Sourdough Pizza Dough Recipe
Total Time
23 hrs
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(12)
Ingredients
8 servings
- 500 grams 00 flour, or all-purpose or bread flour, plus more for dusting
- 12 grams fine sea salt, or 2 tsp
- 335 grams water, filtered, room temperature
- 100 grams active sourdough starter
- Semolina flour, to dust the pizza peel
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Preparation
Step 1
Feed your sourdough starter 4 to 6 hours before starting the pizza dough. Ensure the starter is active and bubbly, having doubled in size.
Step 2
Whisk together flour and salt. Add water and starter, mixing with a firm spatula then use your hands to combine thoroughly. Cover and rest for 30 minutes.
Step 3
Knead the dough in the bowl or on a clean surface for 2 minutes, then transfer to an oiled bowl. Cover and proof for 4-5 hours or until the dough increases by at least 50% in volume.
Step 4
Transfer dough to a floured surface. Divide into 4 pieces using a bench scraper. Fold each piece of dough in half 8 times, turning it each time. Form into balls and place in oiled bowls, seam-side down, refrigerating overnight (18 hours) or up to 1 week.
Step 5
Remove dough to room temperature 15-30 minutes before baking. Preheat oven to 550°F with a pizza stone on the center rack. Lightly flour a pizza peel and prep toppings.
Step 6
Transfer dough to a floured surface, gently flattening to move bubbles to the edges without popping them. Shape into a 10-12” round, ensuring it slides on the peel.
Step 7
Spread a light coating of sauce and toppings. Ensure the pizza slides on the peel, then transfer to the preheated stone, baking for 8-10 minutes until the crust is golden and bubbles lightly scorched.
Step 8
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Chef's notes
“00” Flour is ideal for pizza dough. If unavailable, substitute with bread flour or all-purpose flour.
Semolina is best for non-stick purposes on the peel, but can be substituted with other flours.
For oven baking, place a pizza stone or inverted baking sheet on the center rack and preheat to 550°F. If your oven heats only to 500°F, bake slightly longer.
Weigh pizza ingredients for precision using a kitchen scale.
Avoid overloading with toppings and sauce for proper cooking.
