Description
A naturally leavened pizza dough made with a sourdough starter that yields four crisp, chewy, flavorful crusts perfect for Margherita, kale crème fraîche, or scallion oil pizzas.
Ingredients
For the Dough:
375 g water
100 g active sourdough starter
10 g salt
500 g all-purpose or bread flour
For Each Margherita Pizza:
2 tbsp tomato sauce
1–2 oz mozzarella
<1 oz grated Parmigiano Reggiano
Drizzle of olive oil
Pinch of sea salt
For Each Kale and Crème Fraîche Pizza:
Olive oil
A couple handfuls of baby or Tuscan kale
1–2 garlic cloves, minced
Sea salt
2 tbsp crème fraîche
¼–⅓ cup grated Parmigiano Reggiano
For Each Naked Pizza with Scallion Oil:
¼ cup olive oil
¼ cup minced scallions or ramps
1 tsp crushed red pepper flakes
1–2 tbsp crème fraîche
Handful grated Parmigiano Reggiano
Sea salt
Instructions
1. In a large bowl, stir together water, sourdough starter, and salt. Add the flour and mix until fully combined.
2. Cover the bowl and let dough rest for 30 minutes.
3. Perform a stretch and fold cycle: stretch the dough up and fold it over itself. Repeat 8 times. Let rest 30 minutes.
4. Repeat the stretch and fold cycle up to 3 more times, resting 30 minutes in between each.
5. Cover the dough and let rise at room temperature for 4–18 hours until it increases by 50–100% in volume.
6. Turn dough out onto a floured surface. Divide into 4 portions and shape into balls.
7. Place dough balls in covered containers and refrigerate for 6 hours to 3 days, or freeze for up to 1 week.
8. Remove dough from fridge 1 hour before baking. Let rest at room temperature.
9. Preheat oven to 550°F with a Baking Steel or pizza stone for at least 45 minutes.
10. Gently stretch dough into a 10-inch round and place on parchment-lined peel.
11. **For Margherita:** Spread tomato sauce, add mozzarella and Parmigiano, drizzle olive oil, add sea salt. Bake 5–6 mins.
12. **For Kale:** Toss kale in olive oil and salt. Spread crème fraîche, add garlic and Parmigiano, top with kale. Bake.
13. **For Scallion Oil Pizza:** Cook scallions and red pepper in olive oil. Spread crème fraîche and cheese. Bake. Drizzle with hot oil after baking.
Notes
Let dough ferment at room temperature until it visibly rises by 50–100%. Avoid using the oven light as it may be too warm.
For easier stretching, use floured hands and avoid deflating the dough.
Use a clear straight-sided container to track fermentation progress.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Method: Baking
- Cuisine: Artisan