We often get homemade pizza, and I make a fresh sourdough ready before bedtime. Sourdough adds extra flavor to the pizza crust.
But if you forget to make sourdough, this pizza dough with yeast, is also absolutely fantastically airy and light.
My other video recipes:
- My Basic Sourdough Recipe
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
- Matcha Sourdough Bread
- Sourdough Croissants (Hybrid)
- Naturally-leavened Bomboloni (Doughnuts)
- Lazy Sourdough Ciabatta recipe
To achieve these completely crispy and airy pizzas, I always bake on a baking stone. The baking stone must be heated together with the oven to hot when the first pizza is ready. If you do not have a baking stone or pizza stone, or baking steel, you can put 2 baking trays together and let them heat up together with the oven. It gives a bit of the same effect, though just not quite as effective.
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
For 2 sourdough pizza servings, you will need:
- 158 grams water (63%)
- 6 grams fine sea salt (2,4%)
- 6 grams olive oil (2,4%)
- 55 grams sourdough starter (100% hydration) (22%)
- 200 grams pizza flour (80%)
- 50 grams blue Caputo flour or Manitoba flour (20%)
Making the pizza dough
- Prepare your starter. You can use this ratio: 30g starter + 30g water + 30g flour.
- Once the starter is ready and bubbly, combine water, salt, olive oil, and starter. Then add flour. Stir until no dry flour is left. Cover and let the dough rest at room temperature for 1 hour.
- Then perform 3 times stretch and fold every 1 hour. Then let the dough rest, undisturbed, for 2 hours. If you want to bake the pizza on the same day, let the dough rest for another 2 hours. But I prefer to cold-proof my dough in the fridge for 24 hours. Before I transfer my dough to the fridge, I divide it into two, shape it into a boule, place each dough seam side down into a plastic container lightly dusted with flour. Cover and put in the fridge for 24 hours.
- 4 to 5 hours before baking, take the dough out of the fridge.
- 1 hour before baking, preheat the oven (with fan) at 260C/500F with a baking stone/steel, pizza stone, or inverted baking tray inside.
- While waiting, prepare your pizza toppings, your workstation, and pizza peel.
Shaping the sourdough pizza
- Dust your workstation and pizza peel with flour (I used semolina flour).
- Carefully tip or take one dough from the container and place it onto a floured surface.
- Press your fingers into the middle of the dough, leaving the outside untouched.
- Carefully lift the dough and stretch it using the back of your fists and knuckles. Then gently stretch it as you turn the dough.
- Immediately transfer onto your pizza peel. Stretch the dough again on your desired pizza size.
- Then top your pizza with sauce and your favorite toppings.
- Bake the pizza for around 7 minutes. Enjoy! 😊