sourdough pizz

• Prep Time: 15 minutes (plus fermentation)

• Fermentation Time: 12–24 hours (cold ferment optional)

• Cook Time: 8–10 minutes per pizza

• Total Time: 24 hours (hands-on time: ~1 hour)

• Yield: 2 medium (10–12”) pizzas

• Difficulty: Moderate (requires fermentation and shaping)

• Best for: Pizza night, sourdough bakers, weekend meals

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 Dough Ingredients

• 400g (approx. 3 1/4 cups) bread flour (or a mix of bread/AP flour)

• 260g (1 1/8 cups) water, at room temperature

• 100g (about 1/2 cup) active sourdough starter, bubbly and recently fed

• 10g (2 tsp) fine sea salt

• 10g (2 tsp) olive oil (optional for softer crust and better stretch)

 Dough Instructions

Step 1: Mix the Dough (Day 1)

In a large bowl, mix water and sourdough starter until cloudy. Add flour and mix until no dry streaks remain. Cover and rest for 30 minutes (autolyse).

After resting, sprinkle in the salt (and olive oil, if using). Mix well by hand or with a dough hook until fully incorporated and elastic. Cover with a damp towel or plastic wrap.

Step 2: Bulk Fermentation

Let the dough rise at room temperature for 4–6 hours. During the first 2 hours, perform 2–3 rounds of stretch and folds every 30–45 minutes. After that, let it ferment undisturbed.

Once the dough has risen by ~50% and feels airy and stretchy, proceed to the next step.

Step 3: Cold Fermentation (Optional, Recommended)

Transfer the dough to a lightly oiled container and refrigerate for 12–24 hours, or up to 72 hours. This slow fermentation builds deep flavor and improves texture.

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Step 4: Divide and Shape (Day of Baking)

Remove dough from fridge and let it warm up for 1 hour. Divide into 2 equal pieces. Gently shape each piece into a ball. Cover and rest for 30–60 minutes at room temp.

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 Baking Instructions

You’ll Need:

• Pizza stone or steel (recommended)

• Parchment paper or cornmeal (for sliding)

• Pizza peel or inverted baking sheet

Step 5: Preheat the Oven

Preheat your oven to 500°F (260°C) or as hot as it goes, with a pizza stone or steel on the middle rack. Let it heat for at least 45 minutes for a properly crisp crust.

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Step 6: Stretch the Dough

On a floured surface, gently stretch or roll each dough ball into a 10–12″ round. Avoid using a rolling pin if you want a bubbly, airy crust.

Pro tip: Work from the center out and let gravity help. Don’t pop air bubbles — they make beautiful crust blisters!

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Step 7: Top Your Pizza

Place the dough on parchment paper or a floured pizza peel. Top as desired with sauce, cheese, and toppings (see ideas below). Don’t overload — less is more for crisp pizza.

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Step 8: Bake

Slide pizza onto the preheated stone or baking steel. Bake for 8–10 minutes, or until crust is golden, cheese is bubbly, and bottom is crisp.

Let cool for 2–3 minutes, slice, and enjoy!

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 Topping Ideas

Classic Margherita

• Crushed San Marzano tomatoes

• Fresh mozzarella

• Fresh basil leaves

• Olive oil drizzle

Sourdough Pepperoni

• Marinara sauce

• Shredded mozzarella

• Spicy pepperoni slices

• Crushed red pepper flakes

White Garlic Mushroom

• Olive oil & garlic base

• Sautéed mushrooms

• Ricotta & mozzarella

• Thyme or rosemary

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 Storage & Reheating

• Fridge: Store leftover pizza in an airtight container for 3–4 days

• Freezer: Freeze pre-baked or par-baked crusts for up to 1 month

• Reheat: Use a skillet or oven at 375°F for best texture — avoid microwaving

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 Approximate Nutrition (Per 1/2 pizza, no toppings)

Toppings will affect nutrition based on type and amount.