The Perfect Sourdough Pizza Dough

Once you have a healthy sourdough starter, a world of baking possibilities opens up beyond just loaves of bread. One of the most rewarding is pizza. Using your starter to leaven pizza dough results in a crust with a complex, tangy flavor and a satisfyingly chewy texture that you simply can't achieve with commercial yeast alone.

Why Sourdough for Pizza?

• Flavor: The long, slow fermentation develops complex, tangy flavors that stand up to bold toppings.
• Texture: It creates a wonderful combination of a crisp base and a chewy, airy cornicione (the "lip" or edge of the crust).
• Digestibility: The fermentation process begins to break down the flour, making it easier for some people to digest.

The Recipe (Makes 2-3 Pizzas)

• Bread Flour: 500g
• Water: 325g (65% hydration)
• Active Sourdough Starter: 100g (20%)
• Fine Sea Salt: 10g (2%)
• Olive Oil: 15g (3%)

Method

1. Mix and Knead: Combine all ingredients in a bowl. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-10 minutes until smooth and elastic.
2. Bulk Ferment: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature. This will take 4-6 hours, depending on your dough temperature. The dough should rise by about 50%. You can use the CrumbScience tracker for this step!
3. Divide and Cold Proof: Divide the dough into 2 or 3 equal portions. Shape each into a tight ball. Place them in lightly oiled, covered containers (or a dough tray) and put them in the refrigerator for at least 24 hours, and up to 3 days. This cold ferment is where the magic happens and the best flavor develops.
4. Bake: At least one hour before baking, place a pizza stone or steel in your oven and preheat to its highest setting (usually 500-550°F / 260-290°C).
5. Shape and Top: Take a dough ball out of the fridge. On a floured surface, gently press and stretch it into a pizza base. Add your favorite toppings.
6. Launch and Bake: Carefully slide the pizza onto the hot stone or steel. Bake for 7-10 minutes, or until the crust is golden brown and the cheese is bubbly and melted.