The BEST Sourdough Pizza recipe in Home Oven | airy & light

Описание: In this video, I show you how to make no-knead sourdough pizza in a normal electric home oven. I explained all the steps clearly, and if you have any questions, feel free to ask in the comments.

Here are a few extra notes and pro tips that might help:

Levain Timing:
The timing for this sourdough pizza dough is based on a levain that’s fully peaked at about 5 hours. If your levain needs more time to double or almost triple, adjust the dough rest time to match it.

Sourdough starter recipe:
If you haven’t made a sourdough starter yet, I also shared my simple no-discard starter recipe.
   • Step-by-step guide to maintaining No Disca...  

Feed your levain at a 1:1:1 ratio early in the morning and let it peak. It should double or almost triple and have a rounded top.

You can also mix this dough on the same day. If you do that, skip the cold rest and go straight to baking. Just know the crust and flavor will be simpler.

Coil Folds:
Autolyse helps the dough come together without kneading, so let it rest for 1 hour, then do 3 coil folds as shown in the video.

If 45 minutes after the last coil fold your dough still hasn’t held its fold line or gained much volume, give it one more coil fold. Otherwise, leave it alone until it rests for 2 to 3 hours.

I explained the full baking setup in the video, but using a pizza stone is a great option. It really improves the texture and overall result.

Baking:
Bake at 500°F (250°C) if your oven allows it. Higher heat gives a better rise and a crisp, airy crust.

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Ingredients:
Ingredient Grams Ounces Cups
Strong bread flour 300 g 10.6 oz 2 1/3 cups
Levain 60g
Water 200–210 g 7–7.4 oz ~7/8 cup
Malt powder (optional) 5 g 0.18 oz 1 tsp
Salt 6 g 0.21 oz 1 tsp
Olive oil 10 g 0.35 oz 2

Timestamps:
0:00 intro
0:09 Autolyse
0:41 Levain
1:54 Coil Folds
3:28 Divide the dough & Cold Ferment
5:15 Baking
6:39 Shaping

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