Small Batch Sourdough Pizza Dough Recipe
This Small Batch Sourdough Pizza Dough recipe uses excess sourdough starter discard to create an airy and chewy pizza crust. Perfect for making two 8-inch pizzas, this dough requires minimal active prep time but needs a long fermentation for maximal flavor and texture. The dough is prepared using the stretch and fold method, rested overnight in the fridge, then baked at high heat to achieve a crisp and blistered crust.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 5 hours 15 minutes
- Yield: 500 grams pizza dough (enough for two 8-inch pizzas)
- Category: Bread
- Method: Ferment
- Cuisine: Italian
- Diet: Vegan
Ingredients
Ingredients
- 50 grams active sourdough starter discard
- 250 grams all purpose flour
- 175 grams water
- 5 grams salt (1 teaspoon)
- 15 grams olive oil (1 tablespoon), divided
Instructions
- Prepare the Dough: In a large mixing bowl, combine sourdough starter discard, all-purpose flour, and water. Whisk together until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes (autolyse) to hydrate the flour and begin gluten development.
- Add Salt and Oil, Fold Dough: Add salt and half a tablespoon of olive oil to the dough. Fold the dough briefly to incorporate. Salt slows yeast fermentation and is added after autolyse; olive oil reduces stickiness.
- Stretch and Fold – First Round: Wet your hands and stretch and fold the dough by folding each edge toward the center, one at a time. This strengthens gluten without kneading. Cover with plastic wrap and rest for 30 minutes.
- Stretch and Fold – Repeat: Repeat the stretch and fold followed by 30-minute rest two more times (3 rounds total). By the end, the dough should roughly double in size.
- Shape the Dough: Transfer to a floured surface and sprinkle lightly with flour. Divide the dough in half. Shape each half into a tight ball by folding edges to the center and turning it over, pushing the dough with a bench scraper until surface tightens.
- Let the Dough Rest: Place the two dough balls spaced apart in a lightly oiled airtight container. Brush remaining olive oil over dough surface to prevent drying. Refrigerate overnight for 8 to 12 hours or up to 3 days until ready to use.
- Preheat Oven and Shape Pizza: Preheat oven to 550°F (288°C). Remove dough from refrigerator, transfer to a floured surface. Without warming, gently press each dough ball into an 8-inch circle, adding flour as needed to prevent sticking.
- Top and Bake: Transfer dough to a pizza stone. Add sauce and toppings of choice. Bake until the crust is blistered and cooked through, about 5-6 minutes at 550°F.
Notes
- How to make sourdough starter: It takes about 7 days to create a mature starter from flour and water. See sourdough starter guides for step-by-step instructions.
- Second proofing: Dough can rest at room temperature for approximately 2 hours instead of refrigerating overnight, though cold dough is easier to handle.
- Storage: Store dough balls in an airtight container in refrigerator for up to 36 hours.
- Freezing: Freeze individual dough balls in ziplock bags for up to 3 months. Thaw in refrigerator 10-12 hours before use.
- Uses: Use this dough for any pizza or flatbread, like skillet neapolitan margherita or BBQ chicken pizza.
