Sourdough Pizza

Kristine Kramer

Sep 23, 2024

2 min read

Updated: Aug 11

Four ingredients, starter included, make up this pizza dough, with the fermentation doing a lot of the flavor work that yeast alone can't.

This is our base for pizza night, which happens weekly or every other week around here, good for date night or a fun one with the kids.

Servings: 4 individual pizzas (6 inches each) or 2 larger pizzas (10-12 inches each)

Prep Time: 15 minutes

Cook Time: 10-14 minutes

Total Time: 4-7 hours 15 minutes

In a large mixing bowl, combine the starter and warm water. Mix well.
Add the flour and salt, mixing until incorporated. The dough will be dry and sticky.
Let the dough rest for a minimum of 1 hour and a maximum of 2 hours.
Wet your hands and perform the first and only set of stretch and folds on the dough.
Cover the bowl with a damp kitchen towel and let it rest for 3-6 hours, or until it nearly doubles in size. For a warmer environment, place it in the oven with only the light on.
Once risen, dump the dough onto a floured counter. Divide into 4 sections for individual pizzas (about 6 inches each), or cut into 2 for larger pizzas (10-12 inches), or keep as one large pizza.
Shape each section into a ball and let rest on the counter for 20 minutes. Preheat the oven to 450°F (232°C).
Flatten each dough ball, add your favorite toppings, and place in the preheated oven. Bake for 10-14 minutes, or until the crust is golden and crispy.

Toppings: Feel free to get creative with toppings! Use your favorite sauces, cheeses, and vegetables.
Dough Consistency: If the dough feels too sticky, lightly flour your hands and the work surface while shaping.
Storage: If you have leftover dough, store it in the fridge for up to 3 days. Allow it to come to room temperature before using.

Active starter: Needs to be at peak activity, this dough relies entirely on it for rise.
00 flour vs bread flour: 00 gives a softer, more tender Neapolitan-style crust. Bread flour gives more chew and structure.
Cold ferment: The long fridge rest is where the flavor develops. A same-day dough tastes noticeably plainer.
Oven heat: Get it as hot as your oven allows, and preheat a stone or steel. Pizza crust needs fast, intense heat.

My crust came out dense instead of light and airy. This usually means the dough didn't get enough fermentation time. A longer, slower rise (even overnight in the fridge) builds better flavor and texture than rushing it.
My dough tore while stretching. Let it come closer to room temperature and rest for a few minutes if it's fighting you, cold, tight dough tears more easily than relaxed dough.

Pair with a simple side salad to round out the meal.

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