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Sourdough Pizza Dough

Create a perfect homemade pizza with flavorful sourdough pizza dough that has a crispy, chewy crust.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 20 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 grams water (90-95°F)
  • 100 grams active sourdough starter Ensure starter is active.
  • 15 grams fine sea salt
  • 500 grams all-purpose flour

Method
 

Make The Dough
  1. In a large bowl, mix the water and active sourdough starter together.
  2. Gradually add the flour and salt, stirring until fully combined.
  3. Knead the mixture until it forms a smooth dough.
Stretch and Fold
  1. Cover the dough and let it rest for 30 minutes.
  2. Stretch and fold the dough every 30 minutes for a total of one hour.
Bulk Fermentation
  1. Cover the bowl with plastic wrap or a damp cloth and let the dough ferment at room temperature for 15-20 hours.
Shape the Dough
  1. After the bulk fermentation, gently turn the dough out onto a floured surface.
  2. Shape it into a ball, tucking the edges under to create tension on the surface.
Second Fermentation
  1. Place the dough in a floured proofing basket or bowl.
  2. Cover it and let it rest in the refrigerator for at least 6 hours, or up to 72 hours.
Bring Dough To Room Temperature
  1. Before baking, take the dough out of the fridge and let it rest for 1-2 hours until it comes to room temperature.
Pizza Preparation and Assembly
  1. Preheat your oven (and pizza stone, if using).
  2. Roll out the dough on a floured surface and shape it into your desired pizza size.
  3. Add your favorite toppings.
Cooking Instructions
  1. Bake the pizza at around 475°F for about 10-15 minutes or until the crust is golden and the cheese is bubbly.
  2. If using a pizza oven, cook your pizza for 1-2 minutes, checking frequently to avoid burning.

Notes

Make sure your sourdough starter is active. Use a kitchen scale for accurate measurements. Experiment with adding herbs or spices to the dough for extra flavor. Store leftover dough in the refrigerator for up to a week or freeze it for up to a month.