Sourdough Pizza Dough Recipe — Crispy Base, Chewy Crust

Sourdough pizza is lighter and more flavourful than anything made with commercial yeast. The long fermentation develops complexity in the dough that you simply can't rush, and because there's no yeast packet to buy, it works out cheaper too. This recipe makes four 290g dough balls — enough for four 30cm pizzas. The hydration sits at around 68%, which is easy to work with.

One of the best things about this recipe is the timing flexibility. You can refrigerate the dough after bulk fermentation for up to 48 hours and bake whenever it suits you. The fridge rest also improves the flavour, so there's no reason to rush.

The dough

You can mix everything by hand or use our Danish dough whisk to combine ingredients quickly without a machine. All ingredients can go in together — no separate leaven prep needed for this recipe.

• 635g wheat flour (100%)
• 432g water (68%)
• 18g salt (2.8%)
• 95g mature starter (15%) — wheat starter preferred, rye also works

Mix everything until you have a cohesive mass with no dry patches. Dump it onto the bench and do a few sets of stretch and fold (or slap and fold if you prefer) until it feels elastic and smooth. A bowl scraper makes the stretch and fold technique much easier.

Step 1 — Dough mix (5pm)

Combine all ingredients and mix until a smooth, cohesive mass forms. Perform 4 sets of stretch and fold in the bowl, every 30 minutes, for 2 hours. Keep the bowl covered between sets.

Step 2 — Bulk fermentation (5.30pm to 8.30pm)

Leave the dough covered at room temperature for 3 hours after mixing, continuing the stretch and fold sets for the first 2 hours. By the end of bulk, the dough should feel more elastic and slightly airy.

Step 3 — Refrigerate (overnight, up to 48 hours)

Add a small amount of extra virgin olive oil to the bowl and fold it in gently. Shape the dough into a round boule, cover tightly with plastic film, and refrigerate. You can leave it for one night or up to two days — the longer it rests, the more complex the flavour. When you're ready, remove from the fridge and continue.

Step 4 — Divide and shape balls (next day, 12pm)

Oil a tray or baking dish lightly. Remove the dough from the fridge and divide into 4 equal pieces using a bench scraper. Don't flour the bench — you want some friction to help build tension.

Shape each piece into a tight ball by folding the sides toward the centre like an envelope, then rolling it on the bench until sealed and round. Lightly oil each ball and place in the oiled tray, covered with plastic film.

Step 5 — Rest and proof (12.30pm to 6.30pm, 4–6 hours)

The dough balls need 4–6 hours at room temperature. They should relax, spread slightly, and become very stretchy and airy. Keep the tray covered. Don't rush this stage — under-proofed pizza dough tears when you try to stretch it.

Step 6 — Shape, top, and bake (6.30pm, 10 minutes per pizza)

Preheat your oven to 250°C (or as hot as it goes). If you have a baking stone, put it in now — it needs at least 45 minutes to fully heat. A very hot stone is what produces that crispy undercarriage.

Flour the bench and take one ball out of the tray (upside down, using a scraper). Press the dough outward from the centre, working toward the edges and leaving the rim untouched — the rim rises in the oven and forms the crust. Transfer to a floured pizza peel or a sheet of parchment paper on a board.

Add sauce and toppings, then slide onto the stone. Bake for about 10 minutes, rotating 180 degrees halfway through for an even colour. The pizza wheel slicer handles the cutting cleanly.

Simple tomato sauce

• 1 can whole peeled tomatoes, drained
• 20g extra virgin olive oil
• 1 large spoon tomato paste
• Dried oregano, salt and pepper to taste

Blend until smooth. Drain the tomatoes well first or the sauce will be too wet. Adjust seasoning to taste. Any leftover sauce works well on pasta the next day.

What you need

• Danish dough whisk — for mixing the dough
• Silicone bowl scraper — for stretch and fold
• Bench scraper — for dividing the dough
• Pizza wheel slicer — for cutting the finished pizza
• Wheat sourdough starter — this recipe works best with our wheat culture

Everything above is available together in our Sourdough Starter Pizza Set, which includes the starter, jar, spatula, and slicer.

Related reading

• Step-by-Step Starter Feeding Guide — make sure your starter is active before you begin
• Understanding Sourdough Flours — type 00 flour makes the best pizza base
• Classic Sourdough Bread — use the same starter for bread baking

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