Delicious Sourdough Pizza Dough Recipe
This sourdough pizza dough is incredibly easy to make for family pizza nights. You will likely have most, if not all, of the ingredients already at home. All you need is the instructions and a little bit of patience.
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Ingredients
- 120 grams sourdough starter active
- 150 grams bread flour
- 120 grams water
- 90 grams all purpose flour
- 5 grams salt
- 27 grams olive oil
Instructions
- Use a medium or large bowl and mix all ingredients together with the ripe sourdough starter, then leave it covered with a wet tea towel or plastic wrap until it rises to about 75% of its size for about 6-8 hours.
- Within the first 2 hours, try to do 2-4 sets of stretches and folds.
- After your first rise and 2 hours, take your dough out of the bowl and shape it into a ball. You will notice that it’s still quite wet, but it should be elastic and developed. Put your dough back into the bowl and cover it again to let it rise for another 4-6 hours, or until it almost doubles in size.
- Once your ball of dough doubles in size, cover it in plastic wrap so it doesn’t dry out and put it in the fridge for about 24-48 hours – this is where your dough will develop its flavors.
- Next day (or when ready to bake), take the dough from the fridge and leave it on the counter for about 3 hours to warm up a little. Then, shape it into a ball and leave it on the counter for another 10-20 minutes for the final proof, which gives the gluten bonds a chance to relax.
- Meanwhile, preheat your oven to about 450°F (about 230 C) and prep your skillet with 1-2 tablespoons of olive oil, coating both the bottom and sides of the 10” to 11” cast iron skillet.
- Place the dough into the skillet and turn it within it so it becomes fully coated in olive oil. Stretch the dough to the edges and flatten it to create your crust – if the dough shrinks back, let it rest under a covered towel for 10 minutes and try again. After 2 tries, it should fit the pan and showcase a nice pizza crust dough.
- Now the fun part: Add 2-3 tablespoons of pizza sauce on top of your pizza, then sprinkle it with another topping of choice – firm mozzarella cheese and thin slices of tomatoes is my favorite!
- Bake your pizza on the lower rack for 18-20 minutes until it’s golden; adjust the position for even browning if needed.
- After baking, loosen the pizza from the skillet and let it cool before moving it to a cutting surface to avoid a soggy bottom.
Notes
- To Store: Once the sourdough pizza has cooled completely, store any leftover slices in an airtight container or wrap them tightly in plastic wrap in the fridge, where you can store them for up to 2-3 days.
- To Reheat: To reheat your pizza slices, you have three options: baking, frying, or microwaving.
- If you want to use the oven to warm it up, preheat your oven to 375°F (190°C) and bake it for about 8-10 minutes, or until it's heated through and the crust becomes crispy again.
- Alternatively, place a skillet over medium heat and set the pizza pieces in it before covering it. Cook for 3-4 minutes or until the bottom is crispy again and the toppings are heated through.
- While you could try to microwave it, it may become a little chewy. However, if you still want to give it a try, cover your pizza with a paper towel and microwave on high for 30-60 seconds or until heated through.
- You can even reheat it in the air fryer.
- To Freeze: First, let the pizza cool completely to freeze any leftovers. Then, wrap each individual slice or the entire pizza tightly in plastic wrap or aluminum foil or place them in a freezer-safe bag and store them for 1-2 months. Before you try to reheat it, let it thaw in the fridge overnight.
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Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 244mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.4IU | Calcium: 5mg | Iron: 1mg
