Homemade Sourdough Pizza Crust

This sourdough pizza dough recipe transforms ordinary homemade pizza into an artisanal experience with that distinctive tangy flavor and perfect chewy-yet-crisp texture that only sourdough can deliver. After spending years perfecting this technique, I'm excited to share how easy it is to create authentic Neapolitan-style pizza right in your home oven.

I developed this recipe during the pandemic when we couldn't visit our favorite pizzeria. After dozens of test batches, my family now requests this pizza every Friday night, and friends regularly ask for my sourdough pizza secrets.

Ingredients

• 500 grams type 00 flour: Brings authentic Italian texture and exceptional gluten development
• 340 grams water: Creates the perfect hydration level for stretchy, workable dough
• 75 grams levain: Provides natural leavening and that wonderful sourdough flavor
• 12 grams salt: Enhances all flavors and strengthens the dough structure
• San Marzano tomatoes: Deliver sweet bright flavor without acidity for the perfect simple sauce
• High quality olive oil: Adds richness and helps prevent a soggy crust

Step-by-Step Instructions

Prepare the Levain:

Mix 30g starter, 30g flour and 30g water. Cover and keep at around 78°F for 3-4 hours until actively bubbling. The levain is ready when it looks puffy and has a pleasant sweet-sour aroma. This creates the foundation for your dough's flavor and rise.

Mix the Dough:

Combine levain, water, salt and flour in a bowl. Mix until a shaggy dough forms, then use damp hands to fold the dough over itself for about 30-60 seconds until cohesive. The dough should feel tacky but not sticky. Proper mixing now ensures even fermentation later.

First Rise:

Cover bowl and let dough rise for 3-4 hours at 78-80°F. You'll notice subtle expansion rather than dramatic doubling. The dough develops flavor and strength during this time as the beneficial acids form. Look for small bubbles forming throughout the dough.

Shape Dough Balls:

Oil a 9×13 pan lightly. Divide dough into 6 portions around 150g each. Form each into a tight ball by gathering edges and pinching, then rolling under your cupped hand to create surface tension. Handle gently to preserve gas bubbles. Each ball should look smooth on top.

Second Rise:

Cover shaped balls and let rise about 3 hours at 78°F. The balls will expand noticeably and develop a soft pillowy texture. This stage is crucial for developing the perfect interior structure of your final crust.

Prepare for Baking:

Position rack at highest level near broiler element. Place pizza stone, steel or inverted baking sheet on rack. Preheat to 550°F for 30 minutes. Prepare a pizza peel or board with semolina flour. This high heat mimics traditional pizza ovens.

Shape and Top Pizza:

Gently press dough outward from center using fingertips, preserving the airy edge. Stretch by rotating around your knuckles until about 8 inches in diameter. Top with blended tomato sauce, fresh mozzarella and desired toppings.

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The 00 flour is truly the secret weapon in this recipe. When I first switched from all purpose to 00 flour, my family immediately noticed the difference in texture and flavor. My daughter actually cheered when she took her first bite of the improved version.

Making Ahead

This dough actually improves with time in the refrigerator. After shaping the balls, you can refrigerate them for 48-72 hours. The cold fermentation develops deeper flavor profiles while the acids strengthen the gluten structure. When ready to use, simply remove from the refrigerator about 1-2 hours before shaping to allow the dough to warm slightly.

Perfecting Your Stretch

The key to a perfect Neapolitan pizza is maintaining that airy, puffy outer rim while creating a thin center. When stretching your dough, focus pressure on the middle section only, working outward but stopping about an inch from the edge. Never use a rolling pin, which would crush those precious air pockets. If the dough resists stretching, let it rest for 5 minutes and try again. Patience yields perfect pizza.

Understanding Sourdough Timing

Sourdough fermentation varies based on your environment. In warmer kitchens above 80°F, your dough may be ready faster. In cooler conditions below 75°F, expect longer rise times. Watch for visual cues rather than strictly following clock times. The dough should look puffy with small bubbles throughout, and feel light and slightly tacky. Trust your eyes and hands more than your timer.

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There's nothing like the satisfaction of creating perfect pizza at home — share a slice and enjoy!

Frequently Asked Questions

→ Can I substitute regular flour for the type 00 flour?

Yes, you can substitute bread flour if type 00 flour isn't available. However, if using King Arthur 00 flour specifically, add 50-60 extra grams during mixing to compensate for its lower protein content.

→ How long can I refrigerate the dough?

The shaped dough balls can be refrigerated for 48-72 hours, which actually enhances flavor through cold fermentation. You can also freeze the dough for 5-7 days or par-bake crusts for longer storage.

→ What if I don't have sourdough starter?

For a faster version without sourdough starter, you can add ¼ teaspoon instant yeast to the recipe. Rest for 2 hours, shape into balls, then proof at room temperature for 3-4 hours or refrigerate up to 48 hours.

→ Why is my pizza dough sticking to the peel?

Make sure to generously dust your pizza peel or board with semolina flour or cornmeal. This creates friction that allows the pizza to slide. Before launching into the oven, gently shake the peel to ensure the dough moves freely.

→ What's the best way to achieve a crispy crust?

Preheat your oven with a pizza stone or steel at the highest setting (500-550°F) for at least 30 minutes. Position the rack near the top of the oven and use the broiler for the initial bake to create that perfect char on the crust.

→ Can I make the sauce ahead of time?

Absolutely! The simple Neapolitan sauce can be made several days ahead and stored in the refrigerator. The olive oil in the sauce helps preserve it while adding richness that prevents sogginess on the pizza.