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No-Yeast Sourdough Pizza Dough Recipe

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3.9 from 3 reviews

This no-yeast sourdough pizza dough recipe offers a delicious, naturally fermented crust that requires no commercial yeast. With a leisurely bulk fermentation and proofing process, the dough develops amazing flavor and texture using an active sourdough starter. This recipe guides you through mixing, folding, shaping, and baking to create artisan-quality pizza crusts that are crispy on the outside and chewy inside, perfect for a homemade pizza night.

Ingredients

Dough Ingredients

  • 100 grams active sourdough starter (about ½ cup)
  • 300 grams water at 90℉ (about 1¼ cups)
  • 500 grams '00' pizza flour (about 4 cups) - Bread flour or all-purpose flour can be substituted
  • 12 grams fine sea salt (about 2 teaspoons)
  • 15 grams extra virgin olive oil (about 1 tablespoon)

Instructions

  1. Mix dough: In a large bowl, add the active sourdough starter and pour in the warm water at 90℉ (32°C). Stir gently until the starter is fully dissolved in the water. Add the pizza flour, fine sea salt, and extra virgin olive oil. Mix the ingredients first with a spoon until a shaggy dough forms, then use your hands to fully combine everything into a cohesive dough. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes to hydrate.
  2. Bulk fermentation: Cover the bowl with plastic wrap or a damp towel and let the dough ferment at room temperature. Over the first 2 hours, perform 3-4 sets of stretch and folds by gently stretching and folding the dough from all four sides to develop gluten structure. Continue fermenting the dough for a total of 4 to 6 hours until it has increased in size by about 50% and shows visible bubbles on the surface, indicating active fermentation.
  3. Divide and shape: Lightly flour your work surface and turn the fermented dough onto it. Divide the dough into 4 equal portions, around 240 grams each. Shape each piece into a tight ball by gently tucking the edges underneath while rotating it to create surface tension. Place the dough balls into lightly oiled containers and cover to prevent drying out.
  4. Final proof: Allow the shaped dough balls to proof at room temperature for 2 to 4 hours. They should become puffy and relaxed with an elastic texture. A gentle poke with a finger should leave an indentation that slowly springs back, indicating readiness for baking.
  5. Preheat oven and baking surface: Place a pizza stone, pizza steel, or cast iron skillet in your oven and preheat to 450°F (232°C) at least 30 minutes before baking to ensure a hot surface. If you are using a pellet grill, preheat it to 400°F (204°C) instead.
  6. Shape pizza: On a lightly floured surface, gently stretch one dough ball into a 10-12 inch circle using your hands. Avoid using a rolling pin, as it can deflate the air bubbles in the dough and affect the crust texture. Transfer the stretched dough onto a pizza peel dusted with semolina flour or place on a sheet of parchment paper for easy transfer.
  7. Top and bake: Spread your favorite pizza sauce and add toppings lightly so the crust can cook evenly. Use fresh mozzarella or cheese of choice sparingly. Carefully slide the pizza from the peel or parchment onto the preheated stone or skillet in the oven. Bake for about 12-15 minutes in a 450°F oven, or approximately 16 minutes if using a 400°F pellet grill. Bake until the crust develops golden edges with browned spots and cheese is bubbly.
  8. Serve: Remove the freshly baked pizza from the oven. Optionally, add fresh herbs like basil for aroma and flavor. Slice and serve immediately while hot. Enjoy your homemade sourdough pizza with its crisp, airy crust and deep flavor!

Notes

  • Using '00' flour gives the best texture but bread flour or all-purpose flour works as a substitute.
  • Keep toppings light to ensure even baking and avoid soggy crust.
  • Performing stretch and folds during bulk fermentation helps develop gluten strength and dough elasticity.
  • Preheating your baking surface thoroughly is key to achieving a crispy bottom crust.
  • Avoid rolling pins for shaping the dough to preserve air bubbles for a light, airy crust.
  • Proof times may vary depending on ambient room temperature; warmer environments speed up fermentation.
  • Store unused dough balls refrigerated in airtight containers for up to 24 hours before baking.

Find it online: https://dishcooks.com/no-yeast-sourdough-pizza-dough-recipe/