Description

This sourdough pizza dough recipe produces a flavorful, crispy, and chewy crust using natural leavening from an active sourdough starter. Perfect for homemade pizzas, it offers a delicious, artisanal base that requires no commercial yeast and develops great texture and taste through a long, slow fermentation process.

Ingredients

Scale

Dry Ingredients

500 g all-purpose flour
10 g salt

Wet Ingredients

350 g water (room temperature)
100 g active sourdough starter
1 teaspoon olive oil (optional, for greasing)

Instructions

Mix flour and water: Combine the flour and water in a large mixing bowl. Stir until no dry flour is visible and the mixture is shaggy. Let it rest for about 30 minutes to allow the flour to hydrate fully.
Add starter and salt: Add the active sourdough starter and salt to the dough. Use your hands to mix and knead the dough in the bowl until all ingredients are well incorporated and a sticky dough forms.
Knead dough: Transfer the dough to a lightly floured work surface. Knead for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky, indicating good gluten development.
Bulk fermentation: Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a kitchen towel and let it ferment at room temperature for 8 to 12 hours until it has noticeably risen and shows bubbles on the surface.
Deflate and divide: Gently turn the dough onto a lightly floured surface and deflate it gently by folding it a few times. Divide the dough evenly into four portions, each for a medium-sized pizza.
Shape dough balls: Shape each portion into a tight ball by folding the edges into the center and rolling it against the work surface. This creates tension in the dough.
Second rise: Place each dough ball on a floured surface or pizza peel, cover them with a towel, and let rest for 30 minutes to 1 hour to relax the gluten and slightly rise again.
Preheat oven: Preheat your oven to its highest temperature, roughly 475°F to 500°F (245°C to 260°C), for at least 30 minutes. Place a baking stone or baking sheet inside to heat thoroughly.
Shape pizzas: After the second rise, stretch or roll out each dough ball into your preferred pizza shape and thickness on a floured surface, ensuring not to deflate the dough too much.
Prepare for baking: Transfer the shaped dough to a pizza peel or directly onto the hot baking stone or baking sheet. Add your chosen sauce, cheese, and toppings evenly.
Bake: Bake each pizza for 10 to 15 minutes until the crust is golden brown, crisp, and cooked through, and the cheese is melted and bubbly.
Slice and serve: Remove the pizza from the oven, let it cool for a few minutes, then slice and enjoy your delicious homemade sourdough pizza!

Notes

Use an active, bubbly sourdough starter to ensure proper fermentation.
The long fermentation time enhances flavor and digestibility.
Adjust water content slightly based on humidity and flour type for best dough texture.
Olive oil is optional but helps prevent sticking during fermentation.
Resting dough after shaping helps improve stretchability and final crust texture.
Use a pizza stone for best heat retention and crust crispiness.
If you don’t have a baking stone, a preheated heavy baking sheet works as an alternative.
Store leftover dough in the refrigerator for up to 3 days or freeze for longer storage.
Bring refrigerated dough back to room temperature before shaping for easier handling.

Prep Time: 40 minutes
Cook Time: 10-15 minutes per pizza
Category: Pizza Dough
Method: Fermentation, Baking
Cuisine: Italian

Nutrition

Serving Size: 1 medium pizza crust (approx. 150 g)
Calories: 370 kcal
Sugar: 1.2 g
Sodium: 400 mg
Fat: 1.5 g
Saturated Fat: 0.2 g
Unsaturated Fat: 1.3 g
Trans Fat: 0 g
Carbohydrates: 78 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 0 mg

Keywords: sourdough pizza dough, fermented pizza crust, homemade pizza dough, natural yeast pizza, artisan pizza dough, no commercial yeast pizza