The Best Cheater Sourdough Pizza Dough
- Jessica Youngblood
- Apr 21
- 6 min read
Pizza is a universal favorite and is often considered the ultimate comfort food. There's nothing quite like a fresh, hot slice paired with your favorite toppings. If you're a fan of sourdough, you may wonder how to infuse that unique flavor into your pizza-making experience. But don’t worry! Let’s explore the world of sourdough and learn how to create an amazing cheater sourdough pizza dough that's packed with flavor and can hold even the sauciest, cheesiest toppings you can imagine.
This hands off method, is an amazing fit for those busy days.
The Magic of Sourdough
Sourdough bread has a rich history, dating back thousands of years, and is well-known for its tangy flavor and airy texture. It’s created through fermentation, where wild yeast and bacteria naturally act as the leavening agent. When you use sourdough as the base for pizza, it not only enhances the taste but also adds nutritious benefits, such as probiotics that can aid digestion. You don't need to be a sourdough expert to enjoy a delicious sourdough pizza!
While having my own micro bakery, I focus on using organic, freshly milled ingredients to create Sourdough bakes that not only taste good but are also good for you. For instance, recent studies indicate that sourdough bread has a lower glycemic index than regular bread, making it a healthier option for those monitoring their blood sugar levels.
What Makes a Great Sourdough Pizza Dough?
To make a pizza dough that can support even the heaviest toppings, consider these important aspects:
Hydration Level: A high-hydration dough retains moisture, resulting in a light and airy crumb. For pizza, the ideal hydration level is around 65-70%. This means if you use 1000 grams of flour, you'll need about 650-700 grams of water.
Fermentation Time: The longer the dough ferments, the more flavor it develops. A good overnight rise can transform your basic dough into something extraordinary. For example, a 12-hour fermentation can enhance flavors significantly compared to a quick 1-hour rise.
Strong Flour: Using high-quality bread flour gives your dough the strength needed to hold up against toppings without getting mushy. Look for flour with a protein content of at least 12%.
Keeping it Simple: The Cheater Dough
For those who want to skip the long and tedious fermentation times and techniques for a solid Pizza Dough, here’s my simple cheater method that utilizes sourdough and requires minimum work; that still delivers on flavor. This dough is quick to make, leave to ferment, set up in advance and serves as a solid base for a variety of toppings.
I like to start my dough at night for dinner the next day or throughout the week. The longer you let your dough sit the better it will be.
Ingredients
This recipe makes Two Large pizzas at 607g each and while it only takes about 30 min total to mix/shape and store, with sourdough, fermentation may take longer or shorter depending on your environment. I recommend having 24 hours from start to finish and up to 5 days to develop flavor (not required, but recommended).
580g Bread Flour (anything over 12% Protein - King Arthur Bread Flour)
65g Whole Wheat Flour
100g Active Sourdough Starter
450g Water
15g Salt
50g Bread Flour, Semolina Flour or Corn meal for dusting
Method:
Day 1
Combine Ingredients: In the bowl of a standing mixer, combine all ingredients and mix on low for 4-6 min.
Place in a Bowl: and cover. No need to oil the bowl. This will be our first proof.
Rest: Leave your bowl covered for 5-12 hours. Remember sourdough is forgiving and may take more or less time depending on your environment. Here's a tip, if your home is warmer (say 72-79°F) then aim for a lower proofing time, like 5-8 hours. For a cooler home (say 65-72°F) aim for a longer proofing time, like 10-12 hours.
Day 2
Shape: After your dough has doubled, divide into two doughs at 607g each (if you're making two large pizzas); or 4 medium pizzas at roughly 301g each.
Shape the Pizza: using your hands or a bench scraper, in a circular motion glide the dough into itself to create a ball.
Shape the Pizza: using your hands or a bench scraper, in a circular motion, glide the dough into itself continuously until you start to create a ball. If you're not sure how to shape into a ball, no worries! Just make sure the dough is a semi-even shape.
Coat a bowl or container with some olive oil and plop each dough round into its own container or use a baking dish to place side by side. Depending on how many rounds you've made, you may need more than one container. Be sure to cover your container.
Cold Proof / Bake: At this point you can either place your individual dough balls in the fridge to further ferment (up to 5 days) or leave on the counter for 1-2 hours to bake same day.
Shape and toppings: This is where your creativity and preferences shine! Take your favorite toppings out while you prepare your dough to bake. I like to let my dough ball reach room temp (15-20 min on the counter), then lift your dough, gently pull from the center and letting gravity stretch the dough while you rotate in the air.
Be sure to add a generous amount of semolina, corn meal or flour to ensure your pizza dough will not stick (once your sauce is on, it'll be hard to recover if it sticks - still delicious but won't be as intact). Once you've reached your desired pizza size (flatbread or thicker crust), place your dough on a pizza paddle or cutting board that has been sprinkled with the semolina flour, corn meal or flour. Enjoy piecing together your perfect pizza!
Baking tips below!
Topping Your Creation
Now comes the exciting part! The beauty of pizza is that the topping options are endless. Here are a few crowd-pleasing ideas:
Classic Margherita: Start with a base of tomato sauce, add fresh mozzarella, sprinkle basil, and finish with a drizzle of olive oil. A timeless combination that everyone loves!
Veggie Lover’s Delight: Load your pizza with seasonal vegetables like bell peppers, mushrooms, and spinach for a vibrant and healthy option. You can even add artichokes or sun-dried tomatoes for an extra flavor boost.
Meat Feast: If you crave meat, consider toppings like pepperoni, sausage, or prosciutto paired with a light tomato sauce. A combination of meats can give a hearty flavor that's hard to resist.
Baking Tips
To achieve that crispy crust we all adore:
Use a Pizza Stone or Steel: If you have one, it helps create a perfectly crisp base. Here's how I prep mine:
Preheat oven to 500°F with steel or stone inside. Once preheated, wait at least 40 min before baking your pizza.
Bake at High Temperature: High heat creates those lovely bubbles and a golden finish, enhancing both flavor and texture.
Keep Watch: This is no DiGiorno. These pizzas on steel or in a pizza oven tend to bake very quickly.
Final Steps
Bake your pizza for about 7-12 minutes or until the crust is golden brown and your cheese is bubbly.
For a thicker Crust, leave your edges a bit thicker and the sourdough pizza dough will rise like dream!
Savoring Your Sourdough Pizza
Once baked, let your pizza cool for a moment before slicing into it. The delightful aroma of the sourdough crust combined with your chosen toppings will draw everyone to the kitchen! Pair your homemade pizza with a fresh side salad or some dips to elevate the dining experience even further.
Final Thoughts
Creating a cheater sourdough pizza is both easy and incredibly satisfying. This hidden gem recipe captures everything you love about sourdough while being simple enough for anyone to try, whether you're an experienced baker or just starting. Enjoying the process and indulging in the delicious results is what makes it all worthwhile.
Next time you're in the mood for a pizza loaded with flavor, remember this cheater sourdough pizza dough recipe. It lets you enjoy that classic sourdough taste without the hassle. Your pizza nights are about to get an exciting makeover!
Bakers Note
For a richer flavor and more authentic feel, try substituting a portion of your bread flour for Caputo '00' flour. You will need to mix for 6-8 min instead of 4-6 min, but all other steps remain the same.
300g Caputo '00' Flour
280g Bread Flour (anything over 12%)
65g Whole Wheat Flour
100g Active Sourdough Starter
450g Water
14g Salt
Happy baking
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