At Urban Slicer, we’re always looking for ways to elevate your pizza-making experience. If you’re a fan of sourdough bread and its unique tangy flavor, you’ll love incorporating sourdough starter into our pizza dough mix. By following this guide, you can create pizza dough with added complexity, flavor, and texture while staying true to the convenience and ease of our original mix.

If you don’t have a sourdough starter, most local bakeries will be happy to share some with you. Just stop in and ask.

Here’s how you can seamlessly integrate sourdough starter into your pizza-making process using our trusted recipe as a base.

The Formula: Maintaining Balance

When adding sourdough starter to the mix, it’s essential to maintain the correct hydration level and dough consistency. Our standard pizza dough mix weighs 397 grams (1 bag) and requires 236 grams (1 cup) of water, resulting in a hydration level of approximately 60%. To incorporate sourdough starter, we adjust the water content accordingly to keep the dough balanced.

The key here is that sourdough starter is typically 50% water and 50% flour. For this recipe, we’ll add enough starter to make it 10% of the total dough weight, ensuring the dough maintains the same hydration level.

Here’s the breakdown:

• Dry mix: 397 grams (1 package)
• Sourdough starter: 70 grams (50% water and 50% flour)
• Additional water: 201 grams

This results in a perfectly hydrated dough with ~60% hydration, ready to bake into a delicious sourdough-style pizza crust.

Step-by-Step Instructions

1. Prepare Your Ingredients

Make sure you have the following ingredients ready:

• Urban Slicer Pizza Dough Mix: 397 grams (one package)
• Active sourdough starter: 70 grams
  • Your starter should be bubbly and at its peak activity for the best flavor and leavening power.
• Water: 201 grams

2. Combine the Ingredients

In a large mixing bowl:

1. Add the dry mix: Pour the entire 397 grams of Urban Slicer Pizza Dough Mix into the bowl.
2. Incorporate the sourdough starter: Add 70 grams of your active sourdough starter. Since it is 50% water and 50% flour, it contributes 35 grams of water and 35 grams of flour to the dough.
3. Add the water: Pour in 201 grams of water to achieve the correct hydration level. For best results, use lukewarm water (80-90°F) to encourage fermentation.

3. Mix and Knead

Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. Once combined:

• Transfer the dough to a floured surface.
• Knead it for about 8-10 minutes until it becomes smooth and elastic.

Alternatively, you can use a stand mixer with a dough hook attachment. Mix on low speed for about 6-8 minutes until the dough reaches the desired consistency. At this point, you will split the dough into two equal portions, ~330g each.

4. Allow the Dough to Rest and Ferment

Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 1-2 hours, or until it doubles in size.

For added sourdough flavor, you can opt for a longer fermentation. Simply place the dough in the refrigerator for up to 72 hours after the initial rise. This slow fermentation process enhances the tangy flavor and improves the dough’s texture.

5. Shape and Prepare for Baking

Once the dough has risen, roll or stretch the dough into your desired pizza shape and thickness.

6. Top and Bake

Add your favorite toppings and bake according to the instructions on the Urban Slicer package. For best results, preheat your oven with a pizza stone or steel to the highest temperature it can reach (typically 500°F or higher). Bake for 7-10 minutes or until the crust is golden brown and bubbly. You can also use Urban Slicer’s Multi-Use Pizza Tray to bake on, up to 500°F.

Tips for Success

• Monitor hydration: If your sourdough starter is more or less hydrated than 50%, adjust the added water accordingly.
• Keep it active: Make sure your sourdough starter is fed and active before adding it to the dough. A sluggish starter can affect the dough’s rise and flavor.
• Experiment with fermentation times: Longer fermentation results in a tangier flavor and improved texture. Play around with fermentation times to suit your taste preferences.
• Use high heat: A super-hot oven is key to achieving that perfect crispy-yet-chewy crust.

Why Add Sourdough Starter?

Adding sourdough starter to Urban Slicer’s Pizza Dough Mix brings several benefits:

• Flavor: The natural fermentation of sourdough adds depth and complexity to the crust.
• Texture: Sourdough enhances the dough’s elasticity and chewiness.
• Digestibility: The fermentation process can make the dough easier to digest for some people.
• Fun: This is a growing trend and fun way to change up the pizza making game, in your own home.

By incorporating sourdough starter into our pizza dough mix, you can enjoy the best of both worlds: the convenience of Urban Slicer’s ready-to-use mix and the artisanal quality of sourdough pizza. Whether you’re a sourdough enthusiast or just experimenting, this method is sure to elevate your homemade pizza game.

For more pizza-game elevating advice, tips and tricks, check out our Pizza! section here at BBQ Revolution.

Matt Frampton is founder and owner of BBQ Revolution and Urban Slicer Pizza Worx. He’s a certified pizzaiola from Italy, Sicily and America.