Complete Guide to Rustic Wood-Fired Sourdough Pizza Dough
One of our all-time favourite pizza oven recipes is rustic wood-fired sourdough pizza dough. It’s the perfect garden party meal or a savoury midweek treat. Healthy, filling, and delicious, this sourdough recipe ticks all of the boxes.
Whether you want a gourmet indulgence or a healthier pizza option, this is one wood-fired recipe you’ll want to save.
Though gourmet pizza recipes can be a bit intimidating, this is an easy sourdough pizza recipe for beginners that will take you through step by step.
What Do You Need to Make Sourdough Pizza?
A good sourdough pizza crust is all in the starter. This delicious stuff is what makes your pizza dough rise. And you can use it for everything from upgraded sandwiches to sourdough cinnamon rolls so it’s well worth learning how to make and always keeping some extra on hand.
So, what is in a sourdough starter? This type of natural yeast is actually live fermented cultures that are similar to what you would find in yoghurt. It is what makes this sourdough pizza healthy and flavourful.
It’s easy to learn how to make your own sourdough starter with literally two ingredients that you probably already have on hand. Jump over to our simple sourdough recipe to get started.
Is Sourdough Pizza Dough Better for You?
Yep! Sourdough pizza crust has more vitamins, minerals, and antioxidants than your average wheat flour crust. When your use a naturally-fermented sourdough recipe, you get a pizza that is easy to digest and has a lower glycemic index. Since sourdough pizza is made with fermented yeast, it is also a great source of probiotics.
Is Sourdough Gluten-Free?
No, sourdough is not gluten-free. While there are some common misconceptions about gluten-free sourdough pizza, your typical sourdough made with wheat flour does indeed have gluten.
Regular sourdough pizza, however, is lower in gluten than most types of pizzas. While most wheat has 124,000 ppm of gluten, sourdough usually has about 200 ppm of gluten. If you have celiac disease, this is not a safe option. If you are just looking for a low-gluten pizza though, this is the perfect option.
How to Make Sourdough Pizza Gluten-Free
While the fermentation process of making a sourdough starter will reduce the gluten in your pizza, it won’t eliminate it. For a sourdough pizza recipe without gluten, it’s essential to swap out wheat flour for gluten-free flour.
What Are the Benefits of Sourdough?
Sourdough pizza is one of our go-to wood-fired oven recipes for a few different reasons. First of all, it’s an easy pizza oven recipe. The gourmet pizza recipe is a simple blend of flour and water.
But, it’s more than just a simple wood-fired pizza recipe. Here are a few impressive homemade sourdough benefits.
- Good for digestion: Since the fermentation breaks down the wheat’s gluten, the pizza is easier to digest. Even if you are not sensitive to gluten, sourdough is easier on your stomach.
- Healthy: With a low glycemic index, sourdough keeps your blood sugar levels stable. This fact, along with its high vitamins, minerals, and probiotics level means that sourdough is certainly one of the healthiest pizza recipes.
- Longer shelf life: The acidity of sourdough pizza helps to inhibit the growth of mould and bacteria. This extends its shelf life, which is especially handy when you make sourdough bread alongside your pizza crust.
- Easy gourmet pizza recipe: With its unique tangy flavour, crunchy exterior, and moist interior, sourdough has an intricate flavour profile that sets it apart from the rest.
How to Make Wood-Fired Sourdough Pizza
Got that sourdough starter ready to go? If not jump over to our sourdough starter recipe . Remember, you will need to prep your sourdough days in advance and get started with your sourdough pizza crust in the morning.
Short on time? Check out our no-prep easy pizza dough for a wood-fired pizza oven .
About This Wood-Fired Sourdough Pizza Dough
Preparation time
30 minutes
Total Time Needed
25 minutes
Difficulty level
Level 4 – Medium/Hard
Fire time
1 minute
Fire time
4 x 12” pizza
Ingredients
For the levain mix
- Mature sourdough starter
- 50g (1.8oz) ‘00’ flour, or pizza flour
- 50g (1.8oz) whole-grain flour
- 100g (3.5oz) warm water
For the final mix:
- 430g (15oz) 00 flour, or pizza flour
- 75g (2.5oz) whole-grain flour
- 320g (11oz) warm water
- 4oz (10g) salt
- 200g (7oz) levain mix
- Olive oil for lining the proving container
- Flour for dusting the work surface
How to Make Sourdough Pizza Dough in a Wood-Fired Oven
Step 1: Prepare the levain mixture
- To prepare the levain mix, use a tall jar to combine 50g of sourdough starter with flour and water. Thoroughly mix the ingredients until they are well combined.
- Cover the jar and let the mixture sit at room temperature for three to four hours or until it has doubled in size. To easily keep track of its progress, wrap a rubber band around the jar at the level of the levain mixture before it starts to rise or use some other kind of marking.
Step 2: Prepare the final mixture.
- After preparing the levain mix, the next step is to proceed with the final mix. Begin by
- dissolving 10g of salt into 320g of water in a large bowl.
- Ensure that the salt is completely dissolved by stirring it thoroughly.
- Add the 200 grams of levain mix and stir until it has completely dissolved.
- Slowly incorporate both types of flour into the mixture using your hands. It's important to add the flour slowly to ensure that the dough is hydrated properly.
- Once all the ingredients are combined, let the mixture rest uncovered on your kitchen countertop for 10 minutes before starting the initial kneading process.
Step 3: Knead the pizza dough.
- After the resting period, sprinkle flour on your work surface and begin to knead the dough. If you're kneading by hand, use the palm of your hand to push the dough forward until it's almost tearing, then pull it back onto itself, rotate it, and repeat the process. This should take approximately 10 to 15 minutes.
Alternatively, you can use a stand mixer to knead the dough on low speed for 10 to 15 minutes, and then on a higher speed for 5 to 10 minutes.
The dough is considered fully kneaded when it becomes smooth and bouncy, and its shape bounces back after pressing into it with your fingers. This indicates that the gluten structure has developed, and the dough is offering some resistance when squeezed or pulled, without tearing.
- To tighten the dough, tuck the edge of your hand under the dough and pull it towards you while moving your way around the edge of the dough to keep tucking the edges underneath. This process will help to smooth out the surface of the dough and ensure an even fermentation.
Step 4: Allow the dough to undergo bulk fermentation.
- Add a small amount of olive oil to a large bowl or container, using your fingers to evenly spread it around the surface. Place the dough inside and cover it with a cloth or lid.
- Allow the dough to undergo bulk fermentation at room temperature on your kitchen countertop for three hours. The dough will be fully bulk fermented when it has doubled in size and numerous air bubbles appear beneath the surface.
Step 5: Divide the pizza dough into portions.
- Divide the dough into three or four equal pieces, depending on the desired size of each pizza.
- To shape each dough piece into a ball, use the same technique as tightening up the bulk dough. Place the dough piece on the countertop and pull it towards you from the edge furthest away from you, tucking the edge of your hand under the dough. Keep repeating this process around the edge of the dough piece, pulling it towards you, and moving around the edge of the dough piece until it becomes smooth and round.
- After shaping, dust a proofing tray with flour or line a baking tray with parchment paper and place the pizza dough balls on it. Cover the dough balls with a cloth or the tray's lid, and refrigerate them overnight for 24 hours to undergo a cold-proofing process.
Step 6: Rest at room temperature.
- After the cold-proofing process, allow the pizza dough balls to reach room temperature by leaving them on the kitchen countertop for approximately two hours.
- It is crucial to make sure that the dough is at room temperature before stretching, or it will be too tight and difficult to work with otherwise.
- Once the dough balls have reached the desired temperature, stretch, top, and cook the pizzas according to your preference.
Looking for pizza topping ideas? Jump over to our pizza recipes.
Step 7: Cook the pizza.
- To cook the pizza, preheat your Luhnasa pizza oven and set the temperature to 400-450˚C (800˚F) with the stone baking board inside.
- Dust your Luhnasa pizza peel with a small amount of flour, and stretch the pizza dough ball out to 12”/16”.
- Place it on the pizza peel, add your desired toppings, and slide it into the Luhnasa pizza oven.
- Make sure to rotate the pizza regularly while cooking.
- Finally, serve and savour your delicious pizza with the incredible wood-fired sourdough pizza dough base.
What Else Can I Cook In a Wood-Fired Pizza Oven?
One of our most frequently asked questions has always been: what can you cook in a wood-fired pizza oven? People often don’t realise just how useful and versatile a wood-fired oven can be. From gourmet garden parties to easy weekday family meals, this worthwhile kitchen upgrade can do it all.
Want more inspiration on wood-fired oven recipes? Jump over to our Instagram for tips and tricks to elevate your outdoor living experience.
Meet Luhnasa.
We are passionate about helping you create unforgettable memories with your friends and family with the art of outdoor cooking and living. That’s why we design and build high-quality, durable pizza ovens and outdoor living spaces that inspire people to gather, connect, and savour life's simple pleasures.
Irish-owned and operated, here are Luhnasa we offer exceptional customer service, expert craftsmanship, and innovative design solutions that will exceed your expectations at every turn.