Sourdough Pizza Dough (No Yeast)
This 4-ingredients no yeast sourdough pizza dough is fluffy, full of delicious tangy sourdough flavor and is super easy to make. This is a homemade pizza dough made without commercial yeast, so it requires to have on hand an active sourdough starter. You can make it ahead and this recipe is freezer-friendly.
Servings: 2 pizza
Calories: 858kcal
Ingredients
- 100 g active sourdough starter fed and bubbly
- 310 g water
- 450 g bread flour all-purpose flour (unbleached) works too
- 10 g salt
Instructions
- Prepare your starter: 4-8 hours before you are planning on mixing the dough, feed your sourdough starter so it is active and bubbly when you need it.
Combine
- In a large mixing bowl, add the sourdough starter and water. Stir to combine. Then add the flour and salt and keep mixing until combined. I like to start with a dough whisk, but then I use my hands to make sure the dough is as uniform as possible. Cover and let it rest for about 20 minutes.
Stretch and fold
- Then, do 2-3 sessions of stretches and folds: grab the dough in the bowl on the opposite side, stretch it up and then fold it back down on the dough. Rotate the bowl 90º, and stretch/fold with the dough on the opposite side of the bowl. Keep going until the dough is too tight to stretch (about 4-5 times). Then cover and let it rest for 30 minutes before doing the next session of stretches and folds.
Bulk fermentation
- Once done with the stretches and folds, then let the dough rest and rise for 8-12 hours (covered) or until doubled in size. If your house is warmer, then the fermentation will go faster and you might only need 5-6 hours of fermentation.
Pre-shape
- Once done fermenting, then use a bowl scraper and transfer on a lightly floured working surface. Divide the dough into 2 equal portions (you can weigh it to be exact, but it is not necessary) and pre-shape into 2 balls. Cover with a humid towel and rest for 20-30 min to allow the gluten to relax.
Shape
- Then shape the pizza dough as you wish trying not to make it too thin and try to create a crust all around the dough. I like to use baking sheets that are covered with parchment paper, but a baking stone works too. Garnish with your favorite pizza toppings and bake! I like to bake at 400º for about 15-20 min.
Video
Notes
- You will need an active and bubbly sourdough starter for making the dough. If you want to use sourdough discard, then I recommend adding some commercial yeast. Check out the blog post for more details.
- This is a same-day pizza dough recipe. You can mix the dough in the morning, then ferment during the day and shape/bake at dinnertime. You can speed up the fermentation process to have the dough ready within a few hours by using warm water to mix the dough and placing the dough to rise in a warmer area.
- Storage tips: Once you divide and pre-shape the dough into 2 balls, then you can keep them in the fridge for a few days before shaping and baking. This recipe also is freezer-friendly!
- Nutrition: please note that the nutritional information is an estimate per serving (for each pizza dough, 2 pizza doughs per recipe) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 858kcal | Carbohydrates: 173g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Sodium: 1951mg | Potassium: 225mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5IU | Calcium: 40mg | Iron: 2mg