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#Combinepdf Reel by @millsgardenbakery - SOURDOUGH PIZZA DOUGH 🍕

This is my go-to sourdough pizza dough. Simple ingredients, incredible flavor, and a chewy crust with those perfect bubbles. — SOURDOUGH PIZZA DOUGH 🍕 This is my go-to sourdough pizza dough. Simple ingredients, incredible flavor, and a chewy crust with those perfect bubbles. Save this one because once you try sourdough pizza… you won’t go back. Ingredients 375g water 100g active sourdough starter 15g honey 20g olive oil 500g flour (bread flour) 10g salt Instructions 1. Add all ingredients to a bowl and mix until no dry flour remains. (You can mix by hand or in a stand mixer.) 2. Let dough rest 20–30 minutes. 3. Perform 3–4 stretch and folds every 30 minutes. 4. Let bulk ferment 4–6 hours until slightly puffy. 5. Refrigerate 12–48 hours for best flavor. 6. Divide into 2–3 dough balls and place in lightly oiled containers. 7. Rest 1–2 hours at room temperature before stretching. Par-baking tip I find par-baking works best. Stretch your dough, bake the crust first for a few minutes, then add toppings and finish baking. You can also freeze the par-baked crusts for quick pizzas later. Bake at 500–550°F on a stone or steel until golden and bubbly. Follow along for more recipes in my Base Recipe Series.

#Combinepdf Reel by @davespizzaoven (verified account) - Same-day sourdough pizza recipe.

As always, I have more detailed step by step instructions along with all my other recipes organized on my website ( — Same-day sourdough pizza recipe. As always, I have more detailed step by step instructions along with all my other recipes organized on my website (link in my bio). First of all, Im not claiming to be a sourdough expert nor am I re-inventing the wheel here. And I know there will be plenty of people who say this isn’t how you do it. Well, it works for me. I wanted to share a recipe (that works) without having to use a mixer, an autolyse, incorporating ingredients at different times, etc. The flour I typically use is @kingarthurbaking bread and all purpose flour. I use the AP flour in my starter. Also , I do often use a mixer and incorporate the ingredients at different times. I share more of these details on my website but will make a tutorial video on this soon as well. #pizza #sourdough #tutorial

#Combinepdf Reel by @warmhomebakes - I told myself one slice…
That plan lasted about 10 seconds.

Thin sourdough crust, caramelized cheese, and fresh out of the oven.

Honestly this might — I told myself one slice… That plan lasted about 10 seconds. Thin sourdough crust, caramelized cheese, and fresh out of the oven. Honestly this might be my favorite way to make pizza at home. Made with Toots — my 104-year-old sourdough starter. Be honest… how many slices would you eat? Save this for your next pizza night. Full free recipes and tutorials on my page.

#Combinepdf Reel by @blakesculinarycreations - Take pizza night to the next level with this sourdough pizza crust 🍕

This is a recipe that I make every couple of weeks that I never get tired of. T — Take pizza night to the next level with this sourdough pizza crust 🍕 This is a recipe that I make every couple of weeks that I never get tired of. The crust is crispy on the edges, airy in the center, and is perfect for topping with all your favorite toppings! 🥫 Sourdough Discard Pizza Crust Recipe 1. Preheat oven to 450 degrees 2. In a bowl mix together a cup of flour, ½ cup of sourdough discard, 5.3 oz of plain greek yogurt, 1.5 tsp of baking powder, ¼ tsp of baking soda, ⅔ tsp of kosher salt, ¼ tsp of garlic powder, ½ tsp of Italian seasoning, and 1/4 cup of water (this may vary depending on consistency, dough should be fairly wet). Stir gently until combined. 3. Start forming a ball of dough with wet hands. 4. Let rest for 10 minutes before forming in a lightly greased (with a tbsp of olive oil) 10.5 inch cast iron pan. 5. Add cheese, sauce, meat, and any other desired toppings. 6. Bake for 18-20 minutes. Let cool for 10 minutes. For this version, I added some additional toppings (basil, hot honey) after baking before cooling. #sourdough #sourdoughbaking #pizza #pizzagram #recipeshare

#Combinepdf Reel by @naturally_emma - We're making pizza today! (This is an old reel because I'm too lazy to make a new one 😅)
But here's my recipe!

165 grams active (or discard) sourdo — We’re making pizza today! (This is an old reel because I’m too lazy to make a new one 😅) But here’s my recipe! 165 grams active (or discard) sourdough starter 240 grams flour 118 grams water 2 tablespoons olive oil 1 teaspoon salt Combine all the ingredients in a mixing bowl, starting with the water and starter. Knead the dough for a couple minutes. Let the dough rise and ferment in a covered bowl for 4-12 hours. (This pizza fermented for about 7 hours.) Shape the dough into pizza crust. Add your sauce and toppings. Cook on a preheated pizza stone in the oven at 500 degrees for about 15 minutes. Take it out and enjoy your delicious sourdough pizza!! A couple notes: 🍕This dough will stay good covered in the fridge for a couple of days. 🍕Use parchment paper! It makes it easier to slide the pizza onto the pizza stone in the oven. And makes clean up a lot faster! 🍕If you don’t have a pizza stone, you can use a preheated cookie sheet. Save this for later and follow for more easy recipes!

#Combinepdf Reel by @thebreadcoach - Making sourdough pizza at home is SO much fun.

There's something about stretching the dough, adding the toppings, and watching it bubble up in the ov — Making sourdough pizza at home is SO much fun. There’s something about stretching the dough, adding the toppings, and watching it bubble up in the oven that makes you feel like a real Italian pizza maker 😄 And the flavor is unreal. That slight tang from the sourdough crust makes it so much better than regular pizza. Honestly once you make pizza like this at home… store bought just doesn’t hit the same. It also turns pizza night into a whole experience. Kids love helping, everyone gathers in the kitchen, and the smell while it bakes is incredible. I just posted the full recipe on my site. Comment PIZZA and I’ll send you the link 🍕 Follow @thebreadcoach for simple sourdough recipes that actually work.

#Combinepdf Reel by @seans_pizza (verified account) - My most asked question is, how do you make your sourdough pizzas so this is one of the recipes I really like to make for my sandwiches and pizza. Plea — My most asked question is, how do you make your sourdough pizzas so this is one of the recipes I really like to make for my sandwiches and pizza. Please follow for more sourdough pizza recipes and if you know someone who’d love this Hit the share button 🙌 DM me with any questions. I love making pizza dough this way—no mixers, just my hands, and time does most of the work. There’s no hard kneading, and once you’ve done it a few times, it becomes really easy and this is a nice crispy soft chew crust. Dough Recipe (for 4 x 280g pizzas = 1120g total dough weight) Bread Flour (75%) = 462g All-Purpose Flour (25%) = 154g Water (62%) = 362g Salt (3%) = 20g Oil (3%) = 20g Sourdough Starter (10%) = 104g Process Mix Wet Ingredients: In a large bowl, combine water, salt, oil, and sourdough starter. Stir until well mixed. Add Flour: Add bread and all-purpose flour, then mix until no dry spots remain and a shaggy dough forms. Cover and let sit for 1 hour (autolyse). Stretch & Fold: Perform stretch and folds every hour for the next 3 hours to build gluten. Bulk Fermentation: After the final stretch and fold, let the dough rest at room temperature for 1–2 more hours (until slightly puffy). Cold Fermentation: Transfer the dough to the fridge and ferment for 48–72 hours for deeper flavor. Divide & Ball: Divide into four 280g dough balls, place them in lightly oiled or floured containers, and let them rest at room temperature for 3–4 hours before baking. You don’t want to work with cold dough. #sourdough #sourdoughrecipe #pizzadough #dough

#Combinepdf Reel by @eatbasilandbloom (verified account) - Comment PIZZA to get:
- a free downloadable PDF of my dough and sauce recipes
- a link to my essential pizza making gear

After owning a sourdough pi — Comment PIZZA to get: - a free downloadable PDF of my dough and sauce recipes - a link to my essential pizza making gear After owning a sourdough pizza trailer for 3 years I’ve crafted, what I think, is one of the simplest and most delicious sourdough pizza recipes available. 5 250g dough balls 653g Flour 421g Water 160g Ripe Starter 16g Salt 1. Weigh out all the ingredients in separate containers, remove 10 grams (about 2 tablespoons) of water, and reserve it. 2. Put the flour in a large mixing bowl. 3. In another large mixing bowl, combine the water and the starter and break up the starter by hand until it’s a uniform consistency. 4. Using your hand, create a crater in the flour and pour the water and starter mixture in the center. 5. Begin mixing with your dominant hand, working your way in a clockwise motion from the center of the bowl to the rim until the ball has just come together and the bowl is clean. Cover the bowl with plastic wrap and rest at room temperature for 30 minutes. 6. Uncover the dough ball and begin mixing by hand. Add the reserved 10 grams of water and the salt and mix until just combined. 7. Transfer the dough ball to a lightly oiled container and cover with a lid or plastic wrap. Allow to rest for 3 hours, doing a coil fold halfway through bulk fermentation. 8. Remove the dough ball and place on a lightly floured surface. Lightly flour your hands and, using a dough scraper and scale, portion the dough into 250-gram dough balls. 9. Form each into a tight ball by folding it in on itself, being careful to handle the balls quickly and gently so as not to transfer too much heat to them. 10. Place the dough balls on a lightly floured tray or your container of choice. Lightly flour the surface of the dough balls and cover with plastic wrap before refrigerating 11. 3-4 hours before baking remove the dough balls from the fridge and allow to rise. They will increase in size 1.5-2x and will be soft and pliable.

#Combinepdf Reel by @gatheratourtable - This sourdough pizza dough develops incredible flavor and makes a crust that's crispy on the outside and soft and airy inside. It's become my favorite — This sourdough pizza dough develops incredible flavor and makes a crust that’s crispy on the outside and soft and airy inside. It’s become my favorite way to make pizza at home. Full recipe and video are on my YouTube channel. If you enjoy cooking like this, we’d love to have you gather at our table.

#Combinepdf Reel by @emsdailydish - Trash the takeout pizza because we don't do that here anymore 🍕✋

Once you make at-home sourdough pizza crust, it's really hard to go back. Crispy ed — Trash the takeout pizza because we don’t do that here anymore 🍕✋ Once you make at-home sourdough pizza crust, it’s really hard to go back. Crispy edges, chewy center, and depth of flavor you only get from fermentation; no delivery app required. This is my go-to sourdough pizza dough recipe that makes 4 personal sized pies, made to fit real life. ⬇️ Save this for your next pizza night ⬇️ Sourdough Pizza Crust • 100g active, bubbly starter • 350g warm water • 30g olive oil • 500g bread flour • 10g salt • Toppings of your choice Simple Bake Schedule (Guideline assumes dough stays around 68–70°F) 🕗 8:00 pm – Mix dough 🕣 8:30 pm – First stretch & fold 🕙 10:00 pm – First rise Next day: 🕕 6:00 am – Store dough in fridge 🕓 4:00 pm – Remove from fridge 🕔 5:00 pm – Shape & bake Slow fermentation = better texture, better flavor, and pizza that actually fills you up. Once you try sourdough crust, restaurant pizza starts feeling… unnecessary 😌 👇 Comment what your go-to pizza toppings are 😋

#Combinepdf Reel by @emmaaaaaaam_ - tapped back into my Italian roots this week with the two best pizza combos imo🍕🌿

Recipe

Dough:
- 325g spring water
- 125g starter
- 13g honey
- 5 — tapped back into my Italian roots this week with the two best pizza combos imo🍕🌿 Recipe Dough: - 325g spring water - 125g starter - 13g honey - 500g bread flour - 10g salt - 20g olive oil For the Pizza: - tomato sauce - fresh mozzarella, sliced - pizza mozzarella, grated - basil leaves - arugula - olive oil - parmigiano, grated - prosciutto *for large pizzas on pizza pan* Bake the dough with sauce only for 12 mins at 550F. Add cheese & toppings, and bake for an additional 3-5 mins until cheese is melted and crust is browned. Full dough tutorial can be found in my ‘sourdough recipes’ highlight on TikTok! #foodie #sourdough #sourdoughstarter #pizzanight #sourdoughpizza

#Combinepdf Reel by @emmaaaaaaam_ - my sourdough pizza dough recipe yet again! from the start all the way to shaping🍕

Recipe

- 325g spring water
- 125g starter
- 13g honey
- 500g bre — my sourdough pizza dough recipe yet again! from the start all the way to shaping🍕 Recipe - 325g spring water - 125g starter - 13g honey - 500g bread flour - 10g salt - 20g olive oil #food #pizza #sourdoughpizza #homemade #recipe

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