Pizza Dough

Sourdough

Naturally leavened pizza dough.

By Wes Jones
Cooked pizza topped with cheese, pepperoni, and sausage on a wooden cutting board.
The sourdough gives this a flavor you won't get with any other dough.
Prep: 24 hr
Cook: 15 min
Total: 26 hr
Yield: 4 Dough balls

Ingredients

Equipment

Instructions

  1. Combine wet ingredients in mixing bowl.
  2. Add dry ingredients to mixing bowl, combine until incorporated.
  3. Rest for 30 minutes.
  4. Fold dough until smooth.
  5. Rest for 2 hours.
  6. Ball into tight 225 g dough balls.
  7. Place balls in individual containers.
  8. You can also separate them in a bread pan or on a cookie sheet.
  9. Rest for 6-8 hours.
  10. Place in refrigerator until ready (at least 8 hours).
  11. Pull from refrigerator 1 hour before shaping.
  12. Preheat oven to 450° F
  13. Gently pat dough balls into rounds.
  14. Lift and let gravity stretch the dough.
  15. Par-bake each crust for 5 minutes.
  16. Pull from oven and place toppings.
  17. Place back in oven until finished.

The more you work pizza dough, the worse it's going to be. You have to let it relax and stretch on its own. The best way I've found is to let gravity do the work as I slowly turn the dough between my hands.

PS. It's better to par bake the crust for less time. Leaving it in too long will overcook it. But if you don't par bake them, they may not cook through with the sauce and toppings.

PPS. You don't have to mix flours if you don't want to or have them. All purpose is perfectly fine.

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