Sourdough Pizza Dough (Printable version)

Create a flavorful sourdough dough with natural starter yielding crisp, chewy artisan-style pizza crusts.

# What you need:

→ Dough

01 - 3⅓ cups bread flour
02 - 1⅓ cups plus 1 tablespoon water, room temperature
03 - ½ cup active sourdough starter
04 - 2 teaspoons fine sea salt
05 - 1 tablespoon olive oil, optional for softer dough

# How to Make It:

01 - In a large mixing bowl, combine bread flour and water. Stir until just combined. Cover and let rest for 30 minutes.
02 - Add sourdough starter and salt to the bowl, plus olive oil if using. Mix by hand or with a stand mixer until a sticky dough forms.
03 - Knead the dough for 5-7 minutes until smooth and elastic, or use the stretch-and-fold technique every 30 minutes for 2 hours, completing 4 folds total.
04 - Cover the bowl and let the dough rise at room temperature for 6-8 hours, or until doubled in size and bubbly.
05 - Turn the dough onto a lightly floured surface. Divide in half for two large pizzas. Shape each piece into a tight ball.
06 - Place the dough balls on a tray, cover, and let rest for 1-2 hours at room temperature, or cold ferment in the refrigerator for up to 24 hours for deeper flavor development.
07 - Preheat your oven to the highest temperature setting, ideally 475-500°F, with a pizza stone or steel positioned inside.
08 - Stretch each dough ball into a 12-inch round. Add your desired toppings.
09 - Transfer to the hot stone or steel and bake for 10-15 minutes, or until the crust is puffed and golden with crisp edges.

# Expert Advice:

01 -
  • The natural sourdough starter provides a complex, tangy flavor profile that commercial yeast cannot replicate.
  • Achieve a professional-grade crust with a perfect balance of a chewy interior and a crisp, charred exterior.
  • The slow fermentation process makes the dough more digestible and creates beautiful, airy bubbles in the crust.
02 -
  • Cold fermenting the dough in the refrigerator for up to 48 hours is the best way to develop a deeper, more complex sourdough flavor.
  • Using a pizza stone or steel is essential for heat retention, ensuring your crust puffs up quickly and becomes golden and crisp.
  • Always use a kitchen scale for measuring your ingredients to ensure the hydration levels are perfect for a manageable dough.
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