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Sourdough pizza made with homemade sourdough pizza dough sitting on a black cast iron pizza stone with a tea towel underneath on counter. Pizza sauce in glass jar, mozzarella fresh herbs and a candle

Sourdough Pizza Dough

An Artisan pizzeria-style Sourdough Pizza dough comes out deliciously tender, and full of character, with a soft delicate texture from long fermentation.
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Servings 4 Pizzas

Ingredients
  

  • 1-2/3 Cups/400g. Water Room-temperature & filtered
  • 1/2 Cup/100g. Active Sourdough Starter Fed, Bubbly
  • 1 1/4 Cups/200g. All-Purpose Flour organic, unbleached
  • 2 Cups/335g. Bread Flour organic
  • 2 tsp/11g. Salt Pink Himalayan

Instructions
 

  • Weigh or measure the water into a glass bowl (preferably straight-sided). To that, weigh/measure the active starter. At this point, an active and ready-to-use starter will float on top of the water. Whisk until fully incorporated and bubbly. Next weigh/measure the flour(s) into the bowl, and the salt on top of the flour. Mix all the ingredients until a shaggy ball of dough forms. Cover and let autolyse for 15-30 minutes.
  • Begin performing a series of stretch and folds. There are 6 sets of stretch and folds in this series. The series can be timed like this:
  • 15-30 minutes after autolyse- Stretch and Fold
  • 30 minutes- Stretch and Fold
  • 30 minutes- Stretch and Fold
  • 15 minutes- Stretch and Fold
  • 15 minutes -Stretch and Fold
  • 15 minutes- Last Stretch and Fold
  • Let the dough rise on the counter all day, depending on the room temperature and the ambient temperature of the dough, the time will vary. An approximate 6-12 hours. It's best to watch for visual cues- your dough is rising to 2 or 3 times its original bulk.
  • Pop the dough in the refrigerator for up to three days (I have gone longer than this, and it always turns out great). Or, use the dough immediately. Depth of flavor is directly reflected in the amount of time the dough is long-fermented. If you go the full 72 hours, you will have a very tangy dough.
  • Take the dough out of the bowl, weigh the dough, and then divide by four, to get 4 equal dough balls. Divide the dough evenly using a bench scraper and then roll into tight balls. Cover and let them sit on the counter for up to 2 hours, covered with a slightly damp tea towel.
  • Preheat the oven and the pizza stone to 500℉.
  • Shape the dough on lightly floured parchment paper, with a lightly floured rolling pin.
  • Slid onto an upside-down sheet pan.
  • Add toppings.
  • Slide each pizza with the parchment paper underneath, directly onto the pizza stone. Turn the oven down to 475℉, and bake until the crust is golden and the toppings are bubbling. An optional step would be to broil the pizza for a few minutes, watching closely, to get a slight char on your pizza.
  • Pull the pizza back onto the sheet pan, and let cool for a few minutes before cutting into and devouring.

Notes

  • If you will be using a tea towel to cover your dough, make sure that the tea towel is slightly damp.
  • At the farmhouse, we like to put our pizza stone right on a hot grill or smoker, to get a smoked,  slightly charred pizza. Nothing beats it!