Sourdough pizza dough
Sourdough pizza is forgiving because the dough benefits from time. A slow ferment gives better flavour, a more relaxed dough, and a crust that can blister nicely in a very hot oven.
Ingredients for 3-4 pizzas
- 500g strong white flour or pizza flour
- 325g water
- 100g active sourdough starter
- 10g fine sea salt
- 15g olive oil, optional
Method
Mix flour, water, starter, salt, and olive oil until fully combined. Rest for 20 minutes, then knead or fold until the dough feels smoother. Take the dough temperature and use the bulk fermentation calculator as a rough guide for the first rise.
Let the dough bulk until it has risen and feels lighter, then divide into balls. Place each ball in a lightly oiled tub and refrigerate for 12-48 hours. The long cold rest is where flavour and extensibility build.
Shaping and baking
Bring the dough balls out of the fridge 2-3 hours before baking. Heat your oven as hot as it will go with a stone or steel if you have one. Stretch gently from the centre outwards, leaving the edge full of air.
Top lightly and bake hot until the crust is browned and blistered. Too much sauce or cheese can weigh the dough down, so keep the toppings restrained.