Sourdough Pizza Dough

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This Sourdough Pizza Dough recipe is a great way to get the tangy sourdough flavor that you love into a homemade pizza crust.

Prep Time30

Cook Time10

Rise Time4

Total Time4 40

Course: Bread

Cuisine: American

Servings: Crusts

Calories: 920kcal

Author: Wendy

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

Once the dough finishes rinsing for the last 60 minutes. At that point you can chill the dough in the fridge for up to 24 hours.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition