A pizza crust with a little bit of a pizzazz about it—chewy, crunchy, and full of character, transforming a simple pizza into a work of culinary art. Have you ever fantasized about having the skill to make a perfect homemade sourdough pizza? Well, fantasize no more!
This guide spills all the important techniques, expert tips, and insider information for crafting a pizzeria-class sourdough pizza right in your own kitchen.
Why Choose Sourdough Pizza?
Sourdough pizza crust stands out from traditional yeast dough for several reasons:
- Distinctive flavor – Natural fermentation creates rich, complex flavors.
- Optimum texture – The perfect balance of crispiness and chewiness.
- Easier digestion – Fermentation helps break down gluten, making it gentler on the stomach.
- Longer shelf life – Sourdough dough stays fresh longer in the fridge or freezer.
Ingredients for Sourdough Pizza Dough:
This simple dough recipe requires just a few key ingredients:
Flour – Tipo 00 flour is best for a chewy texture, but bread flour or all-purpose flour work too.
- Water – Filtered, room-temperature water ensures proper fermentation.
- Salt – Enhances flavor and strengthens gluten development.
- Olive oil – Optional, but adds richness and flexibility.
- Active sourdough starter – The key ingredient that naturally leavens the dough.
Step-by-Step Guide to Making Sourdough Pizza Dough:
1. Activate Your Sourdough Starter
Feed your starter 4–6 hours before making the dough. It should be bubbly and doubled in size when ready.
2. Mix the Dough
- In a large bowl, combine 375g water, 100g sourdough starter, and 10g salt.
- Gradually mix in 500g flour, stirring until a sticky dough forms.
- Cover and let rest for 30 minutes.
3. Strengthen the Dough:
Perform stretch and folds every 30 minutes for 4 rounds. This builds strength without heavy kneading.
4. Bulk Fermentation:
Cover and let the dough rise at room temperature for 6–12 hours, or until it increases by 50–100% in volume.
5. Divide and Cold Ferment:
- Divide the dough into 4 equal portions.
- Shape each into a ball and place them in lightly oiled containers.
- Refrigerate for at least 24 hours (up to 5 days). This cold ferment enhances flavor and texture.
Shaping & Baking Your Sourdough Pizza:
1. Preheat the Oven
- Place a baking steel or stone on the top rack.
Preheat to 500–550°F (260–290°C) for at least 45 minutes.
2. Shape the Dough
- Remove a dough ball and let it sit at room temperature for 30 minutes.
- On a floured surface, gently stretch into a 10–12” round, preserving air bubbles.
3. Top & Bake
- Add a thin layer of sauce, cheese, and toppings—avoid overloading.
- Transfer to the preheated steel/stone and bake for 6–10 minutes.
- Finish with fresh herbs or a drizzle of olive oil.
Pro Tips for the Best Sourdough
- High-hydration dough creates a light and airy crust.
- Cold fermentation enhances depth of flavor and improves texture.
- Gentle shaping preserves air pockets for a better rise.
- Using a baking steel ensures even heat distribution and a crisp bottom.
- Minimal toppings prevent the crust from becoming soggy.
How to Store & Freeze Sourdough Pizza Dough
- Refrigerate for up to 1 week—flavor improves over time.
- Freeze for up to 3 months—thaw overnight in the fridge before using.
Delicious Sourdough Pizza Variations:
Classic Margherita Sourdough Pizza
- Sourdough pizza dough
- Tomato sauce
- Fresh mozzarella
- Fresh basil
- Olive oil
2. Sourdough BBQ Chicken Pizza
- Sourdough pizza dough
- BBQ sauce
- Shredded cooked chicken
- Sliced red onions
- Fresh cilantro
- Mozzarella and cheddar cheese
3. Sourdough Veggie Supreme
- Sourdough pizza dough
- Tomato sauce
- Mushrooms, bell peppers, onions, black olives
- Mozzarella cheese
4. White Sourdough Pizza with Ricotta & Spinach
- Sourdough pizza dough
- Ricotta cheese
- Fresh spinach
- Garlic-infused olive oil
- Parmesan and mozzarella cheese
. Sourdough Breakfast Pizza
