smooth ball on a floured surface. Place it in a lightly oiled bowl, turning it to coat the surface.
- Cover and let it rest at room temperature.
- After 30 minutes, uncover the bowl and fold the four sides of the dough towards the center, then flip the dough over.
- Cover and repeat the folding process every 30 minutes for a total of 3 times.
- Let the dough rest for another 60 minutes, during which time it should become lively, elastic, and airy. If the dough seems slow in rising, give it an extra hour at room temperature.
- Gently transfer the dough onto a floured surface without kneading it.
- Using a bench scraper or a sharp knife, divide the dough into 2 equal portions.
- Shape each piece into a compact ball by gently cupping the dough in your palms and rotating it in a circular motion.
- As the dough is soft, this step facilitates easier shaping and handling of the pizza.
- Cover the dough and let it rest for 20 minutes. If the ball loses its shape quickly or the dough remains exceptionally soft, reshape the ball and allow it another 20-minute rest period.
- In the meantime, if you plan to bake the pizza in the oven, preheat it to 500 °F.
- Flatten the dough ball into a 12”-14” circle, place on top a pan sprinkled with corn meal.
- Then bake for 5-7 minutes.
- Remove the crust, top with your favorite pizza toppings and return to oven for 5-7 minutes more.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
