How to Make Sourdough Pizza Like a Pro
Recipe Overview
Overview
This Sourdough Pizza recipe is a delightful way to enjoy homemade pizza with a unique twist. The use of sourdough starter not only adds a tangy flavor but also contributes to a light and airy crust that is simply irresistible. The process starts with just four simple ingredients: double zero flour, salt, filtered water, and an active sourdough starter. The dough comes together easily and requires minimal kneading, making it accessible even for beginner bakers.
One of the standout features of this recipe is the long fermentation process, which allows the dough to develop complex flavors. After mixing, the dough is left to rest and rise, creating a texture that is both chewy and crispy once baked. The instructions are clear and straightforward, guiding you through each step, from mixing to shaping the dough.
Baking at a high temperature ensures that the crust achieves that coveted golden-brown color and bubbly texture. The final result is a pizza that rivals your favorite pizzeria, with a crust that is crunchy on the outside and soft on the inside. Whether you top it with classic pepperoni or your favorite veggies, this sourdough pizza is sure to impress.
Overall, this recipe is not just about making pizza; it’s about enjoying the process of baking with sourdough. It’s a fantastic way to use your sourdough starter and create something delicious that your whole family will love. I can’t wait to make this again and experiment with different toppings!
Recipe Details
Steps & Tips
Gather four ingredients: double zero flour, salt, filtered water, and active sourdough starter.
Tip: Measure flour accurately using a kitchen scale for best results.
Add salt to the flour and whisk together.
Add room temperature or slightly warm filtered water to the mixture.
Use a spatula to mix until the dough comes together, then mix by hand.
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
Tip: Let the dough rest for 30 minutes to relax, making it easier to knead.
Knead the dough by hand for 2 minutes until it feels slightly tacky.
Transfer the dough to a clean bowl coated with olive oil.
Cover and let the dough proof for 4 to 5 hours until it has risen at least 50%.
Tip: Do not rush the proofing process; allow the dough to rise at room temperature.
Transfer the dough to a well-floured surface and coat it in flour.
Tip: Coat the bowl with olive oil to prevent the dough from sticking.
Cut the dough into four equal pieces using a knife or food scraper.
Tip: Use a folding technique to create air pockets in the dough.
Fold each piece of dough in half like a book and repeat eight times.
Place the dough in containers or on a greased baking sheet and refrigerate overnight.
Remove the dough from the refrigerator 15 to 30 minutes before using.
Tip: Dust your pizza peel with semolina flour to prevent sticking.
Transfer the pizza dough to a floured work surface and gently pat it.
Set the floured side of the dough over your knuckles and rotate to stretch it.
Transfer the stretched dough to a dusted pizza peel.
Use the back of a spoon to spread sauce on the pizza.
Add mozzarella cheese and pepperoni slices as toppings.
Tip: Avoid overloading with sauce or toppings for proper baking.
Slide the pizza onto a preheated pizza oven at 550°F for about 10 minutes.
Tip: Rotate the pizza in the oven for even cooking.
Rotate the pizza if it gets darker on one side.
Tip: The dough can be frozen after resting in the fridge for longer storage.
Slice the pizza to serve.
Tip: Dip the crust in marinara sauce for added flavor.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Double zero flour is the preferred choice for authentic Italian pizza dough.
- •Allowing the dough to proof for several hours enhances its flavor and texture.
- •Sourdough pizza dough can be stored in the freezer for later use.
- •Using a pizza peel dusted with semolina flour helps prevent sticking.
