Using this Sourdough Pizza Dough is an amazing way to add unique flavor to any pizza recipe. All you need is flour, salt, water, and a vibrant sourdough starter or sourdough discard for an easy and incredible pizza!
Sourdough Pizza Dough has a distinct flavor that adds a complex and slightly tangy flavor to any pizza. The starter used creates the rise for the crust making for a chewy crust with a delicious crispy exterior.
If you are an avid sourdough baker and always on the lookout for new things to do with your starter, or if you are just getting into sourdough baking, this will be a fun recipe for you!
Ingredients for Sourdough Pizza Dough
- Sourdough Starter – You can use a freshly fed starter or you can use the discard when you are revitalizing your starter for a classic loaf.
- Water – Use warm water between 90 and 110 degrees Fahrenheit to optimize the temperature of the starter and jump-start the rise. You do not need to use filtered water but it is recommended if you don’t typically like the taste of your tap water.
- Flour – Bread flour gives the best texture and protein level for a good chewy dough. If all you have is all-purpose flour, that is fine too. Just know that the texture will not be as chewy as bread flour.
- Kosher Salt – Salt will help balance the fermentation and it will add flavor to your dough. Be sure you are using kosher salt (not table or “sea” salt that isn’t labeled kosher). We use the Diamond Crystal brand. Not all kosher salts have the same level of flavor by weight.
Dough Hydration or Bakers Percentage
When measuring the hydration level of pizza dough you calculate the ratio of the water used to the volume of flour. This dough is made at a 67% hydration level, which is a great percentage for NY-style or Neapolitan-style pizza dough. In this case, we are using 350 grams of water to 500 grams of flour.
Water Weight / Flour Weight = Baker’s Percentage
Easy formula for hydration level
Preparation
It is important that you weigh the ingredients for the best results for your sourdough pizza dough. We recommend a good digital scale as an essential pizza tool for anyone who likes homemade pizza doughs.
Weigh out all your ingredients first and keep them in separate containers. See the recipe card for weights. We have approximated volume measurements as well but will reiterate that the best sourdough pizza dough will be made using weights (not cups, which are inconsistent).
How to Make Sourdough Pizza Dough
- In a large bowl combine the sourdough starter and the water. Stir to combine with a whisk. Add the flour and salt and then stir together with your hands to combine. The texture will be slightly sticky. If the dough at this point is too sticky, add small amounts of flour until it barely sticks to your hands. Some sticking is normal. You can use your kitchen stand mixer with the dough hook if you would like. But it takes just as long to do by hand with less cleanup.
- Let the dough sit for 20 minutes as the starter begins to integrate with the dough ball. After 20 minutes, lightly dust flour on a cutting board and begin to knead your dough with the palms of your hand. After kneading dough 4 to 5 times, place the dough ball into the same container and cover with a towel or plastic wrap to allow for the first fermentation. Allow the dough to double in size which should take 2 to 2 1/2 hours.
- After the first rise is done remove the dough ball from the container. Place on a lightly floured cutting board. Using a dough scraper or a spatula, separate the dough into three individual dough balls of equal weight.
- Knead each dough 4 times with the palms of your hand and form into smaller dough balls. Place dough balls into a dough-proofing container or place on a floured sheet tray.
- Important Step: Dust the tops of the dough with flour to prevent them from sticking when they rise if using a sheet tray. Then cover the dough with plastic wrap or the dough proofing container cover.
- Allow to rise again for at least 4 hours. The doughs will rise again and then be ready for pizzas in your favorite style.
Note: You can cold ferment the dough in the refrigerator. If doing this, allow 24 hours. We like to prepare the dough up to the first fermentation. Then we form into dough balls and finish the rise in the refrigerator. Be sure you remove the pizza dough from the refrigerator 2 hours before using them so they are room temperature and easy to form into dough rounds.
Chef Tip
Dough will proof at an ideal temperature of 70 – 78 degrees Fahrenheit. Any cooler and it takes longer to proof.
If your home is too cold, then turn the light on in your oven and proof in the oven. The light will keep the oven warm at around 75 degrees Fahrenheit. Or if you have a dough proofing feature you can follow your manufacturer’s directions.
Frequently Asked Questions (FAQ)
No, you calculate the hydration level, or baker’s percentage by measuring the ratio of the water and the flour. Not the sourdough starter as well.
Sourdough is a great option for a rich and distinctly acidic pizza flavor. Once you try it you may not go back to regular dough.
Normal pizza dough requires active yeast to push the fermentation. As the yeast feeds on the flour and water, it creates a rise. Sourdough uses naturally occurring yeasts versus commercial yeasts to create the rise which also leads to a distinct flavor profile. The texture is just as stretchy and delicious.
Yes, you can use “00” flour which is a specific size grind and absorbs water really well. If using “00” flour be sure to keep the hydration level of the pizza dough low. Ideally under 67%.
Make Ahead Notes
You can make the pizza in advance and freeze the dough for up to three months. If you plan to make ahead be sure to allow the dough to go through the second fermentation. Then wrap the dough with plastic wrap or store it in quart-size containers with a lid.
Place in the freezer. When ready to use the sourdough pizza dough then remove from the freezer and let thaw in the refrigerator for 24 hours. Remove from the refrigerator 2 hours before making the pizzas for best results.
What To Make With This Pizza Dough
You can substitute this dough for any pizza recipe on our website or make your own. Get inspired with an easy no-bake pizza red sauce or consider a white pizza sauce as the base. Then add the remainder of your ingredients.
Pro tip – don’t overload with toppings or it won’t slide off of your pizza peel when baking!
Serve any pizza with our incredible grilled romaine Caesar salad.
Grilling your pizza? Learn how with our guide on how to grill pizza, especially if you want grilled pizza on a Big Green Egg.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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In a large bowl combine the sourdough starter and the water. Stir to combine with a whisk. Add the flour and salt and then stir together with your hands to combine. The texture will be slightly sticky. If the dough at this point is too sticky, add small amounts of flour until it barely sticks to your hands. Some sticking is normal. You can use your kitchen stand mixer with the dough hook if you would like. But it takes just as long to do by hand with less clean up.
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Let the dough sit for 20 minutes as the starter begins to integrate with the dough ball. After 20 minutes, lightly dust flour on a cutting board and begin to knead your dough with the palms of your hand. After kneading the dough 4 to 5 times, place the dough ball into the same container and cover it with a towel or plastic wrap to allow for the first fermentation. Allow the dough to double in size which should take 2 to 2 1/2 hours.
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After the first rise is done remove the dough ball from the container. Place on a lightly floured cutting board. Using a dough scraper or a spatula, separate the dough into three individual dough balls of equal weight.
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Knead each dough 4 times with the palms of your hand and form into smaller dough balls. Place dough balls into a dough-proofing container or place on a floured sheet tray.
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Important Step: Dust the tops of the dough with flour to prevent them from sticking when they rise if using a sheet tray. Then cover the dough with plastic wrap or the dough-proofing container cover.
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Allow to rise again for at least 4 hours. After four hours the dough balls will rise again and then be ready to make your pizzas! Enjoy
Calories: 632kcal | Carbohydrates: 127g | Protein: 21g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 124mg | Potassium: 167mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Calcium: 29mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
