Bim’s Sourdough Pizza Dough,

Why Sourdough Makes the Best Pizza Crust

• Complex Flavor: The wild yeast and lactic acid bacteria produce subtle acidity, rich aromas, and depth that commercial yeast simply cannot replicate.

• Superior Oven Spring: Natural fermentation builds strong, extensible gluten webs that trap carbon dioxide, leading to huge, airy bubbles when hit with intense oven heat.

• Digestibility: The prolonged cold fermentation allows enzymes to pre-digest starches and proteins, making the crust lighter on the stomach.

• Convenience of Bulk Prepping: Portioning dough into individual airtight round containers allows you to keep fresh pizza dough ready in the fridge for up to 4 days or in the freezer for months.

Ingredients

For the Sourdough Pizza Dough:

• Active, Bubbly Sourdough Starter (100% hydration): 150 g (fed and peaked)

• Bread Flour or Tipo “00” Flour: 600 g (high-protein content, 12.5%+)

• All-Purpose Flour: 100 g (for balance and tenderness)

• Lukewarm Water: 450 g (~65% hydration, filtered and unchlorinated)

• Fine Sea Salt: 15 g

• Extra Virgin Olive Oil: 20 g (adds suppleness and enhances browning in home ovens)

• Semolina Flour or Cornmeal: For dusting the peel/surface

Suggested Pizza Toppings (Pictured Artisan Style):

• Pizza Sauce: 1/2 cup rich tomato sauce seasoned with oregano and garlic

• Whole-Milk Low-Moisture Mozzarella: 1.5 cups, freshly shredded

• Sliced Black Olives: 1/4 cup

• Roasted Red Peppers or Peppadew Peppers: 1/4 cup, sliced

• Provolone or Cheddar Blend: 1/4 cup (for extra savory melt)

• Fresh Basil or Dried Oregano: To garnish

Step-by-Step Instructions

Step 1: Autolyse & Initial Mix

1. In a large mixing bowl, combine the active sourdough starter, lukewarm water, and olive oil. Whisk gently until the starter is dissolved into a milky liquid.

2. Add the bread flour and all-purpose flour. Mix with a wooden spoon or your hands until a shaggy, wet dough forms and no dry pockets of flour remain.

3. Cover the bowl with a damp towel or shower cap and let it rest (autolyse) for 30 to 45 minutes.

Step 2: Incorporate Salt & Stretch-and-Folds

1. Sprinkle the fine sea salt evenly over the rested dough. Add a small splash of water (about 1 tsp) to help dissolve the salt.

2. Dimple the salt into the dough, then knead or perform a series of stretch-and-folds directly in the bowl for 3 to 4 minutes until the dough becomes smooth and the salt is completely integrated.

3. Cover the bowl. Over the next 2 hours, perform 3 sets of stretch-and-folds spaced 30 to 40 minutes apart. With wet hands, grab the underside of the dough, pull it upward without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat on all four quadrants.

Step 3: Bulk Fermentation & Dough Ball Portioning

1. After the final fold, allow the dough to rest at room temperature (72°F–76°F / 22°C–24°C) for another 1 to 2 hours until it feels aerated, soft, and has expanded by about 30–50% with visible bubbles beneath the surface.

2. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions (approx. 330g each for thick crusts) or 5–6 smaller portions (approx. 240–260g each for thinner crusts).

3. Shape each portion into a tight, smooth round ball by tucking the edges under and rolling it gently between your palms on the un-floured countertop.

Step 4: Cold Fermentation (The Secret Step)

1. Lightly oil individual round food-safe deli containers or an airtight dough box.

2. Place one dough ball into each container, secure the lid tightly, and transfer immediately to the refrigerator for 24 to 72 hours.

3. Tip: The flavor peaks beautifully around the 48-hour mark!

Step 5: Shaping & Preheating

1. 2 hours before baking, take the desired number of dough containers out of the fridge to bring the dough to room temperature.

2. Place a pizza stone or baking steel on the top-middle rack of your oven. Preheat your oven to its absolute maximum temperature (500°F–550°F / 260°C–290°C) for at least 45 to 60 minutes.

3. Dust your workstation with a 50/50 blend of bread flour and semolina. Gently tip the proofed dough ball out of the container onto the floured surface.

4. Using your fingertips, press gently from the center outward to create a flat disc while leaving a 1-inch raised border along the outer edge for the crust. Stretch gently using the backs of your knuckles until the base reaches 10 to 12 inches in diameter.

Step 6: Assembling & Baking

1. Transfer the stretched crust onto a parchment sheet or a semolina-dusted pizza peel.

2. Spread a light layer of pizza sauce over the base, leaving the edges clear.

3. Distribute the shredded mozzarella, sliced olives, and roasted peppers evenly across the pie.

4. Slide the pizza (with parchment or directly from the peel) onto the screaming hot pizza stone.

5. Bake for 9 to 12 minutes until the crust is puffed, deeply golden with charred blistered spots, and the cheese is bubbly and lightly browned.

6. Transfer to a cutting board, let sit for 2 minutes, slice, and serve hot!

Baker’s Intensity & Fermentation Guide

Nutritional Information

Nutritional values are calculated per 1 individual plain baked sourdough crust base (based on 5 servings per batch, excluding cheese and toppings).