Description

This sourdough pizza dough recipe yields a flavorful and chewy crust, perfect for homemade pizza lovers. Made with a tangy active sourdough starter, flour, and olive oil, it requires a few hours of rising time to develop depth in flavor and a delightful texture. Ideal for creating two large pizzas that serve four, this dough delivers a crispy yet tender crust baked to perfection in a hot oven.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
2 tsp salt

Wet Ingredients

1 cup active sourdough starter
1 cup lukewarm water
2 tbsp olive oil

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Instructions

Gather Ingredients: Collect all necessary ingredients including flour, salt, sourdough starter, lukewarm water, and olive oil.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt, mixing them thoroughly to evenly distribute the salt.
Add Wet Ingredients: Add the active sourdough starter and lukewarm water to the flour mixture. Stir everything together until the ingredients are just combined to form a rough dough.
Knead Dough: Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Work the dough until it becomes smooth and elastic, which helps develop the gluten for a good pizza crust texture.
First Rise: Place the kneaded dough into a greased bowl. Cover it with a damp cloth to retain moisture and allow it to rise at room temperature for 4 to 6 hours, or until it doubles in size.
Shape Dough: After the dough has risen, punch it down gently to release air bubbles. Divide the dough into two equal portions and shape each into a ball or desired pizza base shape.
Preheat Oven: While preparing your pizza toppings, preheat your oven to 475°F (245°C). Prepare your baking sheets or pizza stones to ensure a hot surface for baking.

Notes

Ensure your sourdough starter is active and bubbly before using for best results.
Lukewarm water helps activate the yeast in the starter without killing it.
Rising times may vary depending on room temperature; warmer environments speed up fermentation.
Use a pizza stone if possible for a crisper crust.
Olive oil in the dough helps tenderize the crust and adds flavor but can be omitted for a leaner dough.
This dough keeps well when refrigerated; allow it to come to room temperature before shaping and baking.