Sourdough Pizza Dough
This pizza dough is so versatile and delicious!
Equipment
- 1 Stand Mixer with dough hook attachment
- 2 Pizza Stones
- 1 Pizza Peel
Ingredients
- 1 cup active bubbly sourdough starter
- 1 ⅓ cup warm water 100-115℉
- 1 tbsp sugar
- 1 tbsp oil (olive or avocado oil)
- ¾ tsp sea salt
- 4.5 - 5 cups all purpose flour
Instructions
The Day Before
- 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.
- In the bowl of your stand mixer, mix the starter, water, sugar, and oil together.
- 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.
- 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.
- Transfer into a large bowl and cover with plastic wrap. Refrigerate overnight.
The Following Day
- Remove the dough from the refrigerator and divide it into two equal balls. Cover them lightly and allow them to rest for 1-2 hours.
Shaping The Dough
- Before shaping, this is the best time to set your pizza stones in the oven and begin preheating to 475 °F.
- Transfer each of the dough balls onto a floured work surface and with floured hands begin working each into a 12-14 inch circle.
- Once shaped, transfer to parchment paper and begin adding your favorite toppings. (Sauce, cheese, meat, veggies)
Baking
- Once your oven and pizza stones have preheated for at least 15 minutes, carefully move each pizza to a heated pizza stone. Bake for 12-15 minutes until your crust is puffy and slightly browned.
Notes
*This recipe can also be made in one day rather than two. Refer to bakers schedule above for an example timeline to making pizza the same day.