Simple Sourdough Pizza Dough Recipe [no yeast]

Look no further, this is the best and simplest sourdough pizza dough recipe! Friday night pizza nights are a family tradition. Once we started making our homemade pizzas on this crust, there was no turning back to traditional yeasted dough. This recipe creates the best chewy and airy crusts that I know your family will love, just as we have. Plus, you can use this same dough to make a Sourdough Stromboli or Sourdough Calzone! 🍕

Friday nights have never been more exciting! Our go-to sourdough pizza dough recipe has become a cherished tradition in our household. It’s not just about the delicious end result, but also the simplicity of throwing it together. Plus, the joy of letting everyone choose their own toppings adds an extra layer of fun, making it a perfect family activity.

Why This Recipe Is Great:

1. So Simple: One of the best things about this sourdough pizza crust is its simplicity. With just a handful of simple ingredients, you can create a pizza dough that’s a canvas for your favorite toppings. It’s one of the most straightforward sourdough recipes and doesn’t require any special skills, making it perfect for both beginners and seasoned home cooks. 
2. Commercial Yeast Free: By using active sourdough starter there is no need for store-bought yeast, instead the wild yeast of the starter allows the dough to go through a fermentation process. This reduces the gluten content of the dough, making it both delicious and easier to digest.

Why Sourdough? The Magic of Natural Fermentation:

What sets the sourdough pizza crust apart is the magic that unfolds during the natural fermentation process. Instead of relying on commercial yeast for leavening, we turn to the living culture of wild yeast present in our sourdough starter. This not only imparts a distinctive flavor to the crust but also enhances its nutritional profile. The slow fermentation allows the dough to develop complexity and depth, resulting in a chewy yet tender texture that’s a delight to bite into. It’s a nod to traditional bread-making methods, where time and patience contribute to the creation of something truly special. So, while this recipe requires a bit of forethought, the reward is a pizza crust with a character and taste that is unparalleled, making the best homemade pizza.

Ingredients

This sourdough pizza crust relies on a select few ingredients, making it a convenient option for busy nights. Here’s what you’ll need:

• Active Sourdough Starter: The heart of our recipe. Ensure your starter is bubbly and active for the best results.
• Flour: All-purpose flour works wonders, providing the right balance of texture and flavor.
• Olive Oil: Adds a subtle richness and helps achieve that perfect golden crust.
• Salt: Enhances the overall flavor profile of the dough.
• Sugar
• Warm water

Instructions

• Prepare Your Sourdough Starter: Ensure your sourdough starter is at its peak, with a bubbly appearance. If you keep it in the fridge, take it out a few hours before starting the recipe, feed it a 50:50 water to flour ratio, and wait until it doubles in size.
• Mixing the Dough: In a large mixing bowl or stand mixer, combine the active sourdough starter, olive oil, and sugar. Once mixed, slowly add in flour and mix with the dough hook attachment to form a sticky shaggy dough. Cover with plastic wrap or a kitchen towel and allow to rest for 20-30 min.

• Kneading: After the dough has rested, add in salt. Mix again with the dough hook for 3-5 minutes. The dough will become much smoother and will be slightly tacky. 
• Bulk Fermentation: Transfer into a large bowl coated in olive oil and cover with plastic wrap. Refrigerate overnight. During this first rise, the dough should double in size overnight.

• The Next Day: Remove the dough from the refrigerator and divide it into two equal pieces. Cover them lightly and allow them to rest for 1-2 hours, to come to room temperature.
• Preheat Oven: Before shaping, this is the best time to set your pizza stones or baking steel in the oven and begin preheating to 475 °F. 
• Shaping the Dough: Transfer each of the dough balls onto a floured surface and with floured hands begin shaping each dough ball into a 12-14 inch circle. Once shaped, carefully move the crust to a piece of parchment paper.

• Toppings and Baking: Spread your favorite pizza sauce, mozzarella cheese, and toppings over the prepared crust. Once your oven and pizza stones have preheated for at least 15 minutes, carefully move each pizza to a heated pizza stone using a pizza peel. Bake for 12-15 minutes until your crust is puffy and slightly browned

Bakers Schedule

This sourdough pizza recipe can either have an overnight bulk ferment or can be made and baked the same day. Here are the two baking schedules I typically follow and have had great results. 

This sourdough pizza crust recipe with no yeast is a game-changer for Friday night pizza nights. It’s not just a meal; it’s a tradition, a bonding experience, and a simple joy that brings the family together. With minimal ingredients and a foolproof process, it’s a recipe that stands the test of time. So, gather your loved ones, roll up your sleeves, and try this recipe on your next pizza night! 🍕

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Cheers, Rose!