Best 3 Sourdough Pizza Dough Recipes

Pizza, a delectable dish with a rich history and global appeal, is a culinary delight that has captured the hearts of food enthusiasts worldwide. Originating in Naples, Italy, pizza has evolved into a versatile dish with countless variations, each boasting its own unique flavors and characteristics. In this comprehensive guide to sourdough pizza dough, we embark on a culinary journey to discover the art of crafting the perfect pizza dough using sourdough starter.

This detailed guide features a collection of sourdough pizza dough recipes, each meticulously designed to cater to diverse preferences and skill levels. From the classic Neapolitan-style pizza dough, known for its light and airy texture, to the хрустящая thin-crust pizza dough, renowned for its crispy and cracker-like base, this guide provides a recipe for every pizza lover. Additionally, we explore the secrets behind creating flavorful sourdough pizza dough with variations such as whole wheat sourdough pizza dough and gluten-free sourdough pizza dough, ensuring inclusivity for those with dietary restrictions.

Whether you're a seasoned pizzaiolo or a home cook seeking to elevate your pizza-making skills, this guide offers valuable insights and step-by-step instructions to help you achieve pizzeria-quality pizza at home. Dive into the world of sourdough pizza dough and discover the joy of creating delicious, artisanal pizzas that will impress your family and friends.

Here are our top 3 tried and tested recipes!

SOURDOUGH PIZZA CRUST DOUGH

Sourdough Pizza Crust Dough image

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

Ingredients

1 ½ cups sourdough starter
1 ½ cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

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

Sourdough Pizza Dough image

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

Ingredients

5 cups/500 grams 00 flour
2 1/2 teaspoons/15 grams kosher salt
2 1/2 teaspoons/7.5 grams instant dry yeast
1 tablespoon/15 grams extra-virgin olive oil
1/4 cup plus 2 tablespoons/90 grams sourdough starter, "fed"

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

Pizza Dough With Sourdough Starter image

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

Ingredients

8 ounces sourdough starter (see recipe)
10 ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)
6 ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
1/2 ounce salt (about 4 teaspoons)
Additional flour, for dusting

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:

Using a sourdough starter gives your pizza dough a unique tangy flavor and makes it easier to digest.
Make sure your sourdough starter is active and bubbly before using it. If it's not, feed it a few times until it is.
The ideal temperature for proofing sourdough pizza dough is between 75-80°F. If your kitchen is too warm or too cold, you can adjust the proofing time accordingly.
Don't overproof your dough. Overproofed dough will be sticky and difficult to work with, and it will result in a pizza with a dense, chewy crust.
Use a pizza stone or baking steel to bake your pizza. This will help to create a crispy crust.
Top your pizza with your favorite toppings and bake until the cheese is melted and bubbly and the crust is golden brown.
Let your pizza cool for a few minutes before slicing and serving. This will help to prevent the cheese from oozing out.

Conclusion:

Sourdough pizza dough is a delicious and versatile option for homemade pizza. It's easy to make and can be topped with a variety of ingredients. Whether you're a beginner or an experienced pizza maker, sourdough pizza dough is a great option for your next pizza night.