Sourdough Pizza Dough Recipe
Thinking of a delicious, crispy pizza crust that is also chewy and airy? If you are, then try this easy sourdough pizza dough recipe. Follow the instructions for one of the best homemade pizza dough. In fact, with this recipe, you might just want to eat pizza everyday!
Sourdough pizza crust
Before we get started, a sourdough pizza crust is simply made using a sourdough starter to leaven the crust, instead of yeast, at least in this recipe. Done correctly, you will soon be enjoying crispy, chewy pizza crust with natural airy bubbles.
This recipe yields dough for two 9 inch pizza crusts.
For the levain:
- 20g bread flour
- 20g sourdough starter
- 20ml water
For the pizza dough:
- 300g bread flour
- 10g olive oil
- 6g salt
- 220g water
Making the levian - Combine all levian ingredients. Cover the mixture and leave it to rise at room temperature of approximately 80°F to 85°F until it is approximately triple in size. This will take around 2.5 to 4 hours.
Mixing the dough - In a mixing bowl, dissolve levain with water. Add in the bread flour, olive oil and salt. Stir the mixture with a dough scraper. Ensure not to leave any dry flour in the mixture. Move the dough into a greased bowl and cover. Allow it to rest for 30 minutes. Best temperature for resting is 75°F to 80°F.
Stretching and folding the dough - Once you have allowed the dough to rest for 30 minutes, it’s time to stretch and fold it. Stretch the dough and fold it about 6 to 8 times, cover it and allow it to rest for 30 minutes. Do this a total of 4 times. Your dough should be smooth and strong by the 4th round of stretching.
Once you have stretched and folded the dough 4 times, cover it and allow it to rest for 8 to 12 hours to allow it to double in size. Your dough will double in size quicker if the room temperature is warmer.
Portion your dough - Once the pizza dough doubles in size, transfer it to a floured counter top. The dough will be sticky so you can dust the dough with some flour. Cut it into 2 equal parts and shape the two halves into a ball. Allow to rest for about an hour on the counter top.
If you are planning to use the dough much later, you can keep the dough in the fridge in a covered container. Take it out of the fridge an hour before baking.
Shape it and bake it - Once the dough has rested for an hour, it is time to shape it. Transfer the dough onto an 11 x 11 inch parchment paper and gently press the ball into a 9 inch diameter circle. You can use a 9 inch round dish to make it easier. Add your desired pizza base and toppings, place it in your Gyber pizza oven and bake!
Eat it - Your pizza should not take long to bake. Remove it with a pizza peel and enjoy the delicious pizza! The even temperature of the Gyber pizza oven ensures that your crust is evenly cooked all around without any burnt spots.
How long does sourdough pizza dough last in the fridge?
Photo by Artur Rutkowski on Unsplash
Raw sourdough pizza dough can last for up to 5 days in the refrigerator. However, it is best that you use it within 3 days. Ensure that you keep your sourdough pizza dough in a covered container. Remove from refrigeration at least 1 hour before baking.
Can you freeze sourdough pizza dough?
Yes, sourdough pizza dough can be frozen for up to four weeks. This implies that you can double or even triple this recipe, freeze the extra dough and save so much time! It’s perfect for food prep fans. Take it out of the freezer a few hours before baking or thaw it in the fridge overnight.
Is sourdough pizza better for you?
Sourdough pizza crust may offer several health benefits. These include:
- Supporting gut health - Sourdough is a gut friendly choice because it contains beneficial microbes as well as polyphenols (fiber and plant compounds) that fuel the existing microbes in our gut.
- Blood sugar management - The high fibre content in sourdough can help those with blood sugar issues.
- May reduce heart disease risk - Sourdough is high in fibre and high fibre diets are linked to lower risks of heart disease.
- Easier to digest - The slow fermentation process breaks down protein and gluten, making it easier to digest.
- Higher nutritional value - The slow fermentation process increases bioavailability of minerals, vitamins and fibre in sourdough.
If you love making homemade pizza, give this sourdough pizza dough recipe a try! However, because it takes some time for the dough to rest, you will need to plan your time before getting started.
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