Sourdough Pizza Dough

By lihui

3 Person

510 Minutes

0 Calories

This is a classic pizza dough recipe, using sourdough starter to help the dough rise — and give it a great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) It’s a little more complicated” than regular dough, but the end result is worth it.

Ingredients

90 g Sourdough starter
1 tbsp. Extra-virgin olive oil
2 1/2 tsp. Instant dry yeast
2 1/2 tsp. Kosher salt
5 cups Flour

Method

01

In a large mixing bowl, combine the flour and salt.
02

In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
03

Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)
04

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

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Sourdough Pizza Dough

3.9

( By lihui )

01 Information

Grade easy
Serving 3 servings
Prep Time 480 Mins
Cook Time 30 Mins
Total Time 510 Mins

02 Ingredients

90 g Sourdough starter

1 tbsp. Extra-virgin olive oil

2 1/2 tsp. Instant dry yeast

2 1/2 tsp. Kosher salt

5 cups Flour

03 Method

Step 1

In a large mixing bowl, combine the flour and salt.

Step 2

In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.

Step 3

Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)

Step 4

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

04 Author

lihui

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