The BEST Sourdough Pizza Recipe for Ooni Pizza Ovens
The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. The best sourdough pizza recipe for Ooni pizza ovens and other backyard pizza ovens such as the Gozney Roccbox or indoors on the Baking Steel. If sourdough isn’t your thing check out my amazing easy no knead instant yeast pizza dough recipe.
When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland. I think of it as an “artisan style” dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days.
Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.
Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook.
Sourdough Pizza Crust
Ingredients
Starter
- 25 g Sourdough Culture The 25g is pulled from your mother culture also commonly called a "starter." I like to use a freshly fed culture. You can build one easily yourself, just need some flour, water, and time. I like the method in the Ken Forkish Book: The Elements of Pizza
- 100 g Bread Flour I use Artisan Bakers Craft+ Organic Bread flour from Central Milling.
- 100 g Water Room temperature filtered water.
Final Dough Mix
- 225 g Starter (from above) Should be about doubled in size, 6-12hrs from mixing the starter.
- 400 g "00" Flour I use "00" Normal from Central Milling. 11.5% protein (Caputo "00" Pizza Flour is 12.5% protein)
- 285 g Bread Flour I use Artisan Bakers Craft+ Organic Bread flour from Central Milling. 11.5% protein. (King Arthur Bread Flour is 12.7%)
- 50 g T85 Flour (or whole wheat mix, see video) I use T85 Flour or "Old World Bread Flour" (T80)
- 25 g Salt I use kosher salt or sea salt.
- 10 g Olive Oil I use California grown extra virgin olive oil.
- 440 g Water Filtered room temperature water. If it's especially warm out I'll make part ice to keep the temperature down.
Instructions
Make the Starter (6-12 hrs before final dough mix)
- Add 100g water to a 1-quart deli container.
- Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.
- Weigh 100g bread flour in a small bowl.
- Add flour to water and culture mixture, stir to all dry flour is absorbed.
- Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.
Final Dough Mix (at least 8 hours before baking pizza)
- Add "00" Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed
- Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.
- Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.
- Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.
- Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).
Balling the pizza dough balls
- Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)
- Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.
- Lightly dust the top of the dough with flour.
- Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.) I use a bench scrapper to cut the dough.
- Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.
- Place on half sheet pan or dough tray. Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.
- For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!
Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)
- Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.
Notes
Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!
