Sourdough pizza dough no yeast
- 1 cup sourdough starter
- 3 cups all-purpose flour
- 1.5 cups warm water
- 1 teaspoon salt
- 2 tablespoons olive oil
- Toppings (use whatever you want)
Combine 1/2 cup of all-purpose flour and 1/2 cup of warm water in a glass jar.
Stir well, then cover the jar with a cheesecloth or coffee filter and let it sit at room temperature for 24 hours.
After 24 hours, discard half of the starter and feed it with another 1/2 cup of flour and 1/2 cup of warm water.
Repeat this process every day for 5-7 days, until the starter is bubbly and active.
In a large mixing bowl, combine the sourdough starter, flour, warm water, salt, and olive oil.
Mix well until the dough comes together and is smooth and elastic.
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 4-6 hours at room temperature or overnight in the refrigerator.
After the dough has rested, remove it from the bowl and shape it into a ball.
Allow the dough to rest for another 30 minutes before using it to make pizza.
Preheat your oven to 450°F (230°C).
Roll out the dough to your desired thickness and shape.
Add your favorite toppings and bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted.
- For the best results, use a pizza stone or baking steel.
- For a crispier crust, roll the dough out thin.
- Add a pinch of sugar to the dough to help it brown better.
- You can store the sourdough starter in the refrigerator and feed it once a week if you don’t want to make pizza dough every day.