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Small Batch Sourdough Pizza Dough Recipe

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This recipe for Small Batch Sourdough Pizza Dough yields two perfect pizza dough balls using a naturally fermented sourdough starter discard. It features a no-knead stretch and fold method that builds gluten strength gently and incorporates olive oil for softness. After an overnight cold fermentation, the dough can be shaped and baked quickly on a pizza stone for a crisp, blistered crust with excellent flavor.

Ingredients

Dough 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

  1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, all-purpose flour, and water. Whisk until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate fully (autolyse).
  2. Add Salt and Oil: Add salt and half a tablespoon of olive oil to the dough. Fold the dough gently to incorporate these ingredients. Salt slows yeast activity, so adding it later helps fermentation. The oil reduces stickiness.
  3. Stretch and Fold the Dough: Wet your hands with water and perform the stretch and fold technique by folding each edge of the dough over to the center, one side at a time. This should take less than a minute. Cover the dough with plastic wrap and let it rest for 30 minutes.
  4. Repeat Stretch and Fold: Repeat the stretch and fold process two more times, each followed by a 30-minute rest. After the final rest, the dough should almost double in size, indicating good gluten development.
  5. Shape the Dough: Transfer the dough onto a floured surface and lightly dust the top with flour. Divide the dough into two halves and shape each into a tight ball by folding edges inward, turning the dough over, and using a bench scraper to tighten the surface until smooth and taut.
  6. Let the Dough Rest: Place the two dough balls a few inches apart in a lightly oiled airtight container. Brush the surface of each dough ball with the remaining olive oil to prevent drying. Seal and refrigerate overnight for 8 to 12 hours, or up to 3 days for a slow cold fermentation.
  7. Make the Pizza: Preheat your oven to 550°F (288°C). Remove the pizza dough from the refrigerator and transfer to a floured surface. Without bringing it to room temperature, gently press the dough with your fingers into an 8-inch circle, using flour to prevent sticking if needed.
  8. Add Toppings and Bake: Transfer the shaped dough onto a preheated pizza stone. Add your favorite pizza sauce and toppings. Bake in the hot oven until the crust is blistered and cooked through, about 5 to 6 minutes.

Notes

  • Using sourdough starter discard utilizes leftover starter while adding flavor and natural fermentation.
  • Autolyse helps improve dough extensibility and gluten development without kneading.
  • Stretch and fold replaces traditional kneading and is ideal for high hydration doughs above 70% water to flour ratio.
  • Cold fermentation in the fridge enhances flavor and dough texture and allows flexibility in timing.
  • Using a pizza stone at a high temperature is crucial for a crispy bottom crust and blistered top.
  • Cold dough is easier to shape than room temperature dough, so no need to let it warm up before shaping.
  • The dough yield makes two small 8-inch pizza crusts, perfect for individual servings or smaller pizzas.

Find it online: https://recipefeastful.com/small-batch-sourdough-pizza-dough-recipe/