Let’s be honest. Sometimes you get a craving for truly amazing pizza. Not the delivery kind, but the kind with a perfectly chewy, slightly tangy crust full of beautiful bubbles. You know the one. You probably thought that kind of magic was only possible with years of baking experience. Well, I’m here to tell you that it’s not!
This is my go to sour dough starter easy recipe for pizza night. It’s a game changer. We’re talking about a delicious, homemade Sourdough Starter Pizza Dough that you can make and bake on the same day. No overnight proofing, no complicated steps. Just pure, simple, and tasty pizza goodness.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. Sourdough gives the crust a wonderful depth that you just can’t get from a regular yeast dough. It’s subtle but it makes all the difference. It’s the secret ingredient that will have your family and friends asking for your recipe.
The texture is another huge win. This Easy Sourdough Pizza Dough bakes up with a delightful chew and a light, airy crumb. You get those gorgeous blisters on the crust and a sturdy base that holds up to all your favorite toppings. It’s the perfect foundation for amazing Sourdough Recipes Pizza Crust.
But the best part? It’s genuinely easy. If you’re new to sourdough, this is a great place to start. This is an Easy Sour Dough Recipe that doesn’t require a ton of fuss. It’s a straightforward process that delivers comforting, no fuss results every single time.
Plus, this is a fantastic Sourdough Pizza Crust Same Day recipe. You can decide you want pizza in the morning and be eating it for dinner. That kind of speed is a lifesaver for busy weeknights when you want something special without the stress.
Ingredients
You will be surprised by how few ingredients you need. Simple is often best, and this recipe proves it. Here’s what you’ll need to grab.
- 100g active sourdough starter (bubbly and recently fed)
- 325g warm water (around 90°F or 32°C)
- 500g bread flour
- 10g fine sea salt
- 1 tbsp olive oil
A quick note on the starter. Make sure it’s active and bubbly. This means you should feed it a few hours before you plan to mix your dough. It should be happy and full of life to give your pizza crust the best possible rise.
Step-By-Step Instructions
Ready to make some magic? Let’s walk through this sour dough starter easy recipe together. It’s simpler than you think!
Step 1: Mix The Dough
Grab the bowl of your stand mixer and fit it with the dough hook. First in is your active sourdough starter and the warm water. Give them a gentle swirl together with a spatula. You just want to break up the starter a little bit.
Next, add your bread flour and the sea salt right on top. You don’t need to mix them separately. Just pile them in. Easy, right?
Step 2: Knead Until Smooth
Turn your mixer on to a low speed. Let it run until a shaggy, rough looking dough comes together. You shouldn’t see any dry bits of flour left in the bowl. At this point, drizzle in your olive oil.
Now, increase the speed to medium low. Let the mixer do the hard work for about 8 to 10 minutes. You’re looking for a transformation. The dough should become smooth, supple, and elastic. A good sign is when it starts pulling away cleanly from the sides of the bowl.
Step 3: Let The Dough Rise
Gently take the dough out of the mixer and shape it into a ball. Place it into a lightly oiled bowl. The oil prevents it from sticking. Cover the bowl with a clean kitchen towel or some plastic wrap.
Find a warm, cozy spot in your kitchen for the dough to rest. Let it sit for about 3 to 5 hours. You are waiting for it to nearly double in size. This is where the sourdough magic really happens.
Step 4: Shape And Bake
Once your dough has risen, it’s time for the final steps. Start by preheating your oven to its highest setting. This is usually around 500 to 550°F. If you have a pizza stone or steel, put it in the oven now to get screaming hot.
Gently place the dough onto a lightly floured surface. Be nice to it, you want to keep those air bubbles. Divide it into two equal pieces. Form each piece into a taut ball and let them rest, covered, for another 20 to 30 minutes. This little rest makes the dough easier to stretch.
Finally, stretch out your dough, add your favorite toppings, and get it in the oven. Bake for 8 to 12 minutes. You’ll know it’s done when the crust is a beautiful golden brown and the cheese is bubbly and perfect. This Fast Sourdough Pizza Crust is ready to enjoy!
How To Store Leftovers
If you somehow have leftovers, storing them correctly is key. Let’s talk about both unbaked dough and baked pizza.
For leftover dough, you can place it in an airtight container or a zip top bag. It will keep in the refrigerator for up to 3 days. The flavor will actually get a bit tangier and more complex over time. You can also freeze the dough balls for up to 3 months.
For leftover pizza slices, let them cool completely. Store them in an airtight container in the fridge. To reheat, I recommend using a hot skillet or popping them back in the oven. This helps make the Easy Sourdough Pizza Crust crispy again. The microwave can make it a bit chewy.
Tips
Want to make your pizza even better? Here are a few extra tips to ensure your Easy Sour Dough Recipe is a total success.
Your starter is everything. A happy, active starter is key to a great rise. It should be bubbly and have a pleasant, tangy smell. If it’s been in the fridge, make sure to give it a couple of feedings at room temperature before using it.
Don’t have a stand mixer? No problem. You can absolutely knead this dough by hand. It will take a bit longer, maybe 12 to 15 minutes of steady kneading on a floured surface, but it’s a great workout.
A hot surface is crucial for a crispy crust. A pizza stone or steel is fantastic, but an overturned cast iron skillet or even a preheated baking sheet will work in a pinch. Just be careful when you are working with a hot oven.
Go easy on the toppings. I know it’s tempting to load it up, but too many toppings can make the crust soggy. A thin layer of sauce and a moderate amount of cheese and other goodies is the way to go. Let that amazing crust shine through.
Conclusion
And there you have it! A truly achievable and delicious sour dough starter easy recipe that anyone can master. This Same Day Pizza Dough Recipe proves that you don’t need to be a professional baker to enjoy incredible, homemade pizza.
The combination of amazing flavor, perfect texture, and a simple process makes this a recipe you’ll come back to again and again. It’s perfect for a fun family dinner or a casual get together with friends. So go ahead, feed your starter, and get ready to impress everyone, including yourself.
FAQ
Can I Use All Purpose Flour Instead Of Bread Flour?
You can, but the texture will be a little different. Bread flour has a higher protein content, which creates a chewier crust. All purpose flour will result in a slightly softer crust. It will still be delicious, though!
My Dough Isn’t Rising. What Did I Do Wrong?
The most common reasons are an inactive starter or a cold room. Make sure your starter is very bubbly before you use it. Also, try to find a warm spot for your dough to rise, like near a sunny window or in an oven with just the light on.
How Do I Know My Sourdough Starter Is Active Enough?
A great way to check is the float test. A few hours after feeding, drop a small spoonful of your starter into a glass of water. If it floats, it’s ready to use. If it sinks, it probably needs another feeding or more time to become active.
Can I Prepare This Dough Ahead Of Time?
Absolutely! After the first rise, you can place the dough in the refrigerator for up to 3 days. This is called a cold ferment, and it will develop even more flavor. Just be sure to let it sit at room temperature for an hour or two before shaping.
“`htmlEasy Sourdough Pizza Dough (Same Day!)
Whip up a delicious, homemade sourdough pizza crust on the same day! This easy recipe delivers a chewy, tangy crust with beautiful bubbles, perfect for weeknight pizza nights.
Requirements
Ingredients
Instructions
- Grab the bowl of your stand mixer and fit it with the dough hook. First in is your active sourdough starter and the warm water. Give them a gentle swirl together with a spatula. You just want to break up the starter a little bit.
- Next, add your bread flour and the sea salt right on top. You don’t need to mix them separately. Just pile them in. Easy, right?
- Turn your mixer on to a low speed. Let it run until a shaggy, rough looking dough comes together. You shouldn’t see any dry bits of flour left in the bowl. At this point, drizzle in your olive oil.
- Now, increase the speed to medium low. Let the mixer do the hard work for about 8 to 10 minutes. You’re looking for a transformation. The dough should become smooth, supple, and elastic. A good sign is when it starts pulling away cleanly from the sides of the bowl.
- Gently take the dough out of the mixer and shape it into a ball. Place it into a lightly oiled bowl. The oil prevents it from sticking. Cover the bowl with a clean kitchen towel or some plastic wrap.
- Find a warm, cozy spot in your kitchen for the dough to rest. Let it sit for about 3 to 5 hours. You are waiting for it to nearly double in size. This is where the sourdough magic really happens.
- Once your dough has risen, it’s time for the final steps. Start by preheating your oven to its highest setting. This is usually around 500 to 550°F. If you have a pizza stone or steel, put it in the oven now to get screaming hot.
- Gently place the dough onto a lightly floured surface. Be nice to it, you want to keep those air bubbles. Divide it into two equal pieces. Form each piece into a taut ball and let them rest, covered, for another 20 to 30 minutes. This little rest makes the dough easier to stretch.
- Finally, stretch out your dough, add your favorite toppings, and get it in the oven. Bake for 8 to 12 minutes. You’ll know it’s done when the crust is a beautiful golden brown and the cheese is bubbly and perfect. This Fast Sourdough Pizza Crust is ready to enjoy!
Notes
Your starter is everything. A happy, active starter is key to a great rise. It should be bubbly and have a pleasant, tangy smell. If it’s been in the fridge, make sure to give it a couple of feedings at room temperature before using it.
Don’t have a stand mixer? No problem. You can absolutely knead this dough by hand. It will take a bit longer, maybe 12 to 15 minutes of steady kneading on a floured surface, but it’s a great workout.
A hot surface is crucial for a crispy crust. A pizza stone or steel is fantastic, but an overturned cast iron skillet or even a preheated baking sheet will work in a pinch. Just be careful when you are working with a hot oven.
Go easy on the toppings. I know it’s tempting to load it up, but too many toppings can make the crust soggy. A thin layer of sauce and a moderate amount of cheese and other goodies is the way to go. Let that amazing crust shine through.
Nutrition
Calories
Sugar
Fat
Carbs
