Best 3 Sourdough Pizza Crust Dough Recipes
## Sourdough Pizza Crust Dough: A Culinary Symphony of Flavor and Texture
Indulge in the delightful world of sourdough pizza crust dough, an artisan experience that elevates your homemade pizzas to new heights of flavor and texture. Embark on a culinary journey with our comprehensive guide, where you'll discover the secrets of crafting the perfect sourdough pizza crust from scratch.
Our selection of recipes caters to every preference and dietary restriction. From the classic sourdough pizza crust dough, a timeless masterpiece that showcases the tangy, slightly sour flavor of sourdough, to the whole wheat sourdough pizza crust dough, a healthier alternative that packs a nutritious punch, we've got you covered.
For those with gluten sensitivities, our gluten-free sourdough pizza crust dough offers a delightful solution, allowing you to savor the joys of pizza without compromising on taste or texture. And for a vegan treat, our vegan sourdough pizza crust dough delivers a delectable, plant-based option that's just as satisfying as its traditional counterpart.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve sourdough pizza crust success. Learn the art of sourdough fermentation, discover the secrets of kneading and shaping the dough, and master the techniques for a perfectly crisp and golden crust.
With our sourdough pizza crust dough recipes, you'll unlock a world of culinary possibilities. Create classic pizzas topped with your favorite ingredients, or experiment with unique flavor combinations to suit your taste buds. The possibilities are endless, and the satisfaction of biting into a homemade sourdough pizza, made with your own hands, is truly unparalleled.
THE SIMPLEST SOURDOUGH PIZZA CRUST RECIPE (WITH A PERFECT CHEW)
Imagine a pizza crust with the perfect rise and chew, and you've got my Simplest Sourdough Pizza Crust recipe just waiting for your favorite toppings!
Provided by Adapted from Spruce Eats
Categories Dinner
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the starter, water, and olive oil.
- Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be.
- Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.
- Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times. (See video above for step by step.)
- Then, flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. At this point, the dough will have become considerably more smooth, which is the goal.
- Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before. All in all, you will have rest the dough for four 30 minutes increments and stretched and folded in between. In the end, the dough will be very pliable and elastic.
- Cover once more and ferment for 4 hours at room temperature. Your dough will probably not rise significantly but that is perfectly fine.
- Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds.
- Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.
- Important step: Refrigerate for at least 24 hours before using. The dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of 5 days. It can also be frozen at this time for up to 4 weeks.
- To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well.
- With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). Form a thicker border around the edge for a lovely, bubbly pizza crust. Add pizza sauce, cheese, and desired toppings.
- Bake at 550°F (288°C) for only 8-10 minutes. Enjoy immediately.
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
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
Tips:
- Use a Dutch oven or covered baking dish to create a steamy environment for the dough to rise, resulting in a crispy crust and a tender, airy interior.
- Make sure the sourdough starter is active and bubbly before using it. If it's not, feed it a few times until it becomes active again.
- If you don't have a Dutch oven or covered baking dish, you can place a baking sheet filled with water on the bottom rack of your oven to create steam.
- Be patient with the dough. It takes time for the sourdough starter to work its magic and for the dough to rise properly.
- Don't over-knead the dough. Over-kneading will make the dough tough.
- Use high-quality ingredients. The better the ingredients, the better the pizza will be.
- Don't be afraid to experiment with different toppings. There are endless possibilities when it comes to pizza toppings.
Conclusion:
Sourdough pizza crust is a delicious and versatile option for pizza night. It's crispy, chewy, and flavorful, and it can be topped with anything you like. If you're looking for a new way to make pizza, give sourdough pizza a try. You won't be disappointed.
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