Crafting the Perfect Sourdough Pizza Dough: From Starter to Slice

Sourdough pizza is a game-changer for pizza enthusiasts. The long fermentation process develops deep, complex flavors that elevate your homemade pizza from good to extraordinary. In this guide, I'll walk you through creating a delicious sourdough pizza dough that will become your favorite pizza.

Sourdough basic Pizza dough Napoli Style

Ingredients You'll Need

• 500 gr. pizza flour or white flour

• 100 gr. semolina

• 350 gr. water

• 120 gr. liquid sourdough starter

• 12 gr. salt

• 15 gr. extra virgin olive oil

  
  

The Sourdough Pizza Dough Process

Preparing Your Starter

The journey begins with your sourdough starter. Feed it according to your usual routine and wait 3-4 hours until it's beautifully active and bubbly. A well-fed starter is crucial for developing flavor and helping your dough rise.

Mixing the Dough

1. Start by pouring water into a large mixing bowl.

2. Add your liquid starter and dissolve it in the water.

3. Gradually incorporate the flour, mixing until gluten begins to develop.

4. Add salt and olive oil to the mixture.

5. Knead the dough for 5 minutes. This is where the magic happens - you're developing the gluten that will give your pizza crust its characteristic chewy texture.

Fermentation: The Flavor-Building Stage

Bulk fermentation is where sourdough truly shines. You have two options:

• Room temperature: Let the dough ferment for 4-5 hours

• Refrigerator method: Slow ferment for 24 hours

During this time, perform stretch and fold techniques at least three times. Each stretch and fold develops more gluten and creates a more complex flavor profile. The more you do, the better the texture!

Portioning and Shaping

Once the dough has doubled in size, turn it out onto your work surface and divide it:

• Neapolitan-style: About 250-280 grams per pizza

• Roman-style: Around 500 grams per pizza

Shape each portion into a tight ball and place on a lightly oiled tray.

You can then:

• Refrigerate for 12 hours

• Let rest at room temperature for 2-3 hours until doubled in size

Baking Your Pizza

1. Flatten the dough by hand into a rounded shape

2. Add tomato sauce, a touch of salt, and olive oil

3. Bake at 250°C (480°F) for 8-10 minutes

4. 2-3 minutes before finishing, add mozzarella cheese

5. Look for a beautifully caramelized crust

6. Finish with fresh basil and a drizzle of extra virgin olive oil

Pro Tips

• Use a pizza stone or steel for the crispiest crust

• Preheat your oven thoroughly

• Don't overload your pizza with toppings

• Let the pizza rest for a minute after baking to set the cheese

Enjoy your homemade sourdough pizza – a true labor of love that showcases the magic of fermentation and traditional baking techniques!