FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
sourdough pizza dough recipe
- Total Time: 417 minutes
- Yield: 2–3 pizzas 1x
- Diet: General
Description
This sourdough pizza dough recipe creates a tangy, chewy, and crispy crust, perfect for elevating family dinner nights with its rich flavor and easy-to-handle texture. It provides a healthier, tastier option for homemade pizza, suitable for busy cooks.
Ingredients
- 100 g (0.5 cup) active sourdough starter
- 300 g (2.5 cups) strong bread flour, plus more for dusting (try a 50/50 whole wheat blend for nutrition)
- 200 g (0.75 cup + 2 tablespoons) water
- 6 g (1 teaspoon) fine sea salt (reduce to 4g for lower sodium)
- 10 ml (2 teaspoons) olive oil, plus more for bowl (use extra virgin olive oil for superior flavor)
Instructions
- Mix Dough Ingredients: In a large bowl, combine starter, water, flour, salt, and olive oil. Mix until a shaggy, slightly sticky dough forms with no dry spots (a stand mixer can be used for initial mixing).
- Rest Dough: Cover the bowl and let the dough rest at room temperature for 30 minutes to fully hydrate the flour.
- Perform Stretch And Folds: Over the next 2 hours, perform 3-4 sets of gentle stretch and folds, 30 minutes apart. With wet hands, stretch a portion of the dough up and fold it over itself, then rotate the bowl and repeat until smooth and elastic (if dough resists, rest 10-15 minutes).
- Bulk Ferment Dough: Lightly oil a clean bowl. Transfer the dough, cover, and let it rise at room temperature (68-75 degrees F / 20-24 degrees C) for 4-8 hours until it increases by 50-75 percent and appears bubbly.
- Divide And Pre-shape: Turn the dough onto a lightly floured surface. Divide it into 2-3 portions (250-375g each) and gently pre-shape each into a ball, minimizing degassing.
- Cold Ferment (Optional): For profound tanginess and easier stretching, place dough balls into lightly oiled containers, cover, and refrigerate for 12-48 hours.
- Preheat Oven And Bake: Two hours before baking, remove dough from refrigeration to warm up. Preheat oven to its highest setting (500-550 degrees F / 260-290 degrees C) with a pizza stone for 30-60 minutes. Stretch the dough, add your desired toppings, and bake until the crust is golden and cheese is bubbly (8-15 minutes).
Notes
Ensure your sourdough starter is active before beginning. For best results, consider the optional cold fermentation for deeper flavor and easier handling. For gluten-free needs, use a 1:1 gluten-free flour blend (results may vary).
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of a pizza
- Calories: 170 calories
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg