This professional-style sourdough pizza dough recipe delivers a light, airy interior with a crisp, flavorful crust—just like pizzeria pizza at home. Made with a naturally fermented sourdough starter, this recipe includes clear step-by-step instructions, precise timing, and both metric and imperial measurements for consistent results.
Sourdough Pizza Dough (Step-by-Step)
Professional-style sourdough pizza dough with metric & imperial units. Makes 3–4 dough balls.
Ingredients
- 500 g all-purpose or bread flour (≈ 4 cups)
- 375 g water, room temp (≈ 1⅔ cups)
- 100 g active sourdough starter (≈ ½ cup)
- 10 g fine sea salt (≈ 2 tsp)
- Optional: 15–30 g olive oil (≈ 1–2 Tbsp)
Step-by-Step Instructions
- Prepare the starter: Feed 4–12 hours before use.
- Mix: Combine water, starter, flour, and salt.
- Rest: Cover and rest 30–60 minutes.
- Bulk ferment: 4–6 hours until bubbly.
- Divide: Shape into 3–4 dough balls.
- Proof: 1–3 hours room temp or cold proof.
- Preheat: Heat oven to max temperature.
- Stretch & bake: Bake until golden and puffed.
Tips & Storage
Hydration: Adjust water as needed.
Storage: Freeze dough up to 3 months.
Flavor: Longer cold proof = deeper flavor.
Vanilla & Bean – 5-Ingredient Sourdough Pizza Dough
| Ingredient | For 4 × 11" Pizzas | For 2 × 11" Pizzas | Notes |
|---|---|---|---|
| Active Sourdough Starter | ¼ cup (50g) | 2 Tbsp (25g) | Bubbly, doubled, 100% hydration |
| Water | 1⅓ cups + 2 Tbsp (350g) | ¾ cup (175g) | 80°F (26°C); adjust for hydration |
| Extra Virgin Olive Oil | 3 Tbsp (30g) + more for bowls | 1½ Tbsp (15g) + more | Adds tenderness and flavor |
| Bread Flour (or mix) | ~3¾ cups (480g total flour, including small whole wheat) | Half the amount | Often includes touch of whole wheat for flavor |
| Fine Sea Salt | 2 tsp (12g) | 1 tsp (6g) | Added after initial mix |
Method Overview
- Mix: Combine starter, water, and oil with a fork. Add flour and salt → mix into a shaggy dough.
- Autolyse/Bulk: Rest 30–60 min, then perform stretch & folds (3–4 sets over 2–3 hours).
- Long Ferment: Cover and rise overnight in fridge (or room temp if faster).
- Divide & Shape: Divide into balls, rest/proof 1–2 hours (or longer cold).
- Bake: Stretch thin, top, bake hot (500–550°F / 260–290°C) on stone/steel or baking sheet → 8–12 min (or broil for char).
Pizza Dough Mastery
Learn how autolyse, stretch & fold, and proper shaping transform simple flour and water into smooth, extensible, and flavorful pizza dough—perfect for thin, airy crusts.
1. Autolyse
Autolyse is a rest period after mixing flour and water, allowing the flour to fully hydrate and gluten to form naturally.
How to do it
- Mix flour with water until no dry bits remain.
- Cover and rest 30–60 minutes.
- Add starter, salt, and fats after resting.
Benefits: smoother dough, better extensibility, improved flavor.
2. Stretch & Fold
Strengthens gluten gently without aggressive kneading.
How to do it
- Wet hands to prevent sticking.
- Stretch one side and fold over center.
- Rotate bowl and repeat 4 times.
- Perform 3–4 sets every 30–60 minutes.
3. Shaping
Pre-shaping
- Divide into 250–300g portions.
- Shape tight balls seam-side down.
- Rest covered.
Final Shaping
- Bring dough to room temp.
- Press from center outward.
- Stretch to 10–14 inches.
4. Dough Readiness
Bulk Fermentation
- 50–75% rise.
- Smooth surface with bubbles.
- Jiggly texture.
Poke Test
- Slow spring back = ready.
- Fast = under-proofed.
- No spring = over-proofed.
Pro Tips for Better Pizza
- Cold ferment overnight for deeper flavor.
- Slightly under-proofed dough works best for pizza ovens.
- Trust feel more than the clock.
- Let cold dough warm before stretching.
🍕 Baking Methods
Home Oven + Pizza Stone
Preheat oven to 500–550°F (260–290°C), stone on top/middle rack 45–60+ min. Launch pizza with parchment or peel. Bake 7–12 min; rotate halfway or broil 1–2 min.
Result: Good crust, slower than pro ovens, less leopard spotting, may dry if hydration low.
Home Oven + Pizza Steel
Preheat steel same as stone (500–550°F, 45–60 min). Launch directly or with parchment. Bake 4–8 min.
Result: Crisp bottom, airy bubbles, perfect for high-hydration sourdough—closest to pro pizza at home.
Grill (Gas/Charcoal)
Preheat grill 500–700°F+ with stone/steel on grates. Indirect heat preferred. Bake 4–10 min, rotate or flip for even char.
Result: Smoky flavor, fast cook, good char—near wood-fired experience if hot enough.
Wood-Fired Oven
Heat floor to 700–900°F (30–90 min). Push embers aside. Bake 60–90 sec, rotate every 20–30 sec.
Result: Ultimate leopard spotting, smoky char, airy/leathery crust. Sourdough shines with tang and high heat.
Quick Tips for All Methods
- Use wood peel for launching, metal for turning.
- Dust with semolina/flour to prevent sticking.
- High heat prevents gumminess and boosts rise.
- Steel > stone at home; wood-fired > all for flavor and char.
- If oven max low, pan-fry base first then broil toppings.
Sourdough Pizza Dough FAQs
Use an active, bubbly sourdough starter that has been recently fed and doubled in size. It should be ripe and ready to use — not discard or inactive starter.
Bulk fermentation: 8–10 hours at ~70°F (21°C) or 12–14 hours in cooler conditions, until doubled and jiggly.
Final proof: About 1.5 hours at room temperature or up to 2 days in the refrigerator.
Yes. This recipe is about 65–70% hydration for a chewy crust. If the dough feels dry, add water 1 teaspoon at a time. If it’s too wet, dust with more flour.
For a crisper crust, reduce water by 1–2 tablespoons. You can also use 100% bread flour instead of a bread + whole wheat mix.
Refrigerate shaped dough balls for up to 2 days. For longer storage, freeze dough balls after initial shaping. While best fresh, freezing works well.
Common causes include an oven that’s not hot enough, under-proofed dough, or too many heavy toppings.
Use thin sauce and toppings, make sure dough doubles before baking, and par-bake the crust for 4 minutes if needed.
Conclusion
This simple 5-ingredient sourdough pizza dough delivers a flavourful, tangy crust that’s beautifully chewy inside with crispy, golden edges—perfect for homemade pizza nights. With its long, slow fermentation , the dough develops deep sourdough character without much hands-on effort. Once you master the timing and feel for readiness, you’ll find it forgiving and rewarding. Top it your way, bake hot, and enjoy restaurant-quality results right from your home oven. It’s a game-changer for sourdough lovers crispy, bubbly, and utterly delicious!