Sourdough Pizza Dough
EasyA tangy, chewy pizza base with those coveted charred leopard spots. The long fermentation creates complex flavors that regular pizza dough simply can't match.
26 hours
30 minutes
4 medium pizzas (250g each)
Easy
Ingredients
Scaled yield:
- bread flour500g
- water325ml
- active sourdough starter100g
- salt10g
- olive oil15ml
Steps
Mix the Dough
Combine flour and water in a large bowl. Mix until shaggy. Add starter and squish in thoroughly. Cover and rest for 30 minutes (autolyse).
Add Salt and Oil
Sprinkle salt over dough and drizzle with olive oil. Squeeze and fold until fully incorporated. Dough should feel smooth and slightly tacky.
Bulk Fermentation
Cover bowl and let rise at room temperature. Perform 3 sets of stretch and folds during the first 2 hours. Dough should nearly double and feel airy.
Divide and Shape Balls
Turn dough onto a lightly floured surface. Divide into 4 equal pieces (about 250g each). Shape each into a tight ball by pulling edges underneath and rolling on the counter.
Cold Proof
Place dough balls in oiled containers or on a floured tray, spaced apart. Cover tightly and refrigerate. This long cold fermentation is the secret to exceptional flavor.
Bring to Room Temperature
Remove dough from fridge 2 hours before baking. This makes stretching easier and ensures proper oven spring.
Preheat Oven (Max Temperature)
Place pizza stone or steel on upper rack. Heat oven to maximum temperature (ideally 275°C or higher). Let it preheat thoroughly.
Stretch and Top
Generously flour your work surface. Press dough flat, leaving a 2cm edge for crust. Lift and stretch over your knuckles, rotating until thin. Add toppings sparingly—less is more!
Bake
Slide pizza onto hot stone. Bake until crust is puffed, spotted, and cheese is bubbling. Time depends on your oven—watch closely!
Tips & Notes
- 1"00" flour gives a more tender, authentic Neapolitan-style crust
- 2For crispier pizza, use bread flour
- 3Don't overload toppings—wet toppings make soggy pizza
- 4Dough balls freeze well; thaw overnight in fridge before using
- 5Use a pizza peel dusted with semolina for easy transfer