No-Yeast Sourdough Pizza Dough Recipe
This sourdough pizza crust has amazing flavor and perfect chewy texture - no commercial yeast needed! Just your sourdough starter and simple ingredients for the best homemade pizza ever!
Servings: 4 servings
Calories: 507kcal
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
- Mix dough: In a large bowl, add active sourdough starter and pour in 90°F (32°C) water. Stir until the starter is fully dissolved. Add pizza flour, salt, and olive oil. Mix with a spoon until the mixture becomes shaggy, then use your hands to fully incorporate all ingredients. Cover with a damp kitchen towel and rest for 30 minutes.
- Bulk fermentation: Cover the bowl with plastic wrap or a damp towel. Over the first 2 hours, perform 3-4 sets of stretch and folds (gently stretching and folding the dough from all four sides). Continue fermentation at room temperature for a total of 4-6 hours until the dough has increased by approximately 50% in size with visible bubbles on the surface.
- Divide and shape: Turn the dough onto a lightly floured work surface and divide into 4 equal portions (about 240g each). Shape each portion into a tight ball by gently tucking the edges underneath while rotating. Place each dough ball in a lightly oiled container and cover.
- Final proof: Allow the dough balls to proof at room temperature for 2-4 hours until puffy and relaxed. The dough should be elastic and hold a finger impression when poked.
- Prepare for baking: Place your pizza stone, steel, or cast iron skillet in the oven and preheat to 450°F. If using a pellet grill, preheat to 400°F.
- 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 crushes the air bubbles. Transfer to a pizza peel dusted with semolina flour or onto parchment paper.
- Top and bake: Add pizza sauce and toppings (keeping them light). Slide the pizza onto your preheated baking surface and bake for about 12-15 minutes in either a 450°F oven or 16 minutes in a 400°F pellet grill until the crust is golden with browned spots and the cheese is bubbly.
- Serve: Remove from the oven, add herbs like fresh basil, slice, and serve immediately. Enjoy!
Notes
Cold Fermentation Option (For Better Flavor)
- After shaping into balls (step 3), place the covered dough in the refrigerator for 24-72 hours.
- Remove from fridge 2-4 hours before baking to come to room temperature.
- Continue with shaping and baking as directed.
Pro Tips
- 'OO' flour creates the most authentic Neapolitan-style crust, but bread flour or all-purpose flour work well too.
- Use active, bubbly starter at peak rise for the best results.
- Handle the dough gently to preserve air bubbles.
- Keep toppings minimal for proper cooking.
- Preheat your baking surface thoroughly.
Storage
- Shaped dough balls can be refrigerated for up to 3 days.
- Freeze after shaping for up to 3 months in airtight containers.
- Thaw frozen dough overnight in refrigerator, then bring to room temperature.
Nutrition
Calories: 507kcal | Carbohydrates: 95g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1169mg | Potassium: 125mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 3IU | Calcium: 22mg | Iron: 1mg
