Description
This sourdough pizza dough is perfect for homemade pizzas, with a delightful texture and flavor.
Ingredients
Scale
- 1 3/4 cups water
- 1/3 cup hungry sourdough starter
- 2 teaspoons salt
- 4 cups 00′ pizza flour (spooned and leveled)
- extra virgin olive oil for coating
- flour for dusting
Instructions
- Place water in the bowl. Stir in the starter and the salt, combining well.
- Stir in rice flour if using. Then add the flour and stir (with a fork or wooden spoon) to create a shaggy ball, incorporating all the dry flour. Let sit covered 10 minutes.
- With wet hands, do two sets of stretch and folds, 10-15 minutes apart, then place dough in a well-oiled 2-quart measuring container and cover.
- Choose your rising schedule from the three options in the notes. When the dough has doubled (or almost doubled) it is ready to use.
- Divide pizza dough by 4 (220 grams each) for 10-12 inch pizzas, storing extras in the fridge, best used within 2-3 days (or freeze).
- On a floured pizza peel or floured parchment for 30-45 minutes, preferably with a pizza stone or steel inside on the middle rack.
- Stretch out the dough, pulling it from the middle outward, resisting the urge to roll it or press it down to preserve those air bubbles!
- Add your favorite sauce, fresh mozzarella cheese, pecorino, and your favorite toppings.
- Slide pizza onto a pizza stone or sheet pan (leave it on the parchment) and bake for 6-10 minutes depending on the thickness of the dough. Feel free to broil for a couple of minutes.
- Cut and enjoy!
Notes
- Choose your rising schedule based on your timing preference.
- The dough can be refrigerated or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 200
- Sugar: 0g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg