This sourdough pizza dough is healthy and delicious! (also dairy free and vegan) both things that I love. The fermentation process that it goes through with the sourdough starter makes sure we get all the health benefits. If you don’t know yet the benefits of baking with a sourdough starter – click here!
There are few places I know that offer a sourdough crust pizza, and none close to Lansdale, PA! so I developed this recipe and I always make it at the Intro to Sourdough Class, and everyone loves it!
Make sure you share it with your family and friends and spread the word on how this lost craft of working doughs gives out the best flavors!
Sourdough Pizza Dough Recipe
| Ingredient | Grams | Baker’s Math |
| Bread Flour | 607 | 100% |
| Water | 425 | 70% |
| Salt | 12 | 2% |
| Levain | 61 | 10% |
| Olive oil | 15 | 3% |
| Instant Yeast | 1 | 0.1% |
| Total Dough | 1,120 | 185% |
As always, let’s go through each ingredient:
Can I substitute the bread flour for another type of flour?
Yes, you could ONLY substitute it for all purpose flour. You can’t substitute it for whole wheat or any other type of flour as the recipe will completely change.
Do you recommend a specific brand of all purpose or bread flour? or should I just get any I can find?
Don’t get any type of all purpose or bread flour. Stay away from those that say BLEACHED or BROMATED, as they have been run through a chemical process that kills everything in them. As we are working with a sourdough starter we need flour that hasn’t been highly processed.
Stick with King Arthur Flour which is easy to find at the store, or any other brand you can find that hasn’t been bleached or bromated.
Should I use bottled water?
No, if the tap water you have is drinkable you can use it!
What should be the temperature of the water for this sourdough pizza dough recipe?
Room temperature is fine. If your environment is too cold, use warm water.
Should I use a certain type of salt?
No, as long as its fine salt you are good!
What does “Levain” mean in this sourdough pizza dough recipe?
Levain means a ripe sourdough starter, which means! that your starter is at least doubled in size. That is always the moment when you can use your starter to mix a dough.
What type of Olive Oil should I use for the sourdough pizza dough recipe?
I recommend using extra virgin olive oil as it adds a depth in flavor that you will love! Don’t substitute this ingredient for anything else.
What type of yeast should I use?
The reicpe uses instant! and if you go to your local store, you’ll probably find different types: active dry, instant, rapid rise, bread yeast, etc. They are all the same except for active dry, which you need to active in water before using it. Therefore use any but make sure you use it correctly.
Sourdough Pizza Dough
Equipment
- Medium size bowl
- Digital Scale
- Scraper
- Pizza stone
- Parchment Paper
Ingredients
- 607 Grams Bread flour not bleached or bromated
- 425 Grams Water room temperature
- 12 Grams Salt fine
- 61 Grams Levain ripe sourdough starter
- 15 Grams Olive oil extra virgin
- 1 Gram Instant yeast
Instructions
12 hours before you plan to mix the dough
- Feed your sourdough starter, with the ratios 10g:100g:100g (starter, flour, water) to make sure its ready and doubled before mixing the dough.
Mixing the dough
- Using the digital scale weigh each ingredient separately
- Put all ingredients inside the bowl, and using your hand mix. Make sure there are no dry spots.
- Perform folds every 20-30 minutes for the next 3 hours. After the folds the dough should feel elastic and extensible and look very smooth.
- Divide into 280 gram pieces and shape round
- Grease a 10'' by 10'' inch pan approx. and place the doughs inside. Make sure after you pleace each dough inside, to spray the sides too as that will make it easier to divide them the next day.
- Cover the doughs with plastic wrap and place in the refrigerator for 12 hours minimum and maximum 36 hours.
How to bake the pizza?
- Preheat your oven with the pizza stone inside to the maximum temperature. Mine goes up to 550°F
- Bring the pizza doughs out of the refrigerator, flour on both size and start shaping the round with the help of you knuckles
- Make sure you flour the dough constantly so it doesnt stick to itself while stretching it
- You can stretch this amount of pizza dough to a 14'' circle. If you like the dough a little thicker feel free to make ti smaller.
- Place the dough over parchment paper and add the ingredients of your choice
- Transfer the pizza with the parchment paper to the pizza stone.
- Bake for 5-10 minutes until your desired taste. Enjoy!
Can I freeze the raw pizza dough?
- Yes you can! Make sure you cover it in flour first to then wrap it in plastic. You can also put it inside a small container to freeze. Its good for 6 months!
Thank you so much!!