Sourdough Pizza Dough: A Recipe for Perfectly Crusty Pies
Are you ready to elevate your pizza game? Forget store-bought dough – this recipe will guide you through making incredible sourdough pizza dough at home. This recipe focuses on achieving that perfectly crisp yet chewy crust we all crave, with a tangy sourdough flavor that takes your pizza to the next level.
Ingredients You'll Need
This recipe yields enough dough for two 12-inch pizzas. Adjust accordingly if you need more or less.
- Sourdough Starter: 200g (fed and bubbly – crucial for the best flavor!)
- Water: 300g (lukewarm)
- Bread Flour: 500g (you can substitute with all-purpose flour, but bread flour will result in a chewier crust)
- Salt: 10g (sea salt is preferred)
- Olive Oil: 20g (extra virgin)
Step-by-Step Instructions: Crafting Your Perfect Dough
1. Autolyse (The Hydration Phase):
- In a large bowl, combine the water and flour. Mix gently with your hands until just combined; don't overmix. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure.
- Cover the bowl and let it rest for 30-60 minutes.
2. Adding the Starter and Salt:
- Add the fed sourdough starter and salt to the bowl. Mix thoroughly using your hands until everything is well incorporated. This might take a few minutes.
3. The Stretch and Fold Method:
- Lightly oil your hands and begin the stretch and fold method. This gently develops the gluten without overworking the dough.
- Every 30 minutes, perform a series of stretch and folds. To do this, gently grab a portion of the dough from one side, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat this process until you've worked all sides of the dough. Do this for a total of 3-4 rounds.
4. Bulk Fermentation:
- After the final stretch and fold, cover the bowl and let the dough bulk ferment for 4-6 hours at room temperature, or until it has almost doubled in size. The exact time will depend on the temperature of your environment and the activity of your starter.
5. Shaping and Cold Proofing (Overnight Magic):
- Gently turn the dough out onto a lightly floured surface. Divide it in half (or into however many pizzas you're making). Shape each half into a ball.
- Place each dough ball into a well-floured bowl or container. Cover and refrigerate for at least 12 hours, preferably 18-24 hours. This slow cold fermentation develops flavor and makes the dough easier to work with.
6. Shaping Your Pizza:
- Gently remove the dough from the refrigerator about an hour before you plan to bake. Let it come to room temperature.
- Lightly flour your work surface and gently shape each dough ball into a pizza crust. You can use your hands or a rolling pin. Aim for a slightly thicker crust around the edges for a nice, crispy rim.
7. Baking Your Masterpiece:
- Preheat your oven to its highest temperature (ideally 500°F or higher – a pizza stone is highly recommended).
- Top your dough with your favorite sauce, cheese, and toppings.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
Tips for Sourdough Pizza Perfection
- Starter Activity: A lively, bubbly starter is key to a flavorful dough.
- Flour Type: Bread flour will give you the chewiest crust.
- Hydration: Don't be afraid to adjust the water amount slightly depending on your flour and environment.
- Patience: This recipe requires some patience, but the results are well worth it!
This recipe is your starting point. Feel free to experiment with different flours, toppings, and baking times to perfect your own sourdough pizza recipe. Enjoy!
