Is anything more classic than a pizza for family movie night? This recipe is simply my sourdough bread recipe and I altered the method to better suit pizza.
I use the exact same ingredients and quantities. I do the same stretch and folds then bulk ferment overnight. What changes is in the morning I’ll knock it back and shape into a ball but not as tightly as I would my regular loaf. Then I’ll leave the pizza dough to ferment the rest of the day. After that I shape the dough into two smaller balls and rest an additional 30 minutes before rolling out.
Will my kids notice it’s sourdough pizza?
I’ve made pizza dough before without using sourdough starter, and my kids gobbled it right up. And you know what happened when they ate my sourdough pizza crust? The same thing! They had no idea it was sourdough until after dinner when I told them.
Sourdough Pizza
Description
This will make two 12-inch pizzas.
Ingredients
2 C. Flour
1/2 C. Active Sourdough Started
3/4 C. Water
2 tbsp Butter
1 tsp. Salt
Instructions
The night before you want to make pizza–assuming you’re making this for dinner–mix all the ingredients together until combined, cover and rest for 1 hour.
After that hour, stretch and fold the dough every 30 minutes until the dough is smooth. Once smooth, shape into a ball and cover overnight to bulk ferment.
The next morning, knock back the dough and shape into ball again. Cover and ferment for 6-8 hours or until you’re ready to prepare the pizzas.
Divide the dough into two and shape into balls again. Rest for 30 minutes for the gluten to relax again. While the dough rests, preheat your oven to 425 degrees Fahrenheit. Prepare your pizza peel or pizza pan by sprinkling corn meal on top.
After resting, roll the dough into a large circle. I’ll often roll the dough with a rolling pin then pull on the edges with my fingers to stretch it more. I will also toss the dough into the air to create a natural crust for the edges.
Lay the dough on your prepared pan or peel and add your desired sauce and toppings. Bake for 25-30 minutes.
Cool for 5-10 minutes and enjoy!
Notes
I highly recommend using a pizza stone as it will help bake the crust on the bottom evenly with the top.
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