The best pizza dough you will ever have. Light, fluffy, airy and made even better with sourdough! It's simple to make, effortless and turns out incredible every time! Endless topping and flavour choices, this will be your new favourite recipe...
Course Dinner
Cuisine Italian
Keyword pizza, pizza dough, sourdough
Servings 2pizzas
Ingredients
100gramsactive sourdough starter
250grams filtered water
200grams all purpose flour
150grams bread flouryou can use one type of flour just be sure it equals total recipe amount -350 g flour
10grams cane sugar
10grams olive oil
9grams sea salt
Instructions
Feeding the Starter
Place 75 grams strong starter in a jar, feed it 75 grams flour and 75 grams water, mix well and let it reach its peak. 4-6 hours. It will double in size and have lots of bubbles at the top and around the sides of the jar.
Making the Dough
In a large mixing bowl add your water and sourdough starter, give this a mix to incorporate the starter into the water. Now add your flour, sugar, and olive oil. Mix this all together until you get a shaggy dough, cover and let rest for 45-60 minutes before adding the salt.
After 45-60 minutes of rest, add the salt. With a wet hand pinch the salt into the dough until it's mixed it. You will notice how the texture of the dough has now changed and become more stretchy and elastic.
Stretch & Folds
Perform your first stretch and fold with a wet hand, pulling all four corners of the dough up and then into the middle of the dough. Stretching the dough up, and folding it back into itself. Cover and rest for 30-45 minutes.
Repeat this process for a total of 5-6 times. Stretching and folding each corner, then covering and resting for 30-45 minutes each time. On your 5th stretch and fold the dough should be very elastic, stretchy and smooth. You should start to see little air bubbles forming. Repeat for a 6th time if your dough is not at this stage yet.
Rise & Fermentation
After your last stretch and fold, flour a surface and place your dough down. Cut the dough into two even balls using a knife or bench scrapper. Oil two glass containers that each have a lid and place the dough in them.
If you are using the same day, leave on the counter to rise more until it is time to make the pizzas. If your not using the day of, let the dough rise in the containers on the counter for 2-3 hours then place in the fridge for up to 7 days!
Forming & Shaping the Pizza Dough
If the dough has been in the fridge, take it out 2-3 hours prior to making the pizzas to bring it back to room temp.
Get two sheets of parchment paper and dust then centre with flour, place the dough down and flour the tops of the dough. Shape the dough into balls using your hands by grabbing all the corners and pulling them into the centre of the dough and flip upside down.
Preheat the oven to 475°, leave this preheating for 30-40 minutes before baking. Gently pressing down from the middle of the dough working outwards to create your pizza dough and crust. You will need to keep lightly flouring your dough and hands during this process because it will be sticky. If the dough doesn't seem to stretch and shape give it 5-10 minutes to relax. If you want a puffy crust make sure to not press all the way out, leaving a circle of crust around the edge.
note these pizzas aren't going to be huge, you get 6 large slices so keep that in mind when shaping into a pizza crust
Topping & Baking
Once you have your desired shape and crust size, begin topping your pizza! Keep your toppings light and don't over do it! These pizza crusts are meant to be light and airy, too much toppings will effect the baking of the dough and weigh down the pizza! Brush the crust with oilve oil for a golden brown crust!
Bake for 15-20 minutes! I find 16-18 minutes the perfect time, be careful not to over bake otherwise your pizza will be quite hard! Keep checking at 3 minute intervals after 10 minutes! If your baking two at one time make sure to swap the position half way! Remove from oven and slice or cut with scissors into 6 large slices!
Notes
I recommend reading the detailed post above before making this recipe, and watching my youtube video to get a good visual of the steps alongside making it when working with the dough
Use a scale for measurements when making the dough for accuracy and measure in grams
This only makes 2 pizzas, double the recipe to make 4, or keep doubling to make however much you need