Homemade Sourdough Pizza Dough

If you enjoy sourdough pizza but haven’t yet found a sourdough pizza dough recipe that works for you. Then this recipe will be a game changer.

50 gr sourdough starter
120 gr white bread flour or whichever flour you used to create your sourdough starter/use to feed your starter usually!
120 ml lukewarm water I like to add half boiled and half tap water to a jug to get the temperature right

227 gr sourdough starter
480 gr lukewarm water I like to add half boiled and half tap water to a jug to get the temperature right
2 tbsp olive oil and some extra to oil the bowl when rising the dough
340 gr plain flour you can just use all plain flour or white bread flour (so 680 grams in total) but this is what I happened to have on hand and it worked out well!
340 gr white bread flour
1,5 tsp salt

The very first step is to wake up the sourdough starter in the morning (or just to feed it if you keep yours outside of the fridge). The exact amounts are mentioned in the printable at the end of this post.
– Take the sourdough starter from the fridge (if you store it in there) and discard any excess starter to make sure there is only a couple of tablespoons of it left.
– Add white bread flour and lukewarm water. Then mix it with a fork.
– Once mixed, close the lid of your storage jar/container and put it in a draft free and if possible warm spot. I like to put mine in front of our East facing windows.
– It depends on your specific sourdough starter but mine is ready to be used (and at its peak)around 5-6 hours after feeding it.

The second step is to add the active sourdough starter and water to a medium bowl. Mix that fully with your hands. Then add the oil, two types of flour, and salt. I like to start mixing it with a dough whisk and once everything is mixed well I use the stretch and fold method. This video explains what that is.

Before you use the stretch and fold method make sure to put the dough in a well oiled bowl. It’s very important that it’s oiled because if you don’t do this the dough will develop a hard crust after a while (I speak from experience). After that initial stretch and fold, repeat it three more times with half an hour rising time between each turn. When the dough is rising, make sure to cover the bowl with either a damp tea towel or cling film.
After the last half an hour rising time, the dough will have roughly doubled in size (If it hasn’t yet, your room may be too cold. Give it a bit more time). Divide the dough into the amount of pizzas you’d like to make with it. I usually divide it into 4 to make 4 medium sized pizzas. And shape them into tight balls with the seems pinched together at the bottom.Then put them on an oiled kitchen counter and cover them with cling film.
Let it rest for about an hour. It will increase in size again.

Preheat the oven at 230 Celsius.
When you prepare the pieces of dough for baking, place them on the middle of the pizza trays (or whatever you use to bake the pizzas on) and press them into the desired shape by hand.
Top them with your favourite pizza toppings (except for the cheese) and bake for approximately 15-20 minutes. Add the cheese and bake for around 3 more minutes (until the cheese is nice and golden brown). Bon appetit!