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Sourdough Pizza Dough

Unlike many commercial pizza dough balls, which use dried sourdough powder, our sourdough pizza dough uses a real live sourdough starter, as the base for its unique taste and structure. Real sourdough has a unique structure, with an exceptional flavour and more “chew” to the crust.

We introduced our Sourdough Blend product as a more classic style pizza dough, easy to work with, a quicker prove and with a little added sourdough for improved taste.

But for us, the Virtue Pro doughball is the pinnacle of sourdough pizza dough. Combine finest Italian 00 flour, live sourdough, and wheatgerm for increased nutrition and you are rewarded with the most wonderful crusts we have ever made, thanks to the increased hydration and slower prove.

FAQs on our Sourdough Pizza Dough

 

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Questions on Our Sourdough Pizza Dough Answered!

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

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 (or as well as) 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, depending on the recipe, but 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 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! We have kept some of our sourdoughs for a week in the fridge, with excellent results.

This depends on the ambient temperature, and the type of dough you are using, but as a rule you should keep it chilled overnight, or it will likely over-prove. The ideal method is to thaw in a sealed container overnight (or up to 3 days) 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 6-12 hours depending on how warm the area is and which dough you are using.

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 puff up 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, it is still possible to thaw and prove at ambient temperature, this will take around 6-12 hours depending on how warm the area is and which dough you are using.
Top Tip! For even better results, thanks to the cold fermentation process, allow your frozen sourdough pizza dough balls to thaw slowly in the fridge for up to three days.

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 re-shaped with floured or oiled 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 plenty of time to relax and double in size 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 plenty of time for the gluten to relax and the dough to double in size again, before trying to stretch.