TRIED & TESTED (2021)
Sourdough Pizza Dough
Already have a trusty starter? Firmly seated aboard the sourdough train?
Then this dough is for you!
I’ve personally used this recipe for over 100 pizzas, and with the help of cool people in Wales and Texas, this recipe was tried and tested in those locations too! Check out the resulting pizzas below.
Special thanks to Ed & Timi
With variables like starters and room temperatures, I wanted to test my recipe with others to make sure this recipe is one anyone in the world can count on!
Big thank you to Ed from Wales and Timi from Texas for kindly offering to test drive this recipe and even sharing photos and feedback! Hope you both loved your fantastically-spotty pizzas.
Sourdough Pizza Dough
Makes 3-6 dough balls
30 minutes total hands-on effort
Prepare 1-3 days ahead
Using a mature sourdough starter in a slow dough creates an incredibly flavourful pizza base. The extra flavour will enhance all your pizza toppings, and you’ll find your tomatoes, cheese and anything else you put on your pizza even tastier than before.
- Switching between 10% and 20% inoculation
Inoculation is about the total amount of starter you are putting into the dough. I mainly decide based on how long I want my dough to bulk ferment for, depending on what else I have going on in my life that day. For my starter and room temp…
- 10% = 7 hours to double
- 20% = 5 hours to double. If it’s cold where you are, I recommend going for 20%.
- Pizza for the week?
After your dough balls are in the fridge, you can keep them there for up to 10 days! They’re at their best after 72 hours, but don’t change much even if you keep them longer. The cool thing about fermentation is that the good cultures you cultivate also work to ward off bad bacteria from your food. In the past, fermentation was primarily used as a method of preservation and the amazing flavour that develops was a side-benefit. This is also why you’ve never had to worry about your starter growing mold, if you keep it alive.
|For 3 dough balls||For 6 dough balls|
|420g strong bread flour, minimum 13% protein (100%)||840g strong bread flour, minimum 13% protein (100%)|
|12.6g sea salt (3%)||25.2g sea salt (3%)|
|294g water (70%)||588g water (70%)|
|42g starter (10%) dough balls will be 250g each OR,|
84g starter (20%) dough balls will be 270g each
|84g starter (10%) dough balls will be 250g each OR,|
168g starter (20%) dough balls will be 270g each
5 minutes of work
9:00 am (example timing)
1. Prep starter & autolyse
Give your starter a good 1 : 1 : 1 feed, ensuring that you have enough to use for this recipe. (Optional: give it a pep talk or motivational speech.)
Just after feeding your starter, in a large bowl, dissolve the salt in the water. Mix in the flour to form an autolyse. My starter takes about 3 hours to pass peak after being fed, so that’s how long my autolyse goes for.
Autolyse? With salt?
When flour and water are combined to form an autolyse, the flour gets a head start in developing strong gluten bonds.
Traditionally, only flour and water are combined in an autolyse. However, after multiple tests, I found it more convenient to mix the salt in from the start, with no ill-effects to the dough.
10 minutes of work
2. Form the dough
When your starter is past peak, add it to the autolyse and incorporate it to form your dough. Knead for 10 minutes.
- To incorporate the starter into the autolyse, I first make a claw shape with the hand I’m using to mix the dough. Then, I dig my clawed hand into the dough and close it into a fist to squeeze the starter into the autolyse, repeating this until there are streaks of starter throughout the dough.
- Then, I switch to the rubaud method to work the dough in the bowl. (Working the dough in the bowl means no counter clean-up!)
- By the end of the 10 minutes, your dough should be fairly smooth and easy to lift out of the bowl in one piece from all the gluten strength that has been developed.
When is past peak?
This is when your starter has risen to its maximum point after you fed it, and it might even be starting to deflate.
Yeast does the work
3. Bulk ferment
Cover the dough and leave it to bulk ferment until it has doubled.
- If the flour you are using is very strong (mine is 14.9% protein) you can let your dough go past double, and it will give you a crazy, airy crust when you bake it later!
- As a guide, here’s how long this step took for others when they used the 20% inoculation version of this recipe at their room temp:
- 18°C = 15 hours
- 24°C = 7 hours
- 28°C = 5 hours
- To help your dough develop better structure, you can do a few rounds of stretch and folds 30 minutes apart, early in the bulk fermentation. I recommend doing these early in the process because I like to retain as much of the gas produced by the yeast in the dough as possible. This will help with getting the puffy crust later.
How do I tell when it’s doubled?
Just after mixing, I like to put a small bit of dough in a container and mark where it comes up to at that point as a test-dough.
When the dough is ready, you can easily see that the test-dough has doubled in height, and developed lots of nice, little bubbles like this one.
Your turn again!
15 minutes of work
5:00pm for 20% inoculation,
7:00 pm for 10%
Divide your dough into 270g pieces, and roll them up into dough balls. Place them into an air-tight container.
Wait, but how?!
Here’s a short video where I share 2 simple tricks for shaping your dough balls. If you’re not used to handling dough, you may find it a bit sticky at first, so check this out!
Fridge does the work
5. Cold ferment
Transfer your container to the fridge. You can make pizzas with your dough balls whenever you like from this point, but just like with the intro dough, I highly recommend letting it continue developing in the fridge for 2 more days.
6. Nice dough balls!
When you’re ready to use your dough, take the dough balls out of the fridge for:
- 1-2 hours, if you’re in a warm climate
- 4-6 hours, if it’s cold where you are
Keep the dough balls covered during this final proof. The dough should be pretty tender by the end of final proof, but not sticky.
To stretch your dough…
Here’s my tutorial to show you how to stretch your dough into a pizza base; focused on achieving a puffy crust! I tried to pack in as much useful info as possible, in under 5 mins!
1 What if my flour is less than 13% protein?
If your flour’s protein content is in the 11-12% range, I recommend dropping the hydration down to 65% and doing a few rounds of stretch and folds to build strength. This will slightly reduce the puffiness of your pizza crust, but it will ensure your dough is still good to work with! You really need a strong flour for your dough to stay intact after the long fermentation and high hydration.
2 Can I use whole wheat, rye or other whole flours?
Yes! I’ve experimented with these, and have found that substituting 5% of the total flour with these whole flours imparts wonderful, additional flavour without compromising on the airy crumb.
At 10% and above, the crust becomes denser and the textures unique to those flours start to take over. Rye gives a gummier crust; and with whole wheat, you notice the bran. I enjoyed these too, so it just depends what you’re shooting for with your crust!
3 I don’t have a starter, what should I do?
You can try out my Intro Dough recipe which uses instant yeast, or you can take the leap and start a starter of your own! I liked this guide over at The Perfect Loaf which is thorough and has lots of photos. I highly recommend using rye flour for your starter. The enzymes in rye flour give the yeasts that will develop a great boost, and its natural sourness makes your pizza base taste great!
4 How can I get a puffy crust?
The key to getting a puffy crust is creating air in your dough and then preserving it! Be gentle with your dough after bulk fermentation, and especially when you are opening your pizza. Your dough is kind of like a balloon – if you use a high protein flour and work to develop the gluten in your dough, you will end up with a stronger balloon that is better at keeping the air in without popping. This is how I handle my dough to get puffy crusts.
Have more questions?