Okay, so here’s the deal: we love pizza night at our house. It’s easy, it’s fun, and nobody complains. But once I started using sourdough for pizza dough, it kind of ruined regular crust for me—in the best way. This dough is chewy, crispy at the edges, and packed with flavor. And bonus: it’s not hard to make.
If you’ve got an active starter and a few hours (or a fridge), you’re good to go. Let’s make pizza.
What You’ll Need
- 150g active sourdough starter
- 500g all-purpose or bread flour
- 10g salt
- 325g water (you can reduce a bit if your starter is very wet)
- 15g olive oil (optional, but makes the dough more flexible and tender)
Schedule Snapshot
- Morning: Mix the dough
- Midday: Stretch and fold a few times
- Afternoon: Let it rest or pop it in the fridge
- Evening or next day: Shape into pizza rounds and bake
Step-by-Step Instructions
Step 1: Mix the Dough
In a big bowl, mix together your starter, water, and flour. Stir it until there’s no dry flour left. It’ll be sticky and shaggy—totally fine.
Let it rest for 30 minutes, then add the salt and olive oil. Knead it gently in the bowl to incorporate (or do a few stretch and folds if kneading sounds exhausting).
Step 2: Stretch and Folds
Every 30 minutes for the next 2 hours, do one round of stretch and folds. Wet your hands, grab an edge of the dough, stretch it up, fold it over. Rotate and repeat 3–4 times. This helps develop gluten without kneading forever.
Step 3: Bulk Ferment
Cover the bowl and let the dough rise at room temp for 4–6 hours, until it’s puffier and about doubled. If your house is cool, don’t worry—it can take a bit longer.
Step 4: Cold Ferment (Optional but Awesome)
Once the dough has bulked up, you can use it the same day OR pop it in the fridge for 1–3 days. This makes the flavor richer and gives you flexibility for pizza night whenever it works for your schedule.
Step 5: Divide and Rest
When you’re ready to bake, divide the dough into 2–3 balls (depending on how big your pizzas are). Let them rest at room temp for 1–2 hours so they’re easier to stretch.
Step 6: Shape and Bake
Preheat your oven to 475°F (or hotter, if your oven allows) with a pizza stone or steel if you’ve got one.
On a floured surface, gently press and stretch your dough into rounds. Top with whatever you love (tomato sauce, mozzarella, pepperoni, olives, pineapple—I won’t judge).
Bake on a hot surface for 10–12 minutes until bubbly and golden. If you like a little char, broil it for the last minute.
Tips & Toppings
- Want it thinner? Use more dough balls and stretch them out farther.
- Crust feeling tough? Let it rest longer before shaping—it relaxes the gluten.
- Make-ahead tip: You can freeze the dough balls after the cold ferment. Just thaw overnight in the fridge and bring to room temp before baking.
- Try this: Brush the crust with garlic olive oil before baking. Game changer.
This sourdough pizza dough has officially earned a spot in our weekly rotation. It’s flexible, flavorful, and honestly fun to make. Whether you’re tossing it in the air or pressing it out on parchment, the result is delicious and way better than delivery.
Also: it makes amazing leftovers. Cold pizza for breakfast? Yes, always.
