Excellent sourdough pizza dough requires quite some resting time for a long fermentation. However, you can still make good pizza dough in a few hours. This post contains two recipes, one for a sourdough and one for a yeast based pizza dough that are ready within 4 hours.

Ingredients

Sourdough

• 500g pizza flour
• 250g cold water
• 125g rye levain
• 15g salt
• 15g oil
• 1.5g fresh yeast

Yeast

• 500g pizza flour
• 270g cold water
• 15g salt
• 15g oil
• 5g vinegar
• 4g fresh yeast

Instructions

Dissolve the fresh yeast in the water and knead all ingredients together. Cover the dough with a wet kitchen towel and let it rest for 3 hours.

Afterward split the dough into 4 portions and form it to little balls. Let the doughlings sit for another hour before using them.

You can find pictured instructions on how to portion the dough and how to form the dough properly in my first pizza recipe post. Don’t neglect this step. This is what makes great pizza out of good dough!

Tips

• If you can spare an additional 30 minutes you can start with an autolyze. Mix flour water and salt together. In this step you do not want a firm dough, just all water and flour combined. Let this sit for 30 minutes before kneading in all other ingredients. This will help develop gluten structures and will result in a better dough.

• If you are in a very warm area you can reduce the overall time a bit.