Sourdough Pizza Dough (Printable)

Flavorful sourdough dough with natural starter, ideal for crisp, chewy artisan-style pizzas.

# 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

# Directions:

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

# Expert Suggestions:

01 -
  • Develops a deep, complex flavor through natural fermentation.
  • Creates a professional artisan-style crust with crispy edges and a chewy interior.
  • Versatile enough for immediate baking or a long cold ferment.
  • Satisfying process that transforms simple flour and water into a gourmet meal.
02 -
  • Use a kitchen scale for precise measurements to ensure consistent dough hydration.
  • A pizza stone or steel is essential for achieving the puffed, golden crust with crisp edges.
  • A dough scraper is a valuable tool for managing the sticky dough during the kneading and shaping process.
  • Ensure the oven is preheated to its absolute highest temperature before transferring the pizza round.
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