This post may contain affiliate links. Please read my disclosure policy.
Here is my guide for making sourdough pizza crust at home. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment. Everything gets mixed together at once and you are on your way! Ready? Wake up your starter! Let’s do this 🍕🍕🍕
One of the most frequently asked questions I’ve received these past few weeks is: “Have you ever replaced the yeast in “X” bread recipe with sourdough starter?”
And specifically: “Could I use sourdough starter in your pizza dough recipe?”
Yes! And today, I’m going to show you how. The process is very similar to how I make yeast-leavened pizza, and the resulting pies are similar: ballooned and blistered edges with crisp but pliable crusts. In the recipe below, there are instructions for making three favorite pizzas 🍕🍕🍕:
- Classic Margherita
- Kale and Crème Fraîche
- Naked Pizza with Spicy Scallion (or Ramp!) Oil … made this on Instagram over the weekend
Simple Sourdough Pizza Crust: The details
This sourdough pizza crust is …
- Basic! Given supply constraints, I didn’t get creative with the flour mix here. This dough is made with 100% all-purpose flour. You absolutely can use bread flour or tipo 00 flour (read more about tipo 00 flour here) if you can get your hands on either. If you have been having a hard time finding flour, Baker’s Authority is a great option — great prices, too, even with shipping tacked on.
- 75% hydration. This is a classic sourdough formula: 375 g water, 500 g flour.
- Simple! As with all of the sourdough recipes on this site, there is no autolyse or preferment or levain. I do call for some stretches and folds, which build strength in the dough. I like to do 4 stretch and folds, but even if you can only perform one stretch and fold, your dough will benefit.
Can you Freeze Sourdough Pizza Dough?
Yes. In my experience, the pizzas made from frozen dough do not spring as high upon being baked, but they still taste delicious.
To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. At this point, transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.
5 Keys to Excellent Pizza Every Time
Regardless if you are using yeast or sourdough, these (for me) are the keys to making excellent pizza at home every time.
- High-hydration Dough: When handled properly, doughs with a high proportion of water relative to the flour bake into beautiful, ballooned-pocketed crusts.
- Refrigerator time: After the first rise, time (at least 6 hours, but up to 3 days) in the fridge further develops flavor and improves the texture of the pizza dough.
- 1 hour at room temperature: If time permits, letting the dough come to room temperature an hour before baking, allows for easier shaping — room temperature dough will more easily stretch into a round than cold dough.
- Minimal handling of dough: Using a delicate hand to shape the dough, preserves the air pockets created during the fermentation process. I learned this from Jim Lahey. (Read more about this here.)
- Baking Steel: As you might know, I am a huge fan of the Baking Steel. In sum: steel is a better conductor of heat than stone — i.e. it transfers heat to the dough faster — which promotes great oven spring which translates to glorious bubbles throughout the dough. (Read more about the Baking Steel here.)
To be clear, I do not think you need to use a sourdough starter to make excellent pizza at home. A high hydration dough + leavening of choice + proper handling will give you excellent pizza every time, including that baked in a skillet: How to Make Excellent Skillet Pizza.
Here’s my guide to making yeast-leavened pizza dough at home: How to Make Pizza {*New video added*}
PS: If you are new to sourdough, I have a free email course that covers the basics: Sourdough: Demystified.
Here’s the simple sourdough pizza crust play-by-play: As always a scale is essential for best results. You need water, flour, salt, and sourdough starter.
Combine 375 g water, 100 g sourdough starter, and 10 g salt in a bowl.
Stir to combine; then add …
… 500 g all-purpose flour.
Stir until you have a sticky dough ball.
Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals. Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough…
… has about doubled in volume. (This is a little bit more than double.)
Turn dough out onto a work surface. Use flour here as needed.
Portion into 4 equal pieces, again using flour as needed.
Ball up and transfer to quart (or other similar-sized) containers (I love these deli quart containers). Transfer to the fridge, ideally for at least 6 hours and up to 3 days.
An hour prior to baking, remove a round (or more) of pizza dough, and place it on a floured work surface. If you have a Baking Steel, place it in the upper third of your oven, and heat the oven to 550ºF. (See recipe for other options.)
Delicately stretch the dough into a round, trying as best you can to preserve those air pockets.
Top as you wish. This one is spread with tomato sauce and topped with fresh mozzarella, parmesan, olive oil, and sea salt.
Transfer pizza, parchment paper and all to a preheated Baking Steel or stone in a 550ºF oven. Bake 5 to 6 minutes or until cooked to your liking.
Slice and serve.
A little fresh basil is always nice.
This is the beauty of the Baking Steel: oven spring!
Another favorite: kale + crème fraîche:
Another favorite: “naked” + spicy scallion (or ramp) oil:
Simple Sourdough Pizza Crust
- Prep Time: 24 hours
- Cook Time: 5 to 6 minutes
- Total Time: 1 day + 1 hour
- Yield: 4 pizzas
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What you need to make this recipe…:
- …a sourdough starter. Here are three sources:
- …time. Once your starter is ready to go, this recipe requires an initial 6 – 18 hour rise, followed by at least 6 hours in the fridge or up to 3 days.
Timing/Schedule:
The more I make sourdough, the more I realize that the timing of each bake depends so much on the time of year and the temperature of my kitchen. In the summer, because it is warm and humid, the first rise (bulk fermentation) of all my sourdoughs takes between 6 – 8 hours; in the winter the first rise takes 12 – 18 hours.
It is best to rely on visual cues. For the bulk fermentation, you want the dough to double (a little more or less is fine). This is why I cannot recommend using a straight-sided vessel (as opposed to a bowl) enough. It makes gauging the first rise easier.
If at any point you are worried the dough will over-ferment — say, for example, the dough is close to being doubled in volume but you need to go to bed — stick the vessel in the fridge and pick up the process in the morning. (Note: If your dough rises above double, don’t despair … my dough has tripled in volume during an overnight rise, and the resulting dough still had plenty of oven strength and spring.)
Schedule: I like mixing this dough in the evening, performing 4 stretch and folds before I go to bed (if time permits), then letting the dough complete its bulk fermentation at room temperature (68ºF) overnight. In the morning, it’s typically ready to be portioned and stashed in the fridge. Sometimes I’ll use the dough that same evening; sometimes I’ll use it the following day or the next. I encourage using the dough within 3 days.
In short: If you want pizza for the weekend, mix your dough on either Wednesday or Thursday.
Flour choice:
- Due to supply issues, I’ve been making this recipe with all-purpose flour, and it works beautifully. You absolutely can use bread flour or tipo 00 flour if you can get your hands on either. If you can’t, know that all-purpose (unbleached) flour works great here.
Favorite Pizza-Making Tools:
- Baking Steel
- Pizza Peel
- Parchment Paper: I bake my pizzas on parchment paper on my Baking Steel. Parchment allows for easy transfer from peel to steel.
- Cast Iron Skillet: If you do not have a Steel or stone, you can use a cast iron skillet. Rub a half teaspoon of oil over its surface, transfer a stretched dough round to the skillet. Top as desired. Bake at 450ºF for about 15 minutes.
- Quart Containers for storing dough
Ingredients
For the dough:
- 375 g water
- 100 g sourdough starter
- 10 g salt
- 500 g all-purpose or bread flour
For each Margherita pizza:
- 2 tablespoons tomato sauce
- 1 to 2 oz mozzarella
- handful of grated Parmigiano Reggiano (less than an ounce)
- drizzle olive oil
- pinch sea salt
For each kale and crème fraiche pizza:
- extra-virgin olive oil
- a couple handfuls of baby or Tuscan kale
- 1 to 2 cloves garlic
- Sea salt, such as Maldon
- 2 tablespoons crème fraîche
- grated Parmigiano Reggiano, about 1/4 to 1/3 cup
For each naked pizza with ramp or scallion oil:
- 1/4 cup olive oil
- 1/4 cup minced scallions or ramps
- 1 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons crème fraîche
- handful grated Parmigiano Reggiano
- sea salt
Instructions
- Mix the dough. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. Transfer to a straight-sided vessel (if you have one.) Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes.
- Stretch and fold: after 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Turn the vessel quarter turns and continue this pulling 8 to 10 times. See video for guidance. Let the dough rest for another 30 minutes; then repeat the stretching and folding. If possible, repeat this cycle twice more for a total of 4 stretch and folds. By the 4th cycle, you will notice a huge difference in the texture of the dough: it will be smoother, stronger, and more elastic.
- Bulk fermentation: Cover vessel with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen; see notes above) or until the dough has roughly doubled in volume. (Note: Do not use your oven with the light on for the bulk fermentation — it is too warm for the dough. When determining when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.)
- Portion and shape: Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Using a bench scraper, divide the dough into 4 equal portions. Sprinkle portions with flour. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer each round of dough to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days or transfer to the freezer for up to 3 months (see notes in post about thawing).
- Make the pizzas: Pull out a round (or more) of dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let sit untouched for about an hour (a little longer or shorter is fine). Place a Baking Steel or pizza stone in the top third of your oven. Set oven to 550ºF. Heat oven for at least 45 minutes but ideally 1 hour prior to baking.
- Gently shape dough into a 10-inch (roughly) round handling it as minimally as possible. (See video for guidance.) Lay a sheet of parchment paper on top of a pizza peel. Transfer the dough round to the parchment-lined peel.
- Top and Bake:
- To make a classic Margherita-style pizza: Spread 2 tablespoons of tomato sauce over the surface of the dough. Top with mozzarella to taste. Sprinkle with parmesan to taste. Drizzle with olive oil. Sprinkle lightly with sea salt. Shimmy the pizza, parchment paper and all into the oven. Bake pizza until top is blistered, about 5-6 minutes. Transfer to cutting board. Sprinkle with basil, if you have it. Cut and serve. Discard parchment paper.
- To make a kale and crème fraîche pizza: Place the kale in a small bowl, drizzle with olive oil, season with sea salt, and toss. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use about a tablespoon per pizza. Sprinkle with minced garlic and a handful of grated Parmigiano Reggiano. Top with the kale. Shimmy the pizza, parchment paper and all into the oven. Bake pizza until top is blistered, about 5 – 6 minutes. Transfer to cutting board. Cut and serve. Discard parchment paper.
- To make a naked pizza with scallion oil: Heat 1/4 cup olive oil in a skillet with 1/4 cup of minced scallions (or ramps!) and 1 teaspoon crushed red pepper flakes. Keep it over low heat while you make the pizza. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use about a tablespoon per pizza. Sprinkle with a handful of grated parmesan. Shimmy the pizza, parchment paper and all into the oven. Bake pizza until top is blistered, about 5 – 6 minutes. Transfer to cutting board. At this point, the scallions should be starting to “frizzle”. If they aren’t, crank up the heat until the oil is sizzling. Spoon a few tablespoons of the hot oil over the pizza (you’ll have extra oil). Sprinkle with a pinch of sea salt. Cut and serve.
- Category: Pizza
- Method: Oven
- Cuisine: American, Italian
Keywords: sourdough, pizza, simple, margherita, mozzarella
This post may contain affiliate links. Please read my disclosure policy.
Kristin says
Hi, love your stuff! Just tried this…and my pizza was flat – didn’t rise or blister in the oven. Do you broil? Not sure what I did wrong.
alexandra says
Hi Kristin! And thanks! 🙂 A few questions:
Did everything initially seem OK? As in, during the stretches and folds, did the dough seem to get more elastic and stronger as time went on? After the bulk fermentation, did the dough feel nice, as in still strong and elastic and able to be shaped into balls?
How long did the dough spend in the fridge before being baked?
When stretching the dough into a round, did you see nice pockets of air throughout the dough?
Are you using a Baking Steel or pizza stone? If not, what are you using to bake the pizzas on? How hot does your oven get?
Katie says
I’ve made this a couple of times and have always had the same issue as well. No rise in the oven and the dough wouldn’t get any colour. Prior to baking, the dough was excellent; it had doubled in size and was airy, just as it should be. Tried pizza stone and pizza steel, always in the upper third of the oven at 550 F, occasionally switching to broil. I’m baffled why it never rises in the oven. Could leaving in out on the counter overnight and then in the fridge for 3 days possibly result in over-proofed dough?
★★★
alexandra says
Hi Katie! Sorry to hear all of this
What kind of flour are you using?
How long is your bulk fermentation going? And when you go to shape the dough, do you have any trouble portioning it/balling it up?
When you remove the dough from the fridge and set it on the floured countertop for an hour or so, does the dough seem to have air bubbles? And does it feel light?
If it feels totally slack, then it has over-fermented. I don’t recommend storing the dough for longer than 3 days, but I’ve had success leaving it longer, so I think this time period varies from person to person/sourdough starter to starter.
How is the flavor?
puck says
What is a substitute for sourdough starter?
alexandra says
Are you OK using yeast? This is my yeasted pizza dough recipe: Homemade Pizza Dough
Rachael S says
We made this for the first time the other night. my kiddo made a pizza and my husband and i made a calzone!
alexandra says
Oh yum! Love this 😍😍😍
Rebecca says
I’d love to know how you did the calzone! I’m a full-on, Ben Wyatt style calzone lover. 🙂
My pizza dough is currently rising…so excited!
Emmi says
Thank you for the wonderful yet simple recipe. We just made the best pizza ever 😊 so fluffy and crispy at the same time!!
★★★★★
alexandra says
Hi Emmi! So great to hear this 🍕🍕🍕
Jodi Crome says
Help – beginner baker here. Have finally nurtured a lovely lovely starter to life, and have now used twice for pizza. But both times the dough seems very wet. When made into balls don’t really hold their form. Moving forward will just try less water, but canan I save those I’ve already made with extra floor now or is it too late?! Thanks so much for the recipes
★★★★★
alexandra says
Hi Jodi! Question: how wet is the dough? Is it totally slack, as in, is there no strength or elasticity left? Or is there some strength still? If there is still strength in the dough, then the extra flour is fine; if there is no strength left and the dough is unmanageably sticky, it’s a sign the dough over-fermented and unfortunately is unsalvageable.
How long was the bulk fermentation? What temperature is your kitchen? And do you live in a humid environment?
I think you should cut some of the water back next time.
Leonie says
The same happened to me. I live in Florida and our kitchen temperature is aprox 75. After overnight fermentation, the dough was very wet but I added a lot of flour to make it into the 4 balls. It’s in the fridge for overnight rest and will see tomorrow if the pizza dough is good enough to use. Will keep you posted.
alexandra says
OK, keep me posted! I’m curious as to if the dough over-fermented or if it just is too high hydration given your environment. Let me know! If the dough over-fermented, you will know when you bake … it won’t taste right and the texture will be off. If the dough tastes good and has a nice texture, you’re in business, and next time, I would reduce the water … maybe start with 350 g.
Chef Pappy D says
Hi, following this. Just learning baking with sourdough starter. I had no idea how versitile it is. I’ve done sponge for bagels and biga for ciabatta rolls, but always thought that sourdough was some mystical thing. I’ve found it difficult to add water to dough so I hold a bit of flour back until the dough is formed and adjust with flour. What’s the best way to add water? Also, a bit off topic, I have a Kitchenaid mixer and when I use the dough hook the dough wraps around the hook and spins in the middle of the round bowl. I’ve used a bread machine in the past and the rectangular pan keeps this from happening. Would using the machine to do the initial stage be OK? I wouldn’t do the complete dough cycle, just until the dough is formed and ready to knead by hand?
alexandra says
Hi there! Regarding adding water, are you using a scale to measure the flour and water?
I have never used a bread machine unfortunately, so I can’t advise on that front. It worries me a little bit, however, because I worry the environment will be too warm for sourdough.
Lara says
Hi,
Thanks so much for your brilliant recipes to keep us entertained! I made the sourdough focaccia the other week and it was brilliant – so simple.
I am just resting my pizza dough to bake it and watching your video I have noticed that my dough is significantly more liquid than yours, though I am not sure why. I followed the recipe, using plain flour (closest UK equivalent to all purpose flour, I think – though maybe too coarse/not coarse enough?). The dough texture changed a bit with the folds, though nowhere near as much as shown in your video. Basically, my pizza dough is more puddle than ball. Any help would be greatly appreciated!!
★★★★★
alexandra says
Hi Lara! Great to hear the focaccia turned out well. Are you using the same flour with this dough as you used with the focaccia? And when you made the focaccia, did you notice a change in texture in the dough with the stretches and folds?
Also, when you turned out the dough after the bulk fermentation, was there any strength and elasticity in it? Or was it completely slack? If there is still some strength, then my advice is to simply use as much flour as needed during the shaping process to help you get it into a ball.
What I am a little worried about is that the dough over fermented during the bulk fermentation. How many hours was it? And what temperature is your kitchen?
Gina says
I had the same issue, it was basically a puddle. but it has been really hot here and I think I overproofed it. Is it salvageable?
★★★★★
alexandra says
It sounds as though it over-fermented during the bulk fermentation… so frustrating. I’m sorry. Unfortunately it is not salvageable.
If you are willing to give it another go, I would shorten the bulk fermentation. How long did it go initially? And how warm is it where you are?
Gina says
Hi Ali,
Thanks for your response! it was about 8 hours, and yesterday it was about 80 degrees at night. Should I try the fridge next time, or will that not work?
alexandra says
Ok, yeah that is quite warm. If you want to start the dough at night, I would stick it in the fridge before you go to bed; then pick up in the morning so that you can monitor it at room temperature. It won’t make much progress in the fridge. So, you’ll want to get it to room temperature in the morning, let it double or near double; then turn it out, shape it, and get the portioned rounds back in the fridge.
Chelsie says
I had this exact problem too- I’m also in the UK. I added lots of flour and I was then able to shape it into balls. How do you know it it has over-proofed please?
alexandra says
Hi Chelsie! OK, next time I would reduce the water a bit to make the dough more manageable. Was it sticky from the get go? Were you able to do stretches and folds, and if so, did you feel that the dough was getting stronger and more elastic?
Signs that the dough has over-fermented after the bulk fermentation: totally slack, very wet/sticky, impossible to shape, no strength or elasticity.
Chelsie says
Thanks Ali. Yes it was quite sticky from the outset, I was able to do stretch and folds although some was sticking to my hands. It did change and get stronger the more stretch and folds I did.
I left it overnight on the counter for 8 hours and when uncovered it this morning it had a few large bubbles on the surface. When I lifted it out of the pot it was very sticky and hard to shape- it felt like a third of the mixture ended up stuck on my hands! Adding some flour made it easier to handle so I shaped it into balls and its been in the fridge all day. I just tried to poke it as I’d read something about the dough needing to spring back. It does slowly return to normal shape but it takes a while.
Sorry this is only the second sourdough recipe I’ve made so I don’t know much about what to expect. Do you think it will be ok? Many thanks!!
alexandra says
Hi Chelsie! OK, this is encouraging. I think your dough should be fine. 8 hours is about right for a bulk fermentation and it doesn’t sound as though it completely over-fermented. Next time, I would reduce the water to 350 g. Keep me posted on how the pizzas turn out!
Pix says
Hi, Sourdough newby here. I notice you mentioned a sourdough starter of 75% hydration. My sourdough starter is 50% each of water and flour (making it a 100% hydration). If I follow your recipe, do I up the flour content?
alexandra says
Hi Pix, My starter is 100% hydration, too, so you’re good to go. The pizza dough recipe itself is 75% hydration, but I use a 100% hydration starter.
Erin Ovenden says
Do you have the measurements in cups instead of grams? I don’t have a scale. Thanks!
alexandra says
Hi Erin!
I highly recommend investing in a digital scale for the best results. It makes all the difference! But here you go:
1/2 cup starter
1 1/2 cups water
4 cups flour
2 teaspoons salt
Jordan says
I plan on using this recipe for when I make pizza. I do have a quick question, when using starter for pizza, you use starter before peak correct? So after I use it for pizza dough should I wait to feed it until it reaches peak or should I feed it right after using it for pizza dough?
alexandra says
Hi Jordan! I use it at peak, actually. This is what I do: I take my starter out of my fridge, discard most of it, feed what remains with equal parts by weight flour and water; then when it doubles, which is usually 4-6 hours later, I use it in whatever recipe I am using.
Does this clarify?
Renee Baylis says
I found this a little difficult to work with as mine was VERY wet, but maybe that was me not measuring correctly. However, it was utterly delicious and the best pizza I have made by far. Thank you for the recipe.
★★★★★
alexandra says
So great to hear this, Renee! You can definitely cut back the water a bit next time if your dough is too wet.
Renee Baylis says
I just want to add – my initial bulk fermentation did not double the volume – and when I tried to work with it, it was almost wet enough to run through my fingers, so I floured the containers I was using for the refrigeration part of the recipe, cut the dough into 4 as best I could and chucked it into the containers. By the time we came to cook the next day they had firmed up a little, but still hadn’t risen much (my starter may not have been quite ready) , and I pulled them onto a floured wooden board to rest for an hour before going into the oven. When I picked them up to move onto the parchment – there was a circle of wet left on the wooden board. However – this did not affect the flavour – they were delicious, or the texture, they were crisp and honestly delicious. Noticeably better than my previous attempts at pizza base, which themselves were pretty good. This will be my go to recipe from now on – despite the slight difficulty working the dough.
★★★★★
alexandra says
Ok, interesting! I think next time, start with 350 g water. You can always add more water slowly to the dough while you are mixing if it seems too dry.
Remind me: do you live in a humid environment? And how long was your bulk fermentation?
Renee Baylis says
It is pretty humid, and to be honest I can’t remember how long the bulk fermentation was – I think about 12 hours and then I was going to bed. Will time it better next tie to go overnight maybe?
★★★★★
alexandra says
Ok, yeah, I would start with 350 g water and shorten the bulk rise. If necessary, you can stick the container of dough in the fridge when you go to bed, which will ensure it will not over ferment; then you can take it out in the morning and let it continue to rise. This way you can keep an eye on it, and as soon as it doubles, it’s ready to be portioned, shaped, and refrigerated again.
Kristine Morris says
How long can you store dough. Can I make it today and freeze/proof in the fridge and make in 2 weeks. We have pizza once a week. Just trying to make ahead. Also have you ever used your Izzy dough recipes to make nothing else? Like pretzels or sweet bread?
alexandra says
I store it in the fridge for as long as 4 days. If you want to freeze it, transfer it to the freezer immediately after shaping it. Thaw it in the fridge 1 day before baking or at room temperature for half a day.
I have not made anything else with this dough, but the possibilities are endless. I think you could absolutely use this base for cinnamon rolls or other sweet treats.
Patrice says
I don’t have plastic quart containers. Can I use zip plastic bags instead?
alexandra says
I think so! I would either be sure to really flour the balls well or to oil the bags lightly … I just don’t want you to have a lot of trouble with the dough sticking.
Irene says
I have to say that as I was going along, I did not think this recipe was going to work out! The high hydration level was making the dough so sticky as I was trying to shape and cold proof it in the refrigerator. The dough rose beautifully in the refrigerator, but it was still pretty sticky to shape when ready. It stuck to the parchment paper and my fingers as I was shaping it. I finally got some olive oil on my fingers and shaped it out, trying not to de-gas it along the way. I managed to get it to keep its shape and topped it with toppings, but was still worried about how it glued itself to the parchment paper. But alas, after baking, it turned out PERFECTLY. I baked it on a fully-heated pizza stone, and the crust dried up quickly and separated from the parchment paper easily. The pizza crust had a lovely lip on the edges with air bubbles from the fermentation. It was crisp, delicate and delicious (crunchy with a slight tang), and the family loved it. I did use 00 flour and that probably is what made it so light and crunchy. My daughter is begging to make it again tomorrow 🙂 So 5 star rating for taste and the result. Thank you for this recipe!
★★★★★
alexandra says
Hi Irene! So wonderful to hear that it turned out well in the end. I think with 00 flour, you may need to decrease the water level, and based on your experience, I think you could probably reduce the water level to make the dough more manageable without compromising the texture/flavor. Maybe try 350 g water? You can always add water back in while you are mixing if it appears dry.
Katie says
Hi Alexandra,
It’s me again. For some reason I wasn’t able to reply to your response so I’m writing a new comment. I tried the recipe again and OMG, it turned out SO good! I am so grateful to you for sharing this recipe as the crust I got was something I had been striving for for the last 5 years (I make pizza every week). Wow. This time, I didn’t leave the dough in the fridge for three days but only for one night, and that worked really well for me. The crust was light and crispy on the outside but soft and airy on the inside. It had lots of bubbles and a few nice charred spots. It was glorious – better than any pizza I’ve ever had a restaurant and I’m a die-hard foodie! Thank you for generously sharing your amazing recipe with the world!
★★★★★
alexandra says
Hi Katie! Wonderful to hear this! So glad you were able to find the timing that worked. Thanks for reporting back!
vivian splawn says
May I half the recipe successfully? Don’t have 4 cups of flour this morning.
alexandra says
I haven’t tried, but I don’t see why not!
Maggie says
We loved this! One question though – how do you prevent your bread from sticking to the parchment paper? I initially put the bread on the parchment, but it immediately attached and sort of “sunk in,” so I took it off and put it on a cookie sheet instead (unfortunately no stone or steel yet). I have had trouble with bread sticking to parchment in the past and did not want to have parchment paper stuck to the finished product. We had to scrape it pretty hard from the cookie sheet after baking but we were able to separate it. My dough was definitely on the Wet/sticky side, but it kept its shape and baked well. If it’s less wet would it not have stuck? Do you cover it in flour? Thanks! My husband said this was the best pizza I’ve ever made.
★★★★★
alexandra says
Hi Maggie! Not all parchment is created equally! I have had the same issue with parchment, and it is so frustrating when it sticks. This is the parchment paper I use.
Regarding using a cookie sheet, I would butter it first — just the center where the dough will be — then add a drop of olive oil and spread it over top. That should prevent sticking. Reducing the water in the recipe could potentially help, but it is not a guarantee.
Maggie says
Thanks! When you put your dough onto the parchment, should it not stick? I actually just bought this same parchment paper after a different kind did not work with another bread recipe. But when the dough stuck to this parchment, I panicked and didn’t use it. I’m wondering if maybe it sticks when wet but separates during baking. We have the second two balls of dough to use tonight, so I’m debating what is safest!!
★★★★★
alexandra says
Hi Maggie! It definitely separates during baking! You could rub a little bit of olive oil over it to be sure, but I have never had an issue with it sticking. Good luck! Keep me posted!
Maggie says
Thanks for the feedback. I tried it with the parchment paper, no oil, and it did separate easily after it baked. This was so delicious!
★★★★★
alexandra says
Oh yay! Wonderful to hear this, Maggie 🍕🍕🍕
Lauren says
Hi! I made the pizza dough but subbed with whole wheat flour. I think this made the dough a little too dry to bubble in the oven. It rose beautifully. What do you think? Maybe needed a bit more water.
alexandra says
Hi Lauren,
Whole wheat flour will definitely make for a more dense pizza or a dense loaf of bread. Adding more water might help, but I don’t think adding more water will give you the same texture of a pizza dough made with ap flour or bread flour. Whole wheat flour includes the bran and the germ, which can be described as little razor blades that cut the gluten, which impedes its ability to stretch and grow and create those glorious bubbles throughout the dough.
Michael says
This looks great and I’m going to try, but have a question. What size pizzas does this recipe make, and do you have guidance on how to adjust for a 12, 14, or 16” pie? Thanks!
alexandra says
Hi Michael! Each pizza is definitely smaller than 11 inches, so if you’re looking to make larger pies, I might consider dividing the dough into 3 portions as opposed to 4.
Jennifer says
Is the sourdough starter used in this recipe fed or discard/unfed?
alexandra says
I use fed starter. One commenter had success using discard, but I think she has a very active starter. I would advise using fed starter.
dipti says
HI.. Love the way the process has been detailed out. Could you please guide if the pizza base can be baked before hand and stored in fridge?
Sincerely
Dipti
★★★★★
alexandra says
Hi! How long are you planning on storing it? The answer is yes, absolutely. I’m just wondering if you need to refrigerate it or simply leave it out at room temperature or in an airtight bag at room temperature.
Dipti says
Hi.. am planning to bake it a day earlier may be. What should be my oven settings if could please help.
Thanks
Dipti
alexandra says
Hi! If you have a Baking Steel or pizza stone, follow the recipe in regard to temperature, but consider baking it for a few minutes less, since you’ll be baking it again when you reheat it (right?)
If you don’t, I would bake it in a cast iron skillet at 450ºF for 10-15 minutes, again removing it when it’s a little pale because you’ll be cooking it again.
Ili N says
Help! Just mixed the ingredients and my dough is very wet. I into the the 3rd stretch and fold and a ton of it is still sticking to my hands. Should I add more flour? I already added an extra 30grams. Thanks!
alexandra says
Possibly! Can you email me a photo or a short video? [email protected]