Sourdough Pizza Dough (Printable)

Create a chewy, crisp sourdough base using natural starter for delicious homemade pizzas.

# What You'll Need:

→ Dough

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

# Method:

01 - In a large mixing bowl, combine the bread flour and water. Stir until just combined. Cover and let rest for 30 minutes to allow flour hydration.
02 - Add the sourdough starter and salt (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 visibly 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 enhanced flavor development.
07 - Preheat your oven to the highest temperature setting (475–500°F / 250–260°C) with a pizza stone or steel positioned inside.
08 - Stretch each dough ball into a 12-inch round. Apply your preferred toppings.
09 - Transfer to the hot stone or steel and bake for 10–15 minutes, or until the crust is puffed and golden with crispy edges.

# Expert Advice:

01 -
  • The sour tang develops naturally, giving your pizza a restaurant-quality depth that store-bought dough simply cannot match.
  • Long fermentation means you can prepare this dough the night before, making Friday pizza night actually relaxing instead of stressful.
  • A crispy, bubbly crust with a chewy interior is the holy grail of pizza, and this method delivers it consistently.
02 -
  • Your starter must be genuinely active and bubbly when you use it—a sluggish starter will give you dense, disappointing results no matter how long you wait.
  • Cold fermenting for 24 hours in the fridge isn't just a convenience hack; it actually develops deeper sour notes and makes the dough easier to stretch because the gluten relaxes.
03 -
  • If you don't have a pizza stone or steel, an upside-down cast iron skillet works beautifully and conducts heat just as effectively.
  • The dough actually improves with cold fermentation up to 48 hours, so don't feel rushed—make this dough two days ahead without any penalty to flavor or texture.
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