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sliced sourdough pizza

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.
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes
Serving Size 4 pizza crusts

Equipment

  • Soligt Homemade Sourdough Proofing Box/Foldable Clothing Zippered Closure Bread Proofer for Dough and Yogurt Fermentation with Temperature & Timer Controller
  • KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Temperature Control: Maintain a consistent temperature during fermentation to encourage proper yeast activity and fermentation. Avoid extreme temperature fluctuations.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Resting Period: Allow the shaped dough to rest briefly before adding toppings and baking to relax the gluten and prevent shrinkage during baking.

Storage

  1. 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.
  2. 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.
  3. 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.
  4. 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.