Mastering Sourdough Pizza Dough

Pizza is the easiest sourdough win. The fermentation does most of the work; the bake is fast; failure is rare.

Why sourdough pizza is better

Long, cold fermentation deepens flavor, lightens the dough, and improves digestibility. The crust is crisp on the outside, chewy inside, with that complex sour note no commercial dough can match.

Recipe — four 10″ pizzas

• 500g 00 or bread flour (100%)
• 325g water (65%)
• 100g active starter (20%)
• 12g salt (2.4%)
• 15g olive oil (3%) — optional, makes it more tender

Method

1. Mix starter and water in a large bowl.
2. Add flour and salt. Mix until shaggy.
3. Rest 30 minutes (autolyse).
4. Add olive oil if using. Mix until smooth.
5. Bulk ferment at room temperature 4–6 hours, with one set of folds at 30 minutes and another at 1 hour.
6. Divide into four 235g balls.
7. Place in oiled containers, cover, refrigerate 24–72 hours.

The cold ferment

Pizza dough wants 24+ hours of cold fermentation. The flavor at 24 hours is fine; at 48 is great; at 72 is exceptional.

Shaping

Take a ball out of the fridge 60–90 minutes before you bake.

1. Sprinkle a generous amount of flour on the counter.
2. Press the dough flat with your fingertips, leaving a slightly thicker edge.
3. Lift it carefully and stretch by gravity, rotating with your fists underneath.
4. Don't roll with a pin — it crushes the air.

The bake

The hotter, the better. A pizza stone or steel preheated 45 minutes at the maximum oven temperature (usually 550°F).

For better results, use the broiler:

1. Preheat oven to 550°F with stone on top rack.
2. After 45 minutes, switch to broiler for 5 minutes.
3. Slide pizza onto stone.
4. Bake 4–6 minutes under broiler until charred and bubbling.

Toppings

Less is more. The dough is the star.

• Margherita — San Marzano tomato, fresh mozzarella, basil, olive oil, salt
• White — ricotta, mozzarella, garlic, olive oil
• Mushroom — sautéed mushrooms, mozzarella, thyme, parmesan
• Plain — olive oil, sea salt, rosemary

Common mistakes

• Too much sauce → soggy crust
• Cold dough → won't stretch
• Hot oven not hot enough → pale, doughy
• Overworking the rim → tough crust
• Fancy toppings → masks great dough

Storage

Cooked pizza stays great for 24 hours covered at room temperature. Reheat in a hot dry pan, not a microwave. Frozen dough balls keep a month — thaw in the fridge overnight before using.