Sourdough Pizza Dough
A naturally leavened variant that swaps commercial yeast for a mature sourdough starter. Longer ferment, deeper flavor, more open crumb. The tang is a feature, not a bug.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine flour and water. Mix until no dry flour remains. Do not add starter yet — let the flour hydrate alone.
Cover and let the dough rest for 45-60 minutes. The flour absorbs water and gluten organizes without work.
Add the starter and salt. Squeeze through the dough to distribute, then perform 4 sets of stretch-and-folds at 30-minute intervals.
Cover. Bulk ferment at room temperature for 6-10 hours (or overnight in the fridge). The dough should grow 50-75%, not double.
Divide into portions. Pre-shape into rounds, rest 15 minutes, then shape into tight balls. Refrigerate for 12-24 hours before using.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.