These delicious sourdough pizza bases are thick and slightly chewy.
Sourdough pizza dough has great texture and flavour, so a simple topping is best. The sourdough pizza dough itself is the star.
I’m finally putting up my sourdough pizza base recipe! 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 your on your way to pizza perfection!
This sourdough pizza recipe is really quite simple ( I wanted to create a basic and fuss-free one) , but you do still need time to let the dough ferment.
Sourdough Pizza Dough Recipe Break Down
Here’s a break down of the recipe and what it needs so you can see how to work it around your schedule.
- Sourdough starter, it can be fed the night before or in the morning
- An autolyse period of at least half an hour (this is the mixing of the flour and water you use in your dough. Letting is sit helps activate the gluten).
- The addition of the starter and salt to the dough, then a brisk but brutal kneading for 6 minutes (the slap and fold kneading method is best for this.)
- One set of coil folds 15 minutes later to help create a smooth ball of dough.
- A bench proof for 4 hours, before it is pe-shaped into two rounds
- A fridge proof for at least 4 hours but up to 24.
If I fed my starter the night before, I can start the autolyse at 7am, knead the dough at 7:30 and leave it to bench proof until midday.
After that I can pre-shape the dough balls, pop them in the refrigerator until I’m ready to roll them out and bake them that night.
If I feed my starter in the morning, (say 9am) then I usually start the autolyse at around 1pm, knead at 1:30pm and leave it to proof on the bench until around 5pm.
Then I pre-shape and refrigerate the dough balls and keep them cold until until I’m ready to roll them out and bake them the following evening.
Kneading and Fermenting
The pizza dough has only one coil fold, unlike my bread, and instead has a rougher slap and fold knead. 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.
A slap and fold is literally when you slap the dough down hard on a clean bench and fold 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 if off your hands as you slap it down. After a while you’ll feel the dough strengthen and become more elastic.
I usually play 2 x 3 minutes songs while kneading so I know I’ve completed the whole 6 minutes.
Then place the dough in a glass or ceramic 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.
Now leave the dough to sit and bulk ferment on the bench for four hours.
After this time, tip the dough onto a lightly floured bench and cut it into two even sized pieces.
Lay a piece flat on the bench, take a side of the piece of dough 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 to pop in the refrigerator. Cover them with a damp tea towel to stop them drying out, or put them in an airtight container.
Leave these to cold ferment in the refrigerator for at least 4 hours or until baking time.
30 minutes before baking, remove the dough and allow it to come to room temperature. This will make it easier to roll out.
Preheat an oven and oven tray.
Roll each piece of dough out on some baking paper, into a 20cm circle. Once it’s rolled, 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 tbsp of balsamic vinegar to deglaze the pan.
Add in 1 can chopped tomatoes, 1/2 tbsp dried oregano, 1 tsp salt and black pepper to taste. Simmer on medium heat for 5-8 minutes before blitzing into a sauce.
Bake the pizzas for 12-15 minutes until puffed and browned to your liking.
Sourdough Pizza Bases
- 35 grams high-grade flour
- 35 grams water
- 35 grams mature starter
- 300 grams high-grade flour
- 200 grams water
- 8 grams salt
- 100 grams levain
- Create the levain first by combing 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 levain is using a ratio of 1:1:1If you are making the levain 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.
- Start the autolyse period when your levain has not quite finished rising. Add the main dough flour and water to a bowl and leave it to sit for at least half an hour.
- When the levain has doubled, add it to the dough as well as the salt. Use wet hands to squish it in well, then put the dough on a clean bench.
- Slap and fold the dough thoroughly for 6 minutes. Alternatively use a machine with a dough hook. (Video of slap and fold kneading is in the post).
- Place the dough in a glass or ceramic 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.
- Leave the dough to bulk ferment on the bench for 4 hours.
- After 4 hours, tip the dough on a lightly floured bench and cut into two even sized pieces.
- Lay a piece flat on the bench, take a side of the piece of dough and bring it into the middle. Continue with all the sides of the dough until you have created a little dough parcel. Now 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 the dough balls on a floured tray in the refrigerater and cover with a damp tea towel. Cold proof it for 4 hours, or up to 24.
- 30 minutes before baking, remove the dough and allow it to come to room temperature. This will make it easier to roll out.
- When you’re ready to bake, preheat the oven to 230°C or 446 °F fan-bake or 250°C (482°F) regular oven and preheat a tray.
- Roll each piece of dough out on some baking paper, into a 20 cm circle. Once it’s rolled, starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.
- Add on your favourite toppings.
- Bake the pizzas for 12-15 minutes until puffed and browned to your liking.
Have you made this? Tag me and let me know! @home_grown_happinessnz