These delicious sourdough pizza bases are light and airy with the best chewy bite.
Sourdough pizza bases have great texture and flavour, so a simple topping is best. The sourdough pizza dough itself is the star.
This sourdough pizza recipe crust is really quite simple, but you do still need time to let the dough ferment.
A good sourdough starter is the basis of any good sourdough bread and the same goes for this pizza dough. Once you've got that sorted you are on your way to pizza perfection!
Here are two options of timings that can be used for this pizza dough. You can tweak these timings to suit your own schedule but this will help give an idea.
The cold proof of the dough can be extended up to 24 hours (or even longer!)
The night before
- Feed sourdough starter
The following morning
- 9 am - mix the dough.
- 9:30 - bench proof of 4 hours
- 1:30 - Fridge proof 4 hours
- 5:30 - Pre-shape dough
- 6:00 - Cook pizza
- 9 am - Feed starter
- 1 pm - Mix the dough
- 1:30 pm - Bench proof 4 hours
- 5:30 pm - Fridge proof overnight
- 4:30 pm - Pre-shape dough
- 5:00pm - Cook pizza
Kneading the dough
The pizza dough has only one coil fold, unlike my bread, and instead has a rougher slap and fold kneading process. This is because creating those delicate gluten structures isn't quite as important in a flatter pizza dough as it is in a bread loaf.
A 6 minute rough knead creates the structure that's required.
Slaps and folds literally are slapping the dough down hard on a clean bench and folding it over. Slap, and fold and repeat. Speed is key, especially if you're working with sticky dough.
It may stick to your fingers but sheer force and speed will rip it off your hands as you slap it down. After a while, you'll feel the dough strengthen and become more elastic.
Then place the dough in a flat tray let it sit for 15 minutes and then give it one round of gentle coil folds, just to give the dough some tension and create a smooth top.
Alternatively, if you'd rather stick to only folding, the dough can be stretched and folded or coil folded every 15 minutes for one hour instead.
Leave the dough to bulk ferment on the bench for 3-4 hours depending on room temperature. In temperatures above 24°C, the dough can be refrigerated after 3 hours. Place the dough in an airtight container to stop it from drying out.
The cold ferment helps bring flavour and texture to the dough.
After the cold-proof, take the dough from the fridge and cut it into 2 even-sized pieces.
Lay a piece flat on the bench and stretch it out into a rectangle. Take a side of the rectangle and bring it into the middle. Continue with all the sides of the dough until you have created a little dough parcel.
Flip it upside down so the smooth side is showing. With the palms of your hands, spin the dough parcel around to create a circle. Repeat with the second piece.
Place these pieces on a floured tray, cover with a tea towel and let them sit at room temperature for around 30 minutes
Shaping the crust
Gently roll or push each piece of dough out on some baking paper with your fingers, into a 20cm circle.
Starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.
Spoon on your favourite sauce and toppings. Our favourite is a simple balsamic tomato sauce, topped with cheese, olives and capers, and fresh basil at the end.
Balsamic Tomato Sauce
1 diced onion, 3 cloves garlic chopped, browned in a pan with a splash of oil, for 8 minutes. Add 1 tablespoon of balsamic vinegar to deglaze the pan.
Add in 1 can chopped tomatoes, ½ tablespoon dried oregano, 1 teaspoon salt and black pepper to taste. Simmer on medium heat for 5-8 minutes before blitzing into a sauce.
Baking the pizza
The pizza crust should be baked quickly, using very high temperatures for the best results. If you've got a pizza oven you can use that, or a pizza stone preheated in an oven at around 250°C /482°F
Alternatively, the pizza can also be made in a cast-iron skillet. Cast-iron traps really well. Dress a skillet with plenty of olive oil, then press the dough into the skillet. Bake in a hot pre-heated oven until puffed and browned.
- 35g starter
- 35g flour
- 35g water
- 300g all-purpose flour (with at least 11% protein)
- 200g water
- 8 grams salt
- 100g starter
- Feed your starter by combining the starter, water, and flour into a clean jar. Place a rubber band around the jar which will help indicate when the starter has doubled. This starter is using a ratio of 1:1:1. If you are making it to rise overnight, you can change the ratios to 1:2:2 or 1:3:3 as your starter will be left to rise for a much longer time.
- When your starter has nearly finished rising, add the main pizza flour and water to a bowl and leave it to sit for at least half an hour.
- Add the risen starter to the dough as well as the salt. Use wet hands to squish it in well, then pull the dough on a clean bench.
- Slap and fold the dough thoroughly for 6 minutes until the dough feels stronger. Alternatively use a machine with a dough hook, or stretch and fold the dough every 15 minutes for 1 hour.
- Place the dough in a flat dish and leave it to sit for 15 minutes. After 15 minutes give it one set of coil folds to create a smooth ball of dough.
- Let the dough bulk ferment at room temperature for 3-4 hours. In temperatures above 24°C, the dough can be refrigerated after 3 hours.
- After the bulk ferment, place the dough in the fridge in an airtight container to stop it from drying out for 4-24 hours.
- Preshape - Remove the dough from the fridge and cut it into 2 even pieces. Shape each piece into a round and leave it to sit at room temperature for 30 minutes.
- Shaping - Gently roll or push each piece of dough out on some baking paper with your fingers, into a 20cm circle. Starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.
The pizza crust should be baked quickly, using very high temperatures for the best results. If you've got a pizza oven you can use that, or a pizza stone preheated in an oven at least 250°C /482°F
Alternatively, the pizza can also be made in a cast-iron skillet. Cast-iron traps really well. Press the dough into the skillet, then bake in hot a pre-heated oven until puffed and browned.
Serving Size:1 grams
Amount Per Serving: Calories: 319Total Fat: 0.9gSaturated Fat: 0.1gUnsaturated Fat: 0gSodium: 778mgCarbohydrates: 66.8gFiber: 2.4gProtein: 9g
Have you made these Sourdough pizza crusts? Tag me and let me know! @home_grown_happinessnz