top of page
Writer's pictureAnna Hermann

Overnight slowly fermented sourdough pizza dough

This is my favorite pizza dough to make. Going into this I want to stress how important it is to not go by every step line by line, as it is ultimately about your flours, humidity conditions, type of water, oven, temperature which will greatly impact the outcome. Needless to say, the amount of water you will use will depend on what type of flour or combination you are using (aka the more whole grain, the higher the water amount (mine generally doubles!). The higher content of whole wheat, the smaller but still soft and fluffy the crumb will be. Either way, try this and make it your own and to your liking! I generally make the dough and keep it in the fridge for up to 4 days prior to shaping and baking. It does require a little planning ahead, but given that the hands on time with the dough is very little, it just boils down to time doing the work for you. Serve these with my 5 Minute Marinara Sauce and whatever toppings of your liking/choosing! If you are looking for some inspiration on toppings, see Classic Marinara, The Pickle, Veggie Heaven or Thai Curry below. This recipe makes around 4 small or 3 larger pizzas. You can also easily use this to make calzones or even just some fun shaped rolls. I am not going to get into handling sourdough in this blog. There are some phenomenal instructors on Youtube if you are new to handling sourdough. Check out Foodbod Sourdough, The Bread Code, or Pro Home Cooks instructional videos for everything sourdough from starter creation to bread, etc.


Ingredients

  • 1/2 cup active starter

  • 3 cups flour total (any combination such as 2.5 cups AP, 1/4 cup semolina, 1/4 cup whole wheat or 2.5 whole wheat, 1/4 cup AP, 1/4 cup semolina or any combination or bread flour)

  • 1/2 cup oats

  • 2 tbsp toasted sesame seeds

  • 2 tbsp flax meal

  • Optional: 1 tbsp vital wheat gluten, unless you are using bread flour

  • 1 tbsp salt

  • 1.5 cups of water (Please note: start out by holding at least 1/4 cup water back, especially when using mainly AP. You can always add more later. As mentioned before, if using mainly whole wheat flour, you may want to add as much as double the water, but again, go 1/4 cup at a time above the 1.5 cups to ensure that everything absorbs fully)

 

Method

  • Add all ingredients to a standmixer and mix for 5 minutes.

  • Put the covered dough into the fridge at least overnight, or for 2–3 days. I've kept it as long as 4 days and it will keep rising very slowly.

  • Please note: you do not need a standmixer, you can certainly mix this by hand. If doing so, I'd recommend combining all ingredients into a “shaggy dough”, then letting it sit for 1 hr, followed by a round of stretch and folds prior to putting into the fridge for at least a night.

  • The day that you want to make pizzas, take the dough out of the fridge, let it come to room temperature and do 2–3 stretch and folds over a three hour time frame.

  • Now it's time to shape the doughs. You can go into any variety here from small individual balls (I generally do 4 with this amount of dough, to 3 larger balls, to 1–2 large sheet pizzas depending on your preference. However you decide to shape, once shaped, cover with semolina or rice flower and cover with a rinsed out towel to keep the dough moist. I generally place another dry towel over it.

  • Let the balls rise for anywhere from 2–4 hours depending on your dough, temp, etc.

  • One hour prior to baking, heat up your oven if using a pizza stone to 500-520°F.

  • Once the pizzas are ready to go into the oven, bake for anywhere between 10-15 minutes depending on your oven or doneness to your liking.

Toppings:

  • Needless to say, the sky is the limit. However, think about not “overpacking” pizzas if going for a smaller pie.

  • Pick a sauce of your liking and whatever toppings meet your palate's desire.

Beloved Flavor Combinations in Our Home

Classic Margarita


The Pickle

  • Start with 1 cup of creamy sauce. Replace 2 tbsp of water with pickle liquid. Use this as your sauce on the pizza.

  • Cover with pickles and cheese of your liking (I refer you once again to Chef Jana for any of her more “cheddar” like cheeses, but of course you can also just get any store bought vegan cheese).

  • Depending on your likes, please note that bacon bits are actually vegan and highly processed. But for a special treat, drizzle those over the sauce.


Veggie Heaven

  • 5 Minute Marinara Sauce

  • sliced kalamata olives

  • artichoke hearts

  • broccoli florets

  • roasted red peppers

  • sliced grape tomatoes

  • top with brined tofu crumbles (make this one the night before ahead by crumbling extra firm tofu into an airtight container, add 2 tbsp of caper brine and/or olive brine, 1 tbsp nutritional yeast, 1 tsp of red pepper flakes — optional, and 2 tbsp of red or white wine vinegar and 1 tsp garlic powder).

  • When possible, add either arugula, spinach or fresh herbs on top of the pizza for the last 30 seconds of baking.

  • Drizzle with balsamic vinegar.

Thai Curry

Yes, this may sound like a stretch, but it's so good!

  • Use the Thai Curry sauce recipe or reserve some of the sauce when making the lentils and use it as the sauce for a pizza.

  • Top with fresh or frozen sweet corn

  • julienned red pepper

  • broccoli florets

  • anything else you enjoy

 



88 views0 comments

Recent Posts

See All

Comentários


bottom of page