Published: April 13, 2023 • Last Updated: December 13, 2023
Author: Laura
If there’s one thing that captures both the flavors and the spirit of Italy, it’s pizza. Whether you like your pizza with a classic tomato sauce and mozzarella cheese, or with innovative new toppings, there’s no doubt that pizza is delicious.
But if you’re looking to take your pizza-making skills to the next level, it’s time to try making this Sourdough Pizza Dough Recipe. Sourdough adds depth and complexity to your pizza crust, elevating your pizza game to a whole new level. How Do I Get My Sourdough to Rise More?
Why You’ll Love This Pizza Dough Recipe
- Sourdough pizza crust has a unique and distinct flavor that sets it apart from traditional pizza crusts.
- Sourdough pizza crust is a healthier option compared to regular pizza dough. The fermentation process involved in the sourdough starter breaks down complex sugars and gluten, making it easier to digest.
- This pizza crust has a better texture compared to other pizza crusts. The fermentation process makes the crust airy and light, and it rises better while cooking in the oven.
Sourdough Pizza Dough Recipe Ingredients
- The active starter is the foundation of your sourdough pizza dough. It’s a live culture of yeast and bacteria that is used to ferment the dough and give it its characteristic flavor. Using an active starter is crucial in making an authentic sourdough crust.
- Water is an essential ingredient in any pizza dough recipe. It hydrates the flour and allows the dough to rise properly. When making sourdough pizza dough, it’s important to use filtered water to avoid any chlorine or other contaminants that may inhibit the growth of your starter.
- A high-quality all-purpose or bread flour is best for making sourdough pizza dough. The flour provides structure to the dough and gives it its characteristic chewy texture. Make sure to use unbleached flour, as bleached flour can affect the flavor and texture of the pizza crust.
- A small amount of oil is added to the dough to help improve the texture and flavor of the crust. Avocado oil or coconut oil are good options, as they are healthy and add a subtle flavor to the dough.
- Salt is a crucial ingredient in any pizza dough recipe, as it enhances the flavor of the crust. Sourdough pizza dough requires a little less salt than traditional pizza dough to allow the sourdough flavor to shine through. My favorite salt is Redmond Real Salt. Using code LAURA15 will save some money if you purchase it.
- Optional: Italian seasoning: Adding Italian seasoning to your sourdough pizza dough can give it an extra boost of flavor. This blend of herbs, including basil, oregano, and thyme, complements the tangy flavor of the sourdough crust and the toppings.
What are the topping options for sourdough pizza?
- Tomato sauce
- Fresh mozzarella cheese
- Basil
- Pepperoni
- Sausage
- Mushrooms
- Onions
- Bell peppers
- Black olives
- Pineapple
- Bacon
- Prosciutto
- Arugula
- Pesto sauce
- Artichoke hearts
- Roasted garlic
- Feta cheese
- Ricotta cheese
- Sun-dried tomatoes
- Spinach
- Shrimp
- Chicken
- BBQ sauce
- Goat cheese
- Parmesan cheese
- Jalapeños
- Anchovies
- Capers
- Eggplant
- Zucchini
- Butternut squash
These are just some examples of toppings that can be used to create a delicious sourdough pizza. Feel free to experiment and come up with your own unique combinations!
FAQs
Is sourdough good for pizza crust?
Yes, sourdough is an excellent choice for pizza crust, as it adds a unique depth of flavor, improves texture, and has health benefits. The fermentation process involved in making a sourdough starter breaks down starches and gluten in the dough. This makes the crust easier to digest and has a lower glycemic index than traditional pizza dough.
How long does sourdough pizza dough ferment?
The fermentation time for sourdough pizza dough can vary depending on a number of factors such as the temperature, humidity, and the activity of the starter itself. A general rule of thumb is to let the dough ferment for about 6-12 hours at room temperature (between 70-75°F) or for 3-5 days in the refrigerator for a long ferment. The dough should at least double in volume and become bubbly. If the room temperature is lower or higher, you may need to adjust the fermentation time accordingly.
Tips for Making the Best Sourdough Pizza Dough Recipe Ever!
Here are some tips to keep in mind when making sourdough pizza dough:
- Use an active starter – Make sure your sourdough starter is active and healthy before using it for your pizza dough. This ensures that the fermentation process will be effective and it will lead to a tasty crust.
- Let the dough rest – After mixing the dough ingredients, let it rest for several minutes to allow the flour to fully absorb the moisture. This makes it easier to work with the dough.
- Kneading – Kneading the sourdough pizza dough helps develop the gluten and creates a smoother and more elastic dough. It’s recommended to knead by hand or with a stand mixer for 10-15 minutes.
- Proper shaping – Shaping the dough properly is crucial to achieving a uniform and even crust. Be gentle when shaping the dough, to avoid tearing it.
- Preheat the oven – Preheat your oven to the highest temperature setting for at least 30 minutes, as this helps the pizza cook faster and create a crispy crust.
- Use parchment paper – Place the dough on parchment paper before adding toppings and baking. This ensures that the pizza won’t stick and makes it much easier to transfer the pizza to the oven.
By following these tips, you’ll be able to create a perfect sourdough pizza crust that everyone will love!
More Sourdough Recipes
Grab the The Sourdough Essentials Physical Cookbook or the The Sourdough Essentials Digital Cookbook to get access to even more recipes!
Want to make pizza crust ahead of time for an easy future dinner? Watch me do that here!
Sourdough Pizza Dough Recipe
Forget ordering pizza from here on out, this Sourdough Pizza Dough Recipe is delicious in so many ways and super easy to make!
Ingredients
- 1 cup active starter
- 1 cup water
- 2 1/2-3 cups flour
- 2 tablespoons avocado oil or coconut oil
- 1 teaspoon salt
- Optional: 2 teaspoons Italian seasoning
Instructions
- Combine the ingredients and knead for 5-10 minutes. The dough should come together to form a ball. If using a mixer, it should clean the sides of the bowl. Add more flour, if necessary.
- Let the dough rise, covered, for 3-4 hours or until nearly double. The dough can be long fermented in the fridge for 1-3 (or more!) days.
- Roll out the dough into 2 (or 1 large) pizzas, sprinkling flour or a light layer of oil on the counter, if needed. Rolling it on parchment paper make it easy to transfer. Once rolled out, cover well so the dough doesn't dry out.
- Let the dough rise for 2-3 hours on the counter or somewhere warm.
- Top with your favorite toppings and bake at 500 degrees for 15-18 minutes, watching it closely towards the end.
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Hi! I'm Laura!I’m on a mission to normalize nutrient dense food. By nutrient dense I mean foods that pack a punch because the amount or type of nutrient they offer is so incredible. So much of your health is in your own hands. That should feel empowering!!I wholeheartedly believe that when your gut health is in order, the rest of your life will take a healthy turn, too! I promise that whenever you decide to try one of my recipes, you can trust that you are providing your family a healthy, nourishing, and incredibly tasty experience!
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you need to add your par-baking tips to the recipe. I always have to go look it up on the gram.
Author
I will do that!
Can you pre-make and freeze these for future use?
Author
Yes, it works great!
Easy and delicious!
This was our first time having sour dough pizza and everyone enjoyed making their own personalized pizzas!
Thanks Laura for sharing this recipe.
Author
I’m so glad you enjoyed it! It’s a staple in our house 🙂
This was my first time trying a sourdough recipe for pizza crust. I’ve made a few loaves of bread, but it’s been a while. This recipe was easy to follow and absolutely delicious!!
If I want to refrigerate dough to use later do i let it rise first? I love your starter and recipes so much thank you for everything you share!
Author
You can either refrigerate it right away or let rise first. Either way is still part of the bulk (also known as first) rise. Im so glad you’re enjoying it all!