Sourdough Bread Pizza Dough Recipe
This delicious, complex pizza dough is made from a sourdough starter and bread flour.
Ingredients
Initial Sourdough & Levain
- 9 ounces flour can be whole wheat, but depending on what other sourdoughs you might want later, you can use different flours.
- 9 ounces water filtered or bottled preferable.
Final Dough
- 5 ounces flour whole red wheat or pizza flour are both excellent options. Or even a mix.
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
Making a Sourdough Starter
- Add 1 ounce of water to an 8 ounce mason jar. As tap water can have a lot of chlorine (which will inhibit yeast and bacteria growth), filtered or bottled water are better.
- Add 1 ounce of flour of your choice (type 00 or bread flour are the most common).
- Stir with a butter knife so that you can scrape it on the edge – it will be very sticky!
- Cover with a lid and store at room temperature out of sunlight (cupboard is great).
Day 2
- 24 hours later, you need to feed the starter. You can either discard half of the starter, or you can split it and feed two starters (makes a nice gift for other bakers!)
- Split the starter in two. Discard half (or start a second).Add 1 ounces of water
- Add 1 ounces of flour and stir.Cover and store again at room temperature.
Day 3
- Repeat again on Day 3 (and, if necessary 4, 5, or 6).After 3 fermentations, the starter should be bubbling and doubling in size each day, indicating it is fermenting well.Don’t be discouraged if you need to go another couple of days, however further feedings will result in a bigger starter – you may need to move to a bigger jar.
- Once the starter is fermenting well, you can make your Levain.
Making the Levain (Pizza Dough) - 24 Hours
- Separate out 2 ounces of your sourdough starter into a new, slightly larger container (at least 16 ounces in size).
- Add 2 more ounces of water and 2 more ounces of flour. After You now have a starter weighing about 6 ounces.Store at room temperature for 12 hours.
- After the 12 hours, it's time to feed this larger starter again. Separate into two halves and feed both with 2 ounces of flour and 1 ounce of water.Place one half in the fridge (you will keep as your starter for future sourdough breads and pizzas).The other half (now 6 ounces) will be for your pizza. Leave this out for the next 12 hours. It should double in size.
Final Dough
- Place your levain in your stand mixer.
- Add 2 ounces of water to the levain and using a spoon or your fingers, break up the levain into the water.
- Add 1 teaspoon of salt to the mixer.
- Add 4 ounces of flour mix on your stand mixer's lowest setting.
- After all the ingredients are incorporated, let it rest for at least 20 minutes but preferably up to 1 hour.
Cooking the Pizza
- Preheat oven to 450 degrees.
- Lightly oil your pizza pan to help avoid sticking.
- After the dough has rested, lightly oil your hands and press the dough into a circular shape onto a pizza pan.
- Top with your favorite toppings.
- Bake for 20 minutes or until the crust is firm and brown.
Notes
(Note that the nutrition facts relate to one dough ball only - no toppings).
Nutrition
Calories: 1788kcalCarbohydrates: 324gProtein: 50gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gSodium: 2348mgPotassium: 927mgFiber: 26gSugar: 1gVitamin A: 16IUCalcium: 109mgIron: 19mg
Tried this recipe?Let us know how it was!