Recipe: Delicious Sourdough pizza dough

Sourdough pizza dough. Compare Prices on Sourdough Pizza Dough in Kitchen & Dining. Sourdough Pizza Crust Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses.

Stir to combine; then add … Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Pizza dough made with a sourdough starter transforms into the best pizza crust ever. This pizza dough is simple to make and it is a great starter recipe if you are new to baking with sourdough. You can have Sourdough pizza dough using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sourdough pizza dough

1. You need 75 grams of sourdough.
2. It's 250 grams of warm water.
3. You need 325 grams of bread flour.
4. You need 8 grams of salt.
5. It's of olive oil.

Sourdough Margherita Pizza While the dough requires little hands-on time, planning is essential to get the kind of pizza crust — complex and nuanced with just the right amount of tang — you may. Sourdough pizza crust is simply a crust that uses a sourdough starter insteadof yeast to leaven the crust. The end product is a delicious crust that is both crispy and chewy and has all those natural airy bubbles. Can I Use All-Purpose Flour Instead of Bread Flour To Make Sourdough Pizza Crust?

Sourdough pizza dough instructions

1. Yields 2 30cm pizzas.
2. Refresh your sourdough with 150 grams of warm water and 150 grams of bread flour, mix thoroughly Lett rest for 12 hours.
3. After the dough has rest for 12 hours at the remaining water and mix throughly.
4. Add the remaining flour and salt.
5. Knead until you obtain a smooth but strong dough.
6. Divide the dough into two parts and put them in lightly oiled bowls, and let rest for 30 minutes.
7. stretched in a floured board, cover with topings of your choice and bake at 250 ° C for 15 to 20 minutes.

Remove from the pans and cool on a wire rack for later, or top immediately with all your favorite fixins. The goal for mixing this sourdough pizza dough is to develop quite a bit of strength upfront (more than I would with traditional sourdough bread) and then a little more strength during bulk fermentation through folds. You can certainly use a mixer for this dough, such as a KitchenAid stand mixer if you have one, or you can do things by hand. Just like our cinnamon rolls, pancakes and sourdough bread, plan to make the dough the night before you want to bake. Let the dough ferment on the counter while you sleep and then pop it in the fridge the next morning.