Soft, pillowy, and fully of flavor, this is truly the easiest and best sourdough pizza dough recipe. Make it ahead of time to have pizza for the week or bake the same day, it is incredibly flexible. Add all of your favorite toppings and impress your friends and family with the most amazing pizza night they have had! You will never want to order pizza out again!
This pizza dough recipe has been a favorite over on my YouTube channel for years as it is my most viewed video. This is no wonder since this pizza dough is so easy to make and exceptionally delicious. The ingredients and method are almost identical to my Everyday Sourdough Bread recipe, with the addition of extra virgin olive oil.
This recipe is versatile and easy to make changes to if needed. Feel free to substitute the bread flour with all purpose flour, it will turn out just as good.
You can also experiment with adding different grains as well. Sometimes I will use 20% spelt flour (100g) and it adds even more flavor and nutrients the pizza. Keeping whole grains to 20% seems to be the perfect amount to keep the dough light and airy without weighing it down.
The recipe says to divide the dough into four, but if you want larger pizzas, you can easily divide it into 2 or 3 portions. Just weigh the entire dough ball before shaping and divide the number by the amount of pizzas you want.
If you want to stock up on pizza dough, go ahead and double the recipe. The dough can be kept in the fridge for up to one week or frozen for several months. If you freeze the dough, make sure you thaw it in the refrigerator and let it come up to room temperature before using.
I hope you enjoy this recipe! Please feel free to share with friends and family and let me know if you have any questions. If you love this recipe, please consider leaving a rating and comment below!
Easy Homemade Sourdough Pizza Dough
Equipment
- 1 Pizza Stone
- 1 Kitchen Scale
Ingredients
- 100g Sourdough Starter Active or Discard
- 345g Warm Water
- 15g Extra Virgin Olive Oil
- 500g Bread Flour
- 10g Salt
Instructions
- To a large mixing bowl, add sourdough starter, water, and olive oil. Whisk to combine.100g Sourdough Starter, 345g Warm Water, 15g Extra Virgin Olive Oil
- Add flour and salt and combine with a dough whisk or your hands until no dry flour remains.500g Bread Flour, 10g Salt
- Cover the bowl and let sit for 30 minutes.
- Perform 3 sets of stretch & folds, 30 minutes apart. To do this use, wet hands to lift the dough up and over itself 4 times turning the bowl each time.
- Let sit at room temperature for 6-12 hours.
- Divide the dough in to 4 portions and shape into tight balls. Place in small oiled bowls. Cover and place in the refrigerator for up to 1 week or in the freezer for 3 months.
- When you are ready to bake, take the dough out of the fridge a few hours ahead of time to come up to room temperature. Preheat your oven to 450 degrees F with a pizza stone inside 1 hour before you want to bake the pizza.
- Spread a little olive oil on a piece of parchment paper and place a dough ball on it. Sprinkle some flour on top and carefully shape the dough into a round, press from the middle outward until you have your desired shape.
- Add whatever toppings you like and trim the parchment paper to avoid burning. Then place the pizza on the hot pizza stone. Bake for 15 minutes or until the cheese is browned.
Notes
- Depending on the flour you use, you might need a little more or a little less water. I used King Arthur Organic Bread Flour for this recipe. It needs slightly less water than the non-organic King Arthur flour.
- The bread flour can be substituted with all purpose flour.
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