Go Back Email Link
Image illustrates a pizza demonstrating how to make sourdough pizza dough.

Sourdough Pizza Dough

Sourdough pizza dough is a game-changer when it comes to homemade pizza. With its unique tangy flavor and chewy texture, it elevates any pizza topping combination to new heights. The secret lies in the fermentation process, where the natural yeasts present in the sourdough starter create bubbles of carbon dioxide, resulting in a light and airy crust. Unlike commercial yeast, sourdough fermentation takes longer, but adds complexity and depth of flavor to the dough. It also makes the dough easier to digest since the long fermentation process breaks down gluten proteins partially. The beauty of sourdough pizza dough is its versatility – you can top it with classic tomato sauce and mozzarella or experiment with gourmet combinations like figs, prosciutto, and goat cheese for a sweet and savory delight. So next time you're craving homemade pizza, give this sourdough pizza dough a try!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 hours
Total Time 10 hours 35 minutes
Servings 2 12-inch pizza crusts

Equipment

  • 1 kitchen scale.
  • 1 large mixing bowl
  • 1 spatula.
  • 1 pizza stone.

Ingredients
  

  • ½ cup sourdough starter.
  • ½ cup warm water.
  • 2 tsp salt.
  • 2 tbsp oil.
  • 4 cups all-purpose flour.

Instructions
 

Combining the Ingredients

  • Combine your flour, water, salt, oil, and your active sourdough starter. Mix it all together until you have a shaggy dough, and let it rest for a while to allow the gluten to develop, about 10 minutes.

Kneading and Developing Gluten in the Dough

  • Knead the dough, but don’t overdo it; you want the dough to be stretchy, not tough. In about 10-15 minutes of kneading, you’ll have a smooth, elastic dough ready to rise.

Fermenting the Dough for Optimal Flavor

  • Let your dough ferment slowly in the fridge for at least 8 hours, allowing the flavors to deepen and the gluten to relax. This long, cool fermentation creates an incredible depth of flavor and enhances the dough’s texture.

Dividing and Shaping the Dough Into Balls

  • Divide the dough into equal portions, depending on how many pizzas you want to make. Don’t be afraid to get a little hands-on here.
  • Gently shape each portion into a ball by stretching the dough and tucking the edges underneath.

Properly Proofing the Dough for the Desired Texture

  • Place the shaped dough balls on a lightly floured surface, leaving enough space between them for expansion.
  • Cover them with a clean kitchen towel and let them rest for another 1-2 hours. This gives the dough time to rise a little more and develop that desirable chewy texture.

Rolling Out the Dough Balls

  • Take one of your proofed dough balls and place it on a floured surface.
  • Gently press down on the center and start pushing the dough outward with your fingertips, creating a thin and even circle. You don’t have to strive for perfection here; rustic shapes are part of the charm of homemade sourdough pizza.
  • Transfer the stretched dough to a pizza pan or baking sheet lined with parchment paper.

Preparing Toppings and Assembling the Pizza

  • Top your pizza with your desired toppings.

Baking and Serving the Sourdough Pizza

  • Preheat your oven to a high temperature setting around 475°F. If you have a pizza stone or baking steel, place it in the oven during the preheating process. These surfaces help create that coveted crispiness in your crust.
  • If you don’t have a pizza stone or baking steel, no worries! A baking sheet will do the trick. Just make sure to preheat it in the oven as well. You want that heat to greet your pizza dough as soon as it hits the surface.
  • Bake at 475 degrees for 20 minutes.