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Sourdough Pizza
A simple sourdough pizza dough for two large pizzas or four personal pizzas, with an eight-hour rise and an optional refrigerator rest.
- Total time
- About 8 hr 45 min, plus optional refrigeration for up to 3 days
- Yield
- 2 large pizzas or 4 personal pizzas
- Starter
- Unfed starter
- Heat
- 475°F / 246°C; optional brief broil with broiler-safe cookware
Ingredients
Pizza dough
- ½ cup sourdough starter, active or viable unfed starter
- 1½ cups water, plus a little more only if needed
- 2 Tbsp olive oil or avocado oil
- 4 cups bread flour; all-purpose is a source-suggested option
- 2 tsp salt
For shaping & topping
- As needed flour for the work surface
- As needed oil for the baking sheets
- As desired pizza sauce
- As desired shredded mozzarella cheese
- As desired shredded Colby Jack cheese, optional
- As desired pepperoni or other prepared pizza toppings
Method
Mix & ferment
- Mix the starter with 1½ cups water until dispersed. Stir in the oil, then add the flour and salt.
- Work the dough together until all flour is incorporated. Aim for a soft, shaggy dough rather than a dry dough; add a little more water only if needed.
- Cover and leave at room temperature for about 8 hours, until doubled. Use the dough immediately or refrigerate, covered, for up to 3 days. The source used a 2-day refrigerator rest.
Shape & top
- Preheat the oven to 475°F. Turn the dough onto a lightly floured surface and divide for 2 large pizzas or 4 personal pizzas.
- Oil the baking sheets and gently stretch the dough to the desired shape. If chilled dough resists stretching, let it relax briefly before continuing.
- Spread with pizza sauce, add mozzarella and optional Colby Jack, then add pepperoni or other prepared toppings as desired. The source does not specify topping amounts.
Bake & serve
- Bake at 475°F for about 15 minutes, until the crust is cooked through, the underside is browned, and the cheese is melted. Check smaller pizzas sooner; they may need less time.
- For extra browning, optionally broil for up to about 3 minutes at the end, watching continuously and using only broiler-safe cookware. Let the pizza settle briefly, then slice and serve.
Helpful Notes
My saved note:
Savory & Snacks - Unfed starter
Sourdough Pizza
A simple sourdough pizza dough for two large pizzas or four personal pizzas, with an eight-hour rise and an optional refrigerator rest.
- Total time
- About 8 hr 45 min, plus optional refrigeration for up to 3 days
- Hands-on
- About 25 min
- Yield
- 2 large pizzas or 4 personal pizzas
- Starter
- Unfed starter
- Difficulty
- Intermediate
- Heat
- 475°F / 246°C; optional brief broil with broiler-safe cookware
- Pan or vessel
- Oiled baking sheets
Gather first
Ingredients
Ingredients
Pizza dough
- ½ cup sourdough starter, active or viable unfed starter
- 1½ cups water, plus a little more only if needed
- 2 Tbsp olive oil or avocado oil
- 4 cups bread flour; all-purpose is a source-suggested option
- 2 tsp salt
For shaping & topping
- As needed flour for the work surface
- As needed oil for the baking sheets
- As desired pizza sauce
- As desired shredded mozzarella cheese
- As desired shredded Colby Jack cheese, optional
- As desired pepperoni or other prepared pizza toppings
Method
Step by step
Part 1
Mix & ferment
- Mix the starter with 1½ cups water until dispersed. Stir in the oil, then add the flour and salt.
- Work the dough together until all flour is incorporated. Aim for a soft, shaggy dough rather than a dry dough; add a little more water only if needed.
- Cover and leave at room temperature for about 8 hours, until doubled. Use the dough immediately or refrigerate, covered, for up to 3 days. The source used a 2-day refrigerator rest.
Part 2
Shape & top
- Preheat the oven to 475°F. Turn the dough onto a lightly floured surface and divide for 2 large pizzas or 4 personal pizzas.
- Oil the baking sheets and gently stretch the dough to the desired shape. If chilled dough resists stretching, let it relax briefly before continuing.
- Spread with pizza sauce, add mozzarella and optional Colby Jack, then add pepperoni or other prepared toppings as desired. The source does not specify topping amounts.
Part 3
Bake & serve
- Bake at 475°F for about 15 minutes, until the crust is cooked through, the underside is browned, and the cheese is melted. Check smaller pizzas sooner; they may need less time.
- For extra browning, optionally broil for up to about 3 minutes at the end, watching continuously and using only broiler-safe cookware. Let the pizza settle briefly, then slice and serve.
Part 4
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Dough doubles before shaping; baked crust is cooked through with a browned underside and melted cheese
Storage
Refrigerate fermented dough for up to 3 days. Refrigerate baked pizza promptly and use within 3–4 days, or freeze.
Reheat or serve
Warm baked slices in the oven until hot throughout and the crust is crisp.
Keep Baking
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