Sourdough Pizza Dough
A flavorful, easy-to-work-with pizza dough with that signature sourdough tang. Makes incredible homemade pizza.
Ingredients
Instructions
- 1
Combine the starter, warm water, and sugar in a large bowl. Stir to dissolve.
- 2
Add the flour and mix until a shaggy dough forms. Cover and rest 30 minutes.
- 3
Add the salt and olive oil. Knead in the bowl for 5 minutes, or perform 4 sets of stretch and folds over 2 hours.
- 4
Cover tightly and refrigerate for 12-24 hours. The longer the cold ferment, the more flavor develops.
- 5
Remove dough from the fridge 2 hours before you plan to bake. Divide into 3-4 equal pieces.
- 6
Shape each piece into a tight ball by pulling the edges underneath. Place on a lightly oiled surface, cover, and let rest at room temperature for 1.5-2 hours.
- 7
Preheat your oven as hot as it goes (500-550°F) with a pizza stone or steel inside for at least 45 minutes.
- 8
On a floured surface, gently stretch each dough ball into a 10-12 inch round, working from the center outward. Leave a thicker rim for the crust.
- 9
Transfer to a floured pizza peel. Add your sauce, cheese, and toppings quickly.
- 10
Slide onto the preheated stone and bake 8-12 minutes until the crust is puffed and charred in spots.
Baker's Tips
- •For the best results, let the dough cold ferment for a full 24 hours.
- •If you have a pizza steel, it will give you an even better oven spring than a stone.
- •Don't overload with toppings — less is more for a crispy crust.
- •Leftover dough balls can be frozen for up to 3 months. Thaw overnight in the fridge.
