Make the best homemade sourdough pizza dough with this step-by-step recipe that ensures a perfectly chewy crust with a delightful tangy flavor. Whether you’re a pizza enthusiast or a sourdough beginner, this recipe simplifies the process and guarantees success. Using a bubbly, active sourdough starter, this dough delivers an artisan pizza experience that rivals your favorite pizzeria. Ideal for wood-fired ovens or traditional home ovens, this versatile recipe is customizable for various flours and toppings. Impress your family and friends with restaurant-quality pizza that’s crispy, flavorful, and satisfying.

Ingredients

500 grams 00 flour (approx. 4.17 cups) or substitute with all-purpose or bread flour, plus extra for dusting
12 grams fine sea salt (approx. 2 tsp)
335 grams water (approx. 1.4 cups), filtered and at room temperature
100 grams active sourdough starter (approx. ½ cup)
Semolina flour for dusting the pizza peel

Instructions

How to Make Sourdough Pizza Dough

Prepare the Starter:
Feed your sourdough starter 4-6 hours before starting. Ensure it is active, bubbly, and has doubled in size.
Mix the Dough:
- In a large mixing bowl, whisk together the flour and salt.
- Add the water and sourdough starter. Mix with a firm spatula, then use your hands to pinch and combine the dough thoroughly.
- Cover the bowl and let the dough rest for 30 minutes.
Knead and Proof:
- Knead the dough on a clean work surface or in the bowl for 2 minutes.
- Transfer the dough to a bowl coated with olive oil. Cover and proof for 4-5 hours at room temperature (70-75°F) until the dough has risen by at least 50% in volume. Do not rush this process.
Fold and Refrigerate:
- Lightly flour a work surface, then transfer the dough and lightly coat it with flour to prevent sticking.
- Divide the dough into 4 equal pieces using a bench scraper.
- For each piece, fold the dough in half 8 times, gently pulling the sides over the center like closing a book. Rotate and repeat.
- Form each portion into a ball and place it seam-side down in a lightly oiled bowl. Cover and refrigerate overnight for 18 hours or up to 1 week.

How to Form a Sourdough Pizza Crust

Prepare for Baking:
- Remove the dough from the refrigerator 15-30 minutes before use to allow it to relax.
- Preheat your oven (or pizza oven) to 550°F. If using a conventional oven, place a pizza stone or inverted baking sheet on the center rack during preheating.
Shape the Dough:
- Transfer a piece of dough to a lightly floured surface and coat it lightly with flour.
- Flatten the dough gently with your fingertips, pushing bubbles to the edges without popping them.
- Lift the dough over the backs of your hands and use your knuckles to stretch the dough outward, rotating as you go to form a 10-12” round. Leave a slightly thicker edge for the crust.
Add Toppings and Bake:
- Place the shaped dough on a semolina-dusted pizza peel and ensure it slides freely.
- Spread a light layer of pizza sauce and your desired toppings on the dough.
- Give the peel a little shake to confirm the pizza isn’t sticking.
- Slide the pizza onto the preheated stone and bake for 8-10 minutes, or until the crust is golden brown with lightly scorched bubbles.

Why You’ll Love This Recipe

Authentic Flavor: The sourdough starter adds a tangy, complex flavor to the crust.
Crisp and Chewy Texture: Achieve a perfect balance of crispiness and chewiness with minimal effort.
Customizable: The dough can be prepared ahead and used when convenient, making it perfect for busy schedules.

Tips

Use filtered water to avoid chlorine, which can affect the sourdough starter’s activity.
Dust the pizza peel with semolina flour for easy transfer to the oven.
Rotate the pizza halfway through baking for an even crust.

Variations and Substitutions

Substitute whole wheat flour for part of the 00 flour for a nuttier flavor.
Add herbs or garlic powder to the dough for a flavored crust.
Experiment with different toppings like pesto, roasted vegetables, or gourmet cheeses.

FAQs

Q: Can I freeze the dough?
A: Yes! After dividing and forming into balls, wrap each piece tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before use.

Q: Why is my dough sticky?
A: Sourdough dough tends to be wetter than standard dough. Lightly flour your hands and work surface to manage stickiness.

Q: How do I know if my starter is ready?
A: A ready starter should double in size, be bubbly, and have a tangy aroma.

Serving Suggestions

Serve with a side of marinara or garlic dipping sauce.
Pair with a crisp green salad or garlic knots for a full meal.

Enjoy creating your own sourdough pizza masterpiece with this reliable recipe!