Description
A delicious and easy sourdough pizza dough recipe perfect for homemade pizza lovers.
Ingredients
Scale
- 500 grams all-purpose flour (plus more for dusting)
- 12 grams fine sea salt (or 2 teaspoons)
- 335 grams filtered water (room temperature)
- 100 grams active sourdough starter (or 1/2 cup)
- semolina flour (for dusting the pizza peel)
Instructions
- In a large bowl, combine 4 cups of all-purpose flour, 2 teaspoons of fine sea salt, 1 ½ cups of room temperature filtered water, and ½ cup of active sourdough starter until you have a shaggy dough.
- Let the dough sit for 30 minutes to hydrate. This is essential for developing a beautiful, stretchy crust.
- Cover the bowl with a damp cloth and let the dough rise until it visibly puffs up, about 3 to 4 hours, depending on room temperature.
- Gently turn the dough out onto a floured surface. Divide it into 8 equal portions and shape each into a tight ball.
- Place the dough balls in a lightly greased container, cover, and refrigerate for at least 24 hours. This cold fermentation enhances the flavor and texture.
- When ready, take out a dough ball and let it sit at room temperature for 30 minutes. Gently stretch it into a round pizza shape using your hands, avoiding over-flouring.
- Preheat your oven to 500°F (or as hot as it will go) with a pizza stone or an inverted baking sheet inside. Bake each pizza for about 10 minutes, until golden brown and bubbling.
Notes
- This dough can be refrigerated for up to 3 days for improved flavor.
- Using a pizza stone helps create a crispier crust.
- Adjust the water based on humidity and flour type.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Pizza
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 250
- Sugar: 0g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg