Easy Sourdough Pizza Dough Recipe: Tangy Crust for Beginners
Master an easy sourdough pizza dough recipe from The Starter Jar. Achieve a tangy, chewy crust perfect for beginners. Homemade pizza night just got better!
Ingredients
- 200g active sourdough starter (fed and bubbly, or discard)
- 300g warm water (around 90-95°F / 32-35°C)
- 500g bread flour (or all-purpose flour for a softer crust)
- 10g fine sea salt
- 15g olive oil (plus more for oiling the bowl)
Instructions
Step 1
Combine Wet Ingredients: In a large mixing bowl, gently whisk together the active sourdough starter and warm water until well combined and the starter is mostly dissolved.
Step 2
Add Dry Ingredients: Add the bread flour and fine sea salt to the bowl. Mix with a spoon or your hands until a shaggy dough forms and no dry spots of flour remain.
Step 3
Rest (Autolyse): Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. This autolyse step allows the flour to fully hydrate and gluten development to begin naturally.
Step 4
Incorporate Olive Oil & Knead: Add the 15g of olive oil to the dough. Gently knead the dough in the bowl for 2-3 minutes, just enough to incorporate the oil and bring the dough together into a more cohesive ball.
Step 5
Bulk Fermentation with Folds: Cover the bowl again and let it bulk ferment at room temperature (ideally 70-75°F / 21-24°C) for 3-4 hours. During this time, perform 3-4 sets of stretch and folds every 30-45 minutes during the first 2 hours.
Step 6
Cold Proof: After bulk fermentation, lightly oil your hands, divide the dough into two equal portions, and gently shape each into a taut ball. Place each dough ball into a lightly oiled container or bowl, cover, and refrigerate for at least 8 hours or up to 2-3 days for optimal flavor development.
Step 7
Preheat Oven & Pizza Stone: About 1 hour before baking, place a pizza stone or steel in your oven and preheat to its highest setting, typically 500-550°F (260-290°C). This ensures a super crispy crust.
Step 8
Stretch Dough: On a lightly floured surface (semolina flour works great), gently stretch one dough ball into your desired pizza shape and thickness. Be careful not to deflate the edges too much, as these will form your delicious crust.
Step 9
Top & Bake: Carefully transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel. Quickly add your desired toppings, then slide the pizza onto the preheated stone or steel. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
