Easy Sourdough Pizza Recipe - An Italian in my Kitchen (2024)

FAQs

Do Italians use sourdough for pizza? ›

Although not all Neapolitan pizza is made from sourdough, there's no reason it can't be.

The amount of sourdough starter you need to make pizza dough can vary based on the flour used and the fermentation schedule. Typically, I like to have between 10 to 20% sourdough starter in my pizza dough.

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Traditional pizza is made with a white flour crust and has a high GI, but sourdough pizza has a lower GI because of the fermentation process. This means that sourdough pizza can help regulate blood sugar levels and may be a better choice for people with diabetes or those who are trying to maintain a healthy weight.

Simple Sourdough Pizza Crust: The details

You absolutely can use bread flour or tipo 00 flour (read more about tipo 00 flour here) if you can get your hands on either. If you have been having a hard time finding flour, Baker's Authority is a great option — great prices, too, even with shipping tacked on. 75% hydration.

Flours milled from grano duro are recommended for making pasta and some breads, especially those associated with the southern regions of Italy. Grano tenero flours are generally used in Italy to make both bread and pastries. Typo 2 (type 2) flour is high in bran, and still slightly coarse.

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight). You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.

If you are using an active sourdough starter, then no, your sourdough pizza crust does not need yeast.

Is pizza dough better the longer you let it rise? ›

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.

A golden ticket for any pizza lover, Gordon Ramsay's Street Pizza offers you seriously good bottomless pizza – and by that we mean as much as you like. Our authentic sourdough pizzas are served by the slice, fresh from the oven, with 4 house toppings and a daily changing special.

​The worst offender in pizza could sometimes be the dough or crust. Refrigerated pizza crust, for instance, often contains hydrogenated oils as well as artificial additives.

Most importantly, bread should always be eaten with other food, but it should not be eaten with a starchy meal. So you'll rarely see it served with pasta in Italy! Italy has an incredible variety of bread, with many regional versions of flatbread, sourdough, and your traditional loaf.

No problem! Learn how to make THE BEST sourdough pizza crust with bubbly, active sourdough starter in a rectangular baking pan instead. Tips shared for make-ahead options, plus a quick “no-cook” pizza sauce” recipe that takes 1 minute to make! Sourdough Pizza (no steel or stone!)

Some Important Info on Pizza Ingredients. As you may know, Authentic Italian Pizza Dough Recipe is made of five simple ingredients: flour, water, oil, yeast and salt. We are going to dissect the elements one by one.

In Naples, it goes against the grain for pizzaioli (pizza chefs) to create a pizza dough recipe with a 3-day fermentation process…but after rigorous testing, I can't help but share my 72-hour homemade pizza dough recipe with you. While the waiting game requires patience, the end result is 100% worth it.