Sourdough pizza dough trades commercial yeast speed for complex flavor — a mild tang, open crumb, and dough that stretches like silk after a long cold ferment. Active, bubbly starter is the only non-negotiable ingredient.
Ingredients
- 400 g bread flour
- 100 g tipo 00 flour
- 325 ml water
- 150 g active sourdough starter (100% hydration)
- 12 g salt
- 15 ml olive oil
Mix and bulk ferment
Combine flour and water, autolyse thirty minutes. Mix in starter, salt, and oil. Stretch-and-fold every thirty minutes for two hours at room temperature. The dough should feel supple and pass the windowpane test partially.
Cold proof
Divide into four balls, refrigerate eighteen to seventy-two hours. Remove one hour before shaping. Sourdough pizza benefits from the longest cold proof your schedule allows — flavor deepens noticeably after forty-eight hours.
Feed your starter the night before baking. Use it at peak activity — doubled in volume, domed top, pleasant acidic aroma.