Sourdough Pizza
Make the perfect sourdough pizza with Caputo “00” Pizzeria Flour and a natural sourdough starter. This easy recipe creates a light, crispy, and airy crust, ideal for your favorite pizza toppings.
- Yield: 6 pizzas (12")
- Prep Time: 6-72 hr
- Cook Time: 10 min
Ingredients
20g Olitalia Extra Virgin Olive Oil
600g water
15g sugar
30g salt
Desired pizza toppings
Instructions
-
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" Pizzeria Flour, 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).
- Take the dough 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 9 oz-10 oz 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 24-72hr 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 Semolina Flour, 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 Semolina Flour. 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!
