sourdough pizza dough recipe

There’s something special about pizza, from the perfect melt of cheese to the tangy sauce and crispy, chewy crust. When you make your dough from scratch, especially with sourdough, you’re not just making pizza—creating a unique experience.

Why Sourdough for Pizza Dough

You may be wondering, why sourdough? What makes sourdough pizza dough different from the regular pizza dough made with commercial yeast? The truth is, that sourdough pizza dough offers unique benefits that regular dough simply can’t match. Here’s why you should give sourdough pizza dough a try:

• Enhanced Flavor: Sourdough pizza dough has a tangy, complex flavor that develops over time. The slow fermentation process adds richness to the dough, giving it a depth of taste that regular pizza dough can’t replicate.
• Healthier Option: Sourdough is fermented by wild yeast and lactic acid bacteria, making it easier to digest and more nutritious. It also has a lower glycemic index, which may benefit blood sugar levels.
• Better Texture: The slow fermentation of sourdough allows for the development of a light, airy structure with a chewy yet crisp texture. You’ll notice a difference in the bite and the crispiness of your crust compared to typical pizza dough.

By choosing sourdough, you’re elevating your pizza game, and once you taste the difference, you may never go back to regular pizza dough!

Sourdough Pizza Dough Ingredients

To make the perfect sourdough pizza dough, you’ll need just a few basic ingredients. These ingredients come together to create a dough that’s flavorful, airy, and easy to work with. Here’s what you’ll need:

Ingredients Table:

Ingredient	Quantity	Notes
Sourdough Starter	1/4 cup	Make sure your starter is active and bubbly.
All-Purpose Flour	3 cups	You can also use bread flour for a chewier crust.
Water	1 cup	Lukewarm water (about 110°F) is ideal for fermentation.
Salt	2 tsp	Adds flavor to the dough.
Olive Oil	2 tbsp	For softness and flavor.

Tools You’ll Need

Before you start mixing, make sure you have the right tools at hand:

• Mixing Bowl: A large bowl to mix your dough.
• Kitchen Scale: For precise measurements (especially important for flour and water).
• Plastic Wrap or Clean Towel: Cover the dough while it rises.
• Pizza Stone or Steel: These ensure a crispy, golden crust.
• Bench Scraper: This tool will help you divide the dough easily and cleanly.

How to Make Sourdough Pizza Dough

Making sourdough pizza dough involves several stages, each contributing to the final product’s flavor and texture. Here’s your step-by-step guide to getting everything right:

Step 1: Feed Your Sourdough Starter

The first step in making sourdough pizza dough is to make sure your sourdough starter is active. A healthy, bubbly starter is essential to creating the right fermentation for your dough.

1. Feed your starter with equal parts of flour and water (usually a 1:1 ratio).
2. Let it rise at room temperature for about 4–6 hours, or until it has doubled in size.
3. Check for bubbles and the signature tangy smell that indicates it’s ready to use.

Tip: If your starter isn’t quite bubbly yet, give it more time. It should be visibly active and ready to go before moving on to the next step.

Step 2: Mix the Dough

Once your starter is ready, it’s time to mix the dough. This is a simple but important step:

1. In a large mixing bowl, combine your sourdough starter, lukewarm water, and olive oil. Stir them together until well incorporated.
2. Gradually add your all-purpose flour and salt, mixing with your hands or a wooden spoon until the dough begins to come together.
3. Once the dough is combined, use your hands to bring it together into a ball.

At this point, the dough might seem a little sticky, but don’t be tempted to add too much flour—this can result in a denser crust. A slightly sticky dough makes for a fluffier, airier pizza.

Step 3: Autolyse (Resting Phase)

After mixing, let the dough rest for 30 minutes. This step is called autolyze and allows the flour to fully hydrate. The resting phase helps to improve dough elasticity and makes the kneading process much easier.

Tip: During the resting period, you’ll notice that the dough becomes softer and more manageable.

Step 4: Knead the Dough

Once the dough has rested, it’s time to knead. This step develops the gluten in the dough, giving it the structure it needs to hold the air bubbles.

1. Turn the dough out onto a lightly floured surface.
2. Knead the dough for 8–10 minutes, folding it over itself and pushing it away with the heels of your hands.
3. Continue kneading until the dough becomes smooth, elastic, and slightly tacky.

If you find the dough too sticky, lightly flour your hands, but try to avoid adding too much flour, as it can negatively affect the dough’s final texture.

Step 5: Bulk Fermentation

After kneading, place the dough in a lightly oiled bowl. Cover it with plastic wrap or a clean towel to trap moisture. Allow the dough to ferment at room temperature for 6–8 hours. During this period, the dough will rise, and its flavor will develop.

Every hour during fermentation, perform a stretch-and-fold to help the dough build structure. This means stretching a portion of the dough, folding it back over itself, and repeating the process around the entire dough. After this, cover the dough and let it rest again.

Step 6: Shape the Dough

Once the dough has risen and doubled in size, it’s time to shape it.

1. Turn the dough out onto a floured surface.
2. Divide the dough into portions, depending on how many pizzas you want to make. A typical pizza dough portion weighs around 200–250 grams for a personal-sized pizza.
3. Shape each portion into a smooth ball and let them rest for 30 minutes.

This resting period allows the dough to relax, making it easier to stretch and shape without tearing.

Baking Your Sourdough Pizza

Now that your dough is ready, it’s time to bake! Here are some tips to ensure your pizza turns out perfectly:

Preheat the Oven

Preheat your oven to its highest temperature, usually between 450°F and 500°F (230°C–260°C). If you have a pizza stone or steel, place it in the oven to heat up. This ensures a crispy, golden crust and gives your pizza a true artisan feel.

Stretch the Dough

Gently stretch each dough ball into your desired pizza shape. Avoid using a rolling pin, as this can push out the air bubbles that give the dough its airy texture. Instead, use your hands to stretch the dough, working from the center outwards.

Add Toppings

When it comes to toppings, simplicity is key. Keep it light to let the sourdough flavor shine through. Here are a few classic combinations:

• Classic Margherita: Tomato sauce, fresh mozzarella, fresh basil, a drizzle of olive oil.
• Pepperoni: Tomato sauce, mozzarella, and generous slices of pepperoni.
• Gourmet Veggie: Caramelized onions, mushrooms, goat cheese, and arugula.

You can also get creative with toppings like prosciutto, olives, or even figs for a sweet contrast.

Bake the Pizza

Place your pizza on the preheated pizza stone or steel. Bake for 7–10 minutes, or until the crust is golden and crispy, and the cheese is bubbling and slightly browned.

Sourdough Pizza Dough Pro Tips

• Flour Matters: While all-purpose flour works well, you can experiment with bread flour for a chewier crust or whole wheat flour for a nuttier flavor.
• Hydration: A higher hydration (more water) will give you a lighter, airier dough. However, be prepared for a slightly stickier dough to handle.
• Longer Fermentation: If you have the time, fermenting the dough overnight in the fridge will enhance the flavor even more.

Frequently Asked Questions

How do I know my sourdough starter is ready?
Your sourdough starter is ready when it doubles in size within 4–6 hours of feeding, and you can see small bubbles and a tangy aroma. It should be active and full of life.

Can I store sourdough pizza dough?
Yes! You can refrigerate the dough for up to 3 days. Just make sure to cover it tightly with plastic wrap. If you need to store it longer, freeze it for up to 3 months. Let the dough thaw overnight in the fridge before using.

Why is my sourdough pizza dough too sticky?
Sourdough pizza dough tends to be a bit stickier than regular dough because of the higher hydration levels. If the dough is too sticky, try lightly flouring your hands or work surface, but avoid adding too much flour.

Conclusion: Get Ready to

Enjoy Your Homemade Sourdough Pizza

Making sourdough pizza dough at home is a rewarding experience that takes a little extra time but offers incredible flavor and texture in return. From the tangy flavor of the dough to the crispy, chewy crust, your homemade pizza will stand out with every bite. Whether you’re a seasoned baker or a pizza enthusiast, this sourdough pizza dough recipe is sure to elevate your pizza game to the next level.

So, what are you waiting for? Gather your ingredients, fire up the oven, and start making your perfect sourdough pizza today. Happy baking!