How to Bake the Perfect Pizza Dough at Home (Without Sourdough)
If you're craving a restaurant-quality pizza but don’t have a sourdough starter on hand, don't worry! You can still create an authentic, crispy, and delicious pizza dough right in your own kitchen using a simple pre-fermented starter. This method ensures a light and airy crust, full of flavor, while being easy to follow for anyone. Here’s the step-by-step guide.
Ingredients:
Pre-fermented starter:
4g of fresh yeast
195g of water
195g of pizza flour (high-quality 00 flour works best)
For the dough:
Pre-fermented starter
400g of pizza flour
12g of salt
160g of cold water
50g of olive oil
Step 1: Make the Pre-Fermented Starter
The key to a great pizza dough lies in the preparation. Start by creating a simple pre-fermented starter, which will add depth of flavor and improve the dough’s structure.
Dissolve 8g of fresh yeast in 200g of water. Make sure the yeast is fully mixed into the water before moving to the next step.
Add 200g of pizza flour to the yeast-water mixture, stirring until you achieve a smooth batter-like consistency.
Leave the starter to ferment in the fridge overnight. This slow fermentation is crucial for developing complex flavors.
Step 2: Prepare the Dough
Now that your pre-fermented starter is ready, it’s time to transform it into pizza dough.
Mix the pre-fermented starter with 800g of pizza flour, 20g of salt, and 500g of cold water. You can do this by hand using the stretch-and-fold technique or with a dough mixer.
Temperature control is key. If your kitchen is warm, chill your flour and water in the freezer for a short time to prevent the dough from overheating. Overheating can lead to a denser dough, which we want to avoid.
Continue mixing until the dough reaches 25°C. The dough should feel smooth and elastic at this point.
Step 3: Add Olive Oil
Once the dough has come together, you’ll need to incorporate olive oil to give the crust that rich, golden color and subtle flavor.
Add 100g of olive oil gradually, while continuing to mix. Pour it in little by little, allowing the dough to fully absorb the oil before adding more.
Stop mixing once the dough has taken in all the oil. Over-mixing can cause the dough to lose its light texture.
Step 4: Form the Dough Balls
Now that the dough is ready, it's time to form individual pizza portions.
Divide the dough into 250g balls. Each ball will make one medium-sized pizza.
Refrigerate the dough balls for at least 3 hours. This will allow the dough to proof, during which it should double in size.
Step 5: Prepare and Bake Your Pizza
After the dough has risen, you’re ready to transform it into a pizza masterpiece.
Deflate each dough ball by gently pressing down to release the excess air. Shape it into a pizza base by stretching the dough out with your hands, avoiding the rolling pin to maintain the airy texture.
Top with tomato sauce and your favorite pizza toppings.
Bake at the highest temperature your oven can reach. If possible, use a pizza stone for the best results. At our bakery, we bake pizzas at 300°C for about 5 minutes, but home ovens can vary. The higher the temperature, the crispier your pizza will be.
Final Thoughts
While this pizza dough recipe may take a little planning, the result is a crust that’s flavorful, chewy, and crispy in all the right places. The pre-fermented starter gives it complexity without the need for a sourdough starter, making it accessible for anyone looking to elevate their homemade pizza game.
Experiment with different toppings and enjoy the process of baking pizza at home—there’s nothing quite like it!
Let us know how your pizza turns out in the comments, and don’t forget to share your favorite toppings!
This method is perfect for anyone who loves pizza but doesn't have a sourdough starter ready to go. By using fresh yeast and giving the dough plenty of time to ferment, you can still create a delicious pizza that’s just as satisfying. Enjoy!