Sourdough Whole Wheat Pizza Dough
An easy and delicious homemade sourdough pizza crust with whole wheat flour.
Servings: 8 servings
Calories: 302kcal
Equipment
Ingredients
- 350 g warm water about 1.5 cups
- 520 g hard white wheat flour preferably fresh milled (about 4 cups)
- 50 g olive oil 1/4 cup
- 88 g fed sourdough starter 1/2 cup - or 128g if using discard
- 9 g salt about 1 1/2 teaspoons
Instructions
- In a large bowl or the bowl of a stand mixer, combine the freshly milled hard white wheat flour, water, oil, salt, and sourdough starter. Mix until a shaggy dough comes together. Cover with a damp tea towel or plastic wrap and let it rest for about 30 minutes so the flour can fully hydrate.
- Knead the dough in a stand mixer for 10 to 15 minutes until it becomes smooth and elastic. If it feels overly sticky, add a light sprinkle of flour, keeping additions minimal. You can also skip the kneading and use stretch and folds instead. Every 30 minutes for the first 2 hours, lift each side of the dough and fold it toward the center, rotating the bowl four times.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 6 to 12 hours, or until it has doubled in size. This will vary based on room temperature and starter activity.
- Once risen, turn the dough onto a lightly oiled or lightly floured surface. Divide it into two portions for medium pizzas or keep it whole for a larger, thicker crust. Shape and stretch the dough into rounds. Stretching by hand usually gives the best texture.
- Preheat your oven to 425°F with a pizza stone or cast iron skillet inside, or prepare a baking sheet with parchment paper. Transfer the shaped dough to your stone, skillet, pizza pan, or parchment lined sheet. Add your favorite pizza toppings such as pizza sauce and mozzarella and bake for 10 to 12 minutes, or a bit longer for a thicker crust, until the crust is golden and bubbly.
Notes
For the crispiest crust, preheat your pizza stone or cast iron skillet in the oven for at least 30 minutes before adding your pizza. The hot surface creates that perfect crispy bottom that makes homemade pizza taste like it came from a brick oven!
Storage: The dough can be refrigerated after the bulk rise for up to 2 days. Bring to room temperature before shaping. Baked pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pizza in a 375°F oven for 8-10 minutes, or in a skillet over medium heat covered for 5 minutes until warmed through and crispy.
Freezing: Freeze shaped, unbaked dough rounds wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before using. Baked pizza can also be frozen and reheated from frozen.
Nutrition
Calories: 302kcal | Carbohydrates: 52g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 70mg | Fiber: 2g | Sugar: 0.2g | Calcium: 10mg | Iron: 3mg