Sunlight through the kitchen window, a well-worn wooden board dusted with flour, and the quiet ritual of stretching dough into a perfect round remind me why baking is a small ceremony, I pull a cold ferment from the fridge and let its tangy scent wake the room before shaping tonight’s Sourdough Pizza Dough Recipe into something that will bring everyone to the table.
Why You’ll Love It
This recipe gives you a crisp, blistered crust with that gentle sourdough tang, a texture that folds easily under fresh toppings and a flavor that improves with a slow cold ferment, perfect for lazy weekend dinners or stylish weeknight pizzas when you want something homemade but polished.
Serves 4
Prep Time: 30 minutes |
Cook Time: 12 minutes |
Total Time: 42 minutes
Ingredients
- 500 g bread flour or 00 flour
- 350 g water (70% hydration), room temperature
- 100 g active sourdough starter (100% hydration, recently fed)
- 10 g fine sea salt
- 15 g extra virgin olive oil optional
- Semolina or extra flour for dusting 1 to 2 tablespoons
Instructions
- In a large bowl combine 500 g flour and 300 g of the water, mix lightly until no dry flour remains, cover and rest for 30 minutes for an autolyse.
- Add 100 g active starter to the dough, mix in the remaining 50 g water if needed, then sprinkle 10 g salt on top and incorporate with a fold and press motion until fairly cohesive, add 15 g olive oil and fold until smooth.
- Perform a series of stretch and folds in the bowl every 20 to 30 minutes for the first 2 hours, about 4 sets total, keeping the dough warm; this builds strength without heavy kneading.
- After the last fold let the dough complete bulk fermentation at room temperature for a total of 3 to 4 hours until slightly risen and airy, then transfer to a lightly oiled container and refrigerate for 12 to 48 hours for flavor development.
- When ready to bake, remove dough from fridge, divide into 4 equal pieces, shape into tight rounds and rest under a damp towel for 45 to 60 minutes to relax the gluten.
- Preheat oven with a pizza stone or steel to the highest temperature your oven allows (ideally 260 to 290 C) for at least 45 minutes.
- On a floured surface stretch each dough ball into a 10 to 12 inch disc, top lightly with sauce and toppings, transfer to a peel dusted with semolina and slide onto the hot stone.
- Bake for about 10 to 12 minutes until crust is blistered and cheese is bubbling, rotate once if needed, remove to a cutting board and rest for a minute before slicing.
Recipe Variations
- Long cold ferment: extend the refrigerator proof to 48 to 72 hours for deeper sour notes and more open crumb.
- Whole wheat blend: substitute 150 g of the bread flour with whole wheat for nuttier flavor and a heartier crust.
- Herb and garlic oil crust: brush olive oil infused with minced garlic and chopped rosemary on the rim before baking for an aromatic finish.
- Thin and crisp: increase oven temperature and reduce hydration slightly to 65% for a thinner, crackling crust.
Make Ahead: You can complete the bulk fermentation and then refrigerate the dough for 12 to 72 hours; shape and cold ferment in individual containers or one large container, keep covered tightly, and bring to room temperature for 45 to 90 minutes before shaping and baking.
Frequently Asked Questions
How do I know my sourdough starter is active enough for pizza dough
The starter should double in volume within 4 to 6 hours of feeding and be bubbly with a pleasant acidic aroma, perform a float test dropping a spoonful into water it should float briefly
Can I use all purpose flour instead of bread flour
Yes you can, expect slightly less chew and a softer crust because all purpose has less protein, add a bit more hydration if dough feels tight
My dough is sticky and hard to handle what should I do
Dust your work surface lightly with semolina or flour, rest the dough 10 to 15 minutes to relax gluten, use gentle wet hands when stretching to prevent sticking
How long can I refrigerate the dough before baking
For best flavor 12 to 72 hours is ideal, beyond that it will continue to sour and may weaken, keep it well covered in the fridge
Sourdough Pizza Dough Recipe
This recipe gives you a crisp, blistered crust with that gentle sourdough tang, a texture that folds easily under fresh toppings and a flavor that improves with a slow cold ferment, perfect for lazy weekend dinners or stylish weeknight pizzas when you want something homemade but polished.
Ingredients
- 500 g bread flour or 00 flour
- 350 g water (70% hydration), room temperature
- 100 g active sourdough starter (100% hydration, recently fed)
- 10 g fine sea salt
- 15 g extra virgin olive oil optional
- Semolina or extra flour for dusting 1 to 2 tablespoons
Instructions
- In a large bowl combine 500 g flour and 300 g of the water, mix lightly until no dry flour remains, cover and rest for 30 minutes for an autolyse.
- Add 100 g active starter to the dough, mix in the remaining 50 g water if needed, then sprinkle 10 g salt on top and incorporate with a fold and press motion until fairly cohesive, add 15 g olive oil and fold until smooth.
- Perform a series of stretch and folds in the bowl every 20 to 30 minutes for the first 2 hours, about 4 sets total, keeping the dough warm; this builds strength without heavy kneading.
- After the last fold let the dough complete bulk fermentation at room temperature for a total of 3 to 4 hours until slightly risen and airy, then transfer to a lightly oiled container and refrigerate for 12 to 48 hours for flavor development.
- When ready to bake, remove dough from fridge, divide into 4 equal pieces, shape into tight rounds and rest under a damp towel for 45 to 60 minutes to relax the gluten.
- Preheat oven with a pizza stone or steel to the highest temperature your oven allows (ideally 260 to 290 C) for at least 45 minutes.
- On a floured surface stretch each dough ball into a 10 to 12 inch disc, top lightly with sauce and toppings, transfer to a peel dusted with semolina and slide onto the hot stone.
- Bake for about 10 to 12 minutes until crust is blistered and cheese is bubbling, rotate once if needed, remove to a cutting board and rest for a minute before slicing.
Conclusion
This sourdough pizza dough recipe is a small ritual that rewards time and a little patience with a crust that is both crisp and tender and layered with tangy complexity, bake it slowly for weekday style dinners or plan ahead for an impressive weekend pizza night, trust the dough, experiment with toppings, and enjoy the warm ritual of bringing a homemade pie to the table.
