Absolutely! Here’s a classic sourdough pizza dough recipe—crispy on the outside, chewy inside, and packed with flavor. This version assumes you already have a healthy, active sourdough starter. If not, I can help you with that too.
🍕 Sourdough Pizza Dough Recipe
🕒 Time
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Prep: 25 minutes
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Bulk Fermentation: 4–6 hours (room temp)
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Cold Fermentation: 12–72 hours (optional but highly recommended)
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Bake: 7–10 minutes (very hot oven)
🥖 Ingredients (for 2 pizzas)
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500g bread flour (or tipo 00 if you have it)
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325g water (65% hydration)
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100g active sourdough starter (20%)
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10g salt (2%)
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15g olive oil (optional, for a softer dough)
🔧 Instructions
1. Mix the Dough
In a large bowl:
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Combine 100g starter + 325g water and mix until the starter dissolves.
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Add 500g flour and mix until no dry flour remains.
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Let rest 30 mins (autolyse).
2. Add Salt (and Oil)
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Add 10g salt and 15g olive oil (if using). Knead until incorporated—about 5 minutes. Dough should be tacky but smooth.
3. Bulk Fermentation (4–6 hrs at room temp)
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Cover and rest in a warm spot (~75°F/24°C).
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Do 2–3 sets of stretch & folds during the first 2 hours (every 30–45 min).
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Dough should rise by 50% and feel airy.
4. Cold Ferment (12–72 hours in fridge)
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Divide into two balls (~460g each).
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Lightly oil containers and place dough balls inside.
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Refrigerate for 1–3 days. Longer = more flavor.
5. Shape + Bake
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Take dough out 1–2 hours before baking.
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Preheat oven to 500°F / 260°C or higher, with a pizza stone or steel.
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Shape into 10–12″ rounds.
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Add sauce, cheese, toppings.
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Bake 7–10 mins or until puffy, golden, and bubbly.
🔥 Pro Tips
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Don’t overtop! Too many toppings = soggy crust.
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A 500°F+ oven (ideally with a stone or steel) is key for restaurant-quality crust.
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A 2–3 day cold ferment gives the best flavor.
