Homemade Sourdough Pizza

Ingredients

For the Sourdough Dough

100 g active sourdough starter
350 g bread flour
230 g lukewarm water
10 g salt
10 g olive oil

For the Topping

½ cup pizza or marinara sauce
200–250 g shredded mozzarella cheese
1–2 tablespoons olive oil
Fresh basil or dried oregano
Your favorite toppings, optional

Instructions

1. Make the Dough

Add the sourdough starter and lukewarm water to a large bowl. Stir until the starter is mostly dissolved.

Add the flour and mix until a rough dough forms.

Cover and let it rest for 30 minutes.

2. Add Salt and Olive Oil

Add the salt and olive oil.

Knead the dough gently for several minutes, or use the stretch-and-fold method.

To stretch and fold, pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat several times.

3. Let the Dough Rise

Cover the bowl and leave the dough at room temperature for approximately 4–6 hours, depending on the temperature of your kitchen.

During the first 2 hours, perform a set of stretch-and-folds every 30 minutes.

The dough should become smoother, puffier, and noticeably larger.

4. Refrigerate

Shape the dough into one or two balls, depending on the pizza size you want.

Place them in covered containers and refrigerate for 12–24 hours.

This slow fermentation develops a deeper sourdough flavor.

5. Bring the Dough to Room Temperature

Remove the dough from the refrigerator about 1–2 hours before baking.

Allow it to warm up and become easier to stretch.

6. Preheat the Oven

Place a pizza stone or steel in the oven if you have one.

Preheat your oven to its highest temperature, ideally around 245–260°C (475–500°F), for at least 30–45 minutes.

A thoroughly heated baking surface helps create a crisp bottom.

7. Shape the Pizza

Lightly flour your work surface.

Place the dough on the surface and gently press it outward with your fingertips.

Stretch it into a round, leaving a slightly thicker edge for the crust.

Avoid using a rolling pin if you want a light, airy rim.

8. Add the Toppings

Transfer the dough to parchment paper or a floured pizza peel.

Spread a thin layer of pizza sauce over the surface.

Add mozzarella and your chosen toppings.

Finish with a small drizzle of olive oil and oregano or basil.

Don’t overload the pizza, as too many toppings can make the center soggy.

9. Bake

Carefully transfer the pizza to the preheated stone, steel, or baking tray.

Bake for approximately 7–12 minutes, depending on your oven temperature.

The crust should be puffed and golden brown, and the cheese should be bubbling.

For extra browning, use the broiler/grill for the final 1–2 minutes, watching it carefully.

10. Serve

Remove the pizza and let it rest for 2–3 minutes.

Add fresh basil or another drizzle of olive oil, then slice and serve hot.

Tips for Great Sourdough Pizza

Use an active, bubbly starter for the best rise.
Don’t rush the fermentation—the long cold fermentation develops flavor.
Keep the dough slightly moist rather than adding excessive flour.
Preheat your pizza stone or steel thoroughly.
Use a light layer of sauce and toppings.
Bake at the highest safe temperature your oven allows.

Storage

Leftover pizza can be refrigerated in an airtight container for 3–4 days.

For a crispier crust, reheat it in a hot oven or skillet rather than microwaving it.