While the original pizza dough this recipe is based on requires an overnight ferment to build flavor, this sourdough version is ready to bake the very same day. The lactic and acetic acids produced during fermentation provide all the tang and complexity you need without an extended rise. Prefer to make the dough ahead? It chills beautifully overnight for an easy breakfast or brunch pizza the next morning. This may truly be a do-it-all dough.
Sourdough Pizza
Makes 4 small or 2 large pizzas
- 1¼ cups (300 grams) warm water (110°F/43°C to 115°F/46°C)
- ½ cup (113 grams) ripe sourdough starter
- 2 tablespoons (28 grams) extra-virgin olive oil
- 3 cups (458 grams) “00” flour
- 1 tablespoon (9 grams) kosher salt
- ½ teaspoon granulated sugar
- Semolina flour, for dusting
- Desired pizza sauce or base
- 1 pound (456 grams) fresh mozzarella cheese, sliced
- Desired toppings (see Pro Tip)
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In a large bowl, whisk together 1¼ cups (300 grams) warm water, sourdough starter, and oil until well combined. Add “00” flour, salt, and sugar. Stir with a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, stretching and folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat on all sides of dough.)
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Turn out dough onto a work surface lightly dusted with “00” flour, and shape into a round.
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Lightly oil a large bowl. Place dough in bowl, cover, and let rest at room temperature for 1½ to 2 hours. Use immediately, or refrigerate up to overnight.
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Position oven rack in top third of oven, and place a pizza steel on rack. Preheat oven to 500°F (260°C) for at least 1 hour. (Alternatively, heat an upside-down rimmed baking sheet in preheated oven for at least 20 minutes.)
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Divide dough into 2 portions (450 grams each) for large (12-inch) pizzas or 4 portions (225 grams each) for small (6-inch) pizzas.
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Lightly dust pizza peel with semolina fl our.
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Working with 1 dough portion at a time, stretch dough into a 12-inch circle for large pizza or 6-inch circle for small. Spread desired amount of sauce on top, leaving a 1-inch border around edges. Top with mozzarella and desired toppings. Carefully slide pizza onto steel or baking sheet in oven.
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Bake until crust is crisp and golden brown, 10 to 15 minutes.
Pro Tip: We used an herbed garlic olive oil base, artichokes, olive salad, crushed red pepper, and ricotta cheese. Get creative and bake it your own!
