SOURDOUGH PIZZA RECIPE

SOURDOUGH PIZZA RECIPE

Sourdough Pizza Dough

Makes: Four 10-inch pizzas (about 8 oz / 227 g of dough each)

This dough can be made two ways:

  • Mixed method: Uses a small amount of instant yeast alongside the sourdough starter. Refrigerate the dough in a covered bowl immediately after mixing.
  • Purist method: Uses sourdough starter only. Let the dough ferment at room temperature for 2 to 4 hours before refrigerating.

Ingredients

  • 16 oz / 454 g (3½ cups) unbleached high-gluten flour, bread flour, or all-purpose flour (depending on the style of pizza)
  • 8 oz / 227 g mother starter
  • 0.4 oz / 11 g (1¾ tsp) kosher or sea salt
  • 9 oz / 255 g room-temperature water

Optional

  • 1.5 oz / 43 g olive oil
  • 0.11 oz / 3 g (1 tsp) instant yeast (mixed method only)

Notes

  • For a tangier dough, cut the yeast in half. For the purist version, leave it out entirely.
  • For pan pizza or focaccia, increase the water to 11 oz / 312 g.
  • For wood-fired Neapolitan pizza, omit the oil.

Method

  1. Mix the dough.
    In a mixing bowl or the bowl of a stand mixer, stir together the flour, salt, and instant yeast (if using). Add the starter and all of the water. Stir with a large spoon, or mix with the dough hook on low speed for 3 to 4 minutes, until a coarse, shaggy dough forms.

2. Add the oil and continue mixing.
Add the oil (if using) and increase the speed to medium, or keep mixing with the spoon or wet hands, for another 2 to 4 minutes until the dough is coarse and tacky. If any flour stays unabsorbed, add more water 1 teaspoon at a time. High-gluten flour may need extra water. Make sure the starter is evenly distributed throughout the dough.

3. Rest, then develop the dough.
Let the dough rest for 5 minutes to fully hydrate. Then increase the mixer speed to medium-high, or continue by hand, and mix for another 2 to 3 minutes until smooth. Add a little flour or water if needed. The dough should be supple and slightly tacky, and it should spring back when pressed with a wet finger.

4. Stretch and fold.
Spread 1 teaspoon of olive oil into a 15-inch circle on your work surface. Oil a plastic bowl scraper and your hands, then use the scraper to move the dough onto the oiled surface. Stretch and fold the dough from all four sides. It should now be smooth, firm but supple, and slightly tacky. If it still isn’t smooth and easy to handle, repeat the stretch and fold once or twice more, resting the dough for 2 minutes between rounds.

5. Ferment and refrigerate.
Place the dough in a lightly oiled bowl or container, turn it to coat it in oil, and cover with plastic wrap.

  • Purist method: Leave the dough at room temperature for 2 to 4 hours, until it begins to swell. Then refrigerate it for 12 to 72 hours.
  • Mixed method: Refrigerate the dough right away.

6. Shape the dough balls.
Take the dough out of the refrigerator 3 hours before you plan to bake. Right away, divide it into pieces of the size you want and shape each into a ball. Line a sheet pan with parchment or a silicone mat and mist it with spray oil. Place the dough balls on the pan, mist them with oil, and cover loosely with plastic wrap or a plastic bag. 

7. Assemble.
When you’re ready to bake, shape and top the pizzas according to the style you’re making.

Buon appetito!

Back to blog