Sourdough Pizza Crust
Sourdough Pizza Crust makes everyone’s favorite food even better. It takes several hours to make the dough, but the vast majority of the time is hands-off.
If you still need to make your sourdough starter, go ahead and use this recipe for Easy Pizza Dough in the meantime.
You can learn How to Make a Sourdough Starter for next time. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter.
An overview of this recipe is also available as a web story.
Now, for those of you who are ready to make the best pizza of your life, lets see how to do it.
Recipe Ingredients
- Active sourdough starter (100% hydration)
- Warm water
- Unbleached Bread flour (see Tips and Tricks below for alternate flour options)
- Salt
- Olive oil
- Cornmeal
How to make the best Sourdough Pizza Crust:
- Start with an active starter. Add the water and some of the flour to make a sponge.
- Allow the sponge to rest for 30-60 minutes before mixing the dough.
- Add olive oil, salt and the rest of the flour to the dough.
- Knead with the dough hook for 5 minutes. The dough should gather on the hook and clear the sides of the bowl. Alternately, mix and knead the dough by hand.
- The dough will be quite sticky right after it’s mixed.
- The dough will become more elastic and cohesive over the 3-5 hours of fermentation.
- Over 3-4 hours of fermentation the dough will become lighter and more elastic.
- Every hour of so stretch and fold the dough to redistribute the yeast and aerate the dough.
- After fermentation the dough should be aerated and elastic. It’s ready to shape or the dough can be refrigerated for up to 2 days before using.
- Divide the dough into two equal portions
- Fold piece of dough onto itself for form a small packet.
- Flip the dough over and form the dough into a tight ball.
- Let the dough balls rest for at least 10 minutes and up to 30 minutes before shaping.
- Once the dough is ready, visit this post to see exactly how to shape pizza dough by hand.
- Place the dough onto a wooden pizza peel or the back of a sheet pan heavily dusted with cornmeal. The cornmeal will act as ball-bearings so you can slide the pizza. You’re now ready to top and bake (or grill) your pizza.
- You can bake your sourdough pizza dough in a very hot oven, or you can grill your pizza over charcoal for the best pizza in the world. The lightly charred crust is a thing of beauty!
Recipe Tips and Tricks
- Make sure your starter is fed and very active before mixing the dough.
- This sourdough pizza dough recipe was developed using a 100% hydration starter. You’ll need to adjust the water or flour if your starter is not 100%.
- This recipe was developed using unbleached bread flour. The recipe also works well with semolina or 00 pizza flour.
- If you want to work ahead, you can make the dough, allow it to ferment and then refrigerate for up 2 days. Take the dough out of the refrigerator and go right ahead and shape the pies.
A timeline for making Sourdough Pizza Crust from scratch:
- Feed your starter the day before or early in the morning of the day you want to make the dough. You want to make the dough with an active starter.
- Make the dough in the late morning or early afternoon. The entire process can take up to 5 hours so allow enough time if you plan to use the dough the same day it is made.
- The dough will ferment for about 3-5 hours over the course of the afternoon. The more active your starter is and the warmer the ambient temperature, the faster the dough will ferment. In cold months allow closer to 5 hours for fermentation.
- 30 minutes before you’re ready to bake (or grill!) the pizza, begin the process of shaping the dough.
Recipe FAQs
If you add too much flour or not enough water to the dough the pizza can bake up dry and bready. A wetter dough will make a lighter and crisper crust. Do not knock all the air out of the dough before shaping. If you vigorously knead the dough before shaping you’ll end up with lots of tiny air bubbles and a bready texture.
Yes. Sourdough pizza dough can be held in the refrigerator for up to 2 days or frozen for several weeks.
There is no need to “punch down” pizza dough. After the initial fermentation gently fold and stretch the dough to redistribute the yeast. By gently folding the dough you retain some of the air bubbles that formed during fermentation and your pizza will have a lighter and crisper crust.
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
Hey, since the grill (or oven) is still hot, why not try this light & luscious Dessert Pizza with fresh berries and Greek yogurt drizzle.
You can also use this dough to make Philly Cheesesteak Calzones or Breakfast Calzones with chorizo & eggs.
Can You Freeze Sourdough Pizza Dough?
Yes, you can freeze Sourdough Pizza Dough. Make sure your starter is very active so you have plentiful yeast in the dough. Bring the dough through the initial fermentation. Form it into a tight ball, wrap it in plastic and put it into a freezer bag.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sourdough Pizza Crust Recipe
Ingredients
- 8 oz active sourdough starter (1 cup, 100% hydration)
- 8 oz warm water (1 cup)
- 15 oz bread flour (3 cups, see note)
- 1 1/2 teaspoons table salt
- 2 tablespoons olive oil
- cornmeal for dusting
Instructions
- Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes.8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour
- If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. Mix on medium speed until the dough begins to clear the sides of the bowl and gathers on the hook. Increase the speed to medium-high and knead for 5 minutes. If mixing by hand add as much of the flour as you can using a spoon or spatula, then turn the dough out onto a floured surface to finish kneading in the rest of the flour.1 1/2 teaspoons table salt, 2 tablespoons olive oil
- Dump the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and stretch the gluten. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
- Cover the bowl and set aside for another 60 minutes. By the end of 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour at room temperature. At this point you can refrigerate the dough for up to 2 days or you can go ahead and make the pizzas.
- Dump the dough onto a floured surface, do not knead. Using a bench scraper or sharp knife, cut the dough into 2 equal pieces. Form each piece into a tight ball by cupping the dough in the palms your hands and moving the dough in a circular motion. This is a soft dough so this step will help make forming and moving the pizza easier. Cover the dough and allow it to rest for 20 minutes. If the ball flattens right away and the dough still seems very soft, form the ball again and give it another 20 minutes.
- Meanwhile, if you're baking the pizza in the oven preheat to 500 °F. If you have a pizza stone preheat that too. If you're
- Using the tips of your fingers, gently flatten and press the dough into a disc. Use your fingers to stretch the dough into a 12-14” "round. You can also try to drape the dough over your two fists and pull from the edges to slowly enlarge it to a 12" round. Avoid using a rolling pin because you don't want to deflate all the air bubbles in the dough. Visit this page to see step by step photos of how to shape pizza dough by hand.
- Place each crust onto a wooden peel or pizza pan sprinkled heavily with corn meal. Proceed to top and bake/grill or as you like.
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Could I use 00 pizza flour since I have some?
Actually hate to make a change as the crust was amazing!!
Yes, I have used pizza flour for this recipe. I also often switch out 1 cup of the flour with semolina flour.
Our go to sour dough pizza crust recipe! We use 00 flour, and it works great in out ooni over at 800 degrees
Excellent
Yum. We have made this twice with great result. I have a question about the starter (8 oz vs 1 cup). So far it hasn’t really impacted things for me, but would measuring 8oz be more accurate? Usually 1 cup of really active starter is closer to 6-6.5 oz for me. Thanks!
Yes, weighing is always more accurate. Especially with something like a starter which could weigh differently depending on how active, etc. I only provide the volume measurements for folks who don’t have a kitchen scale so they must use volume measurements. Many American bakers use volume measurements.
Damn! My husband asked for a frozen pizza… I delivered! First, fig, goat cheese, pistachio and prosciutto. # 2 pie was pepperoni, tomato, basil and cheese.
Sounds wonderful I’m going to give it a Go
First time trying sourdough turned out great!
Absolutely perfect! I’m going to do it again and freeze some. Thank you!
Once I take dough out of refrigerator do I let it come to room temperature before shaping it into a pizza?
You can shape it right away, but wait until the dough comes to room temperature before baking the pizza. If you dough is cold you’ll get less “oven spring” when the pizza goes into the oven. I like to let my pizza crust sit for at least 30 minutes before topping and baking.
I adore this recipe, it comes out perfect every time! I’m wanting to preshape and bake the crust without toppings for a gathering so that the guests can make their own without the mess of shaping/cooking. How would I do this? Would you recommend cooking it for about 10 minutes to cook the dough shortly before guests arrive and then finishing the bake with toppings? Thank you!!
Yes, par baking would probably work best.
This is the best sourdough recipe I’ve made. Hands down. I’m about to make the dough for the third time. I made fry bread with it the first time and pizza tonight and it’s seriously the best recipe ever! Thank you so much! My kids think I’m some kind of magician in the kitchen now!!!
Making now! Usually cover sourdough bread with tea towel. Is that ok or use plastic wrap?
A towel is fine. It’s just so the surface doesn’t dry out.
This pizza crust was absolutely fantastic! I’ve made pizza dough from commercial yeast plenty of times and it’s always good but this sourdough crust was a game changer. The flavor was amazing and the crust was perfectly crispy yet soft and fluffy on the inside. Will definitely being using this recipe for every pizza night now!
Do you have any troubleshooting tips if the dough is sticky? I’ve followed the recipe exactly but as I stretch and fold it’s quite sticky. Thanks!
The dough should become less sticky and more elastic as it ferments. You can always sprinkle a little more flour on it if it’s unworkable. If you plan to refrigerate it overnight it will become even easier to work with.
Thia pizza dough is perfect!! It was easy to make and tasted delicious! I used it to make pizzas in our Solo PI oven and it worked really well. It was my first attempt at sourdough pizza crust. This recipe is so good, I don’t plan on trying any other recipes.
The recipe doesn’t say how long to cook it for. I guess I’ll just wing it and take it out when it looks done.
How long it cooks will depend on how thick you roll the dough, how you cook it (oven, grill, pizza stone) and the toppings.
This is my first sourdough pizza crust and I will never go back to store bought. So easy and so much flavor. Thanks for sharing.
Hi, I’m making the dough right now and am wondering how you store it in the fridge.
I put it in a covered bowl.
This pizza dough recipe was very easy to follow, and turned out beautifully! It was delicious!
This crust is light and delicious!! I loved that I could make it all in one day.
I used the tip from Patti L. on preheating my cast iron skillet and transferring the parchment paper directly onto it. Wow!! The bottom was perfectly golden brown and crisp.
This recipe is confusing to me because it says 15oz of bread flour (3 cups) but 3 cups would be 24oz. So it’s it 15oz or 3 cups?
A cup of flour does not weight 8 oz. A cup of flour weighs 5 oz. I’ve written a comprehensive post on weighing ingredients vs. volume measure.
@Eileen Gray, You are correct about the flour, and while 8 oz of water is about a cup, 8oz of starter is more than a cup because of all the bubbles in it. I’ll assume just 8 oz of starter?
I’ve weighed my sourdough starter many times and a cup is very close to 8 oz.
I love this recipe and always triple it. I bake all of the crusts for about ten minutes. Two of them I dress and bake right away. The other four I cool and then put into the extra large freezer bags and freeze for a later day. I can whip up a pizza whenever I want after that. Faster and more delicious than store bought or restaurant pies. Yum! Thanks for this recipe. I love it and so does everyone else in my family. (If all six of them are home, we can eat all six in one night!—yes, really!)
I believe you can eat all six! We are the same kind of family. Enjoy!
This is just the best dough! Making a batch right now!
First time making sourdough pizza crust. I am happy with the results. Thank you for posting your recipe. It was easy to understand and worked well, and I enjoyed a delicious turkey jalapeño and cheese sourdough pizza. I would definitely recommend this recipe and will make again.
Hello I’m making this recipe now and was just curious how long you cooked for? Does the temperature or cooking time matter if I use a stone pan vs regular pan?
Yes, the time will vary based on stone vs. pan, the oven temp, how thick the dough is, toppings. I usually do my pizza either on a baking steel or on the grill. A preheated baking steel in a very hot oven (450-500) pizza can take 10 minutes or so. Again, depends on how many and how much topping.
Best pizza crust recipe! This is my new go-to!
Thank you for sharing this recipe! We have used it the last two weekends and we love it! I’ve been splitting the dough in half and throwing it in the fridge overnight. It’s super easy to stretch and cook.
This was so easy and delicious! I ended up freezing half of the dough and cooking it the next week – it was just as good! My only tip would be if you like a crispier crust, bake the crust without toppings for 10 minutes first! I’ve made a lot of different pizza dough recipes and this is by far the best! Next Time I’ll make double for extra freezer meals!
@Shelby, how do you freeze the dough? When in the process, I should say? Do you wrap it with plastic wrap? Bag? Thanks!
I just found your fb page and the yummy recipes you have there.
This recipe is perfect in all ways! I love the tender yet crispy crust. Thank you for this killer pizza crust! This even beats traditional pizza shop crust.
I have been making all things sourdough for years now. I have also been using the same pizza recipe for the same amount of time. Although my go to dough was easy, completely done in the stand mixer and only one rise required, I found it tough, and not really close to classic pizza.
I’ve had your recipe saved for some time and I finally decided to try something new. Yes, the folds and time spent with the dough require a little more attention, but it was sooooo worth it. So, pizza night will be Saturday or Sunday, when I’m home and can give it the attention it deserves.
Do you have any other sourdough recipes to share? I make bread (sandwich/artisan), pancakes, and waffles, but I’m open to trying anything interesting.
Thank you!
Thanks, Theresa. I have lots of sourdough recipes, including loads that use discard. If you click on the “recipes” tab at the top of the page and click “sourdough recipes” on the drop down menu you’ll get a complete list. You can also use the search bar to search specifically for things like “waffles”. Let me know if there are any particular sourdough recipes you can’t find.
@Eileen Gray,
Thanks. I’ll be visiting often!
Very easy to follow procedure for sourdough! I don’t always put pizza toppings on it. It makes a wonderful round bubbly bread that I slice up into hefty breadsticks!
This was delish! I started about noon to give my dough plenty of time to be ready by supper. I preheated a cast iron skillet in the oven, removed it and carefully placed my round which I had formed on parchment. I let it prebake for 4 min.
Then I applied toppings and baked. It was sooooo good.
Great pizza dough recipe, thank you!
Question: we like to add too many toppings. Would it be best to partially bake the crust for 5 mins first with that in mind? I ask since I noticed a tiny layer of gumminess closest to the toppings.
Yes, and you might want to leave the dough a little thicker.
@Eileen Gray,
Thank you, will do.
My dough turned out great! So crispy after baking it. Just delicious! I added some dried oregano to the dough just because …nice flavor added.
It was delicious, however, the dough kept shrinking back as I tried to shape it. Any tips? I went through the process and refrigerated the dough for 24 hours..
Thank you!
If you find the dough springing back let it rest for 10 minutes then try again.
This sourdough pizza dough recipe is fantastic. I have made it twice, and it is so delicious. I baked it on a stone after refrigerating it overnight. It came out perfectly.
Delicious sourdough pizza recipe! I used the measurements in grams and had to add a little extra bread flour for it to form a dough, but I would say the measurements are fine, I’m sure it’ll vary a little on the consistency of the starter and it’s not uncommon to have to add a little extra flour or water with recipes in general to get the consistency right 🙂
Will definitely make again!
The new measurements are off. My dough has been turning out too dense,and I’m not crazy because I just found the old version on the wayback machine. It doesn’t seem like the small differences would change the dough, but it Reale does. I would suggest going back to what you had before.
The CORRECT measurements:
224g starter
240mL warm water
420g bread flour
These are not really new measurements. The new recipe card automatically converts the ounce measurement to gram measurements. When I did it manually I rounded up or down since many scales don’t measure down to fractions. Honestly, 2g difference is a 10th of an ounce and would not significantly change the outcome of the dough. Even a 15ml difference in the water (vs grams) is only a tablespoon of water. Again, would not significantly change the recipe.
Hi! I have made your crust weekly and am loving it! I see that you removed the grams amount in the recipe. Can you please share them with me? I do not use measuring cups when I bake. Thank you
Hi Amy, I switched to a new recipe card that automatically switches between US and metric. If you click on the button at the top to switch from US to metric you’ll get the gram measurements. The same button also switches from F to C temperatures.
@Eileen Gray, The button isn’t working. 🙁
@Eileen Gray, The gram conversion is completely different than before. I know some of the measurements because I made it so often.
I’m sure it’s close enough. When I manually convert oz to grams I use 28.3g per ounce but would usually round up or down to 5g since many scales measure in 5g increments. Such small differences won’t make a difference in the dough.
@Amy, there is definitely something off. I use this recipe quite often as well, and the last two times I’ve made it, the dough has been way too dense.
I make my pizza crust almost weekly in the summer and the difference of 1 or 2 grams with the new conversion on the recipe card would not significantly change the recipe.
@Kayla, I agree! It’s making a big difference. Thank you for posting the correct measurements. 🙂
If I want to put the dough in the fridge for tomorrow, do I wrap it tight on plastic or leave on the bowl with the beautiful bubbles
I leave it in the bowl with the bowl covered with plastic wrap. If you oil the bowl and the dough has a light coating of oil you’ll avoid the top of the dough drying out.
This has got to be one of the biggest failure of pizza dough that I’ve ever made. I followed the recipe and instructions weighing all my ingredients, and after adding the 3rd cup of flour (I used type 00), the dough was very wet and goopy. I knew that it wasn’t right, so I added more flour a tablespoon at a time to get it to pull away from the bowl. After adding about another 1/2 c flour, it at least was clinging to the dough hook, so I let it knead for the 5 min. When I poured (yes, poured) it out of the bowl, it resembled muffin batter. It held a very loose shape, but I could not touch it without it sticking to everything – the counter, my hands, and the scraper. I kept adding flour and using the scraper to try to get it to hold a ball shape. I probably added another 1/2 cup of flour, but started to get worried about another 1 cup of flour, so I dumped it into the oiled bowl and tried to turn it over. I tried to pull the dough over itself at the intervals, it was very sticky and gooey, and it would basically just ooze back to the sides. After the 3 hours, I knew that there was no way that this would be able to be shaped into pizza dough, so I covered it and put it into the fridge. In the morning, it looked a lot better, and it was very cold, so it held it’s shape, but when I tried to cut it, it was still very sticky. I decided to just keep adding flour until I could handle it, and I got it to a point of being able to shape the balls if I floured my hands. I make Neapolitan pizza all the time, and I have an outdoor pizza oven. I usually make 250g dough balls, these were weighing over 400g, so I split the dough into 3 300g balls – one being a little over. I put a lot of flour in the proofing box and sprinkled more on top to let them rest for the 20m. It definitely didn’t look ready, so I let the dough rise again for over an hour. When I stretched the first one (with a lot of flour), it got holes in it. On the 2nd one, I was more careful. I was able to stretch the 3 pizzas, they were about 10″ round. The crust was very crisp. I wish I knew what I did wrong, I’d be scared to try it again.
Most likely it has to do with the condition of your starter. I make this dough all the time and it works like a dream for me. Make sure your starter is at 100% hydration and that it is well-fed and lively. Also, might be obvious, but I assume you were using bread flour, not ap flour.
@Lynne, use much less water for type 00 as it’s a delicate flour or try flour with higher gluten like strong white which is very forgiving
@Eileen Gray, can you use AP flour?
In a jam you can use AP flour. You’ll probably need extra flour because lower protein AP flour will absorb less water than higher protein bread flour.
@Shirley,
I made dough using AP flour and it was delish! I will us bread flour next time to compare! Excellent recipe!
Can this dough be frozen?
I have frozen this dough.
I tried this recipe for the first time, but doubled it for my large family and cooked it over a wood burning stove on a cast iron skillet. It was AMAZING! Very easy, flavorful, perfect texture. Definitely my go to pizza crust recipe from now on.
Please send me The recipe for sourdough granola.
thank you
The recipe is on the website.
This is an excellent pizza crust recipe. Mine looked just like the photo…light, airy, chewing and delicious!
I have a recipe I usually use that calls for overnight fermentation, but this worked perfect for a day when I woke up and HAD to have pizza same day for dinner! I don’t own a mixer so all kneaded by hand and it came out just great. Nice crispy crust off of my baking steel. Thanks for posting!
Hey all the from South Africa,
Can I ask what does 100% hydration refer to ? would it mean equal parts starter, flour and water when feeding ? Would I be able to use “00” flour for this recipe
Thanks
100% hydration means you feed your starter with equal parts starter-water-flour. For my full size starter I feed with 4 oz of starter, 4 oz of water and 4 oz of flour. Any type of wheat flour can be used for feeding.
@Daleen, Hi Daleen, When using percentages also called “bakers percentages” or bakers math in dough making the percentage is based on the weight of the total flour in the recipe. Like if the recipe calls for 1000 grams of flour, 20% starter, 65% water and 2% salt; the recipe would include 200 grams starter, 650 grams water and 20 grams salt.
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Since there is already 100 grams each of flour and water in the starter you would add only 900 g flour and 550 g water.
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A good refreshment regimen for starter is 1:2:2 being 1 part starter, 2 parts flour and 2 parts water, by weight like: 75:150:150 in grams. Your starter should be 50/50 flour/water (100% hydration) generally unless you have a specific recipe calling for a different ratio.
pizza perfection; highly recommend!
I have to say I’ve fallen in love with sourdough using your recipes! Thanks so much 🙂
You are welcome!
Having tried the burger buns with success, it was time for pizza dough! This is the best recipe for sourdough pizza I have tried so far. I think I rolled the dough too thinly and so it didnt puff as much as we like but the result was still excellent!
Thank you, yes I do the dip/ sweep too ( I just never weighed/ or measured). Thats great. Ok so much of your wonderful works, we are eating bread daily.
Hello, Your sourdough recipes are amazing! I have a question on this one, bread flour calls for 3 cups, but says 15 oz. please advise. Thank you again
The weight of a cup of flour is not an absolute since how you fill the cup can significantly change the actual amount of flour in the cup. I use the “dip and sweep” method for filling a measuring cup. That is, I “dip” the cup into the bin of flour and over fill it. Then I “sweep” away the excess flour for a level cup. Using that method I always get 5 oz (140g) of flour per cup and that is the conversion I use for my recipes. If you fluff the flour and then spoon it into the cup you can get as little as 4-4.5 oz per cup. Again, this is why weighing ingredients is always preferable for baking. Have fun!
I don’t see any baking instructions temp and time
Bake as hot as your oven can go, 500F if possible. If you have a pizza stone preheat that before baking. Time will depend on the number of toppings and the heat of your oven. Just bake until the crust is crisp and the toppings are bubbling.
Thank you for the great recipe! What temp. is best for the oven?
I like to bake pizza as hot as the oven will go. 450-500F.
We LOVE this recipe. We can make it in an afternoon when we know we want pizza. We can start it early and put it in the fridge for a few days…. so many options. I have made it as is many times with slight variation, and it turns out perfectly. We started adding some extra “pizza seasoning herbs” in it and it makes it so good! My husband said there’s no reason to go buy pizza anymore now.
I really only need to make one pizza and was wondering if I can freeze the other dough ball? If so, what are your recommendations fo freezing and how would I then perk it back up for baking?
Honestly, I’ve had mixed success with freezing sourdoughs. Sometimes they tend to come right back to life and other times they are just really sluggish. Personally, I would either make half the recipe or make a second pizza for the freezer. I’m not saying it’s not possible. It will depend on your particular starter.
This was my first time ever making pizza dough and it exceeded all expectations. I baked it on my pizza stone preheated to 500F on the BBQ and it was absolutely delicious. Super crispy, cracker-like bottom with soft bubbles throughout. Perfect flavor too. Thank you for sharing!!
Great directions and fantastic crust! We all loved it more than we ever expected!
Numbering appears to repeat 1, 2 several times. First folding step says folding is distributing yeast. Thought this was a sourdough recipe. Done with this recipe.
Ummmm, sourdough does have yeast….
Sourdough starter is natural yeast
I used my Blackstone pizza oven to bake this and it was the best pizza ever.
Thank you for the recipe. I love recipes that use a larger amount of starter and this was definitely it.
This is the best crust ever! Preheated the oven to 45oF for an hour to make sure it was very hot. The pizza crust came out puffy and delicious!
What are your suggestions for trying this recipe with 00 flour?
My suggestion is to go for it!
How did it turn out?
@rob, I tried 2 cups 00 and 1 cup Bread Flour plus my refreshed whole wheat starter and it turned out amazing. It had alot of strength and was a good bubbler so lots of nice air holes in the dough. My husband makes the pizzas and is a heavy topper and this doe stood up to all his craziness :). So good! I did have it ferment a bit longer – started at 2Pm and we made pizzas at around 9pm. Just having them sit in the prep tray that long didn’t affect the finished product at all. Very forgiving. Heidi from Pigeon Lake, Alberta, Canada.
Hi there how ow long (minutes) do I bake it at 200 degrees Celsius?
The dough turned out right. I mixed it all in one go and allowed to rest overnight outside. Shaped it and allowed for 2nd rise in oven tray until oven baking.
Thk you
Bake until the dough is crisp and well browned and the toppings are bubbling.
Thank you for another excellent sourdough recipe. Your recipes are my go to for everything sourdough.
Thanks!
Thanks for always posting consistent, delicious recipes— you are my go to blog for sourdough recipes!! Wondering if I can freeze this pizza dough? Have some active starter right now, but not sure when we will crave pizza again!
Sourdough pizza dough can be frozen. Do that after it bulk ferments (first rise) and you have shaped the dough balls. Place them in an oiled container and freeze up to 2 months. Bring them out and refrigerate the night before you want to make pizza to thaw overnight, then 2 hours before baking the pizza, bring the cold dough out to warm up on the counter.
Yes, thanks Jeannine. I didn’t see Erin’s question.
Hi, This looks like a great recipe. I ususally mix all my sourdough with a Danish bread whisk and letting my dough sit for a bit after the initial mix before starting a series of stretch and folds. Can I adapt that process to this recipe? I’m still new to sourdough but I’m loving it and my gut is too! :
That process sounds like the process for this recipe. I mix the sponge, give it a rest, add the rest of the flour then begin the stretching and folding.
Hi, The recipe worked out great! I mixed all the ingredients together with the dough whisk, then let it sit for about 30 minutes, then did a series of stretch and folds for a few hours. I made 4 individual pizzas on the grill so the kids could make their own. My daughter just told me, “High-key, hands down, that pizza last night was the best pizza you have ever made!” Haha! Thanks for a great recipe!
I’m going to try out this recipe but I need to know what temperature do you bake the pizza crust in the oven? And should I bake the crust before I put the toppings on? Please advise. Thank you.
Pizza should be baked in a very hot oven, like 450F. If you have a pizza stone let that preheat in the oven. I almost always grill my pizza, so I start them without the toppings. But if you’re baking your pizza you can put the toppings on before it goes in the oven. If you don’t have a pizza stone put the baking pan on the lowest rack of the oven to get lots of bottom heat.
Thanks for sharing, I use this method often. I bake for 18 min and its awesome.
Thank you