Sourdough Pizza Dough Crust {Easy No Yeast Recipe}
Satisfy your pizza cravings with our sourdough pizza dough recipe, no yeast needed! Learn how to make delicious crust from scratch.
Friday nights are pizza & movie night in our house. We typically don’t watch a lot of TV during the week, and our kids watch none at all. But Fridays are an exception. We make 4 different pizzas and settle in for family movie night. I’m excited to see how this tradition will transform as the kids get older and I’m so excited to introduce them to some of my favorite movies. But for now, we mostly watch Ratatouille and experiment with pizza toppings.
I love that this recipe is totally different than what I make on other weeknights. It’s the perfect full stop to a long week. Fun, easy to make and even easier to digest thanks to the wild yeast! We gave up on using commercial yeast in recipes a long time ago – I personally can’t stand the taste. But the delicious tangy flavor of sourdough is different. Easy to digest and yet has an amazing chewy texture!
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Why You’ll Love This Recipe
- You can make this sourdough pizza dough recipe (with no yeast) ahead of time, so come pizza night, you just roll out the crusts, add toppings and you’re good to go!
- This recipe does not use conventional yeast. Instead, the dough goes through a fermentation process, which means less heartburn and easier digestion.
- It’s practically impossible to mess this recipe up. I made all sorts or (intentional and unintentional) variations to this recipe, and it always turns out delicious.
- You can get so creative with the toppings! We always make a simple kid’s pizza, and then a couple spicy ones for the adults.
- This sourdough pizza dough recipe (with no yeast) recipe is made using simple ingredients you already have at home.
Ingredients
- 1 cup active sourdough starter (227g)
- 8 cups all purpose flour (960g)
- 3 cups water (710g)
- 4 tsp salt (20g)
- 4 tablespoons olive oil (56g)
Tools
- Kitchen Aid Standing Mixer
- Fermentation Box
Optional:
- ​Kitchen Scale
Instructions
- The night before you want to make pizza, feed your sourdough starter to make sure its nice & bubbly by the next morning.
- The morning of pizza night, add all ingredients to the bowl of your standing mixer.
- With the dough hook attachment, turn the stand mixer on and allow to knead for about 10 minutes
- Take dough out of the bowl, and perform a stretch test. If the dough is not stretchy but falls apart easily, return back to the standing mixer and knead for longer.
- When the dough has reached the desired softness, place in an oiled bowl, cover with a tea towel and place inside the fermentation box.
- I set mine to 29°C (84°F) and leave the dough to rise for about 8 hours. If you don’t have a fermentation box, place in a warm spot and check regularly to see how much the dough has risen.
- When the dough has doubled, take it out of the bowl and place it onto a lightly floured work surface.
- Preheat oven to 300°C (550°F).
- Punch dough down and separate it into 4 equal pieces using a bench scraper.
​Leave the other 3 pieces to rest, while you transfer the first one onto a piece of parchment paper.- Using a rolling pin, roll the dough out into a thin layer for thin-crust pizzas, or keep it a little thicker.
- Place onto a pizza stone or a cookie sheet.
- Add your favorite toppings of choice. We always go with homemade pizza sauce, mozzarella cheese, and pepperoni.
- Place into the preheated oven for 15 minutes or until it turns lightly brown and the cheese melts.
FAQ
- Can I use my regular sourdough starter for pizza dough?Yes, you can use your existing sourdough starter to make pizza dough. Just ensure it’s active and well-fed before using it in your recipe.
- How long does it take to ferment sourdough pizza dough recipe with no yeast? The fermentation time can vary depending on factors like room temperature and starter activity. Typically, it takes around 6 to 24 hours for sourdough pizza dough to ferment.
- Do I need to use bread flour for sourdough pizza dough?While bread flour is often preferred for its higher protein content, you can use all-purpose flour or a combination of flours based on your preference.
- Can I make sourdough pizza dough gluten-free?Yes, you can make gluten-free sourdough pizza dough using alternative flours such as rice flour, buckwheat flour, or a gluten-free flour blend.
- How do I adjust my sourdough pizza dough recipe for a thinner or thicker crust?For a thinner crust, roll out the dough more thinly, and for a thicker crust, allow it to rise longer before shaping and baking.
- What’s the best way to shape sourdough pizza dough without tearing it?Gently stretch the dough using your hands or a rolling pin, working from the center outward to avoid tearing.
- Do I need to pre-bake my sourdough pizza crust before adding toppings?Pre-baking, also known as par-baking, the crust can help prevent a soggy bottom. Bake the crust partially before adding toppings for a crispier result.
- How do I achieve a crispy crust when baking sourdough pizza?Use a pizza stone or preheated baking sheet, bake at a high temperature (around 450-500°F or 230-260°C), and keep the crust relatively thin.
- Can I use sourdough discard in my pizza dough recipe?Yes, you can incorporate sourdough discard into your pizza dough recipe, though it may alter the flavor slightly and require adjustments to hydration levels.
Tips
- Active Starter: Ensure your sourdough starter is active and healthy before using it in your pizza dough. A vigorous starter will provide the necessary leavening.
- Long Fermentation: Allow the dough to ferment for an extended period, typically 6 to 24 hours, to develop flavor and texture without the need for commercial yeast.
- Hydration Levels: Adjust the hydration level of your dough based on factors like flour type and starter consistency. A wetter dough can result in a more open crumb and lighter texture.
- Flour Selection: Experiment with different flour types, such as bread flour, all-purpose flour, or whole wheat flour, to achieve the desired texture and flavor in your crust.
- Temperature Control: Maintain a consistent temperature during fermentation to encourage proper yeast activity and fermentation. Avoid extreme temperature fluctuations.
- Stretching Technique: Use gentle stretching and folding techniques to shape the dough, avoiding excessive tearing or degassing, which can affect the final texture of the crust.
- Preheat Oven and Surface: Preheat your oven and baking surface, such as a pizza stone or baking sheet, to ensure a crispy crust and even cooking.
- Toppings and Sauce: Choose high-quality toppings and sauce to complement the flavor of the sourdough crust. Consider pre-cooking any toppings that release moisture to prevent a soggy crust.
- Baking Time and Temperature: Bake the pizza at a high temperature (around 450-500°F or 230-260°C) for a short duration to achieve a crispy crust while maintaining a tender interior.
- Resting Period: Allow the shaped dough to rest briefly before adding toppings and baking to relax the gluten and prevent shrinkage during baking.
Storage
- Refrigeration: Place the dough in an airtight container or a lightly oiled bowl, cover it with plastic wrap or a lid, and store it in the refrigerator. It can typically be kept in the refrigerator for up to 3-4 days. Before using, allow the dough to come to room temperature and rise slightly, which may take a few hours.
- Freezing: Divide the dough into individual portions, wrap each portion tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Frozen sourdough pizza dough can be kept for several weeks to a few months. To use, thaw the dough overnight in the refrigerator, then allow it to come to room temperature before shaping and baking.
- In the Dough Stage: If you want to store the dough before it has fully risen, you can place it in a container, cover it tightly, and refrigerate it. This method is useful if you want to prepare the dough in advance and allow it to ferment slowly in the refrigerator, developing flavor over time. Bring the dough to room temperature before shaping and baking.
- Par-Baked: If you’ve already shaped the dough and partially baked it (par-baked), you can freeze the partially baked crusts. When ready to use, simply top the crusts with your desired toppings and bake them until the toppings are cooked and the crust is crispy.
Sourdough Pizza Dough Crust {Easy No Yeast Recipe}
Satisfy your pizza cravings with our sourdough pizza dough recipe, no yeast needed! Learn how to make delicious crust from scratch.
Ingredients
- 1 cup active sourdough starter (227g)
- 8 cups all purpose flour (960g)
- 3 cups water (710g)
- 4 tsp salt (20g)
- 4 tablespoons olive oil (56g)
Instructions
- The night before you want to make pizza, feed your sourdough starter to make sure its nice & bubbly by the next morning.
- The morning of pizza night, add all ingredients to the bowl of your standing mixer.
- With the dough hook attachment, turn the stand mixer on and allow to knead for about 10 minutes
- Take dough out of the bowl, and perform a stretch test. If the dough is not stretchy but falls apart easily, return back to the standing mixer and knead for longer.
- When the dough has reached the desired softness, place in an oiled bowl, cover with a tea towel and place inside the fermentation box.
- I set mine to 29°C (84°F) and leave the dough to rise for about 8 hours. If you don't have a fermentation box, place in a warm spot and check regularly to see how much the dough has risen.
- When the dough has doubled, take it out of the bowl and place it onto a lightly floured work surface.
- Preheat oven to 300°C (550°F).
- Punch dough down and separate it into 4 equal pieces using a bench scraper.
- Leave the other 3 pieces to rest, while you transfer the first one onto a piece of parchment paper.
- Using a rolling pin, roll the dough out into a thin layer for thin-crust pizzas, or keep it a little thicker.
- Place onto a pizza stone or a cookie sheet.
- Add your favorite toppings of choice. We always go with homemade pizza sauce, mozzarella cheese, and pepperoni.
- Place into the preheated oven for 15 minutes or until it turns lightly brown and the cheese melts.
Notes
- Active Starter:Â Ensure your sourdough starter is active and healthy before using it in your pizza dough. A vigorous starter will provide the necessary leavening.
- Long Fermentation:Â Allow the dough to ferment for an extended period, typically 6 to 24 hours, to develop flavor and texture without the need for commercial yeast.
- Hydration Levels:Â Adjust the hydration level of your dough based on factors like flour type and starter consistency. A wetter dough can result in a more open crumb and lighter texture.
- Flour Selection:Â Experiment with different flour types, such as bread flour, all-purpose flour, or whole wheat flour, to achieve the desired texture and flavor in your crust.
- Temperature Control:Â Maintain a consistent temperature during fermentation to encourage proper yeast activity and fermentation. Avoid extreme temperature fluctuations.
- Stretching Technique:Â Use gentle stretching and folding techniques to shape the dough, avoiding excessive tearing or degassing, which can affect the final texture of the crust.
- Preheat Oven and Surface:Â Preheat your oven and baking surface, such as a pizza stone or baking sheet, to ensure a crispy crust and even cooking.
- Toppings and Sauce:Â Choose high-quality toppings and sauce to complement the flavor of the sourdough crust. Consider pre-cooking any toppings that release moisture to prevent a soggy crust.
- Baking Time and Temperature: Bake the pizza at a high temperature (around 450-500°F or 230-260°C) for a short duration to achieve a crispy crust while maintaining a tender interior.
- Resting Period:Â Allow the shaped dough to rest briefly before adding toppings and baking to relax the gluten and prevent shrinkage during baking.
Storage
- Refrigeration:Â Place the dough in an airtight container or a lightly oiled bowl, cover it with plastic wrap or a lid, and store it in the refrigerator. It can typically be kept in the refrigerator for up to 3-4 days. Before using, allow the dough to come to room temperature and rise slightly, which may take a few hours.
- Freezing:Â Divide the dough into individual portions, wrap each portion tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Frozen sourdough pizza dough can be kept for several weeks to a few months. To use, thaw the dough overnight in the refrigerator, then allow it to come to room temperature before shaping and baking.
- In the Dough Stage:Â If you want to store the dough before it has fully risen, you can place it in a container, cover it tightly, and refrigerate it. This method is useful if you want to prepare the dough in advance and allow it to ferment slowly in the refrigerator, developing flavor over time. Bring the dough to room temperature before shaping and baking.
- Par-Baked:Â If you've already shaped the dough and partially baked it (par-baked), you can freeze the partially baked crusts. When ready to use, simply top the crusts with your desired toppings and bake them until the toppings are cooked and the crust is crispy.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1170mgCarbohydrates: 107gFiber: 4gSugar: 0gProtein: 15g
Nutrition information is calculated automatically and may not always be accurate, especially calories.
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This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.