Eightyrecipes
Sourdough Pizza Dough
A six-ingredient sourdough pizza dough raised entirely by starter, giving two soft, extensible bases with a chewy, blistered rim.
Ingredients
- 1 cup active sourdough starter 240 g, bubbly and doubled
- 3/4 cup warm water 180 g
- 2 tablespoons olive oil
- 1 teaspoon honey optional, helps browning
- 3 cups bread flour 375 g
- 1 1/2 teaspoons fine sea salt
Instructions
- In a large bowl, stir together the sourdough starter, warm water, olive oil and honey until combined.
- Add the flour and salt.
- Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface.
- Knead for 8 to 10 minutes by hand, or about 6 minutes using a stand mixer with a dough hook.
- The dough should become smooth, elastic and slightly tacky.
- Place the dough in a lightly oiled bowl and cover.
- Let the dough rise for 4 to 6 hours at room temperature until puffy. For deeper flavour, refrigerate overnight and bring to room temperature before shaping.
- Divide the dough into two equal portions.
- Shape each portion into a ball and let rest for about 30 minutes to relax the gluten.
- Preheat the oven to 475 to 500°F (245 to 260°C). Place a pizza stone or baking steel in the oven if using.
- Stretch each dough ball into a pizza round on a lightly floured surface, leaving the outer inch untouched.
- Transfer to parchment paper or a pizza peel.
- Add sauce, cheese and your chosen toppings.
- Bake for 10 to 15 minutes until the crust is golden with crisp edges.
Notes
Nutrition values are an estimate and are given per base before toppings. Take refrigerated dough out at least an hour before shaping, since cold dough is tight and will fight you. Stretch the base with your fingertips rather than a rolling pin so the outer rim keeps its air and puffs in the oven.
Nutrition
Nutrition is an estimate, calculated automatically.
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