Sourdough Pizza Dough Recipe (Easy Artisan Pizza Crust)
This Sourdough Pizza Dough Recipe creates a flavorful, chewy crust with the perfect balance of crisp edges and a soft interior. Made with active sourdough starter, this homemade dough develops a rich, tangy flavor that takes pizza night to the next level. Whether you're making classic margherita, pepperoni, or gourmet pizzas, this artisan-style dough delivers incredible results every time.
Equipment
- Large mixing bowl
- Kitchen scale (for accuracy)
- Dough scraper
- Airtight container for proofing
- Pizza stone or steel
- Oven thermometer
Ingredients
- 500 g bread flour (or blend with whole wheat)
- 325 g water (65% hydration)
- 100 g active sourdough starter
- 10 g salt
Instructions
- Feed Starter: Ensure your sourdough starter is active and bubbly.
- Mix Dough: Combine flour and water, rest for 30 minutes (autolyse). Add starter and salt, mix until shaggy.
- Stretch & Fold: Over 2–3 hours, perform 3–4 rounds of gentle stretch-and-fold to build gluten.
- Bulk Fermentation: Cover and let rise at room temperature until doubled (4–6 hours).
- Cold Proof: Transfer to fridge for 12–48 hours to develop flavor.
- Shape: Bring dough to room temperature, divide into portions, shape into rounds.
- Bake: Preheat oven with stone/steel at maximum heat. Stretch dough, add toppings, bake until crust is blistered and golden.
Notes
- Use bread flour for strength; blend with whole wheat for flavor.
- Cold proofing overnight enhances tang and texture.
- Dough can be frozen after bulk fermentation—thaw in fridge before use.
- Bake at the highest oven temperature for authentic blistered crust.
- Adjust hydration slightly depending on flour type and climate.