Description
This Sourdough Pizza Dough recipe creates a flavorful, chewy crust with a hint of tanginess, perfect for making two large homemade pizzas. Using a natural sourdough starter enhances the texture and depth of flavor, while the straightforward preparation allows even beginners to achieve an impressive artisanal base.
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
Instructions
- Combine Dry Ingredients: Gather all ingredients. In a large bowl, mix the all-purpose flour and salt thoroughly to ensure even seasoning throughout the dough.
- Add Wet Ingredients: Add the active sourdough starter and lukewarm water to the flour mixture. Stir until all ingredients are just combined into a shaggy dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes. Work the dough by hand until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a greased bowl and cover it with a damp cloth. Let it rise at room temperature for 4 to 6 hours, or until it has doubled in size, allowing the natural fermentation to develop flavor and texture.
- Divide and Shape: After rising, punch down the dough gently to release gases. Divide it into two equal portions and shape into rounds or desired forms for pizza bases.
- Preheat Oven: While shaping, preheat your oven to 475°F (245°C). Prepare your baking sheets or pizza stones to ensure even baking of the crust.
Notes
- Make sure your sourdough starter is active and bubbly before using for best fermentation.
- The dough can also be refrigerated overnight after the first rise for more complex flavor development.
- Use a pizza stone if available, preheated in the oven, for a crispier crust.
- If the dough is too sticky while kneading, lightly flour your hands or work surface but avoid adding too much extra flour.
- Allow the dough to come to room temperature before baking if refrigerated.
