Sourdough Pizza Dough

I have made all four pizza dough variations found in this cookbook. The Sourdough pizza version was our favorite for flavor.

I replaced 2 cups of white flour with whole wheat and added 1 T of vital gluten. It had a good stretch though not quite as good as the Neo-Neopolitian dough.

All these doughs were baked at the highest heat my oven could give, 550 degrees. The edges puffed up dramatically but the dough was quite thin in the middle.

Since my husband prefers a thicker crust. I experimented with using more dough and not rolling as thin. Some of my attempts were underdone in the middle. My best results were with rolling it on a silicone mat and adding toppings. I preheated my oven and the pan then placed the silicone mat with the assembled pizza on the pan. This yielded a pizza that was cooked to the center but still with a slightly thicker crust that my husband prefers.

This is the 2nd pizza dough recipe that I am trying from the book. The first (Neo-Neapolitan ) was very good, but I had a few problems with the dough. This could be from being inexperienced with making pizza.

This time I decided to separate the dough into 4 portions. Each ball was 270-275g. When forming each, it was much easier to stretch out. I was able to stretch them out to 11-12 inches without tearing the dough, but was still able to get a nice thin crust.

The added sourdough in the recipe makes for a very nice subtle addition of taste. The crust was perfect. It has a nice chew, taste and crunch. I used a new baking stone from King Arthur Flour and have never had such a delicious pizza at home before. I even think it rivals some of the best Ny style pizza’s I’ve had.

This is my favorite pizza dough recipe!