Sourdough Pizza Dough
Sourdough pizza dough is incredibly easy and will make your at home pizza nights a hit!
Equipment
- 1 stand mixer or use a large bowl and dough whisk
- 1 cast iron skillet or sheet pan with parchment
- 1 measuring cups
Ingredients
- 1 2/3 c. water warm
- 1/4 c. olive oil
- 2 t. salt
- 1 c. sourdough starter fed or discard
- 6 1/3 c. flour all purpose or whole wheat
Instructions
- In a stand mixer, add water and starter. Stir gently. Then add flour, olive oil, and salt. Knead to combine.
- Knead for 7 minutes. I typically have my mixer at a level 2 speed because I’m impatient. Your dough should be soft and sticky but not sticky enough to actually come off on your hands. If it does, add more flour. This truly depends on your sourdough starter and how humid your house is.
- Put dough in a large bowl (or keep in the stand mixer bowl like I do) and cover with a damp tea towel. Let the dough rise for 8+ hours. The longer it ferments, the better it will be. I have used this dough in a shorter amount of time and it does work, but I can tell a difference between long fermenting and just a couple of hours of fermenting.
- This sourdough pizza dough makes approximately 4 12″ pizza doughs or 8 calzones.
- When you’re ready to make your pizza or calzone, preheat your oven to 425 degrees F. If you’re using cast iron, put them in the oven while it is preheating.
- I like to roll the dough out to about the same diameter around as the skillet it’s going to cook in. For example, I have 2 12″ skillets and 1 17″ skillet (Bertha). I roll out one 17″ pizza dough and 2 other 12″ pizza doughs before putting them in the skillet.
- When baking the pizza in cast iron, I always add a little olive oil to the skillet before putting in the dough. Bake until cheese is melted to your liking and crust is a deep golden brown (about 12-15 minutes).
- For Calzones: Using a kitchen scraper, cut out dough evenly into 8 sections. Roll them into balls, then cover with a damp towel while working on individual dough balls.To see how to make sourdough calzones, go here!Roll each ball out with a rolling pin until about 1/4″ thickness. Top with your favorite toppings and fold it in half while crimping the sides shut in a spiral motion. This prevents the insides from becoming outsides.Cut a slit in the top of the calzone and bake for 12-15 minutes until golden brown.That’s it! This is truly such an easy and versatile sourdough pizza dough. I hope you enjoy it just as much as my family does!