Sourdough Pizza Dough

Ingredients

Dough

• 500g (4 cups) Bread flour — High-protein for chew; 00 flour works too
• 325g (1⅓ cups + 1 tbsp) Water — Room temperature
• 100g (½ cup) Active sourdough starter — Fed 4-8 hours before, bubbly and active
• 10g (2 tsp) Fine sea salt
• 15g (1 tbsp) Olive oil — Extra virgin
• 10g (2 tsp) Honey or sugar — Optional, helps browning in home ovens

Hydration: 65%

Pro tip: Your starter should be at peak activity, meaning it has doubled in size, is bubbly throughout, and domes slightly on top. If it has collapsed or smells strongly of alcohol, feed it first and wait 4-6 hours before using.

Equipment

Method

Feed Your Starter

A strong, active starter is the foundation of great sourdough pizza. Feed it at least 4-8 hours before you plan to mix the dough.

1. Feed your starter. Take your starter from the fridge. Discard all but 30g, then feed with 50g flour and 50g water. Stir well.
2. Let it rise. Cover and leave at room temperature (70-75°F ideal) until doubled in size and bubbly, about 4-8 hours depending on your starter's strength and ambient temperature.
3. Float test (optional). Drop a small spoonful of starter into water. If it floats, it's ready. If it sinks, give it more time.

Wait: 4-8 hours

Tip: If you maintain a 100% hydration starter (equal parts flour and water by weight), this recipe will work perfectly. Adjust water slightly if your starter is different.

Mix the Dough

Bringing the dough together is simple. The key is dissolving the starter in water before adding flour for even distribution.

1. Combine starter and water. In a large bowl, add the active starter to the room temperature water. Use a fork or your hands to break up and dissolve the starter into the water until it looks milky.
2. Add olive oil and honey. Stir in the olive oil and honey (if using).
3. Add flour and salt. Add the bread flour and salt. Mix with a stiff spatula or your hands until a shaggy mass forms and no dry flour remains.
4. Rest (autolyse). Cover and let rest for 30 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.

Tip: The dough will be sticky at this point. That's normal. Resist the urge to add more flour.

Develop the Dough

stretch and fold builds strength in the dough without heavy kneading. This develops gluten and creates structure for those beautiful bubbles.

1. First set of stretch and folds. After the 30-minute rest, wet your hands. Grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this 4 times (all around the bowl). The dough should feel tighter.
2. Rest 30 minutes. Cover and let rest.
3. Second set of stretch and folds. Repeat the folding process. The dough should be noticeably smoother and less sticky.
4. Third set of stretch and folds. Repeat one more time. By now, the dough should be smooth, slightly puffy, and hold its shape better.

Tip: You can do 2-4 sets of folds depending on your schedule. More folds = stronger dough, but even 2 sets will work fine for pizza.

Bulk Fermentation (Overnight)

This is where the magic happens. Overnight bulk fermentation develops complex flavors and makes the dough incredibly easy to stretch.

1. Transfer to container. After the final fold, transfer the dough to a lightly oiled container or leave in the bowl. Cover tightly with plastic wrap or a lid.
2. Ferment at room temperature. Leave on the counter overnight, 8-12 hours, at room temperature (65-72°F ideal).
3. Check in the morning. The dough should have roughly doubled in size, look puffy and bubbly, and smell pleasantly tangy.

Wait: 8-12 hours

Tip: If your kitchen is very warm (above 75°F), the dough may over-ferment overnight. In this case, let it bulk ferment for just 3-4 hours at room temp, then move to the refrigerator to finish.

Divide and Ball

Dividing the dough into balls and giving them a final cold proof makes them easier to stretch and adds even more flavor.

1. Turn out the dough. Lightly flour your work surface. Gently turn the dough out onto the surface, being careful not to deflate it too much.
2. Divide. Using a bench scraper, divide the dough into 4 equal pieces (about 240g each for personal pizzas) or 2 pieces (about 480g each for large pizzas). These numbers are estimates. For an accurate split: weigh your bowl with the dough in it, dump the dough out onto the counter, then weigh the empty bowl. That number will come up negative on your scale — just make it positive. That's your total dough weight. Divide that by however many pizzas you're making, and that's your real target per ball.
3. Shape into balls. Working with one piece at a time, pull the edges of the dough toward the center to create tension on the surface. Flip seam-side down and use your hands to rotate the ball on the counter, tucking the edges underneath to create a taut, smooth ball.
4. Oil and cover. Place the balls on an oiled sheet pan or in individual oiled containers. Brush or drizzle the tops lightly with olive oil to prevent drying. Cover with plastic wrap.
5. Cold proof. Place in the refrigerator for at least 2 hours, or up to 3 days. Longer cold proofing = more flavor.

Tip: The cold proof relaxes the gluten, making the dough much easier to stretch without springing back. Don't skip this step!

Shape the Pizza

Stretching sourdough pizza dough is easier than you think. The key is letting it warm up first and using gravity to your advantage.

1. Remove from fridge. Take the dough balls out of the refrigerator 1-2 hours before you plan to bake. They need to come to room temperature for easy stretching.
2. Preheat your oven. Set your oven as hot as it will go (500-550°F) with your pizza stone or baking steel inside for at least 45-60 minutes. The stone needs to be screaming hot.
3. Flour your work surface. Generously flour your work surface and the top of one dough ball. Use a mix of flour and semolina for best results.
4. Press and stretch. Using your fingertips, press the dough from the center outward, leaving a ½-inch border around the edge for the crust. Don't press the border.
5. Drape and stretch. Drape the dough over your knuckles (not fingertips) and let gravity stretch it while you slowly rotate. Work around the edges, letting the weight of the dough do the work. Aim for 10-12 inches for personal pizzas, 14-16 inches for large.
6. Transfer to peel. Dust your pizza peel generously with semolina or flour. Lay the stretched dough on the peel and give it a shake to make sure it slides freely. If it sticks, lift the edge and add more flour underneath.

Tip: Small holes or thin spots happen. Just pinch them closed. The dough is forgiving. If the dough keeps springing back, let it rest for 5-10 minutes and try again.

Top and Bake

Less is more with toppings. A hot oven and quick bake creates the crispy, bubbly, charred pizza you're craving.

1. Add sauce. Spoon 3-4 tablespoons of sauce onto the center of the dough. Use the back of the spoon to spread in a spiral, leaving the border clean.
2. Add cheese. Scatter cheese evenly over the sauce. Don't overload it.
3. Add toppings. Add any other toppings sparingly. Remember, the dough has to support everything.
4. Slide onto stone. Give the peel one more shake to confirm the pizza slides freely. Open the oven and use a quick forward motion to slide the pizza onto the hot stone.
5. Bake. Bake for 8-12 minutes (depending on your oven temp) until the crust is golden brown with some charred spots, the cheese is bubbling and slightly browned, and the bottom is crisp.
6. Rotate if needed. If your oven has hot spots, rotate the pizza 180 degrees halfway through baking.
7. Remove and rest. Use the peel to remove the pizza from the oven. Let it rest on a wire rack or cutting board for 1-2 minutes before slicing.

Tip: For extra char on the crust, turn on the broiler for the last 1-2 minutes of baking. Watch it closely!

Shaping

Choose the shape that works best for your baking method and preference.

Classic Round (recommended)

1. Press from center. Press dough from center outward, leaving border.
2. Drape and rotate. Drape over knuckles and rotate, letting gravity stretch.
3. Target size. Aim for 10-12 inch personal size or 14-16 inch large.
4. Transfer. Transfer to floured peel.

Oval/Oblong

1. Press into oval. Press and stretch into oval shape.
2. Fit two on stone. Great for fitting two pizzas on one stone.
3. Alternative uses. Works well for calzones and stromboli.

Sheet Pan (Grandma Style)

1. Oil the pan. Oil a sheet pan generously.
2. Press into pan. Press dough into pan, stretching to edges.
3. Rest if needed. Let rest 30 minutes if dough springs back.
4. Top and bake. Top and bake on bottom rack at 475°F for 15-20 minutes.

Baking

Oven: 274°C / 525°F.

Pizza Stone or Baking Steel (recommended)

Equipment: Pizza stone/steel, pizza peel

1. Position stone. Place stone on middle or upper rack.
2. Preheat. Preheat at max temp for 45-60 minutes.
3. Launch pizza. Launch pizza onto stone.
4. Bake. Bake 8-12 minutes.
5. Broil for char. Use broiler last 1-2 minutes for char.

Cast Iron Skillet

Equipment: 12-inch cast iron skillet, stovetop, broiler

1. Heat skillet. Heat skillet over medium-high heat for 3-4 minutes.
2. Stretch to fit. Stretch dough to fit skillet.
3. Place dough. Place dough in hot dry skillet.
4. Add toppings. Add toppings while bottom cooks (about 3 minutes).
5. Broil. Transfer to oven under broiler for 2-3 minutes until top is done.
6. Check bottom. Check bottom for golden-brown color.

Sheet Pan

Equipment: Rimmed sheet pan, oven

1. Oil pan. Oil sheet pan generously.
2. Press dough. Press dough into pan.
3. Rest. Let rest 20-30 minutes.
4. Add toppings. Add toppings.
5. Bake. Bake at 475°F on bottom rack for 15-20 minutes.

Outdoor Pizza Oven (Ooni, etc.)

Equipment: Pizza oven, pizza peel

1. Heat oven. Heat oven to 800-900°F.
2. Launch carefully. Launch pizza carefully.
3. Rotate frequently. Rotate every 15-20 seconds.
4. Quick bake. Total bake time: 60-90 seconds.
5. Watch for burning. Watch for burning, it happens fast!

Storage

• Frozen: Coat balls in oil, place in freezer bags with air removed, and freeze for up to 3 months. Thaw overnight in refrigerator before using.

Frequently Asked Questions

My starter isn't very active. Can I still make this?

You can, but results will be inconsistent. Feed your starter twice a day for 2-3 days to strengthen it before attempting pizza dough. An active starter is the foundation of good sourdough pizza.

Can I use sourdough discard?

Yes, but add ¼ teaspoon instant yeast to help with the rise. Discard pizza won't have quite the same leavening power as active starter pizza, but it still tastes great and uses up discard.

My dough is too sticky to handle. What should I do?

Wet your hands instead of adding more flour. Wet hands are the secret to working with high-hydration dough. The stickiness is what creates those beautiful bubbles.

Can I make the dough ahead and freeze it?

Absolutely! After shaping into balls, coat with oil, place in freezer bags, and freeze for up to 3 months. Thaw in the refrigerator overnight, then let come to room temperature before stretching.

The dough keeps springing back when I try to stretch it. Help!

The gluten is too tight. Let the dough rest for 10-15 minutes at room temperature, then try again. Cold dough also springs back more, so make sure it has warmed up.

My pizza bottom isn't crispy. What went wrong?

Your stone wasn't hot enough or wasn't preheated long enough. Preheat for a full hour at max temperature. Also, don't overload with wet toppings.

How do I know when my bulk fermentation is done?

The dough should have roughly doubled in size, look puffy and bubbly, and jiggle when you move the container. It should smell pleasantly tangy but not overly sour or alcoholic.

Can I use 00 flour instead of bread flour?

Yes! 00 flour is traditional for Neapolitan-style pizza. It creates a slightly more tender crust. You may need to reduce water by about 10g since 00 flour absorbs differently.

Nutrition

Per serving (1 dough ball (about 240g)): 440 kcal calories.