Ingredients
Ingredients
For the pizza dough:
- Sourdough starter (active and bubbly): ½ cup (about 120g)
- Water (lukewarm): ¾ cup (180ml)
- All-purpose flour: 3 cups (360g)
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
For optional extras:
- A sprinkle of cornmeal for dusting your pizza peel or baking sheet (this prevents sticking!)
- Your favorite pizza toppings, obviously.
Instructions
Start by grabbing your mixing bowl. Add ½ cup of your bubbly, active sourdough starter along with ¾ cup (180ml) of lukewarm water. Stir them together until the starter dissolves.
Add the flour and salt, and mix until it begins to form a shaggy dough. At this point, drizzle in the olive oil and keep mixing until everything comes together. You can start with a wooden spoon, but I’m just going to warn you, you’ll probably end up mixing it with your hands because, well, dough is sticky.
Once the dough is mixed, let it rest for about 20 minutes. This process is called “autolyse” (fancy word for “let the flour hydrate”), and it’s key for enhancing the dough’s elasticity and smoothness. You don’t have to do anything during this time—Netflix is calling your name.
After the rest, give your dough some love by kneading it. You don’t need to go full Great British Bake-Off on it—just about 5 minutes of kneading until it becomes smooth and stretchy. Pro tip: Lightly oil your hands to prevent sticking.
Transfer your dough into a clean, lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap, and let it sit at room temperature for 4-6 hours. You’re looking for the dough to puff up and nearly double in size. (Got impatient tendencies? Same. But don’t cut this step short—it’s what gives your crust that signature sourdough tang!)
For even more flavor, pop the dough in the fridge and let it ferment overnight (up to 24 hours). Trust me, this extra step is worth it. The long, cold fermentation builds flavor while also making the dough easier to work with—kind of like marinating, but for bread.
When you’re ready to bake, pull the dough out of the fridge, and divide it into two balls (or more, depending on how many pizzas you’re making). Let the dough rest at room temp for 30 minutes so it’s easier to stretch and shape.
Roll it out on a floured surface or just stretch it with your hands. Don’t stress about making a perfect circle—rustic shapes scream “homemade.”
Preheat your oven to 500°F (260°C) and let your pizza stone heat up too (if you’re using one). If you’re not fancy like that, a baking sheet works just fine. Dust it with a little cornmeal to keep things non-stick.
Nutrition
- Calories: 150-180
- Sugar: 1-2g
- Fat: 2-3g
- Saturated Fat: 0.5g
- Carbohydrates: 28-32g
- Protein: 5-6g
Keywords: Sourdough Pizza Dough