At a Glance
This sourdough pizza dough balances a flavorful slow-fermentation crumb with a crisp, blistered crust. Use a fed starter and control hydration (58–65%) depending on your handling preference. The method adapts to overnight cold fermentation for depth of flavor or a same-day short ferment if you need pizza fast [1][2].
Not suitable if:
- • You don't have a mature active starter → create a starter first
- • You lack basic tools for handling dough → see recommended tools
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate scaling is essential for dough hydration control
Large Mixing Bowl
Roomy bowl for mixing and bulk fermentation
Dough Scraper
Helps with folding and portioning sticky dough
Parchment Paper
Makes transferring and baking easier
Instant-Read Thermometer
Check dough/oven temperatures reliably
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Ingredients
Always weigh ingredients on a kitchen scale. Percentages are baker's percentages (flour = 100%). Adjust hydration based on flour type and ambient humidity [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (or 00 for Neapolitan) | 700g | 100% | High-protein for structure; mix 00 and bread flour if desired |
| Water | 455g | 65% | Temperature 20–26°C (68–79°F) depending on ambient temp |
| Active sourdough starter (100% hydration) | 140g | 20% | Peak activity (4–8 hours after feeding depending on temp) [1] |
| Salt | 14g | 2% | Adjust to taste |
| Olive oil (optional) | 14g | 2% | Adds extensibility and browning |
Schedule
Same-Day (Fast) Version
For pizza tonight — warm environment and active starter required
Overnight Cold Retard (Preferred)
Develops more flavor and makes shaping easier; recommended by sourdough practitioners [1][2].
💡 Tips
- If dough overproofs at room temp, cold retard for 2–6 hours to slow fermentation and regain strength [1].
- Shaping is easier when dough is slightly cool—chilled dough relaxes and resists tearing [2].
Step by Step
Autolyse (optional)
Mix flour and water in a large mixing bowl until no dry spots remain. Rest 20–40 minutes. Autolyse improves extensibility and reduces oxidation [1].
⏱ 20–40 minutes
Add starter and salt
Dissolve starter into the dough and sprinkle salt. Mix with a dough scraper until incorporated. Optionally add oil now for softer crust.
⏱ 5–10 minutes
Bulk fermentation with folds
Perform 2–4 sets of gentle stretch-and-folds every 20–30 minutes during the first 90–120 minutes. Keep the dough covered to prevent skinning. Use a dough scraper to lift and fold.
⏱ 90–120 minutes (same-day) or 1–2 hours before fridge for overnight
Divide and ball
Turn dough onto a lightly floured surface, divide into equal pieces using a dough scraper. Shape into tight balls by cupping and rotating on the surface. Oil lightly and place in a container or tray for cold retard.
⏱ 10 minutes
Bring to temperature and shape
For best stretch, allow dough balls to warm 2–4 hours. On a floured surface, press from center out to create a rim. Avoid degassing the edge to preserve bubbles in the cornicione. Use semolina for dusting so the dough slides on the peel.
⏱ 10–15 minutes per pizza
Bake
Preheat oven to maximum. If you have a steel/stone, preheat for 60+ minutes; for home ovens use the highest setting and a preheated steel or the Challenger cloche if available. Transfer pizza on parchment paper or semolina-dusted peel. Bake until crust blisters and toppings are cooked—typically 6–10 minutes depending on temp.
⏱ 6–10 minutes (home oven)
Rest and serve
Let pizza rest 1–2 minutes before slicing. Use a serrated bread knife or pizza cutter. Flavor improves slightly as the crust cools and stabilizes.
⏱ 1–2 minutes
Tips & Variations
Variations
Lower hydration (58–60%)
Reduce water to 406–420g
→ Easier hand-stretching and less sticky dough
Higher hydration (66–68%)
Increase water slightly
→ More open crumb and blistering but requires good handling
Neapolitan-style
Use 00 flour and 58–60% hydration, very hot baking surface
→ Thin center and puffy, tender cornicione
Pro Tips
- 💡 Weigh each dough ball to ensure consistent pizza size with a kitchen scale.
- 💡 Use parchment paper for easy transfer in home ovens.
- 💡 Keep one hand lightly dusted with semolina to prevent sticking while shaping.
Common Issues
Common pizza dough problems and quick fixes:
Storage
Cold retard (fridge)
24–72 hours depending on starter activity
Lightly oil dough balls and keep covered to prevent crusting
Freezing dough balls
1 month
Freeze pre-portioned dough; thaw in fridge overnight then bring to room temp
Baked pizza
1–2 days at room temp
Reheat in a hot skillet or oven to restore crispness
⚠️ Avoid long-term storage of baked pizza in the fridge; it speeds staling due to starch retrogradation [1].