Article Summary
Complete sourdough pizza dough recipe with 3-day cold fermentation option. Covers hydration for different styles (Neapolitan vs New York), stretching technique, baking in home ovens vs pizza ovens, and achieving charred leopard spots.
7 minute read
•Recipe
Perfect Sourdough Pizza Dough
Sourdough pizza offers complex flavor that commercial yeast simply can't match. This recipe works for home ovens and pizza ovens alike.
Ingredients (4 pizzas)
- 50g active sourdough starter
- 500g bread flour (or 00 flour)
- 325g water
- 10g salt
- 5g olive oil
Method
Day 1
- Mix all ingredients until shaggy.
- Rest 30 minutes, then knead briefly.
- Bulk ferment 4-6 hours until doubled.
- Divide into 4 balls (about 220g each).
- Refrigerate in oiled container 24-72 hours.
Bake Day
- Remove dough 2-3 hours before baking.
- Stretch gently, don't use rolling pin.
- Leave thicker edge for crust.
- Top sparingly—less is more.
Baking Options
Home Oven (500-550°F)
- Use pizza steel or stone
- Preheat 1 hour minimum
- Bake 6-10 minutes
Pizza Oven (800°F+)
- Bake 60-90 seconds
- Rotate for even char
- Watch closely!
Topics Covered
recipepizzaitalianbread
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MC
Michael Chen
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published March 20, 2024
