Sourdough Pizza Dough

Ingredients

• 150g strong bread flour (00 flour or high-protein flour)
• 105ml room temperature water (70% hydration)
• 4.5g fine sea salt (3%)
• 50g active sourdough starter (100% hydration)
• Additional flour for dusting
• Semolina or cornmeal for pizza peel

Instructions

1. 1Prepare your sourdough starter: Ensure your starter is active and has been fed 4-6 hours before mixing. It should be at peak activity (doubled in size and bubbly). If you need to create a starter, follow our Sourdough Starter Guide.
2. 2Measure ingredients precisely: Use a digital scale for all measurements. The water should be room temperature (70-75°F / 21-24°C). For best results, use 00 flour or high-protein bread flour.
3. 3Mix the dough: In a large bowl, combine flour and salt. Make a well in the center and add the active sourdough starter and water. Mix with your hands or a wooden spoon until a shaggy dough forms. Continue mixing until all ingredients are incorporated.
4. 4Knead the dough: Transfer to a lightly floured surface and knead for 10-15 minutes until smooth and elastic. For this high-hydration dough, you may want to use the slap and fold technique to handle the sticky dough effectively. The dough should be slightly tacky but not sticky. Perform the windowpane test: stretch a small piece of dough - it should be thin enough to see light through without tearing.
5. 5Bulk fermentation: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 4-6 hours. The dough should increase in volume by about 50%. During this time, perform 3-4 stretch and folds every 30 minutes for the first 2 hours.
6. 6Shape the dough balls: Turn the dough out onto a lightly floured surface and divide into 2 equal portions. Shape each into a tight ball by pulling the edges toward the center and pinching to seal. Each dough ball should weigh approximately 200g.
7. 7Final proof: Place the dough balls on a floured tray, cover with plastic wrap or a damp cloth, and let proof at room temperature for 2-4 hours, or refrigerate overnight for enhanced flavor development.
8. 8Preheat your oven: If using a kitchen oven, preheat to 500-550°F (260-288°C) with a pizza stone or steel. If using an outdoor pizza oven, preheat to 650-750°F (343-399°C).
9. 9Shape the pizza: Take one dough ball and gently press and stretch it into a 12-inch circle. Use your fingertips to create the outer rim. Dust your pizza peel with semolina or cornmeal.
10. 10Add toppings and bake: Transfer the shaped dough to the peel, add your desired toppings, and bake until the crust is golden brown and the cheese is melted and bubbly. Kitchen oven: 8-12 minutes rotating halfway (watch the bottom of the pizza for proper browning); Outdoor pizza oven: 60-90 seconds rotating often every 20 seconds.
11. 11Rest and serve: Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set and prevent toppings from sliding off.

Chef's Tips

Nutrition Information

Per pizza

* Values are a rough guide and may differ depending on ingredients used