Save
Save
Shop the exact tools and ingredients I use for this recipe
View My Amazon Kitchen
Ingredients
- 3 cups all purpose or bread flour
- 1 ½ cups sourdough starter
- 3 tablespoons warm water
- 2 teaspoons yeast
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
Instructions
- Combine all ingredients in the bowl of a stand mixer fitted with a dough hook.
- Set mixer to medium-low to bring all of the ingredients together to form a shaggy dough.
- After the rest, set mixer to medium speed and allow the dough hook to knead the dough for 8 minutes, making sure to occasionally remove the dough from the hook so that it gets worked around the bowl.
- Dough should be slightly sticky, like bubblegum, but but not wet. If it’s wet, add more flour a tablespoon at a time until dough is just sticky.
- After kneading, divide dough into two balls and place in separate oiled containers, cover loosely and let sit at room temperature for 30 minutes.
- Roll out dough on a lightly floured surface for pizzas.
- Top as desired.
- Bake at 500 degrees on a preheated pizza stone for about 20 to 25 minutes or until golden brown and crisp.
Notes
This dough can be make 4 to 5 days ahead of time and kept in the refrigerator. It also may be frozen after dividing the dough into two balls, just freeze until firm on a baking sheet, then place balls in a zip top bag and freeze until ready to use. Thaw and roll out as usual.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.