Sourdough Pizza Crust Recipe
A chewy, tangy pizza base with beautiful air pockets and crisp edges that rivals any pizzeria's offering.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">275g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">150ml lukewarm water</li><li class="ingredients-single-item">10g extra virgin olive oil (plus extra for coating)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">15g fine semolina or cornmeal (for dusting pizza peel)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, mix your active sourdough starter with lukewarm water until fully dissolved. This helps distribute the wild yeasts and bacteria evenly throughout your dough for consistent fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the bread flour and mix with your hands or a wooden spoon until no dry flour remains and a shaggy dough forms. Cover with a damp cloth and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without the inhibiting presence of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add salt and olive oil to the dough, then knead on a clean surface for 5-8 minutes until smooth and elastic. The dough should pass the windowpane test – when stretched, it should become thin enough to see light through without tearing immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a tight ball, place in a lightly oiled bowl, and cover. Allow to rise at room temperature (around 21°C/70°F) for 4-6 hours, or until noticeably puffy but not necessarily doubled. During this bulk fermentation, the sourdough cultures are creating flavor compounds and developing the dough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently turn the dough onto a lightly floured surface, being careful not to deflate it completely. Divide into two equal pieces using a dough scraper. Shape each piece into a tight ball by pulling the edges toward the center and turning, creating surface tension. Place the dough balls on a floured tray, cover with plastic wrap or a damp towel, and refrigerate for 12-24 hours. This cold fermentation develops complex flavors and makes the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>One hour before baking, place your pizza stone or steel in the oven and preheat to the highest temperature your oven allows (ideally 250-290°C/475-550°F). Remove dough from refrigerator to warm slightly at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Dust your work surface and hands with flour. Gently take one dough ball and press it into a disc using your fingertips, working from the center outward but leaving a 1cm border untouched for the crust. Stretch the dough by draping it over your knuckles and gently pulling outward, rotating as you go until you have a 25-30cm (10-12 inch) circle. The center should be thin but not torn, with a slightly thicker edge.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle your pizza peel generously with semolina or cornmeal (this prevents sticking and helps slide the pizza onto the stone). Transfer your stretched dough onto the peel and quickly add toppings of your choice. Don't overload the pizza – too many toppings will weigh down the crust and prevent proper cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a quick forward-backward motion, slide the pizza from the peel onto the preheated stone or steel. Bake for 6-8 minutes until the crust is puffed and charred in spots, and toppings are bubbling. The high heat creates those desirable air pockets and characteristic sourdough blisters.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove pizza from the oven using the peel, let cool slightly on a wire rack for 1-2 minutes before slicing. This resting period allows the structure to set and prevents the toppings from sliding off. Repeat with the second dough ball, and enjoy your artisan-quality sourdough pizza!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my pizza dough need to be refrigerated overnight?
The overnight cold fermentation is crucial for developing complex flavour compounds and improving texture. This slow process allows the sourdough cultures to break down the flour gradually, creating tangy notes while making the dough easier to handle and more digestible.
Can I freeze homemade pizza dough for later use?
Yes! After the cold fermentation period, wrap individual dough balls tightly in cling film and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature for about an hour before stretching and baking for convenience without sacrificing quality.
What creates those coveted air bubbles in artisan pizza crust?
The signature air pockets result from proper fermentation (which produces CO2), gentle dough handling to preserve gas, adequate hydration, and extremely high baking temperatures. The combination creates steam that rapidly expands, forming those beautiful bubbles and creating the contrast of crisp exterior and chewy interior.
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