Easy Sourdough Pizza Dough

As a nanny of 2 young boys, my mornings start early, and I start thinking of what I am making for dinner while I map out my day. If I know things are going to be crazy, my first thought is always to get a pizza dough started. It takes less than 5 minutes to prepare, takes very little effort, is chewy, and more satiating. I have this recipe down to muscle-memory. It's a guest appearance in my home at least once a week. I also use the same dough to make garlic knots. Look out for a post down below about how to do those as well! I Plus, the flavor variations I’ve crafted are sure to please. In this post, I’ll walk you through my method for crafting easy, chewy sourdough pizza dough, along with three unique flavor options to take your pizza night to the next level.

An easy and cheap meal

If you have access to your own active starter, or found a friend/ lovely person in your area to share with you, you've got the bones to an amazing meal. I am a huge "leftover pizza" enthusiast. Baked potatoes and smoked chicken from the night before? It's getting thrown into a pizza creation. Carne asada and grilled veggies? Make it into a new meal.

For best results, your sourdough starter should be active. This is crucial for achieving a wonderful rise and creating those airy pockets in the crust that give sourdough its beloved chewiness.

My Easy, Chewy Sourdough Pizza Dough Recipe

Ingredients

• 1 3/4 cup all purpose flour

• 1 cup lukewarm water

• 1/2 cup active sourdough starter

• 4 cups flour

• 10g salt

• 1 tablespoon olive oil

  
  

Instructions

1. Mix the Ingredients

   In a large mixing bowl, combine flour and salt. In another bowl, whisk together water and active sourdough starter, and olive oil until fully combined. Gradually pour the wet mixture into the dry ingredients while stirring until everything is incorporated. A shaggy dough will form. Cover with plastic wrap and wait 30 minutes until first stretch/fold.

   
   

2. Stretching/ Building those bubbles

   After 30 minutes of resting, with wet hands fold the dough over itself from corner to center, 4 times. Cover and repeat 1 more time.

   
   

3. First Rise

   Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap and allow it to rise at room temperature for about 4-6 hours, or until it doubles in size.

   
   

4. Shape and Rest

   After rising, gently deflate the dough and turn it out onto a generously greased sheet pan or pizza peel. I use a few tablespoons of EVOO. It'll help crisp the dough beautifully on bottom. Get it to a desired shape and let rest for 15-30 minutes

   
   

   (while your pan preheats!)

   
   

5. Preheat and Prepare

   Preheat your oven to its maximum temperature, which is typically around 500°F (260°C). Place a pizza stone or an upside-down baking tray inside to heat for at least 30 minutes. Lower your oven to 475 to bake.

   
   

6. Prepare Your Pizzas

   Once your dough has rested, top with desired flavor combinations or, I have provided 3 of my favorites below :)

   
   

7. Bake and Enjoy!

   Slide pizza onto your preheated pizza stone/ pan (using pizza peel or CAREFULLY slide off oily pan onto preheated pan). Bake for 18-22 minutes, ovens will vary so check after 18.

   
   
   
   

Garlic and Pesto

Between steps 2 and 3, grate some fresh garlic right into the dough! Incorporate the garlic during the first or second stretch and fold.

How to Make It

• 1/2 cup pesto (fresh or store-bought)

• 1/2 cup grated mozzarella

• 1 ball burrata, torn

• arugula and balsamic glaze for topping (optional)

  
  

1. Using fresh or store-bought pesto (Call me crazy) spoon about 1/2 cup onto your shaped and rested dough. Spread evenly throughout and top with shredded mozzarella and torn burrata. Measure with your heart here bby.

   
   

2. Let cool on cooling rack (15 min) and top with arugula and balsamic glaze!

   
   

Leftover Pizza Ideas

These may be "hear me outs" to some of you but if you're here already, stick with me.

BBQ leftover pizza

1. Looking at leftovers from a bbq and wondering how to use it up? Shred up your leftover chicken and steak, chop some onions and peppers, and top this pizza with a smoky bbq sauce. Gouda and Mozzarella would smash this out of the park. Garnish with green onions!

   
   

   Chicken Bacon Ranch

2. Got leftover grilled chicken? A great way to use it is to throw it on this easy weeknight pizza. Chop up some of your chicken and cooked bacon. Top your rested dough with some ranch dressing, garlic powder, italian blend seasoning, and spread evenly over the dough. Add chicken and bacon to your heart's desire. I'm not the cops. Finish by adding about a half cup of mozzarella and cheddar (or more!) Voila.

   
   

3. Stuffed Crust and Hot Honey

   At step 4 ^ after the dough has rested, get mozzarella cheese sticks and cut into small pieces to tuck into the outer edge all along the pizza. Top with your favorite red sauce, pepperoni (I prefer the mini cups) and Italian cheese blend. After baking top with Hot honey. You can make your own hot honey or trader joe's is a personal fave!

   
   
   
   

It adds a delightful cheesy surprise that makes each slice even more indulgent. Perfect for a cozy night in.

Using the garlic dough variation you can use this dough to make GARLIC KNOTS

• roll the dough out onto a floured surface.

• Mix 3TB softened butter, 1 TB minced garlic, and 1-2 TB parmesan cheese together in small bowl.

• Using a rubber basting brush, spread your mixture over the dough.

• Cut into strips and roll up into buns (same technique as a cinnamon roll)

• Top with more parmesan and parsley.

Let sit for 15 minutes on a greased cookie sheet, on the counter, covered.

Bake at 400 for 18-20 minutes.

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