Sourdough Pizza
Looking for more ways to use your sourdough starter? Add it to your pizza dough!
- Yield: 6 pizzas (12")
- Prep Time: 6-48 hr
- Cook Time: 10 min
Ingredients
Instructions
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In a bowl (you can either mix by hand or use the dough hook attachment on your stand mixer), add the water, sugar, sourdough starter, Caputo “00” Chef’s Flour, and Caputo Lievito Dry Yeast, and mix on a low speed until a dough is formed (approximately 4 minutes).
- Once the dough is formed, add the salt and continue mixing.
- Once the salt is fully incorporated, add the Olitalia Extra Virgin Olive Oil and continue mixing until the dough is smooth (about another 6 minutes).
- Once the dough is ready, take it out of the mixer and place it on your counter, covered with a towel, plastic wrap, or in a container for 1 hour to bench rest.
- After 1 hour, shape the dough into your desired size (we recommend 9oz-10oz dough balls for a personal 12” pizza).
- Place the dough balls into a container to proof. If you are planning to use your dough the same day, let it proof on your counter for at least 6 hours. For the best results, we recommend proofing your dough for 24-48h in the refrigerator.
- If you proof your dough in the refrigerator, take it out 2-3 hours before you want to use it and let it come to room temperature. During this time you can preheat your oven to 550F.
- Place a baking steel, pizza stone, or sheet pan in your oven for at least 30-40 minutes at 550F to allow it to get to the appropriate temperature. This will ensure a crisp crust.
- If you are using a pizza steel/stone, stretch your pizza on a counter lightly dusted with Caputo Semola, add your favorite toppings (we recommend Ciao Authentica Crushed Tomatoes!), then transfer the pizza to a pizza peel and gently shuffle it onto your baking steel or stone.
- If you are using a sheet pan, line it with parchment paper and dust it with Caputo Semola. Place your dough ball on top and stretch it into a circle. Once stretched, continue building your pizza on top of the pan.
- Bake for 8-11 minutes or until golden brown. If using fresh mozzarella, remove the pizza 2 minutes in advance, add the cheese, then continue baking.
- Cool for 2-3 minutes before serving and enjoy!
