Imagine biting into a perfectly crispy, tangy sourdough pizza with a golden crust that rivals your favorite pizzeria - and the best part? You made it yourself! This small batch sourdough pizza dough recipe is about to transform your home cooking game, bringing authentic Italian flavors directly to your dinner table with minimal effort and maximum deliciousness. Whether you're a sourdough enthusiast or a pizza-making novice, this recipe will have you creating restaurant-worthy pizzas that will impress even the most discerning food critics.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sourdough starter
- 1/4 cup water
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour and 1 teaspoon of salt. Mix them together until well combined.
- Add 1/2 cup of sourdough starter to the flour mixture. The sourdough starter should be active and bubbly for the best results.
- Pour in 1/4 cup of water. It’s best to use room temperature water to help activate the yeast in the starter.
- Add 1 tablespoon of olive oil to the mixture. This will help to enrich the dough and add flavor.
- Using a spatula or your hands, mix the ingredients together until a shaggy dough forms. Ensure that all the flour is incorporated.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap to prevent it from drying out.
- Let the dough rest at room temperature for about 30 minutes. This resting period allows the gluten to relax and makes it easier to stretch later.
- After the resting period, lightly flour your work surface again and turn the dough out onto it. Divide the dough into two equal portions for two pizzas.
- Shape each portion into a ball and let them rest for an additional 10-15 minutes, covered with a damp cloth. This will help the dough relax further.
- Preheat your oven to its highest setting, usually around 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
- Take one dough ball and gently stretch it out with your hands or a rolling pin to your desired thickness. Aim for a round shape, about 10-12 inches in diameter.
- Transfer the stretched dough onto a piece of parchment paper or a floured pizza peel for easy transfer to the oven.
- Add your favorite pizza toppings, such as sauce, cheese, and vegetables, but be careful not to overload the pizza.
- Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Repeat the process for the second dough ball.
- Enjoy your delicious homemade sourdough pizza!
Tips
- Ensure your sourdough starter is active and bubbly before starting - this is crucial for developing rich, complex flavors.
- Use room temperature ingredients to help the dough develop properly and ensure even mixing.
- Don't rush the resting periods - allowing the dough to rest helps develop gluten and makes the dough easier to stretch.
- Preheat your oven (and pizza stone, if using) to the highest temperature possible for a crispy crust.
- Less is more when it comes to toppings - overloading can prevent the crust from cooking evenly.
- If the dough feels too sticky, resist the urge to add too much flour. A slightly tacky dough is actually a good sign of proper hydration.
- Experiment with different toppings, but always start with a thin layer to maintain the integrity of your perfectly crafted sourdough crust.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 30g
Protein: 4g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
