Sourdough Pizza Dough Recipe
Sourdough pizza dough recipe is an art that marries tradition with a touch of modern flair. The beauty of pizza dough lies in its natural fermentation process which enhances the flavor and yields a wonderfully sourdough pizza crust with a delightful tang.You can make a different types of topping like seasoning vegetables or cheeses to create a delightful visual appeal. With this homemade pizza recipe you can impress your friends and family.
Why You’ll Love This Recipe:
Healthy recipe:
Due to the natural fermentation process this recipe is considered healthy.
Soft and easy to make:
This homemade recipe is easy to make. Natural fermentation process create a unique flavour and fluffy texture.
Customizable:
The beauty of the recipe lies in its customization. You can made a different types of topping like seasoning vegetables, and cheeses or others favours topping.
Ingredients Needed:
| INGREDIENTS | QUANTITY | DESCRIPTION |
| Sourdough Starter | 1/2 cup (100g) | Use an active and bubbly sourdough starter. |
| Warm Water | 1 1/2 cups (350g) | Use warm water not too hot. Hot water can kill your starter. |
| Extra Virgin Olive Oil | 3 Tablespoons (30g) | Adding Extra Virgin Olive Oil elevates the flavor and overall quality of your sour dough pizza crust . |
| Bread Flour | 3 1/2 cups (500g) | It contributes to a chewier texture and a beautiful crust. |
| salt | 1 1/2 teaspoons (10g) | Salt is used to create the saltiness in your pizza dough. |
Supplies:
- Kitchen Scale
- Large Mixing Bowl
- Danish Dough Whisk
- Bench Scraper
- Pizza Stone & Peel
Schedule for Sourdough Pizza Dough Recipe:
9 : 00 PM – Mix Dough
9:30 PM – First Stretch and Fold
11: 00PM – First Rise
NEXT DAY
7:00 AM – Store Sourdough Pizza Dough in the fridge
5:00 PM– Remove Pizza Dough from the fridge
6:00 PM – Shape and bake
How to Make Sourdough Starter Pizza Dough Recipe:
Mix the Dough:
In a large bowl, start by adding your sourdough starter, a splash of olive oil, and warm water. Mix with a danish dough whisk, watch the water change into a milky stability.
Once your wet mixture is ready, pour in the bread flour and salt, fold the dry ingredients into the wet ones. Mix until everything is combined. Cover the dough with a tea towel and let it rest for 30 minutes.
Stretch and Folds:
Stretch and folds are a technique in the art of bread making. To begin this process, scrape the sides of the bowl with a bowl scraper, wet your finger to prevent sticking as you take a piece of dough from the bowl. Pull it up towards you and fold it on top of itself.
After folding, turn the dough a quarter turn clockwise and repeat this same stretch and fold technique 8 to 10 times every 30 minutes. Your dough will become smooth.
Bulk Fermentation:
Bulk fermentation is a very curious step in the bread-making process. Start by covering the bowl and let the dough at room temperature to ferment for 6-8 hours. The fermentation process also depends on temperature, in high temperature dough will rise in a short time, in low temperature dough will rise slowly.
Cold Rise:
When the fermentation process is complete. Now remove the dough from the bowl. With a bench scraper divide the dough into 4 pieces. Shaping these sections into dough balls.
After shaping, place the dough balls in a reusable container, and let them in the fridge ready for their next phase of development.
Shape:
Remove the dough from its container, place it on a floured workspace. This step is essential for stop the dough from sticking and to get the perfect texture. Shape your dough ball into a 9 inch round, then place them on parchment paper. Cover the dough with a tea towel, and let it rest for about 1 hour.
Bake:
After an hour of resting the dough becomes airy and flexible, sliding the dough onto a piece of parchment paper using a pizza peel. This step is essential to get that ideal crust and it bakes equally on the hot pizza stone.
Preheat your oven and slide the parchment paper onto the pizza stone. Bake for 8-10 minutes, until it changes into a golden brown color. This will enhance your homemade sourdough pizza dough experience.
How to Store:
Once you have baked the pizza dough. Use a well-oiled bowl covered with a damp cloth or plastic wrap. This method stop the dough from drying out, encouraging a slow fermentation that increase flavor. For longer storage, divide the dough into separate portions and place them in airtight containers or resealable bags. This method protect freshness and makes, it suitable for future pizza nights.
For More Sourdough Recipes:
Sourdough Discard Banana Bread
Conclusion:
Sourdough pizza dough recipe is a satisfying cooking experience and it is the way to enhance your homemade pizza. The unusual flavor and texture that sourdough brings to the crust, that will impress your family and friends. With just a few simple ingredients you can make this recipe easily. Gather your ingredients and try it now.
FAQs.
Can sourdough bread dough be used for pizza dough?
Yes, sourdough bread dough used for pizza dough. Many pizza fan value the special flavor and texture that sourdough brings to the crust.
Is sourdough good for pizza?
Yes, it is an excellent choice for pizza.
What makes sourdough pizza different?
Sourdough pizza stands out primarily due to its special fermentation process. Sourdough depends on a natural starter made from wild yeast and lactic acid bacteria.
Is sourdough pizza dough healthier?
Sourdough pizza dough is healthier than traditional pizza dough. The fermentation process used in sourdough makes the nutrients in the flour more bioavailable. It may have a lower glycemic index due to its fermentation process, potentially leading to steadier blood sugar levels after consumption.
