This long fermented sourdough pizza dough is made with simple ingredients, is tangy and yields a perfectly delicious and chewy crust!
Although I’ve had a sourdough starter for years at this point, I’ve mostly made sourdough discard recipes as opposed to long-fermented sourdough recipes. Long-fermented sourdough is wonderful for your gut health and it’s easier to digest. I started making my own long-fermented sourdough bread recently and now I want to make all the sourdough things, which brings us to this sourdough pizza crust recipe!
It’s no doubt we’re like most families and love family pizza nights. In fact, pizza’s on the menu almost every weekend because we love it that much. For years, I made this homemade pizza dough with commercial yeast and it’s sooo good, but as I decided to convert it into a sourdough recipe. I made a few tweaks to the recipe and turned it into this long fermented sourdough pizza dough recipe! This dough makes the best sourdough pizza crust that tastes like sourdough and goes perfectly with any toppings your heart desires. It’s the perfect recipe to make for not only your family, but for times like a fun pizza party!
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FAQs
Do you need yeast for sourdough pizza?
You do not need any yeast to make sourdough pizza. What’s great about a sourdough starter is it contains naturally occurring yeast and although that yeast takes longer to rise dough, it actually helps to break down the phytic acid in the flour, which makes this sourdough pizza crust easier for the body to digest.
Does sourdough pizza taste different?
Yes, sourdough pizza tastes slightly different. It has more depth of flavor and has an almost tangy taste, which pairs really great with the toppings you put on your pizza.
Do you have to do stretch and folds for this sourdough pizza crust?
For this recipe, you do not have to perform a set of stretch and folds.
Can I freeze this sourdough pizza dough?
Yes, you can freeze this sourdough pizza dough. See below for directions!
EXAMPLE SCHEDULE FOR MAKING SOURDOUGH PIZZA DOUGH
9:00 PM (the night before): Feed your sourdough starter a mixture of flour and room temperature water, cover and allow it to get active and bubbly all night.
7:45 AM (the next morning): Make the sourdough pizza dough and shape it into a ball, cover with a tea towel, then allow it to rest for 1 hour.
9:00 AM Uncover the dough, pull the sides to the middle, then shape it into a ball. Cover with a damp tea towel and let the dough rise all day.
5:00 PM: Shape the dough, divide it, roll it out, add the toppings and bake the pizza.
HOW TO FREEZE SOURDOUGH PIZZA DOUGH
- Mix the dough together and allow it to rest for 1 hour.
- Allow the dough to fully rise until it’s doubled in size.
- Once the dough has fully risen, cut it in half and shape it into two dough balls.
- Oil the dough, then place it into a freezer safe bag or Tupperware container.
- Use the dough within three months of freezing.
- To thaw the dough, place it onto a floured baking sheet, then flour the tops, cover in plastic wrap and place in the refrigerator overnight or 8-12 hours.
- Use the dough as you normally would.
INGREDIENTS
Active sourdough starter: This is sourdough starter that has been fed and allowed the yeast to become active. This is what is going to allow your pizza dough to rise.
Warm water : Warm filtered water helps to keep the yeast active and thrive, which will lead to a better rise in the dough.
Olive oil: I prefer a more neutral tasting olive oil, but you could use extra virgin or really any oil you enjoy cooking with that’s liquid at room temperature.
All purpose flour: I always go for an unbleached all-purpose, but that’s just personal preference. You can use regular bleached all-purpose or organic, which is naturally unbleached.
Salt: I love pink Himalayan salt, but use your favorite here and make sure you don’t skip it! You’ll definitely notice a difference if you forget salt.
HOW TO MAKE LONG FERMENTED SOURDOUGH PIZZA DOUGH
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Tools You May Need:
- Stand mixer or large bowl and mixing spoon
- Measuring cups and spoons
- Bench scraper or large knife
Ingredients Needed:
- 1 cup active sourdough starter (175 grams)
- 1/2 cup warm water (120 grams)
- 1/4 cup olive oil (50 grams)
- 2 1/2 cups all purpose flour (380 grams)
- 1/2 tsp salt (2 grams)
Directions
The night before, feed your sourdough starter and allow it to get active and bubbly overnight (or feed it 4-8 hours before you want to make your pizza dough).
The next day, mix together active sourdough starter, water and olive oil in a large mixing bowl, and stir with spoon.
Add in all purpose flour and salt, then mix by hand until a shaggy dough forms.
Cover the dough with a damp tea towel and set it in a warm place and allow it to rest for 1 hour.
After 1 hour, uncover the dough, pull the sides to the middle, then shape it into a ball.
Transfer the dough to a well greased bowl and allow the dough to rise in a warm spot, like the oven with oven light on, for another 5-7 hours or until it has doubled in size.
After the fermentation process, divide the ball of dough into two halves.
Take a dough ball and begin stretching it with your hands.
Then press it into a cast iron skillet.
Add your favorite toppings like homemade pizza sauce, fresh mozzarella cheese smoky bacon, et cetera and bake your pizza at 425°F for 17-20 or until the crust is golden brown and the cheese is completely melted.
Notes
- If you don’t have a cast iron skillet, you could also place the dough on a floured surface, roll it out with a rolling pin and place it on a preheated pizza stone.
- This recipe will make two 12-inch pizzas with a thin crispy crust, but you could do two 10 inches pizza that have a thicker crust.
- Depending on the temperature of your home, the total time it takes the dough to rise could be affected. The warmer it is, the faster it will rise, and vice versa.
- If you want to make this dough ahead of time, you can make the dough, allow it to rest one hour, shape it in a ball, then place it in the refrigerator to do it’s fermentation at a slower rate.
Sourdough Pizza Crust
This long fermented sourdough pizza dough is made with simple ingredients, is tangy and yields a perfectly delicious and chewy crust!
Ingredients
- 1 cup active sourdough starter (175 grams)
- 1/2 cup warm water (120 grams)
- 1/4 cup olive oil (50 grams)
- 2 1/2 cups all purpose flour (380 grams)
- 1/2 tsp salt (2 grams)
Instructions
- The night before, feed your sourdough starter and allow it to get active and bubbly overnight (or feed it 4-8 hours before you want to make your pizza dough).
- The next day, mix together active sourdough starter, water and olive oil in a large mixing bowl, and stir with spoon.
- Add in all purpose flour and salt, then mix by hand until a shaggy dough forms.
- Cover the dough with a damp tea towel and set it in a warm place and allow it to rest for 1 hour.
- After 1 hour, uncover the dough, pull the sides to the middle, then shape it into a ball.
- Transfer the dough to a well greased bowl and allow the dough to rise in a warm spot, like the oven with oven light on, for another 5-7 hours or until it has doubled in size.
- After the fermentation process, divide the ball of dough into two halves.
- Take a dough ball and begin stretching it with your hands, then press it into a cast iron skillet.
- Add your favorite toppings like homemade pizza sauce, fresh mozzarella cheese smoky bacon, et cetera and bake your pizza at 425°F for 17-20 or until the crust is golden brown and the cheese is completely melted.
Notes
If you don't have a cast iron skillet, you could also place the dough on a floured surface, roll it out with a rolling pin and place it on a preheated pizza stone.
This recipe will make two 12-inch pizzas with a thin crispy crust, but you could do two 10 inches pizza that have a thicker crust.
Depending on the temperature of your home, the total time it takes the dough to rise could be affected. The warmer it is, the faster it will rise, and vice versa.
If you want to make this dough ahead of time, you can make the dough, allow it to rest one hour, shape it in a ball, then place it in the refrigerator to do it's fermentation at a slower rate.
Looking for more sourdough recipes like this?
Looking for more sourdough recipes like this sourdough pizza dough? Check these out:
- Sourdough Discard Blueberry Lemon Muffins
- Sourdough Pancakes Recipe
- Sourdough Discard Tortillas
- Sourdough Bagels from Scratch
Did you make this long-fermented sourdough pizza dough? If you did, I’d really love if you’d rate this recipe and tag me on Instagram (@thesimplehomeplace) to show me your own recreations of this recipe!
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