Sourdough Pizza Dough Recipe

Feed your sourdough starter 4 to 6 hours before starting the pizza dough. Ensure the starter is active and bubbly, having doubled in size.

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.

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.

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.

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.

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.

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.