Sourdough Pizza Dough
Friday night pizza dough that makes enough for the whole crew. Naturally leavened, crispy and chewy.
Prep
20m
Cook
15m
Total
35m
Servings
4
Ingredients
- 1500 g Bread flour
- 2325 g Water(warm)
- 3150 g Sourdough starter(active)
- 42 tbsp Olive oil
- 510 g Salt
- 61 tsp Sugar
Instructions
- 1
Mix flour, water, and starter. Let rest 30 minutes.
- 2
Add olive oil, salt, and sugar. Knead 5-8 minutes until smooth.
- 3
Bulk ferment 4-8 hours (or cold ferment overnight in fridge).
- 4
Divide into 4 balls. Let rest 30 minutes at room temp.
- 5
Stretch each ball into a pizza round on a floured surface.
- 6
Top as desired. Bake at 500°F on a preheated stone or steel, 10-15 minutes.
Firehouse Notes
Bell-proof
Bulk-ready
Shift meal
Drop-off friendly
Friday pizza night is a firehouse tradition. Make the dough in the morning, it's ready by dinner. Each person can top their own. Keep extra dough balls in the fridge for up to 3 days.
Sourdough Starter Required
Type: 100% hydration wheat
Requires overnight fermentation