Flavorful Chewy Crisp Sourdough

There is nothing quite like the flavor and texture of a true artisan pizza made from scratch. This sourdough pizza dough relies on a natural starter to create a crust that is beautifully golden, bubbly, and crisp on the edges, yet perfectly chewy on the inside. It is a rewarding process that transforms simple ingredients into a gourmet base for all your favorite toppings.

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Patience is the secret ingredient when working with sourdough. While it takes longer than traditional doughs, the slow rise allows the wild yeast to develop the structure and taste that define artisan baking. Whether you are a seasoned baker or new to the world of sourdough, this recipe provides a foolproof path to a delicious home-baked pizza.

Ingredients

Dough

• 500 g bread flour (3 ⅓ cups)
• 325 g water, at room temperature (1 ⅓ cups plus 1 tablespoon)
• 100 g active sourdough starter (about ½ cup)
• 12 g fine sea salt (2 teaspoons)
• 15 g olive oil (1 tablespoon, optional for a softer dough)

Instructions

Step 1: Autolyse

In a large mixing bowl, combine the bread flour and water. Stir until just combined. Cover and let rest for 30 minutes.

Step 2: Mixing

Add the sourdough starter and salt (plus olive oil, if using). Mix by hand or with a stand mixer until a sticky dough forms.

Step 3: Kneading

Knead the dough for 5–7 minutes until smooth and elastic, or use the stretch-and-fold technique every 30 minutes for 2 hours (4 folds total).

Step 4: Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 6–8 hours, or until doubled in size and bubbly.

Step 5: Shaping

Turn the dough onto a lightly floured surface. Divide in half for two large pizzas. Shape each piece into a tight ball.

Step 6: Proofing

Place the dough balls on a tray, cover, and let rest for 1–2 hours at room temperature, or cold ferment in the refrigerator for up to 24 hours for deeper flavor.

Step 7: Preparation

When ready to bake, preheat your oven to the highest temperature (ideally 475–500°F / 250–260°C) with a pizza stone or steel inside.

Step 8: Stretching

Stretch each dough ball into a 12-inch (30 cm) round. Add your favorite toppings.

Step 9: Baking

Transfer to the hot stone or steel and bake for 10–15 minutes, or until the crust is puffed and golden with crisp edges.

Zusatztipps für die Zubereitung

For the best results, ensure you are using an active and bubbly starter. Using a kitchen scale is highly recommended for accuracy. If you use a pizza stone or steel, make sure it preheats thoroughly with the oven to ensure a crisp bottom crust.

Varianten und Anpassungen

If bread flour is unavailable, all-purpose flour can be used, though it will yield a slightly softer crust. Including the optional 15 grams of olive oil will also result in a softer, more tender crumb. For maximum flavor development, try cold fermenting the dough in the refrigerator for up to 48 hours.

Serviervorschläge

Serve your artisan pizza alongside a light Italian red wine or a crisp lager to complement the sourdough tang. This recipe serves 4–6 people and is perfect for a weekend pizza night.

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Each serving of this dough contains approximately 260 calories, 8g of protein, and 53g of carbohydrates. Enjoy the process of creating a truly homemade meal from scratch. Contains wheat (gluten).

Recipe FAQs

→ What makes sourdough pizza dough different?

It uses a natural starter that ferments the dough slowly, enhancing flavor and creating a chewy, crisp crust.

→ How long should I let the dough rise?

Allow it to rise 6–8 hours at room temperature until doubled and bubbly, or cold ferment up to 24 hours for deeper taste.

→ Can I use all-purpose flour instead of bread flour?

Yes, but the crust will be slightly softer due to the lower protein content of all-purpose flour.

→ What is the stretch-and-fold technique?

It's folding the dough over itself every 30 minutes to strengthen gluten without heavy kneading, improving texture.

→ How hot should the oven be for baking?

Preheat to the highest temperature possible, ideally between 475–500°F (250–260°C), with a pizza stone or steel inside.