Best 3 Pizza Dough With Sourdough Starter Recipes
Pizza, a beloved dish enjoyed worldwide, is a versatile culinary creation that offers endless possibilities for experimentation and creativity. Crafted using a combination of flavorful ingredients, pizza is a symphony of textures and tastes. From the crispy, golden-brown crust to the rich, tangy sauce and the delectable array of toppings, each bite is a journey of culinary delight.
This article presents a collection of unique and enticing pizza dough recipes that utilize sourdough starter, a natural leavening agent that imparts a distinctive sour flavor and chewy texture to the crust. Sourdough starter, made from a mixture of flour and water fermented with wild yeast and bacteria, adds a depth of flavor and complexity to the dough, resulting in a pizza that is both delicious and satisfying.
The recipes included in this article cater to a range of dietary preferences and skill levels, ensuring that everyone can find a pizza dough recipe that suits their needs. Whether you're a seasoned pizzaiolo or a novice cook looking to embark on a culinary adventure, you'll find detailed instructions, helpful tips, and a comprehensive ingredient list for each recipe.
From the classic Neapolitan pizza dough, known for its airy, light texture and charred crust, to the hearty and flavorful whole wheat sourdough pizza dough, each recipe offers a unique taste experience. Additionally, the article features a gluten-free sourdough pizza dough recipe, ensuring that those with gluten sensitivities can also enjoy the joys of homemade pizza.
So, gather your ingredients, dust off your apron, and prepare to embark on a culinary journey that will leave your taste buds tantalized and your heart content. With these sourdough-based pizza dough recipes, you'll be able to create mouthwatering pizzas that are sure to impress your family and friends.
SOURDOUGH PIZZA CRUST DOUGH
Great sourdough pizza dough to top with your favorites.
Provided by tamaraarlene
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 47m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g
SOURDOUGH PIZZA DOUGH
This is a varsity-level take on the classic pizza dough recipe from Roberta's in Brooklyn, using sourdough starter to help the dough rise - and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) "It's a little more complicated" than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta's, "but, oh boy, the end result is worth it."
Provided by Sam Sifton
Categories breads, pizza and calzones, main course
Time P1DT30m
Yield 3 pizzas
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 4 grams, Carbohydrate 109 grams, Fat 6 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
PIZZA DOUGH WITH SOURDOUGH STARTER
Peter Reinhart, author of "Artisan Breads Every Day" and "American Pie," said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade. Mr. Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
Provided by Oliver Strand
Categories quick, project
Time P1DT20m
Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 1 gram, Carbohydrate 102 grams, Fat 2 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use a ripe and active sourdough starter. This will ensure that your dough rises properly and has a good flavor.
- Don't overwork the dough. Overworking the dough will make it tough.
- Let the dough rise in a warm place. The ideal temperature for rising dough is between 75-80 degrees Fahrenheit.
- If you don't have a pizza stone, you can use a baking sheet. Just make sure to preheat the baking sheet in the oven before adding the dough.
- Don't overload the pizza with toppings. This will make the pizza soggy.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Making pizza dough with sourdough starter is a great way to make delicious, homemade pizza. It's a little more work than using commercial yeast, but it's worth it for the flavor and texture. With a little practice, you'll be able to make perfect pizza dough every time.
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