Sourdough Pizza Dough Recipe
Pizza Dough Video


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns



This is a great way to use up that excess sourdough starter. This sourdough pizza dough recipe is very easy to prepare and very delicious. Makes an outstanding crust for your pizza.

tossing pizza dough

 

Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

More great Pizza and Pizza Dough Recipes, Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipe for all your bread making.

 


Pepperoni PizzaShop What's Cooking America - Easy on-line shopping for all your pizza baking needs such as Pizza Stones, Pizza Peels, Dough Dockers, Pizza Cutters or Pizza Wheels, rolling pins, and Linda's favorite Super-Fast Thermapen Thermometer.

 


Follow What's Cooking America on Facebook


Sourdough Pizza Dough Recipe

Recipe Type: Pizza, Pizza Dough, Sourdough Starter
Yield: 1 large pizza
Prep time: 15 min
Cook time: 20 min


Ingredients:

1 1/2 cups sourdough starter, room temperature*
1 tablespoon olive oil
1 teaspoon coarse salt
1 1/2 cups bread flour (plus a little more or less to adjust consistency)**

* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.

** The thickness of your sourdough starter can determine how much water or additional flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). NOTE: I usually have to add water as I have a fairly thick starter.


Preparation:

making pizza doughRemove starter from refrigerator and let sit at room temperature for 2 hours.

Preheat the Pizza Stone or tiles to 450 degrees F. for 30 minutes.

In a mixing bowl of your Stand Mixer, place sourdough starter, olive oil, salt, and bread flour. Fit the mixer with a dough hook and mix the dough on medium speed for approximately 5 minutes until you have a soft dough. If the dough is too dry, add some water. Once dough is kneaded, cover and let rest for 30 minutes.

NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Using parchment paper cut the size of the pizza you want, sprinkle with flour.

Knead dough over the flour until soft, supple, and no longer sticky (adding additional flour as needed). Sprinkle the top of the dough with additional flour; roll and stretch the dough into a circle over the parchment paper. If your dough is very elastic and wants to spring back, let it rest for a few minutes, and then try rolling it out again.

Place the dough on the prepared Pizza Peel.


pizzaAdding Pizza Ingredients:

Brush the dough with some olive oil and layer your favorite pizza ingredients (toppings).

Bake for approximately 10 to 15 minutes or until golden brown on the bottom and the top is bubbly.

Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools.

Once cool, using your Cutter or Pizza Wheel, cut your pizza into slices and serve.

Makes 1 large pizza or 4 individual pizzas.


 

Freezing Pizza Dough - How To Freeze Pizza Dough:

Once the pizza dough is prepared, form the dough into a ball the size you would use to make one (1) large pizza.  If making a larger batch of dough, for the dough into balls. Optional: Lightly spray each dough ball with cooking spray or lightly wipe with olive oil (making sure all sides are lightly covered). Place each ball of dough into individual re-sealable freezer bags. Seal, squeezing out all the air from the bag. Place in the freezer until ready to use. The pizza dough may be stored in the freezer for up to 3 months.

When ready to use, remove from the freezer and place in your refrigerator 12 hours or overnight. Before baking, remove the dough from the refrigerator and bring to room temperature, let sit on the counter for approximately 30 minutes. You are now ready to stretch out your dough and prepare your pizza.

 



Additional Pizza Dough Recipes:

Garlic-Herb Pizza Dough

Parmesan Thin Crust Pizza Dough

Sourdough Pizza Dough

Perfect Thin Crust Pizza Dough

Thin Crust Pizza Dough

Truffle Oil Pizza Dough

Whole Wheat Thin Crust Pizza Dough

 

 


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy