Pizza Dough Recipes

Check out our detailed cooking instructions and recipe ideas for your Sourdough Pizza Dough

Need Pizza Dough? Find us at a Farmers Market or stop by our Retail Counter.

How to Use Your Sourdough Pizza Dough

note: each container has 450g of dough, and makes two 8” pizze, or 1 quarter-sheet tray pan pizza

INDIVIDUAL PIZZE

Preheat oven or barbecue to 500ºF for at least 30 minutes. Place a pizza stone or cast iron skillet in the oven to preheat, if using.
Drop the dough onto a well-floured work surface. Use a bench scraper or knife to divide into two equal pieces.
Flatten the dough with your hands or rolling pin, then begin stretching or rolling until round in shape, nearly translucent, and about 8” in diameter. If the dough tears, just pinch it back together.
Place finished, untopped dough onto a floured peel (or flat dinner plate). Prick the center of the pizza (where the toppings will go) with a fork, then slide onto preheated pizza stone or cast iron in oven. Or, transfer to a baking sheet and place in oven. Bake about 8 minutes, until par-baked.
Remove from oven, add sauce and toppings, then return to oven for 8-12 minutes to finish baking.

SHEET PAN PIZZA

Preheat oven or barbecue to 500ºF for at least 30 minutes.
Generously coat sheet tray with olive oil, then use your hands to smear it all over the pan including in the corners and up the sides.
Drop the dough directly into your pan. Flatten the dough with your hands or rolling pin, then begin stretching it out to the edges of the pan. The dough will retract inward and shrink back. Allow to rest for 10-15 minutes, then continue stretching until it has reached your desired size.
Add toppings, then cover and refrigerate up to one day before baking, or place directly in your preheated oven.
Bake for 12-18 minutes until the crust is crisp on the bottom and toppings are cooked through. For a crisper crust, transfer to a wire rack to cool immediately after removing from the oven.

Dough lasts for about 4-7 days in your fridge. If you’re approaching the end of its shelf life, bake off a “blank crust,” then refrigerate or freeze that crust until you’re ready to turn it into pizza. You can also bake it plain with some olive oil on top and call it “focaccia.”

Zach’s Breakfast Pizza Recipe

I love making this pizza in a sheet tray on the grill, because it gives me an excuse to barbecue in the morning. My favorite “breakfast” toppings are listed here, but feel free to use whatever favorite fix-in’s you find in your fridge or at the farmers market.

This recipe calls for 2 containers of pizza dough, which feeds 4-6 people.

INGREDIENTS

2 containers Rebel Sourdough Pizza Dough

A few tomatoes, blanched, peeled, and pureed into sauce

OR ½ can tomato sauce or puree

1 potato

1 shallot or ½ red onion

½ lb breakfast meat of your choosing

4-6 eggs

½ cup fontina cheese

PREPARE YOUR TOPPINGS

If using fresh tomatoes, score an “x” into the bottom of each tomato then blanch in boiling water for a few minutes. Shock in cold water, then peel the skin off the tomato using the “x” to help you out. Remove seeds and pulp from center, then puree until smooth. Add a glug (1 Tbsp) extra virgin olive oil, pinch of salt, and a shake of dried oregano, and stir to combine.
Thinly slice potato on a mandolin or carefully with a knife into ⅛”-thick rounds.
Cut shallot or onion in half, then slice into thin strips.
Cook breakfast meat if using, then cut into bite-sized pieces.
Shred cheese.
For soft-set eggs: After topping your pizza, make two ingredient “wells” with some of your thicker toppings, then crack the eggs into them. Sprinkle eggs lightly with salt before baking.
For scrambled eggs: Bake pizza without eggs and make scrambled eggs on the side. Add scrambled eggs as a topping after pizza is finished baking.
Prepare dough for four Individual Pizze or one Half Sheet Pan Pizza (see top of page).
Top your pizza! For individual pizze, par-bake your blank crusts, then top and finish bake. For sheet pan pizza, top then bake all at once.
I prefer the sheet pan style so that I can make one giant pizza ahead of time, and just put the whole tray on the grill when it’s time to bake.