There is something undeniably special about homemade pizza, but incorporating a sourdough starter takes it to an entirely new level. This recipe delivers a crust that is golden and crisp on the outside while remaining delightfully chewy and hydrated on the inside. The sourdough fermentation process not only utilizes your active starter but also develops a complex depth of flavor that standard yeast doughs simply cannot match.
Whether you bake this on a baking sheet or a pizza stone, this method ensures a professional-quality pie right from your home oven. It requires a bit of patience to let the dough rise and develop structure, but the result—a bubbly, tangy, artisan crust—is well worth the wait.
Ingredients
The Dough
- Warm Water: 1 ½ cups (ensure it is between 80°F to 85°F).
- Sourdough Starter: ⅔ cup (150g). Note: The starter should be active, fed the night before, and starting to fall, indicating it is hungry and ready to use.
- Olive Oil: 1 tablespoon (plus extra for brushing).
- Bread Flour: 4 ¾ cups (570g).
- Salt: 2 ½ teaspoons (15g).
Assembly
- Sauce: Tomato sauce (apply sparingly).
- Cheese: Low-moisture mozzarella.
- Toppings: Your choice of toppings (e.g., pepperoni, basil).
- Finish: Olive oil for brushing the crust.
Instructions
1. Mix the Dough
In a large bowl, combine the warm water, active sourdough starter, and 1 tablespoon of olive oil. Stir these together with a fork to ensure the starter is evenly distributed in the liquid. Add the bread flour and salt to the wet mixture. Using a spatula, mix until a “shaggy” dough forms. Lightly flour your hands and knead the dough a few times inside the bowl to help it come together. Cover the bowl with plastic wrap or a damp cover and let it rest for one hour.
2. Stretch and Fold
After the one-hour rest, uncover the dough to begin building structure. Wet your hands with water to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat the stretch and fold motion. Perform this action 4 to 6 times until the dough feels tight.
Form the dough into a rough ball, place it back in the bowl, and cover. Let it rest for 30 minutes. Repeat this stretch-and-fold process three more times, waiting 30 minutes between each set, for a total of four sets.
3. Bulk Fermentation
Once the final stretch and fold is complete, you have two options for the rise. You can leave it on the counter for 3 to 5 hours, or place it in the fridge overnight. The overnight cold fermentation is recommended as it fits easier into a schedule and develops a deeper flavor. The dough should increase in size by 50% to 75%.
4. Divide and Shape
If you refrigerated the dough, allow it to come to room temperature before handling. Lightly flour your countertop and turn the dough out onto the surface. Divide the dough into four equal pieces (approximately 275g each) using a bench scraper.
To shape, gather the corners of each piece and pinch them together to form a pouch, similar to making a dinner roll. Flip the dough seam-side down on a clean, non-floured section of the counter. Cup your hands around the dough and gently pull it toward you to create tension on the surface. Rotate 90 degrees and repeat until you have a tight, smooth ball.
5. Final Rise
Place the dough balls seam-side down on a parchment-lined baking sheet. Dust them lightly with flour and cover loosely with plastic wrap. Allow them to rise on the countertop for about 2 hours until they are nicely puffed.
6. Preheat and Prep
Towards the end of the rise, preheat your oven to 500°F (260°C) so it is extremely hot. If you are using a standard baking sheet instead of a stone, brush the sheet liberally with olive oil to prevent sticking and improve texture.
7. Shape the Pizza
Liberally flour your work surface. Take one dough ball and place it flour-side down, then flip it so both sides are coated. Using your fingertips, dimple the center of the dough, leaving the edges untouched to create a crust border. Gently stretch the dough into a 10 to 11-inch circle. If using a baking sheet, transfer the stretched dough onto the oiled sheet now.
8. Assemble and Bake
Spread a sparing amount of tomato sauce onto the dough to avoid making it soggy. Top with low-moisture mozzarella and your preferred toppings. Gently brush the exposed crust border with olive oil to promote a golden, crisp finish.
Bake in the preheated oven for 8 to 10 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Slice and enjoy immediately.
Optional Tips & Notes
- Flour Choice: While bread flour provides a chewier crust, you can substitute all-purpose flour if you prefer a less chewy texture.
- Make Ahead: If you do not plan to bake all four pizzas immediately, the shaped dough balls can be stored in an airtight container in the fridge for up to 24 hours. Bring them to room temperature for 1 to 2 hours before using.
- Hydration: This is a hydrated dough, so it may be sticky. Using a wet hand during the folding process and an offset spatula for moving the dough helps manage the stickiness.
