Sourdough Pizza Dough
This sourdough pizza dough is chewy, flavorful, and perfect for all your favorite toppings. Prep it in the morning and enjoy fresh pizza by dinner.
Equipment
- - Stand mixer with dough hook
- - Kitchen scale (optional)
- - Pizza stone or cast iron skillet
- - Rolling pin or hands for stretching
Ingredients
- - ½ cup active sourdough starter
- - 4 cups all-purpose flour
- - 1½ cups warm water
- - 2 tsp sea salt
- - 2 tbsp olive oil
Instructions
- Mix all ingredients in a stand mixer for 8–10 min until dough passes the windowpane test.
- Transfer to oiled bowl, cover, and bulk ferment at room temp for 8 hours.
- Preheat oven to 475°F. Divide dough into 4 equal parts.
- Rest dough balls 15 min. Shape into pizza rounds.
- Top with sauce, cheese, and desired toppings.
- Bake for 13–15 min on a preheated stone or pan. Broil 2–3 min for extra browning.
Notes
- Dough can be refrigerated (3 days) or frozen (1 month)
- Use an active starter at its peak for best results
- Avoid over-proofing for easier shaping
- Use an active starter at its peak for best results
- Avoid over-proofing for easier shaping