Homemade pizzas are so much tastier than shop bought and so much fun to make from scratch. But what’s even better is homemade sourdough pizza dough.

Normal homemade pizza dough is great but if you want to get more intense flavour and texture in your pizza base, sourdough pizza dough is the way to go.

Too be honest the process is fairly similar to making normal dough you just need to allow a bit more time and use a sourdough starter instead of yeast.

Quick Steps for Homemade Sourdough Pizza Dough

Easy peasy steps for making the sourdough pizza balls, you’ll need:

Some sourdough starter, fed and left to double in size.
This is then mixed with filtered water until all combined.
Then add 00 flour with some Sea salt and mix until it comes together, a bit shaggy is ok.
Cover and let the dough sit for 30 – 40 minutes then start the first lot of stretch and folds.
After the first stretch and fold, let the sourdough dough sit for around 30 minutes and do another set of stretch and folds, repeat this process 2 more times, (4 stretch and folds in total).
Leave the covered dough on the bench for 20 minutes then place it in the fridge with the cover on for at least 18 hours, up to 24 hours.
Remove the dough from the fridge and let sit on the bench for half an hour then cut the dough into individual dough balls between 250 – 300 grams each.
Shape the dough balls until smooth and place into a container to put back in the refrigerator for another 12 hours approximately.
Remove the sourdough pizza balls from the fridge 3 to 4 hours prior to cooking to come to room temperature, then shape the dough into pizzas and cook.

How to Make Sourdough Pizza Dough

How to make sourdough pizza at home easy step by step instructions

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: dough, pizza, sourdough

Prep Time: 6

Cook Time: 2

Resting / proofing time: 2

Total Time: 2 6 2

Servings: pizzas

Calories: 629kcal

Cost: $15

Ingredients

90 g sourdough starter
300 g filtered water
500 g Bakers flour high protein or 00
13 g Sea salt

Instructions

How to mix the Sourdough Pizza Dough

1.    Add the filtered water (room temperature) to amixing bowl.
2.    Add the sourdough starter (or levain) and mix together until the starter and water is combined altogether.
3.    Pour in half of the flour and mix well with afork or whisk, then add the rest of the flour and the sea salt.
4.    Mix together until there is no dry flour left on the bowl then cover and let itrest for around 30 minutes. It will look a bit shaggy at the moment but don’t worry this will change as time goes on.

Stetch and Folds

The stretching and folding process is what strengthens thegluten and adds air into the final pizza dough. It also does away with thekneading process and allows the dough to stretch without breaking, so it isvery important.
Tip: Put some water in a bowl, enough to dip yourhands into. Just shake excess water off and then start doing your folds (thisstops the dough sticking to your hands).
1. Now, grab the edge of the dough furthest away from you and pull it up and back over itself, turn the bowl 90 degrees and repeat until you have gone 360 degrees.
2. Cover and let sit for 30 minutes then repeat theprocess 3 more times (4 in total), after the last set, let the covered pizza dough sit for 20 minutes then place it into the refrigerator for bulk fermentation.

Fermentation and Resting

1.    Leave the sourdough pizza dough in the fridgefor 18 to 24 hours, overnight is good, then place on the bench at room temperature for around 30 minutes.
2.    Pour the dough onto a lightly floured benchtop and divide the sourdough into equal sizes (this recipe does 3 x 300gm pizzaballs). For best results weigh the dough into equal portions.
3.    Shape each dough ball by folding into under itself working your way around to get a ball shape.
4.    Tuck your fingers under the back of the pizza dough and cupping your hands, pull the dough ball along the surface of the bench to create tension on the dough surface.
5.    Once you are happy with the shape and tension, place the sourdough balls into a very lightly oiled covered container for final proofing.
Place the covered containers into the refrigerator for 10 to 14 hours then place them on the bench at room temperature 3 – 4 hours before you are ready to use them.
1. It is important to let the dough relax at room temperature so that final shaping of the sourdough pizza base is effortless and easy.
2. Bung your choice of toppings on and whack it in your oven or pizza oven as soon as you can. By keeping the time down when applying your topping will make it easier to launch your pizza, otherwise it may be a bit sticky on your launching peel.

Nutrition