Sourdough pizza dough natural

My neighbor Maria showed up one Saturday morning with a jar of her sourdough starter and a determined look. She said, "You're making pizza tonight," and left me with instructions scribbled on the back of a grocery receipt. That first attempt taught me that sourdough pizza isn't about rushing—it's about patience, the quiet overnight rise, and waking up to dough that's somehow more alive than when you went to bed. Now, whenever I mix flour and water in that bowl, I can almost hear her voice saying the magic happens when you wait.

I'll never forget the night I finally nailed it—my partner bit into a slice and just closed their eyes. The crust had that perfect crispy exterior but still bent without breaking, and somehow the sourdough tang made the simple tomato and basil taste like they'd been growing in someone's garden for years. That's when I understood this wasn't just a recipe; it was the bridge between effort and magic.

Ingredients

• Bread flour (500 g): This is the backbone of your crust—it has enough protein to create that chewy structure that makes pizza satisfying. If you use all-purpose flour instead, your pizza will still be delicious but slightly softer and less dramatic in texture.
• Water (325 g at room temperature): Room temperature water keeps your dough from shocking the starter and allows the fermentation to happen gently and evenly throughout the bulk rise.
• Active sourdough starter (100 g): This needs to be bubbly and at peak when you add it—if it's sleepy, your pizza dough will move slower and taste less interesting.
• Fine sea salt (12 g): Salt strengthens the dough structure and deepens the flavor, but add it after the initial mix because salt can inhibit fermentation if it touches the starter too early.
• Olive oil (15 g, optional): A tablespoon creates a softer, more tender crumb if you prefer your crust less chewy—think of it as your flavor insurance.

Instructions

Mix and Rest Your Flour and Water:

Combine the bread flour and room-temperature water in a large bowl and stir until every bit of flour is hydrated. You'll have a shaggy, slightly lumpy mixture that doesn't look like dough yet—that's exactly right. Cover it and walk away for 30 minutes; this autolyse period lets the flour fully absorb the water and starts building gluten structure without any kneading.

Wake Up Your Starter and Build the Dough:

Pour in your bubbly sourdough starter and sprinkle the salt over the top (add the optional olive oil here too if using). Mix by hand or with a stand mixer until everything is shaggy and combined—it'll look messy and feel sticky, which means you're on track.

Develop Strength Through Stretch and Fold:

Either knead for 5 to 7 minutes until smooth and elastic, or use the gentler stretch-and-fold technique: wet your hand, grab one side of the dough, stretch it up and fold it over itself, rotate the bowl a quarter turn, and repeat. Do this every 30 minutes for 2 hours (4 folds total), and you'll feel the dough become stronger and more cohesive with each fold.

Let Time Do the Heavy Lifting:

Cover the bowl and let it sit at room temperature for 6 to 8 hours. You're looking for the dough to roughly double in size and show visible bubbles across the surface—it should look alive and airy. Don't rush this; the longer, slower rise is what gives you that complex sourdough flavor.

Shape and Set Up for the Second Rise:

Turn the dough onto a lightly floured surface and divide it in half. Shape each piece into a tight ball by pulling the surface toward the center, then rotating it slightly—this creates surface tension that helps the dough rise up instead of spreading flat. Place the balls on a tray, cover them, and let them rest for 1 to 2 hours at room temperature, or cover and refrigerate for up to 24 hours (or even 48 for maximum flavor development).

Preheat and Prepare for Baking:

About 30 minutes before you want to bake, crank your oven to its highest setting (475 to 500°F / 250 to 260°C) with a pizza stone or steel inside. The stone needs time to heat all the way through—this is what gives you that crispy, blistered crust.

Stretch and Top Your Pizza:

Take one dough ball and gently stretch it into a 12-inch round using your fingertips and the back of your hands (gravity and patience do most of the work). Transfer it to a pizza peel dusted with flour, add your favorite toppings, and slide it onto the screaming hot stone.

Bake Until Golden and Bubbly:

Bake for 10 to 15 minutes until the crust is puffed, golden brown, and the edges have developed some charred spots. You'll know it's done when you hear a slight crackle if you tap the bottom.

Save

There was a Tuesday evening when my phone buzzed with a text from Maria asking how the sourdough pizza was going. I sent her a photo, and she replied with just a smiley face and the word "perfect." That simple moment made me realize the recipe wasn't really hers or mine anymore—it was ours, connected through flour and time and the quiet decision to do something the slow, honest way.

The Science of Slow Fermentation

When you let sourdough rise for 6 to 8 hours at room temperature, you're not just waiting around—you're letting wild yeast and lactic acid bacteria do their thing. The long, cool rise breaks down the gluten gently and develops organic acids that make the crust taste complex and the dough easier to digest. It's the difference between a pizza that feels like it's from a box and one that tastes like someone actually cared.

Why Cold Fermentation Changes Everything

Putting your shaped dough in the fridge after the second rise isn't lazy—it's the move that bakers make when they know what they're doing. The cold slows fermentation to a crawl, which gives the dough time to develop deeper flavors and makes the gluten more relaxed and forgiving. You can even bake straight from the fridge; just add a couple of minutes to the baking time and watch for that golden-brown crust.

Getting Your Oven and Stone Ready for Glory

The pizza stone is absolutely not optional if you want that crispy, blistered crust that tastes like a real pizzeria made it. Your home oven can't reach wood-fired temperatures, but a preheated stone does the best approximation by blasting heat from below and cooking the bottom faster than the top—that's what creates the contrast and texture. If you don't have a stone yet, a steel baking sheet inverted in the oven works in a pinch, though the results won't be quite as dramatic.

• Preheat your stone for at least 30 minutes so it's truly hot all the way through; a lukewarm stone makes for a soggy pizza.
• Use a pizza peel dusted with cornmeal or flour to transfer your pizza onto the hot stone—this lets it slide smoothly instead of sticking.
• If your toppings are heavy or wet, pre-bake the dough for 2 to 3 minutes before adding them to prevent a soggy middle.

Save

This recipe is less about following a formula and more about learning to read your dough and trust the process. Make it once, and you'll understand why people become obsessed with sourdough.

Recipe Q&A

→ How long should the dough rise before baking?

The dough needs to rise at room temperature for 6–8 hours until doubled and bubbly, with an optional cold ferment up to 24 hours for deeper flavor.

→ What flour type works best for this dough?

Bread flour is preferred for structure and chewiness, but all-purpose flour can be used for a slightly softer crust.

→ Why is the autolyse step important?

Autolyse allows the flour to fully hydrate, improving dough extensibility and gluten development.

→ How do you achieve a crisp crust with this dough?

Baking on a very hot stone or steel at high temperature ensures a puffed, golden crust with crisp edges.

→ Can olive oil be added to the dough?

Yes, adding olive oil softens the dough texture but is optional depending on desired crust character.

→ What tools are helpful for preparing this dough?

Essential tools include mixing bowls, kitchen scale, dough scraper, and a pizza stone or steel for baking.