Easy Sourdough Pizza Recipe

Making sourdough pizza at home is easier than you think, and the results are absolutely delicious.

A crispy, airy crust with just the right amount of chew takes homemade pizza to the next level.

No need for fancy equipment or complicated techniques—just a few simple ingredients and a little patience.

This easy sourdough pizza recipe will have you craving pizza night every week.

INGREDIENTS:

500 grams type 00 flour (4.17 cups), or all-purpose flour or bread flour
12 grams fine sea salt (2 1/2 tsp)
335 grams water (1.4 cups), room temperature
100 grams active starter (1/2 cup)
Semolina flour, to dust the pizza peel

INSTRUCTIONS:

• In a large bowl, whisk together flour and salt.
• Add filtered water and active sourdough starter.
• Stir with a spatula until dough comes together, then mix by hand.
• Cover the bowl with plastic wrap and let it rest at room temperature (70-75°F) for 30 minutes.
• This relaxes the dough and makes kneading easier.
• Knead the dough by hand for 2 minutes until slightly tacky but not sticky.
• Transfer to a clean, oiled bowl, cover, and let it proof for 4-5 hours (until it rises at least 50%).
• Transfer dough to a floured surface, divide into 4 equal pieces.
• Use a simple folding technique:
• Fold in half, turn, fold again—repeat 8 times until smooth.
• Place dough balls in covered containers or a greased baking sheet.
• Refrigerate overnight or up to a week for better flavor.
• Remove dough from fridge 30 minutes before using.
• Dust pizza peel with semolina or 00 flour to prevent sticking.
• Stretch dough over knuckles until 10-inch diameter.
• Spread homemade pizza sauce using the back of a spoon.
• Add mozzarella & pepperoni (or toppings of choice).
• Bake on a preheated pizza stone at 550°F for 10 minutes.
• Rotate halfway for even cooking.
• Slice into that crispy, chewy, fluffy crust.
• Pairs great with marinara or ranch for dipping.

Tips:

• The longer the dough ferments in the fridge (up to a week), the more bubbles & flavor it develops.
• Freezing: After 24-hour refrigeration, store in the freezer for later use.
• Best tools: A pizza stone and pizza peel make baking easier.