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Sourdough Pizza Dough

This sourdough pizza dough is made in a food processor and uses sourdough discard for a flavorful, chewy, and crispy crust. The dough requires a long, cold fermentation in the refrigerator, which develops flavor without kneading.
prep time:20 minutes
cook time:15 minutes
Cold Ferment + Rest:1 day 2 hours
total time:1 day 2 hours 35 minutes
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Ingredients

Ingredients (~2 14-inch Pizzas)

  • 1 2/3 cups "00" flour
  • 2 1/2 cups bread flour
  • 1 tsp kosher salt
  • 1 tbsp granulated sugar
  • 1/4 tsp active dry yeast
  • 1 cup warm water
  • 2 tbsp extra virgin olive oil
  • 1 1/4 cups sourdough starter fed or discard

Instructions

  • Combine flours, salt, sugar, and yeast in food processor. Pulse to mix.
  • Whisk together warm water, olive oil, and sourdough starter.
  • With processor running, pour wet ingredients through feed tube until dough forms smooth ball, about 30 seconds.
  • Transfer dough to floured surface and divide into two pieces.
  • Shape each piece into a ball by folding sides to center, flipping seam-side down, and tightening by rotating and pulling.
  • Place dough balls on oiled baking sheet, coat tops lightly with oil.
  • Wrap sheet tightly with plastic and refrigerate 24-72 hours.
  • Remove from refrigerator 2-4 hours before baking to come to room temperature.

Notes

Longer fermentation time develops more flavor. Recipe yields two 14-inch pizzas.
Did you make this recipe?Let me know how you liked it below!