Sourdough Pizza Dough

Where it all began was with our wild sourdough, which, unlike many commercial pizza dough balls, uses a real live sourdough starter, along with 00 flour, rock salt, and water. Real sourdough has a unique structure, with an exceptional flavour and more “chew” to the crust. We then introduced our sourdough blend product as a more classic Neapolitan style pizza dough, with a little added sourdough for taste. You will find the wild sourdough won’t puff up as much as the blended product, but the taste is really special.

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FAQs on our Sourdough Pizza Dough

 

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Questions on Our Sourdough Pizza Dough Answered!

We have proved that sourdough pizza makes for a more tasty and digestible pizza, one that you can eat all night long without leaving you feeling so heavy and bloated. We hear many happy stories of others who find the same.

Due to the slow, natural fermentation, sourdough is intrinsically better for your gut health than regular yeast, aiding digestion with the natural microbes.

True sourdough pizza dough only used a live sourdough starter, instead of regular yeast as its form of leavening (rise). It is also possible to add dried sourdough powder to standard yeast to improve flavour. Sourdough pizza dough will need a longer prove time, and won’t get so puffy as it proves. It’s well worth the extra time, as our 5* reviews will tell you.

Yes, any pizza dough can be frozen, before the “second fermentation” takes place. Our pizza doughs are frozen immediately from the bulk mix and individually wrapped to prevent freezer burn. They will generally keep very well for up to 12 months when frozen in this way. If your pizza dough has thawed, but not yet started to prove – puffing up with air bubbles appearing in the dough, you can even re-freeze without significantly impacting the quality of the dough.

When stored correctly, sourdough pizza dough will keep for at least 3 days in a fridge and up to 12 months frozen. Keeping it in the fridge for a few days leads to “cold fermentation” and the longer this is, the better the results will be! I have kept some of our wild sourdough for a week in the fridge, with excellent results.

You should keep it chilled overnight, or it will likely over-prove. The ideal method is to thaw in a sealed container overnight in the fridge and then remove in time to reach room temperature before you want to cook. If you have forgotten to thaw overnight in this way, it is still possible to thaw and prove at ambient temperature, this will take around 6 hours depending on how warm the area is.

Yes, like all leavened products, sourdough pizza dough will over-prove if left too long at room temperature. If the dough is over-proved it will become very hard to work with, leading to tearing and sticking when you try to work with it. Depending on the type of dough it may also not rise properly when cooking.

The ideal method is to thaw in a sealed container overnight in the fridge and then remove in time to reach room temperature before you want to cook. If you have forgotten to thaw overnight in this way, it is still possible to thaw and prove at ambient temperature, this will take around 6 hours depending on how warm the area is.

You should not “knead” our ready-made pizza dough products. This will lead to tightening the gluten and making it very hard to stretch.

If required, our pizza dough balls can be shaped with floured hands, by gently tucking the sides under itself, using both your hands, to create a neat ball. Another method is to gently draw them across a non-floured worktop with a cupped hand and the friction of the worktop will tighten the dough into a ball. Do not overwork the dough, this will lead to tightening the gluten and making it very hard to stretch. Allow the dough at least 30 minutes to relax again before stretching.

Our sourdough pizza dough is not gluten-free.

The most likely reason is that the dough is over-proved. However, you will always need to use a good dusting of flour when working with the dough to prevent your hands from sticking to it.

If the dough has over proved, then give it a good dusting of flour and do your best to tuck it back into a neat ball. Allow 30 – 60 minutes for the gluten in the dough to relax again before trying to stretch.