Simple Sourdough Pepperoni Pizza
This simple sourdough pepperoni pizza has become our weekly go-to! We love doing pizza and movie night every Friday. So either Wednesday or Thursday I'll throw the dough together and then just have it in the fridge until it's time to use. The dough is soft and easy to work with. All you have to do is mix it together and then basically you just wait. So easy. It makes two large pizzas or you could cut it into four for smaller pizzas. Both ways work and this recipe is becoming a family favorite!
Servings: 0
Ingredients
For the Pizza Dough:
- 100 g sourdough starter (fed or discard)
- 350 g water
- 500 g bread flour or all-purpose flour
- 12 g sea salt
For the Toppings:
- marinara sauce
- shredded mozzarella
- pepperoni
- dried oregano or basil to sprinkle
- sea salt to sprinkle
Instructions
Feed Starter:
- Feed your sourdough starter about 6-12 hours before you plan to use it. It's usually ready earlier in the summer than winter. I always do equal parts so I'll typically have 50g of starter in my jar and feed it 50g of all-purpose flour & 50g of filtered water. I usually feed mine the night before and then start the process in the morning.
Mix Dough:
- In a large mixing bowl, add all the ingredients. Mix well until everything is incorporated. It will be shaggy and sticky. That's okay! Cover with a shower cap or plastic wrap. Let sit on the counter for 30 minutes.
- After the dough has rested, perform one set of stretch and folds. Lift one side of the dough up and over itself into the center. You can wet your hands first to help if it's sticky. Do this on all 4 sides. Cover your bowl again. Do 3-4 rounds of stretch and folds every 30 minutes or so. Example: stretch and fold, cover let rest 30 minutes, then stretch and fold, cover and let rest about 30 minutes or so, repeat, and repeat.
- Cover and let it bulk ferment for about 6-12 hours on the counter. In the winter, it'll take longer, in the summer it will be faster.
- After the bulk ferment, dump the dough onto a floured countertop. Divide into 2-3 balls. Oil containers (I use Pyrex) and put them each in one. Place in the fridge for 6 hours and it can stay in there up to 2-3 days! It will just have a stronger sour flavor.
To Make the Pizza:
- Preheat your oven to 540F degrees. You want to heat your oven for 30 min- 1 hour before baking. I like to use a pizza stone, it definitely makes the best pizza and gives you that crispy crust on the bottom. We have this one and love it!
- I usually want my pizza ready by 5:30pm so I'll usually pull the dough out of the fridge around 3:30/4pm and let it come to room temperature for 30 minutes- 1 hour. To do this, take the dough out of the fridge, dump it onto a floured counter, and cover with a tea towel.
- To make the pizza, I stretch my dough onto a piece of parchment paper. Press it out into the shape and pizza and push it out as thin as you can. You can let it rest for 10 minutes if it's pulling back. Then top with a drizzle of olive oil, pizza cause, shredded mozzarella, pepperoni or whatever toppings, dried oregano, and a sprinkle of sea salt.
- Put your pizza onto the heated steel in the oven and bake for 8-12 minutes until cooked through.
- Note: If you don't have a steel or a pizza stone, you can bake the pizza on parchment paper on a baking sheet. The times will just be a bit longer so just keep checking to see when it's ready. It also won't get as crispy on the bottom but will still be delicious. Let cool, cut and enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days!
ORIGINAL INSTRUCTIONS:
Mix Dough:
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In a large mixing bowl, add all the ingredients. Mix well until everything is incorporated. It will be shaggy and a little sticky. That's okay! Cover with a shower cap or plastic wrap. Let sit on the counter for 10-12 hours.
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After the dough has rested, perform one set of stretch and folds. Cover your bowl again and refrigerate for up to 48 hours or whenever you're ready to use it.
To Make the Pizza:
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I usually want my pizza ready by 5:30pm so I'll usually pull the dough out of the fridge around 4pm and let it come to room temperature for 30 minutes- 1 hour. To do this, form your dough into a loose ball on the counter and let it rest.
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Once it's rested, cut it into either 4 smaller pieces or 2 large pieces.
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Preheat your oven to 500F degrees for 30 minutes before you're ready to bake so I will typically heat mine around 4:30pm.
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We love cooking our pizza on our cast iron pizza skillet. Sprinkle cornmeal or flour on your skillet. Press your dough out into a shape of pizza. Top with whatever toppings you prefer. We did marinara, shredded mozzarella, pepperoni, dried oregano, and sea salt.
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Bake in the oven for 15-20 minutes depending on the thickness of your crust.