🍕 Sourdough Pizza Dough Recipe
This sourdough pizza dough delivers a chewy, tangy, artisan-style crust. With a flexible proofing schedule and minimal ingredients, it's perfect for everything from busy weeknights to gourmet pizza nights.
Equipment
- Mixing bowls
- Digital scale
- Dough scraper
- Baking steel or pizza stone
- Pizza peel (optional)
Ingredients
- 600 g bread flour
- 375 g room temperature water
- 90 g active sourdough starter
- 12 g extra virgin olive oil
- 12 g fine sea salt
- Extra flour for dusting
Instructions
- Mix the Dough:
- Combine water, starter, and oil in a bowl. Add to flour and mix until shaggy. Cover and rest for 30 minutes.
- Stretch & Fold:
- Sprinkle in salt, then perform one set of stretch and folds (4 turns). Let rest 4 hours, performing 1–2 more sets.
- Portion & Proof:
- Divide into four 250g balls. Shape, place on a tray, dust lightly with flour, cover, and let rise 5–6 hours.
- Cold Retard (Optional):
- Refrigerate for 12–96 hours. Let rest at room temp 2–3 hours before baking.
- Shape:
- Preheat oven to 550°F with pizza stone/steel. Press and stretch dough to 8–9 inches in diameter.
- Top & Bake:
- Add sauce and toppings. Bake for 7–8 minutes until crust is golden and bubbly.
Notes
For deeper flavor, cold ferment the dough for up to 4 days.
Substitute up to 10% of the flour with whole wheat for extra character.
Dough can be frozen after portioning and thawed overnight in the fridge.