Pizza fans has found a new favorite in sourdough pizza dough, cause it brings a cool tang and chewy bite. This doughs made by using a sourdough starter thats just flour and water that catches wild yeasts and bacteria. That starter gives the crust a lightly sour flavour and crisp edges. More people are trying it at home, and this simple twist has changed how we think of regular pizza.
The fun part of making sourdough pizza dough isnt only about reading a recipe, its more like an art of letting the dough ferment slow and develop taste by itself. Normal pizza crust uses store bought yeast but sourdough uses wild yeasts and good bacteria in the starter. That makes the crust crispy outside and chewy inside, and its also easier to digest for some peoples. Trying sourdough pizza dough can be a fun journey, with yummy results at the end.
What is Sourdough Pizza Dough?
Sourdough pizza dough is just a pizza crust made with a natural sourdough starter, wich has wild yeast and lactic acid bacteria. The starter not only leavens the dough but also adds a tangy taste and nice texture. Unlike regular pizza dough that uses packaged yeast, sourdough dough relies on natural fermentation for more complex flavour and a sweet smelling aroma that makes the pizza even better.
One big plus of sourdough pizza dough is the taste. The longer fermenting time lets the dough develop a rich, tangy flavour thats really satisfying. Plus the crust turns out crispy on the outside and soft inside, so you get both in one bite. This mix of textures makes it fun to eat and a treat for your mouth.
Sourdough is also easier to digest. When the dough ferments for hours, it breaks down gluten and other parts of the flour, so many folk find it lighter on their stomachs than normal pizza dough. This can help if you have small gluten issues, since fermentation can make gluten less troublesome for some people.
Key Ingredients
To make a tasty sourdough pizza dough, you need good ingrediens. The main ones are:
- Sourdough Starter: A healthy, bubbly starter is key cuz it has the natural yeast that makes the dough rise and taste great.
- Flour: Flour type affects the texture. Bread flour has more protein so the crust gets chewier, while all-purpose flour gives a softer base.
- Water: Use room temperature water so you dont kill the wild yeasts in the starter. It helps mix the flour and start fermenting.
- Salt: Salt brings out the flavour, makes the dough stronger, and controls the fermentation for a better rise.
Using good ingrediens makes a big difference in flavour and texture. Try organic flour if you can, and make sure your starter is active and bubbly. Thats the secret to a good rise and best taste.
The Science Behind Sourdough
Sourdough works because of wild yeast and lactic acid bacteria that live in the starter. When you mix starter with flour and water, the yeasts eat sugars in the flour and make gas that puffs up the dough.
The lactic acid bacteria also eat sugars and produce acids, wich give sourdough its signature tang. Thats what makes sourdough pizza dough taste way different than normal pizza dough that uses only commercial yeast.
Hydration, or how much water you use, also matters. Good hydration helps gluten form and makes the dough stretchy and strong. High hydration gives you a light, airy crust, while low hydration might make it denser.
Sourdough Pizza Dough Recipe
Making sourdough pizza dough at home can be very rewarding. Here is a simple recipe to try.
Ingredients:
- 400g bread flour
- 100g all-purpose flour
- 300g water (room temp)
- 150g active sourdough starter
- 10g salt
Directions:
- Mixing:
In a big bowl, stir together the bread flour and all-purpose flour. In another bowl, mix the water and starter till smooth. Pour the liquid into the flour mix and stir with a spoon or hand until no dry bits remain.
- Autolyse:
Cover the dough with a damp cloth and let it rest for 30 minutes. This step helps the flour soak up water and starts gluten forming.
- Adding Salt:
After resting, sprinkle salt on top. Wet your hands and fold the dough over itself a few times until the salt is mixed in evenly.
- Bulk Fermentation:
Leave the dough at room temp for 4–8 hours. Every hour, do a stretch and fold: grab one edge, stretch it up, and fold it back. Turn the bowl and repeat until you come full circle.
- Dividing and Shaping:
When the dough looks puffy, turn it onto a floured surface. Divide it into the number of pizzas you want. Shape each piece into a ball and let them rest for about 30 minutes under a cloth so they dont dry out.
- Cold Fermentation:
For more flavor, put the dough balls in the fridge for 24–72 hours. The slow chill ferment makes the taste deeper and the texture better.
- Baking:
Heat your oven to its highest setting (around 475°F or 250°C). Place a pizza stone or steel inside to get hot. Stretch or roll out the dough, add toppings, and bake until the crust is golden and crispy.
Advice:
- Look for bubbles and stretch the dough gently to check if its ready.
- Adjust water amount based on your flour; some flours drink more water than others.
sourdough pizza dough
Equipment
- 1 mixing bowl
- 1 dough scraper
- 1 kitchen scale
- 1 set measuring cups and spoons
- 1 plastic wrap or kitchen towel
- 1 pizza stone or baking sheet
- 1 oven
Ingredients
- 500 grams all-purpose flour
- 350 grams water Room temperature
- 100 grams active sourdough starter Ensure it is active and bubbly
- 10 grams salt
- 1 tablespoon olive oil Optional
Instructions
- In a mixing bowl, combine flour and salt.
- In a separate bowl, mix together room temperature water and active sourdough starter until well combined.
- Gradually add the wet mixture to the dry flour mixture, stirring until a shaggy dough forms. If using, add olive oil at this stage.
- Transfer the dough to a clean surface and knead for about 5-7 minutes until smooth and elastic.
- Form the dough into a ball, place it in a greased bowl, and cover it with plastic wrap or a kitchen towel. Let it rest at room temperature until doubled in size (about 2-3 hours).
- Gently punch down the risen dough, divide it into 4 equal pieces, and shape them into balls.
- Place the dough balls on a floured surface, cover lightly, and let them rest for 30 minutes to 1 hour.
- Preheat your oven to its highest setting, placing a pizza stone in the oven to heat up if using.
- On a floured surface, take one dough ball and stretch or roll it out to your desired pizza size.
- Transfer the stretched dough onto a pizza peel or baking sheet lined with parchment paper and add your choice of toppings.
- Bake the pizza in the preheated oven for 10-15 minutes or until the crust is golden and crispy.
- Remove from the oven, let cool slightly, then slice and serve.