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Homemade Sourdough Pizza Dough

Transform your pizza night with this easy homemade sourdough pizza dough that delivers a crispy outside and tender inside, ready for your favorite toppings.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 275
Ingredients Method Notes

Ingredients
  

For the dough
  • 400 grams 400 grams 00 flour (or bread flour or all-purpose flour) Fine texture ensures a tender crust.
  • 50 grams 50 grams semolina flour (or bread flour or all-purpose flour) Adds a lovely bite and nutty flavor.
  • 330 grams 330 grams lukewarm water Helps activate sourdough starter.
  • 70 grams 70 grams sourdough starter Ensure it’s active or fed the night before.
  • 9 grams 9 grams kosher salt Essential for seasoning and fermentation.
  • 25 grams 25 grams olive oil (optional) Replace it with the same amount of water if preferred.
Toppings
  • 1 cup Pizza sauce Pureed tomato sauce seasoned with herbs, onion powder, garlic powder, and salt.
  • 1 cup Mozzarella cheese Grated or sliced thinly for melting.
  • 6 slices Prosciutto slices For a savory touch that complements the cheese.
  • to taste Fresh basil A fragrant topping for extra flavor.

Method
 

Mix the Dough
  1. Start by mixing together the flour, water, sourdough starter, kosher salt, and olive oil in a bowl until well combined.
  2. Cover the bowl and let the dough rest for 30 minutes to an hour.
Stretch and Fold
  1. Perform four stretch and fold sessions over two hours, folding the dough every thirty minutes.
Bulk Fermentation
  1. Allow the dough to rise about 50% in volume, which can take anywhere from one hour to a few hours.
Cold Fermentation
  1. Store the covered dough in the refrigerator for up to five days.
Divide and Final Proof
  1. Remove the dough from the refrigerator and divide it into three or four portions on a lightly floured surface.
  2. Shape each portion into a round and place them on a pan dusted with cornmeal. Cover and let rise until doubled in size.
Shape and Bake
  1. Preheat your oven to 450ºF with a baking stone inside.
  2. Transfer each dough round to a pizza peel, dusting with cornmeal to prevent sticking.
  3. Stretch the round to desired size, keeping the rim thicker, then add toppings and bake for 8-10 minutes or until golden.

Notes

Monitor dough temperature for ideal fermentation. Experiment with toppings and flour types for variation. Cold fermentation enhances flavor and texture.