Sourdough Pizza Dough (Printable)

Naturally fermented dough producing a chewy, crisp crust perfect for artisan 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

# How-To Steps:

01 - In a large mixing bowl, combine the bread flour and water. Stir until just combined. Cover and let rest for 30 minutes to develop gluten structure naturally.
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 with visible bubbles throughout.
05 - Turn the dough onto a lightly floured surface. Divide in half for two large pizzas. Shape each piece into a tight ball with tension on the surface.
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, ideally 475–500°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 gentle hand movements from the center outward. Add your preferred toppings, leaving a ½-inch border for the crust edge.
09 - Transfer to the preheated stone or steel using a pizza peel. Bake for 10–15 minutes, or until the crust is puffed and golden with crisp, charred edges.

# Expert Hints:

01 -
  • The sourdough starter does most of the heavy lifting while you sleep, so you barely feel like you're working.
  • A proper long fermentation develops complex flavors that make your pizza taste like it came from a real pizzeria.
  • Once you nail the timing, you can cold ferment in the fridge and bake pizza on your schedule, not the dough's.
02 -
  • Your starter must be at peak activity (doubled and bubbly, usually 4-8 hours after feeding) or the dough won't rise properly and you'll end up with a dense pizza base—I learned this the hard way by using a lazy starter.
  • Cold fermentation in the fridge for at least 8 hours (up to 48) is not just optional; it's the difference between good pizza and pizza that tastes like you've been practicing for months.
  • The dough is wetter and stickier than typical bread dough, which is exactly what makes the crumb light and open—don't add extra flour if it feels wet or you'll compromise the texture.
03 -
  • If your starter is stored in the fridge (as mine is), take it out 12-24 hours before you plan to make dough and feed it so it's at peak bubbly activity when you mix.
  • Use a kitchen scale for this recipe—it eliminates guessing and ensures consistent results that you can then repeat and refine.
  • Don't stretch the dough cold from the fridge; let it sit on the counter for 30-60 minutes after removing it so it's more relaxed and easier to work with.
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