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Intermediate
Sourdough Pizza Dough
A tangy, chewy pizza crust that rivals your favorite pizzeria. Cold ferment for the best flavor.
Prep30 minutes active
Cook8-12 minutes per pizza
Total24 hours
Serves2-3 pizzas (12-14 inch)
Ingredients
- 200g active sourdough starter (100% hydration)
- 450g bread flour
- 50g whole wheat flour
- 350g cold water
- 12g fine sea salt
- 20g olive oil
- Optional: Semolina flour for dusting
Instructions
Step 1: Mix and Rest
Combine the starter, water, flour, and oil until no dry flour remains. Rest 20 minutes, then add the salt.
Step 2: Strengthen the Dough
Perform 3 sets of folds over 90 minutes. The dough should become smoother and easier to handle.
Step 3: Bulk Ferment
Leave the dough at room temperature until it rises by about half. Divide into two balls and refrigerate for at least 12 hours.
Step 4: Warm and Stretch
Bring the dough to room temperature for about an hour before baking. Stretch gently with your hands rather than using a rolling pin.
Step 5: Bake Hot
Bake on a stone or steel in the hottest oven you have until the crust is blistered and the cheese is bubbling.
