This sourdough pizza dough recipe is very hands off but requires patience. It needs it to be made a day or two ahead of time as it is better with at least one night in the fridge.
Sourdough Pizza Dough
200g Sifted Red Spring Wheat Flour
140g water
40g starter
5g salt
cornmeal for cooking the crust
Combine flour, water, and starter in a bowl and mix until combined. Let sit for 30 minutes. Add salt with a small amount of water to dissolve it and mix well. Perform one set of stretch and folds* and let sit for 1 hour. Stretch and fold the dough two more times with 1 hour rests in between. After the last rest, transfer to an oiled container and let proof overnight in the fridge.
*for more information on stretching and folding sourdough please refer to this recipe.
Cooking Instructions
Remove pizza dough from the fridge and let sit for one hour. Divide into two equal pieces and round into a ball. Let rest for twenty minutes before rolling out.
Preheat your oven to a minimum of 475°F (the higher the better).
Insert a large cast iron skillet to heat up for 10 minutes while you prep the dough and the toppings. Prep the pizza dough by rolling it out roughly into the size of your cast iron skillet (10" recommended). Rolling it on a floured cutting board is ideal as it will make it easier for you to transfer it into your cast iron skillet. Once you have it shaped it and the cast iron pan is preheated, sprinkle the bottom of the pan with cornmeal, and carefully slide the crust into the hot skillet. Return the crust to the oven quickly and bake for 3 minutes, until the dough is just starting to set.
After 3 minutes, carefully remove the pan from the hot oven and add your sauce and toppings, being extremely careful not to burn yourself. Return to the hot oven and cook for 8-10 minutes, or until the crust is crispy and the toppings are cooked.
Depending on your oven, the cooking time may vary as home ovens can fluctuate in temperature.
Comments
Excited to make my pizza this evening! However, I do not have a cast iron skillet. What could I use instead and will that change the process ?
Hi Shannon, great question! We mean do one set of “stretch and folds” as you would when making bread. I’ll adjust it so that it’s more clear. Thank you!
Hi there,
when you say to fold once, do you mean literally fold over once? Or do you mean a set of stretch and folds as you would with sourdough bread for “one fold”?
Hi Jennifer! Thank you for your question! We recommend to store the dough for no longer than 2 days in the fridge for best results. I hope that helps!
Hi! What is the shelf life of the dough in the fridge? :)
Hi Sarah! Thank you for the question and we are so happy to hear you love the products! This recipe makes enough for 2 medium pizzas, however on a large sheet tray it could be used for one thicker, larger crust also. The recipe was tested with two round pizzas roughly the size of the base of a large cast iron skillet. I hope that helps!
Hi! Love your products :) Want to confirm that this recipe is enough for one pie?
I used this recipe and made the dough one day in advance. baked our pizzas without skillets in the oven and the pizzas turned out great. The dough was so good. Everyone loved it and the pizzas. Another great recipe. Thank you!
Hi Rosa, you could do a blend of 00 and Sifted Red Spring, however we do not recommend this recipe to be done as a 100% 00 flour dough!
Can this be made with type 00 flour?