Sourdough Pizza Dough (Printable)

Chewy, crisp sourdough dough ideal for making artisan pizzas with natural starter and simple ingredients.

# Required Ingredients:

→ Dough

01 - 3⅓ cups bread flour
02 - 1⅓ cups plus 1 tablespoon water at room temperature
03 - ½ cup active sourdough starter
04 - 2 teaspoons fine sea salt
05 - 1 tablespoon olive oil, optional for softer dough

# Preparation Steps:

01 - In a large mixing bowl, combine bread flour and water. Stir until just combined. Cover and let rest for 30 minutes to allow the flour to fully hydrate.
02 - Add sourdough starter and salt, plus olive oil if using. Mix by hand or with a stand mixer until a sticky dough forms.
03 - Knead for 5 to 7 minutes until smooth and elastic, or use the stretch-and-fold technique every 30 minutes for 2 hours, completing 4 folds total.
04 - Cover the bowl and let the dough rise at room temperature for 6 to 8 hours until doubled in size and visibly bubbly.
05 - Turn dough onto a lightly floured surface. Divide in half for two large pizzas. Shape each piece into a tight ball.
06 - Place dough balls on a tray, cover, and let rest for 1 to 2 hours at room temperature. Alternatively, cold ferment in the refrigerator for up to 24 hours to develop deeper flavor.
07 - Preheat oven to the highest temperature setting, ideally 475 to 500°F, with a pizza stone or steel positioned inside.
08 - Stretch each dough ball into a 12-inch round. Add desired toppings to each pizza.
09 - Transfer to the hot stone or steel and bake for 10 to 15 minutes until the crust is puffed and golden with crisp edges.

# Expert Suggestions:

01 -
  • Artisan Quality: The natural starter provides a complex tang and professional texture.
  • Perfect Texture: Achieves a bubbly, golden crust with airy pockets and a crisp bottom.
  • Wholesome Base: Uses simple ingredients for a clean, vegetarian-friendly main dish.
02 -
  • Active Starter: Always use an active, bubbly starter to ensure the dough rises properly and develops air pockets.
  • High Heat: Preheating your oven to its maximum temperature is essential for achieving a puffed, golden crust.
  • Handling: Avoid using a rolling pin if you want to preserve the airy structure; stretching by hand is best.
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