Chewy Sourdough Pizza Dough (Print Version)

A naturally fermented dough yielding a flavorful, chewy crust with crisp edges for artisan pizza.

# What You'll Need:

→ Dough

01 - 3⅓ cups bread flour
02 - 1⅓ cups plus 1 tablespoon water, room temperature
03 - ½ cup active sourdough starter
04 - 2 teaspoons fine sea salt
05 - 1 tablespoon olive oil, optional for softer dough

# How-To Steps:

01 - In a large mixing bowl, combine bread flour and room temperature water. Stir until just combined. Cover and let rest for 30 minutes.
02 - Add active sourdough starter and salt to the flour mixture, along with olive oil if using. Mix by hand or with a stand mixer until a sticky dough forms.
03 - Knead the dough for 5 to 7 minutes until smooth and elastic, or use the stretch-and-fold technique every 30 minutes for 2 hours, completing 4 total folds.
04 - Cover the bowl and allow the dough to rise at room temperature for 6 to 8 hours, or until doubled in size and visibly bubbly.
05 - Turn the dough onto a lightly floured surface. Divide in half for two large pizzas. Shape each piece into a tight ball.
06 - Place the dough balls on a tray and cover. Let rest for 1 to 2 hours at room temperature, or cold ferment in the refrigerator for up to 24 hours for enhanced flavor development.
07 - Preheat your oven to the highest temperature setting, ideally 475 to 500°F, with a pizza stone or steel positioned inside for at least 30 minutes.
08 - Gently stretch each dough ball into a 12-inch round. Transfer to a lightly floured pizza peel and add your desired toppings.
09 - Transfer the topped dough to the hot stone or steel. Bake for 10 to 15 minutes, or until the crust is puffed and golden with crisp, caramelized edges.

# Expert Tips:

01 -
  • The slow fermentation means you can actually taste the sourdough—tangy, complex, nothing like store-bought dough.
  • You can make the dough one day and bake pizza whenever you want, no rushing around on a Friday night.
  • That crispy-chewy crust texture is exactly what you're paying extra for at fancy pizzerias.
02 -
  • An active, bubbly starter is non-negotiable—if yours isn't doubling within 4–8 hours of feeding, it's not ready to use yet.
  • Cold fermentation in the fridge is a game-changer; the longer the dough sits, the tangier and more flavorful it becomes, plus you have total flexibility with your schedule.
03 -
  • If you don't have a pizza stone, a cast-iron skillet or even a preheated baking sheet works—the key is getting heat under the dough so the bottom crisps up.
  • Always preheat your oven with the stone inside for at least 30 minutes; cold stone equals soggy pizza.
Go Back