Sourdough pizza dough recipe

by Veronika Berastsen

I have been working on my sourdough starter for about a month now and I can finally say that it is exactly where I want it to be. It is tripling after each feedings within the first 4 hours. Its been giving me a good oven spring for my sourdough bread. I feel like after so much trial and errors I can officially call myself the sourdough expert 😉

Ingredient:

375 g water

100 g starter (once its tripled after feeding about 4-8 hours)

9 g salt

500 g all purpose flour ( I used King Arthur, I’m sure you can use bread flour or any organic white flour)

***Always use a scale to measure all ingredients.

This is the flour I used.

Tools:

1. Definitely a kitchen scale

2. Glass Mixing bowls

3. I used this glass jar to see how my dough has doubled.

4. Cast iron skillet.

5. Parchment paper.

Directions:

  1. Measure out water and add your starter to it, dissolve it.

  2. In a different bowl measure out your flour and salt.

  3. Mix flour mixture with water mixture until everything is well incorporated.

  4. Let it rest for 30 minutes.

  5. Stretch and fold

  6. Let sit for 30 mins

  7. Stretch and fold

  8. Let sit for 30 mins

  9. Stretch and fold

  10. Let sit for 30 mins

  11. Stretch and fold.

  12. Bulk ferment until doubled or tripled usually overnight on your kitchen counter for about 8-12 hours.

  13. Once doubled or tripled, carefully divide into two portions in two separate containers and place in fridge for about 3 hours.

  14. Each container you can divide into 2 smaller balls of dough for a total of 4 10 inch pizzas. Flatten ball out on a floured parchment paper into a round skillet shape.

  15. Add your toppings. We did my white garlic pizza sauce, olives, mini pepperoni, mushrooms, onion, peppers.

  16. Preheat oven to 500 degrees Fahrenheit for 45 hour with the skillet in oven.

  17. Bake for 10-15 mins or until golden crust to your liking.

  18. Slice and serve. Enjoy!

Sourdough pizza dough recipe

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 375 g water
  • 100 g starter (once its tripled after feeding about 4-8 hours)
  • 9 g salt
  • 500 g all purpose flour ( I used King Arthur, I'm sure you can use bread flour or any organic white flour)

Instructions

  1. Measure out water and add your starter to it, dissolve it.

  2. In a different bowl measure out your flour and salt.

  3. Mix flour mixture with water mixture until everything is well incorporated.

  4. Let it rest for 30 minutes.

  5. Stretch and fold

  6. Let sit for 30 mins

  7. Stretch and fold

  8. Let sit for 30 mins

  9. Stretch and fold

  10. Let sit for 30 mins

  11. Stretch and fold.

  12. Bulk ferment until doubled or tripled usually overnight on your kitchen counter for about 8-12 hours.

  13. Once doubled or tripled, carefully divide into two portions in two separate containers and place in fridge for about 3 hours.

  14. Each container you can divide into 2 smaller balls of dough for a total of 4 10 inch pizzas. Flatten ball out on a floured parchment paper into a round skillet shape.

  15. Add your toppings. We did my white garlic pizza sauce, olives, mini pepperoni, mushrooms, onion, peppers.

  16. Preheat oven to 500 degrees Fahrenheit for 45 hour with the skillet in oven.

  17. Bake for 10-15 mins or until golden crust to your liking.

  18. Slice and serve. Enjoy!

Notes

***Always use a scale to measure all ingredients.

You may also like

Leave a Comment