sourdough recipe not bread
The Best sourdough recipe not bread
I love this recipe because it’s so versatile. You can eat it straight from the oven with butter and jam, toast it up like a fancy croissant, or even use it for sandwiches—it’s that good. And honestly, it’s one of those things that feels special for an occasion, but it’s also just as good for everyday eating. There’s something about the ritual of kneading the dough, letting it sit overnight, and then watching it rise that makes it feel like a little celebration every time. Plus, it’s healthier than you’d think. No refined flour, no preservatives—just whole grains and a little probiotic kick from the starter. My family’s always saying how much better they feel after eating it, especially if we use the whole grain version. It’s not just filling; it’s something that actually nourishes you. And the best part? You can make it ahead and keep it in the fridge for days, so it’s always there when you need it. It’s that kind of recipe—simple, satisfying, and just a little bit magical.
Classic Sourdough Pizza Dough
A timeless, artisanal sourdough pizza dough recipe that captures the authentic flavor and chewy texture of traditional Italian pizza. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups (360g) active sourdough starter (50% hydration)
- 3 cups (360g) all-purpose flour
- 1 cup (120g) whole wheat flour
- 2 tsp salt
- 1 tbsp olive oil
- 1/2 cup (120ml) warm water
- 1 cup (240g) marinara sauce
- 2 cups (160g) shredded mozzarella cheese
- 1/2 cup (75g) grated Parmesan cheese
- 1/2 cup (50g) diced bell peppers
- 1/2 cup (50g) diced onions
- 1/2 cup (50g) chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup (30g) sliced black olives
👨🍳Directions
-
1
Activate the sourdough starter by mixing it with warm water and letting it sit at room temperature for 1 hour until it doubles in size. -
2
In a large bowl, combine all the dough ingredients. Mix until a shaggy dough forms. Cover and let it rest for 30 minutes. -
3
After resting, knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. -
4
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 2-3 hours, or until it has doubled in size. -
5
Preheat your oven to 475°F (245°C) with a pizza peel inside or a baking sheet underneath for heat transfer. -
6
Divide the dough into 6 equal portions. Roll each portion into a thin circle on a floured surface to create pizza bases. -
7
Preheat pizza peel or line a baking sheet with parchment paper. Spread a thin layer of marinara sauce on each pizza base. -
8
Sprinkle mozzarella and Parmesan cheese evenly over each pizza. Add toppings like bell peppers, onions, garlic, and olives. -
9
Transfer pizzas to the preheated pizza peel or baking sheet. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
🔧Equipment
- Mixing bowls
- Stand mixer or kitchen scale
- Dough scraper
- Pizza peel or baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a crispier crust, increase oven temperature to 500°F (260°C) and bake for 8-10 minutes.
- Ensure your sourdough starter is active and bubbly for best results.
- Adjust the amount of toppings to suit your taste preferences.
- Store any leftover dough in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Variations
- Try adding mushrooms, spinach, or different types of cheese like fontina or provolone.
- For a gluten-free option, use a gluten-free sourdough starter and blend of gluten-free flours.
Watch Video Of How Classic Sourdough Pizza Dough Works
❓ Frequently Asked Questions About Sourdough Pizza Dough
What is the difference between sourdough starter and sourdough bread?
Sourdough starter is a fermented mixture of flour and water that contains wild yeast and beneficial bacteria, which is used to leaven sourdough bread. The starter acts as a natural leavening agent, giving the bread its characteristic tangy flavor, airy texture, and longer shelf life. Sourdough bread, on the other hand, is the final baked product made using the sourdough starter as one of its ingredients.
How long does it take to make sourdough starter from scratch?
Making a sourdough starter from scratch typically takes about 5 to 7 days. During this time, you’ll need to feed the starter daily with equal parts flour and water to encourage the growth of wild yeast and bacteria. The starter will go through several stages of activity, including a lag phase, where it might not appear to be doing much, followed by active bubbles and a more robust texture. Once it’s consistently bubbly and has a pleasant, tangy aroma, it’s usually ready to use in recipes.
Why does my sourdough starter not rise properly?
There could be several reasons why your sourdough starter isn’t rising properly:
– Insufficient feeding: Ensure you’re feeding it daily with equal parts flour and water (e.g., 50g starter + 50g flour + 50g water).
– Poor hydration: The starter should be at a consistency similar to pancake batter—too thick or thin can affect fermentation.
– Incorrect temperature: Ideal fermentation temperatures are between 70–75°F (21–24°C). Cold temperatures slow down fermentation, while warm temperatures can cause overproofing.
– Old or weak starter: If your starter hasn’t been fed in a while or has been neglected, it may need a refresh or a longer feeding period.
– Flour quality: Low-protein flours (like all-purpose) can slow fermentation. Whole grains or high-protein flours (like bread flour) work best.
– Environmental factors: High humidity or drafts can disrupt fermentation. Keep it in a stable, slightly warm spot.
Can I use a sourdough starter in recipes other than bread?
Yes! While sourdough starter is most famous for bread-making, it can be used in a variety of other recipes, including:
– Pizza dough (for a tangy, chewy crust)
– Pasta (like sourdough tortellini or fettuccine)
– Tart dough (for pies, tarts, or quiches)
– Crackers or flatbreads (for a unique flavor and texture)
– Muffins or pancakes (to add a subtle tang)
– Sourdough butter (by fermenting butter with starter)
– Baked goods like muffins, scones, or croissants (for a more complex flavor profile)
Just adjust the hydration and feeding times based on the recipe, as some applications may require a stronger or more active starter.
How do I know when my sourdough starter is ready to use in a recipe?
Your sourdough starter is ready when it meets these key criteria:
– Double in size (within 4–12 hours after feeding, depending on temperature and strength).
– Floats in water (drop a small spoonful of starter into a glass of water—if it rises, it’s active enough).
– Has a pleasant, slightly sour aroma (not overly rotten or yeasty).
– Consistently bubbly (active bubbles throughout, not just on the surface).
– Passes the float test (if it doesn’t float, it’s not yet ready—feed it again and wait).
For baking, a starter that’s at least 50–70% active (meaning it’s doubled in size) is ideal. If it’s too weak, you may need to strengthen it with a “discard and feed” method before using.
