Sourdough Pizza Dough

Sourdough Pizza Dough

Naturally fermented dough with complex flavor and light texture. Easy to work with if you have an active starter ready.
Naturally fermented dough with complex flavor and light texture. Easy to work with if you have an active starter ready.
Prep time
20 min
Cook time
1 min
Yield
4 pizzas (≈260 g dough balls)

Ingredients

  • 150 g active sourdough starter
  • 375 g water
  • 450 g Tipo 00 flour
  • 150 g Manitoba flour
  • 18 g salt
  • 150 g active sourdough starter
  • 375 g water
  • 450 g Tipo 00 flour
  • 150 g Manitoba flour
  • 18 g salt

Directions

  1. Make sure your sourdough starter is active and at peak.
  2. Mix water and flour and let rest for 30 minutes (autolyse).
  3. Add starter and salt.
  4. Knead for 5–7 minutes.
  5. Rest at room temperature for 1 hour.
  6. Divide into dough balls (≈260 g each) and tighten slightly.
  7. Refrigerate for 24–72 hours.
  8. Take out 1 hour before baking

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