Sourdough Pizza Crust Dough Recipe

Bread flour: This flour has a higher protein content, which helps create a chewy and elastic dough.

Water: Room temperature water is used to hydrate the dough and activate the sourdough starter.

Sourdough starter: An active starter is necessary for fermentation, providing the dough with its distinctive flavor and rise.

Salt: Enhances the flavor of the dough and helps control the fermentation process.

When mixing the bread flour, water, and sourdough starter to form a shaggy dough, use your hands to ensure all the flour is hydrated. This initial mix is crucial for developing the dough's structure. After the 30-minute rest, known as the autolyse period, the dough will be easier to knead and will have a better texture. When adding the salt, sprinkle it evenly over the dough and knead it in thoroughly to ensure even distribution. This step is essential for flavor and for strengthening the dough's gluten network.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy due to the lower protein content.

• bread flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the dough denser. Consider using a mix of whole wheat and all-purpose flour.

• room temperature water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough, but it may also make it less crispy.

• room temperature water - Substitute with beer: Beer can add a unique flavor and help with leavening due to its yeast content.

• active sourdough starter - Substitute with instant yeast: Instant yeast can be used to leaven the dough more quickly, but it won't provide the same depth of flavor as a sourdough starter. Use about 7 grams of instant yeast and adjust the water content.

• active sourdough starter - Substitute with Greek yogurt: Greek yogurt can add a tangy flavor similar to sourdough. Use about 100 grams and adjust the water content accordingly.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular salt, but you may need to adjust the quantity slightly due to its coarser texture.

• salt - Substitute with sea salt: Sea salt can add a different mineral profile and a slightly different flavor. Adjust the quantity to taste.

• Allow the dough to complete its initial 24-hour fermentation at room temperature.
• After fermentation, divide the dough into 4 equal parts and shape each into a ball.
• Place each dough ball on a lightly floured baking sheet or tray, ensuring they are not touching.
• Cover the dough balls with plastic wrap or a damp cloth to prevent them from drying out.
• Transfer the tray to the refrigerator if you plan to use the dough within the next 3 days. For longer storage, proceed to freezing.

Freezing the Dough

• Place the dough balls on a baking sheet lined with parchment paper, ensuring they are not touching.
• Freeze the dough balls for 1-2 hours until they are firm to the touch.
• Once frozen, transfer each dough ball to a resealable plastic bag, removing as much air as possible before sealing.
• Label each bag with the date and type of dough to keep track of freshness.
• Store the dough balls in the freezer for up to 3 months.

Thawing and Using Frozen Dough

• Remove the desired number of dough balls from the freezer and place them in the refrigerator to thaw overnight.
• On the day of use, take the dough balls out of the refrigerator and let them come to room temperature for about 1-2 hours.
• Proceed with shaping the dough into pizza bases, adding your favorite toppings, and baking as directed.

Tips for Best Results

• Always use a baking stone preheated in the oven for a crispy crust.
• If the dough feels too sticky after thawing, lightly dust it with bread flour before shaping.
• Experiment with different toppings like fresh vegetables, meats, and cheeses to create unique flavor combinations.
• For an extra burst of flavor, brush the crust with olive oil and sprinkle with herbs before baking.

• Preheat your oven to 180°C (350°F). Place the leftover pizza on a baking sheet and cover it loosely with aluminum foil. Bake for about 10 minutes or until the crust is crispy and the cheese is melted.

• For a quick reheat, use a skillet on medium heat. Place the pizza slice in the skillet and cover it with a lid. Heat for 5-8 minutes until the crust is crispy and the toppings are warmed through.

• If you have an air fryer, set it to 160°C (320°F). Place the pizza slice in the basket and heat for 3-5 minutes. This method ensures a crispy crust and gooey cheese.

• For a microwave option, place the pizza slice on a microwave-safe plate. Next to it, place a small microwave-safe cup filled with water. Microwave on high for 1-2 minutes. The water helps keep the crust from becoming too chewy.

• If you have a toaster oven, preheat it to 180°C (350°F). Place the pizza slice directly on the rack or on a baking sheet. Heat for 5-7 minutes until the crust is crispy and the toppings are hot.

• For a unique twist, use a panini press. Place the pizza slice in the press and heat for 3-4 minutes. This method gives you a crispy crust and evenly heated toppings.

• Large mixing bowl: To combine the bread flour, water, and sourdough starter and mix until a shaggy dough forms.

• Damp cloth: To cover the bowl and let the dough ferment at room temperature.

• Baking stone: To preheat in the oven and provide a hot surface for baking the pizza, ensuring a crispy crust.

• Pizza peel: To transfer the rolled-out pizza dough with toppings onto the baking stone.

• Oven: To bake the pizza at a high temperature of 250°C (482°F).

• Kitchen scale: To accurately measure the ingredients, especially the flour, water, sourdough starter, and salt.

• Bench scraper: To divide the dough into equal parts and help shape each into a ball.

• Rolling pin: To roll out each dough ball into a pizza base.

• Measuring spoons: To measure the salt accurately.

• Clean surface: To knead the dough until smooth and elastic.

Prepare ingredients in advance: Measure and mix the bread flour, water, and sourdough starter the night before to save time.

Use a stand mixer: Knead the dough with a stand mixer to achieve a smooth and elastic texture faster.

Shorten fermentation: Let the dough ferment in a warm place to reduce the fermentation time to 12 hours instead of 24.

Preheat oven early: Start preheating your oven 30 minutes before you plan to bake to ensure the baking stone is hot.

Divide and shape ahead: Divide and shape the dough into balls the night before and refrigerate. Let them come to room temperature before rolling out.