Sourdough Pizza Dough

Slow-fermented and deeply flavorful, this naturally leavened pizza dough bakes up airy, chewy, and beautifully blistered — the perfect base for any topping.

At a Glance

• Loaf Style: Naturally leavened pizza base

• Skill Level: Intermediate

• Total Time: 24–72 hours (includes bulk ferment and cold proof)

• Prep Time: ~20 minutes (plus stretch and folds)

• Yield: Two 10–12 inch pizzas

• Hydration: 70%

• Bake Temp: 500°F / 260°C or highest possible oven temp

• Baking Vessel: Pizza stone, steel, or baking sheet

Ingredients

• 350g all-purpose or bread flour

• 245g water (70% hydration)

• 80g active sourdough starter (100% hydration)

• 8g fine sea salt

• 10g olive oil (optional, for added extensibility)

Instructions

Mix and Autolyse
1. In a large bowl, mix the flour and water until no dry spots remain. Cover and let rest for 30–60 minutes (autolyse).

Add Starter and Salt
2. Add the active sourdough starter and salt to the dough. Mix by hand or with a dough hook until well combined. Add olive oil if using.
3. Rest the dough for 15 minutes.

Bulk Fermentation with Folds
4. Over the next 4–6 hours at room temperature, perform 3–4 sets of stretch and folds every 30–45 minutes.
5. After the final fold, cover and let the dough rest until slightly puffy.

Cold Fermentation
6. Divide the dough into two equal balls. Place each into a lightly oiled, covered container.
7. Refrigerate for 24–48 hours for optimal flavor and extensibility. Dough can rest up to 72 hours.

Bring to Room Temp
8. Remove dough from fridge and rest at room temperature for 1–2 hours before shaping.

Shape and Bake
9. Preheat oven to 500°F / 260°C with a pizza stone or steel inside for at least 45 minutes.
10. On a floured surface, gently stretch each dough ball into a round.
11. Top as desired and transfer to the preheated surface.
12. Bake for 7–10 minutes until puffed and blistered with a crisp bottom.

Visual Cues

• Dough should be airy, extensible, and slightly tacky but not sticky.

• Final crust should be golden with light charring, bubbles, and chew.

Why This Works

The long, cold fermentation builds structure, depth, and flavor — giving this dough its signature tang and lightness. Sourdough’s natural strength produces a springy base that supports a variety of toppings, from classic Margherita to gourmet combinations.