Sourdough Pizza Dough

Pizza dough made with a sourdough starter transforms into the best pizza crust ever. This pizza dough is simple to make and it is a great starter recipe if you are new to baking with sourdough.

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Prep Time: 10

Cook Time: 7

Additional Time: 3

Total Time: 20

Servings: pizza crusts

Calories: 84kcal

Author: Dahn Boquist

Ingredients

1 cup sourdough starter (240 grams)
½ cup warm water (118 grams)
2-½ cups all-purpose flour (300 grams)
1 teaspoon salt (6 grams)

Instructions

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.

Notes

It will take between 2 to 4 hours for your pizza dough to double in size. The timing depends on the strength of your sourdough starter and the temperature and humidity of your kitchen.
If you want the dough to rise faster, add 1/2 teaspoon of instant dry yeast to the mixture.
If you want a more ‘sour’ sourdough pizza crust, let the dough sit overnight in the fridge for a long slow rise. In the morning, let it come up to room temperature then shape it.
Parchment paper makes it easier to transfer the pizza from the counter to the baking pan or pizza stone. If you don’t have parchment paper then shape your pizza dough directly on a greased baking sheet.
You can use discard starter in this recipe but the pizza dough will not be as light and airy.

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