Sourdough Pizza Dough Recipe
This Sourdough Pizza Dough Recipe uses active starter, bread flour, and an overnight fermentation to create flavorful, chewy pizza crust perfect for pizza ovens or home ovens.
Servings: 2 crusts
Ingredients
- ½ cup (125g) active sourdough starter
- 1 cup warm water
- 1 teaspoon sugar
- 3 cups (360g) bread flour
- 1½ teaspoons kosher salt
- Extra bread flour for kneading
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar.
- Add the bread flour and kosher salt, mixing until a shaggy dough forms.
- Cover and let the dough rest for 20 minutes.
- Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes until mostly smooth.
- Divide the dough into two portions and shape into balls.
- Place each ball into a lightly oiled container and cover.
- Let rest at room temperature for 45 to 60 minutes.
- Transfer to the refrigerator overnight or up to 3 days.
- Remove dough from refrigerator at least 1 hour before baking to come to room temperature.
- Stretch dough into pizza rounds and bake with your preferred toppings.
Notes
- Difficulty stretching the dough? If you’re unable to stretch the dough to the desired size, it might be too cold. Let it rest for an additional 10 minutes to relax and try stretching again.
- Use active starter. Make sure your sourdough starter is recently fed and bubbly for the best rise.
- Longer fermentation yields the best flavor. Letting the dough ferment in the refrigerator for up to 3 days creates deeper sourdough flavor.
- Works in specialty pizza ovens or a standard household oven. Bake at very high heat for the best crust texture. For a standard household oven, bake at a minimum of 500 degrees F. Specialty pizza ovens like Ooni can bake at temperatures up to 850 degrees F or slightly higher.