Description
This Sourdough Pizza Dough Recipe creates a crisp, chewy artisan-style crust with the tangy depth of natural fermentation. Made with bubbly sourdough starter, it’s the perfect make-ahead dough for flavorful, homemade pizza that’s as satisfying to make as it is to eat.
Ingredients
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 3 ½ cups (420g) all-purpose or bread flour
- 1 ¼ cups (300g) lukewarm water
- 1 tbsp olive oil
- 1 ½ tsp salt
- Optional: 1 tsp honey or sugar (for enhanced browning and subtle sweetness)
Instructions
- Mix: In a large bowl, stir together sourdough starter, water, and olive oil. Add flour and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Stretch and Fold: Perform 3–4 rounds of stretch-and-folds every 30 minutes over 2 hours to strengthen the dough.
- Bulk Ferment: Cover and let the dough rise at room temperature for 6–8 hours, or until doubled in size.
- Divide & Cold Ferment: Divide into 2–3 equal portions, shape into dough balls, and refrigerate in covered containers overnight or up to 48 hours.
- Preheat Oven: Remove dough from the fridge 1 hour before baking. Preheat oven to 475–500°F (245–260°C) with a pizza stone or steel inside.
- Shape & Top: Lightly flour your surface. Stretch the dough into a circle, add desired toppings.
- Bake: Transfer to the hot stone and bake for 8–12 minutes, until crust is golden and crisp.
- Serve: Let cool for a minute or two before slicing and serving.
Notes
- Use bread flour for extra chew, or mix with whole wheat for a nutty flavor.
- Skip the cold proof for same-day use, but flavor improves with fermentation.
- Add herbs or garlic powder to the dough for an herby crust.
- For calzones or flatbreads, shape and bake the same way—just adjust filling and baking time.
