Sourdough pizza dough is a slow-fermented, starter-based dough that develops tangy flavor and a crispy, charred crust with a chewy interior. Cold proofing overnight and high-heat baking create authentic, restaurant-quality pizza at home.
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Mix flour and water together until no dry flour remains. Cover and let rest (autolyse) for 30 minutes.
Add ripe sourdough starter and mix well until incorporated.
Add salt and mix thoroughly until the dough is smooth and elastic.
Perform stretch and folds every 30 minutes for the first 2 hours of bulk fermentation.
Continue bulk fermentation at room temperature (around 78°F/25°C) for a total of 4–5 hours until the dough has risen noticeably.
Divide the dough into 3–4 equal portions (about 250–270g each).
Shape each portion into a tight ball and place in a lightly oiled container or tray.
Cover and refrigerate overnight (8–24 hours) for cold proof.
Remove dough balls from the refrigerator 1–2 hours before baking to come to room temperature.
Preheat oven with a baking steel or stone inside to the highest temperature (500–550°F / 260–290°C) for at least 45–60 minutes.
On a lightly floured surface, gently stretch each dough ball into a round pizza shape, about 10–12 inches in diameter.
Transfer to a floured pizza peel. Add sauce, cheese, and desired toppings.
Slide pizza onto the preheated steel or stone and bake for 5–7 minutes until the crust is charred in spots and cheese is bubbly.
Remove from oven, slice, and serve immediately.
Store shaped, unbaked dough balls in the refrigerator for up to 24 hours before baking. Baked pizza is best eaten immediately but can be reheated in a 375°F oven for 2–3 minutes.
sourdough starter · baking steel or pizza stone · pizza peel
No. The 30-minute autolyse hydrates the flour and develops gluten structure, which is essential for the dough's extensibility and final texture.
Your starter must be at peak activity (doubled, bubbly, passed the float test) before mixing. An inactive starter will not leaven the dough properly.
Refrigerate for 8–24 hours. Longer cold proofs (up to 48 hours) develop deeper flavor but may require shorter final rise time at room temperature.
Yes. After shaping, freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before baking.
Thorough preheating ensures the dough's bottom crisps and the crust charrs evenly. Insufficient preheating results in a dense, pale crust.
