Chewy Sourdough Pizza Dough

Chewy Sourdough Pizza Dough ingredients

• 100 g active sourdough starter (100% hydration)
• 200 g warm water (90-95°F)
• 300 g bread flour
• 6 g fine sea salt
• 1 tbsp olive oil

How to make Chewy Sourdough Pizza Dough

1. In a large bowl, whisk together the active sourdough starter and 200g warm water until the starter is mostly dissolved and well combined.
2. Add the bread flour to the liquid mixture. Mix with a sturdy spoon or your hand until all the flour is hydrated and a shaggy dough forms. Do not knead at this stage. Cover the bowl and let it rest for 30 minutes (autolyse).
3. After the autolyse, sprinkle the 6g fine sea salt over the dough. Drizzle the 1 tablespoon of olive oil on top. Using wet hands, mix and knead the dough in the bowl for 2-3 minutes, squeezing and folding to fully incorporate the salt and oil.
4. Perform the first set of stretch and folds: Grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat this action 3-4 times. Cover and let the dough rest for 30 minutes.
5. Repeat the stretch and fold process two more times, with 30-minute rest periods in between each set. After the third set, the dough should feel significantly stronger, smoother, and more elastic.
6. Cover the bowl tightly with plastic wrap and let the dough bulk ferment at room temperature (68-75°F) for 4-6 hours, or until it has almost doubled in size and looks bubbly.
7. Once the bulk fermentation is complete, gently transfer the dough to a lightly floured surface. Divide the dough into two equal pieces for two medium pizzas.
8. Gently shape each piece into a tight ball by tucking the edges underneath. Place each dough ball into a lightly oiled container or bowl, cover tightly, and refrigerate for a cold fermentation of at least 12-24 hours. This develops deeper flavor and makes the dough easier to handle.
9. When ready to make pizza, remove the dough balls from the refrigerator 1-2 hours before baking to allow them to come to room temperature. This will relax the gluten and make shaping much easier.
10. Gently stretch or roll each dough ball into your desired pizza crust thickness and shape. Top with your favorite ingredients and bake according to your pizza recipe.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.