Easy Sourdough Pizza Dough Recipe (Using Active Starter or Discard)
I have held off on sharing my sourdough pizza dough recipe for quite a while. I have spend many hours experimenting and coming up with a thin crust, that is crispy and still bubbly on the crust. I love deep dish pizza and if you do too, make sure to check out my focaccia deep dish pizza recipe here!
If you want to try something really fun, I have a pizza sourdough bread, using my traditional bread recipe and adding pizza inclusions. Check out that recipe here! You can see what it looks like below.
deep dish focaccia pizza
Click below to get the recipe!
My sourdough pizza crust is made better by adding my homemade pizza sauce too!
quick and easy pizza sauce!
How to make a good sourdough pizza dough
I have a couple of tips to making a good sourdough pizza dough.
Tips
- Use and active and strong sourdough starter. This makes a huge difference when making any dough.
- Use a good strong flour with a higher protein content. You want to have a flour that can develop a good gluten structure.
- Time. You need time to allow the sourdough to ferment the dough giving it the rise and flavor that you want.
- Good amount of kneading. You want to let your dough knead long enough to develop the gluten structure in the dough. You should be able to do the windowpane test. This is when you stretch the dough as thin as you can without breaking it. It should be thin and translucent, mimicking a windowpane. This will be super helpful when you go to stretch and shape your pizza dough. If you like a thinner crust it will help you to create a nice thin crust.
Easy Sourdough Pizza Dough (Using active starter or discard)
This makes a really great thin crust pizza dough. it has a bubbly crust and the bite is just right. I am sharing how to use it in a traditional sourdough method or with yeast!
Ingredients
- 130 g active sourdough start About 1 cup
- 180 g warm water About 3/4 cup
- 10 g olive oil 1 tbsp
- 1 tsp salt
- 300 g bread flour or high gluten flour
Optional for using discard
- 1 tsp active yeast
- 1 cup sourodufgh discard
Instructions
- In a stand mixer, add your starter, water, olive oil and salt. Add your flour in small incriments, about 1 cup at a time.
- Continue to mix until all the flour is combined. Use a dough hook for this.
- Once everything is combined, check the consistency of the dough. If it feels too sticky add a tablespoon of flour at a time until it pulls away from the walls of the bowl.
- Once it is all combined, continue to knead on medium speed for 5-10 minutes.`This will give it time to work the gluten. Stop occasionally and check the dough. You want to check for a windowpane stretch. This is when you stretch the dough without ripping it, pulling it nice and thin.
- Once its been kneaded for about 10 minutes, its time to divide the dough and shape it into balls to rest. (if you want to freeze the pizza dough this is the time to do it!)
- This single recipe will make two equal balls. Put them in a container with a lid over them and allow them to rest and rise for about 4-5 hours. I like to place it in my oven with the light on. The warmth from the light will help it to rise a bit faster. If you are working during the day you can mix this in the morning and allow it to sit on your countertop during the day.
- Once the dough balls are doubled in size, its time to use them!
- Preheat your oven to 450 degrees. If you want to use a pizza stone, add it to your oven as well to heat up. If you want to use a pizza pan, set that aside.
- You can use cornmeal and flour to keep the pizza dough from sticking. Stretch the dough onto whatever surface you are choosing, and shape it into a circle.If using a pizza pan, stretch it onto a greased pan. The dough should be nice and stretchy if you allowed it to develop.
- Top with your favorite toppings and sauces. I love this homemade pizza sauce from the blog.
- Bake your pizza in the hot oven for 20 minutes or until the bottom is crisp and the top is melted thoroughly. I like to place it on the bottom rack first to help the bottom get nice and crispy.
If using discard and yeast
- The steps are exact except for one, add the yeast and discard with the rest of the ingredients and allow it to double in size. It will take considerably less time because of the yeast. About 1- 2 hours. You can put it in the fridge after this time to allow it to mature. Pull it out a few hours before using to allow it ot come to room temperature.
- If you want to freeze the dough, freeze it before allowing it to rise. Once you are ready to use it, let it come to room temperature and rise. Then it is ready to use!
Tried this recipe?Let us know how it was!
Pizza is a staple at my house. We love making homemade pizza and this recipe allows us to still live life and enjoy homemade foods like this. Sourdough is something I will truly be thankful for learning. It has become a huge part of our diet. It has changed the way I enjoy food.
Make sure to follow me on Pinterest where I share tons of amazing recipes, sourdough galore, DIY projects, gardening and backyard farm tips and more!
Yummy Pizza Topping Ideas
The taste and texture of this sourdough pizza dough is perfection. It is just right.
Some tools that I like to use when making pizza
Make this amazing sourdough pizza dough for your next pizza party!
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