Quick Answer
Sourdough starter can be used to make pizza dough, adding depth and complexity to the flavor. This method requires a mature starter and a specific approach to creating a high-rising, yet crispy crust. When done correctly, sourdough pizza dough yields a unique and delicious result.
Creating the Sourdough Starter
To use sourdough starter in pizza dough, it’s essential to have a mature, healthy starter. This can take anywhere from 7 to 14 days to develop, depending on factors such as temperature, feeding frequency, and environment. A mature starter will have a tangy, slightly sour smell and a thick, bubbly texture.
Mixing the Dough
Combine 1 cup of warm water (around 90°F to 100°F) with 1 tablespoon of active sourdough starter and 1 teaspoon of sugar in a mixing bowl. Let this mixture sit for 10 to 15 minutes, allowing the starter to activate and start breaking down the sugars. Next, add 2 cups of all-purpose flour and 1 teaspoon of salt. Mix until a shaggy dough forms, then let it rest for 20 to 30 minutes, known as the autolyse phase.
Shaping and Rising the Dough
After the autolyse phase, add 1 tablespoon of olive oil and mix the dough until it becomes smooth and elastic. Knead the dough for 5 to 10 minutes, until it develops a shiny surface and a slightly sticky texture. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place (around 75°F to 80°F) for 4 to 6 hours, or until it has doubled in size. Preheat the oven to 500°F (260°C) with a pizza stone or a baking steel inside. Punch down the dough and shape it into your desired pizza shape. Top with your favorite toppings and bake for 12 to 15 minutes, or until the crust is golden brown and crispy.
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