Sourdough Pizza Dough: The Ultimate Flavorful Home Crust
Sourdough pizza dough combines tangy flavor with a chewy texture, perfect for gourmet pizzas.
Equipment
- - Mixing bowl
- Floured Surface
- Greased pizza pans
- - Oven
Ingredients
For the Dough
- 1 cup Sourdough Starter Utilize unfed starter to maximize tangy flavor
- 1 cup Water Use lukewarm water for best results
- 2 cups King Arthur Unbleached All-Purpose Flour Substituting with bread flour can give a chewier texture
- 1 teaspoon Table Salt Enhances flavor and controls yeast growth
- 1 teaspoon Instant Yeast Can substitute with active dry yeast
- 1 tablespoon King Arthur Pizza Dough Flavor Optional for extra depth of flavor
For Variations
- 1 clove Garlic Incorporate minced or powdered for extra flavor
- 1 cup Whole Wheat Flour Use to replace half of the all-purpose flour for added fiber
- Fresh or Dried Herbs Mix in herbs like oregano or basil
Instructions
Preparation Steps
- Stir any liquid on your refrigerated unfed sourdough starter back into it. Measure 1 cup of the starter into a spacious mixing bowl.
- Combine the starter with the flour, salt, yeast, and the lesser amount of lukewarm water. Mix until blended, then gradually add more water if the dough seems dry.
- Transfer the mixture to a floured surface and knead it for about 7 minutes until a smooth dough forms.
- Place the kneaded dough in a greased container and cover it with a kitchen towel. Let it rise until it's almost doubled in size, which should take about 2-4 hours.
- Divide the dough based on your desired thickness, shape it into disks, and allow them to rest for 15 minutes.
- Let the shaped dough rise until it reaches your preferred thickness, while preheating your oven to 450°F.
- Bake the crust for about 5 minutes for thin crust, or 10 minutes for thicker versions, then add toppings and bake for an additional 5-7 minutes.
Notes
Use an unfed sourdough starter for maximum tanginess, adjust water carefully for proper hydration, and keep an eye on baking time for the best results.