Sourdough Homemade Pizza Recipe
Key to great pizza dough is olive oil! This sourdough version is delicious and versatile. I bake it 2 ways- Cast Iron or Pizza Stone! So use whatever you got. If you have a regular pan, place the patted out dough on the pan, bake at 425 for 8 to 10 minutes. Remove, place sauce & toppings and bake until done. ENJOY!! Original recipe has been adapted from Little Spoon Farms– thank you!
Since this is sourdough I find it easiest to mix up the dough the night allowing it to ferment overnight and in the morning start the shaping process by doing 1 set of stretch and folds and then cutting into desired amounts and begin shaping. Which can take several hours due to needing time to relax the gluten to allow it to stretch and then rise a bit.
Also great to premake, bake and freeze!Â
Try using my Semi Famous Pizza Sauce
Ingredients:
- 1/2 cup sourdough discard
- 2 teaspoons salt
- 2 tablespoons olive oil
- 4 Cups flour
- 1 1/3 Cups water
Directions:
Night before you want to eat:
Mix together the ingredients until it comes together and it’s smooth, by using a stand mixer with a dough hook for several minutes. Cover and let ferment overnight.
Next Morning:
Do a set of stretch and folds (Gently pull one side of the dough up and over itself and rotate and repeat on all 4 sides, allow to sit for one hour (or more)
To Bake:
Divide dough by using a bench scraper into 6 to 8 equal pieces if using cast iron skillets (or 2 to 3 if making on a pizza stone). Let rest for half an hour. Now to begin shaping into your circle traditional shape, you may need to come back several times to stretch the dough (allowing the gluten to relax) as you shape into your desired size.
Pizza Stone: Drizzle several tablespoons of olive oil and place dough on stone and shape allowing time to relax the gluten. Once shaped place several fork holes and bake for 10 minutes (you should see it mostly done with brown spots). Place sauce and toppings on and place back into oven for 10 minutes or until done.
Cast Iron: After dough has been shaped, place dough on cast iron for 2 to 4 minutes, flip over and cook additional 2 to 4 minutes. Place sauce and toppings on and bake in a preheated oven at 425F for 10 minutes or until done.
Freezing: You have two options- you can create the dough and cook on the cast iron, let cool down and freeze in large ziploc bags with parchment paper in between. OR you could make the entire pizza as above, let cool down, and place in a large ziploc bag with parcment paper in between each Pizza. I’ve done it both ways and both works out great.
Pop out of the freezer and bake 425 for 10-15 minutes! Enjoy!
Learn How to Make Cheese Here!
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