Best Pizza Dough With Sourdough Starter Recipes

SOURDOUGH PIZZA DOUGH

Steps:

• Add all the ingredients to a mixing bowl and stir well to combine. Dump the dough out onto a floured counter and knead for 8 to 10 minutes. Alternatively, you can use a stand mixer with a dough hook.
• Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap.
• Set aside for 2 to 4 hours until it is doubled in size.
• Divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter. Place the shaped dough on either parchment paper or a well-oiled baking pan.
• Cover and let rest for 30 minutes to 1 hour or until the dough rises to the thickness you like. Toward the end of the rest period, preheat the oven to 500°F (or 425°F if making a thick crust pizza)
• For a thin crust pizza, add the toppings and bake for 7 to 10 minutes (depending on thickness.)
• For a thick crust pizza, bake the crust for 12 minutes before adding the toppings then bake for another 10 to 15 minutes.

PIZZA DOUGH WITH SOURDOUGH STARTER

Steps:

• Grab a large mixing bowl or the bowl of your stand mixer.
• Add 340 grams of warm (80°F) water to the bowl.
• Tare the kitchen scale, and add 200 grams of your starter. The starter should float on the surface of the water. If it doesn't, it's not ready to use.
• Mix it up so the starter disperses in the water.
• Tare the scale again and add 600 grams of Type 00 flour to the bowl. If you don't have Type 00 flour, use all-purpose flour.
• Mix it together with a plastic dough scraper. The dough will look shaggy.
• Cover it with a kitchen towel and let it rest for 30-45 minutes. Note: This step is called the autolyse. It's an important resting step that allows the gluten in the dough to activate and makes your dough strong. Don't skip this step!
• After that time is up, add the salt to the dough.
• Mix with a dough hook on low speed for 8 minutes. You can also use your food processor to do this. You can even use your hands, but you'll get a workout!
• Turn the dough out onto a floured surface. Using a metal dough scraper, cut the dough into four pieces. Weigh them on a kitchen scale to make sure they're all about the same weight-280 grams per piece.
• Once you cut your pieces, it's time to shape them. Roll them along the countertop, using the metal dough scraper to assist until they form into balls.
• After they are shaped, place them on a rimmed baking sheet and cover them with plastic wrap.
• Allow them to rise at room temperature until doubled in size (about 4 hours, but it may take more or less time depending on the temperature of room). You can also let them rise in the refrigerator for up to THREE days. That's right, three days. This gives the sourdough flavor plenty of time to mature and yields the best flavor.

SOURDOUGH PIZZA DOUGH

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
• Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

SOURDOUGH PIZZA CRUST DOUGH

Steps:

• Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
• Bake in the preheated oven until pale golden, about 7 minutes.

PIZZA DOUGH WITH SOURDOUGH STARTER

Steps:

• Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky. In the bowl of a stand mixer, combine the flours and salt, then add the starter and water. Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes. Using the dough hook, knead on the mixer's second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.
• Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.) Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
• Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.