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Sourdough Pizza Dough (2 Pizzas) – Simplified Method

ByChef Griffin

This is naturally leavened pizza dough that ferments overnight and develops complex flavor you can’t get from commercial yeast. The simplified mixing method makes it easier for home bakers while still delivering professional results.

You’ll need an active sourdough starter. Feed your starter 8-12 hours before mixing the dough. The long, slow fermentation creates a crust with depth—slightly tangy, incredibly light, with delicate texture. You have flexibility in timing based on your schedule.

This recipe is for people who already maintain a starter. If you don’t have a starter yet, make one or use the same-day dough recipe or the single pizza dough ball method instead.

Chef Griffin

Sourdough Pizza Dough (2 Pizzas) – Simplified Method

This is pizza dough for people who maintain a sourdough starter. Natural levain, 24-72 fermentation, incredible flavor.
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Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For 2 pizzas (225g dough balls)
  • 134 g active sourdough starter fed 8-12 hours before, bubbly and doubled
  • 200 g 00 flour or bread flour, or AP (last resort)
  • 108 g water at room temperature
  • 7 g salt
  • 4 g extra virgin olive oil (1 tsp)
Baker’s Percentages
  • 65.5 % hydration
  • 2.62 % salt

Method
 

Mix the Dough
  1. Pour water into a bowl and add the sourdough starter. Mix by hand to break up the starter into chunks.
  2. Add half the flour (100g) and mix with a fork or spoon until smooth and creamy.
  3. Add the salt and continue mixing.
  4. Drizzle in the 4g (1 tsp) olive oil and mix to incorporate.
  5. Add remaining flour (100g) in 2-3 rounds, saving a few grams to clean your hands later.
  6. Mix until all flour is incorporated – use hands when it gets less sticky.
Knead
  1. Fold from bottom up with your thumb, pushing the edge into the center.
  2. Rotate 90 degrees and repeat.
  3. Continue rotating and folding until smooth and elastic (5-8 minutes).
  4. Test by gently pushing your finger in – if it springs back, you’re done.
Bulk Fermentation (First Rise)
  1. Place dough in bowl at room temperature for 8-10 hours (overnight fermentation). Optional: spread a few drops of oil in bowl before adding dough for easier removal later. If you already put the dough in, don't worry – you can lightly oil the top of the dough instead.
  2. Container doesn't need to be airtight, but keep away from drafts.
  3. After 8-10 hours, dough should be doubled in size, soft, pillowy, and have small bubbles on the surface.
Shape and Final Options
  1. After your 8-10 hour bulk ferment, choose one of these paths:
OPTION A – Same Day Pizza (Fastest)
  1. Flour work surface and turn dough out
  2. Divide into 2 equal pieces (~225g each)
  3. Shape each piece into a medium-tight round
  4. Place in lightly oiled containers or on floured plates
  5. Let rest at room temperature 1-2 hours
  6. Stretch and make pizza
OPTION B – Short Cold Ferment (5-7 hours)
  1. Shape into 2 balls as above
  2. Place in lightly oiled containers (pint deli cups work great)
  3. Refrigerate immediately for 5-7 hours
  4. Remove from fridge 1-2 hours before baking to reach room temperature
  5. Stretch and make pizza
OPTION C – Long Cold Ferment (24-48 hours) – RECOMMENDED
  1. Shape into 2 balls as above
  2. Place in lightly oiled containers
  3. Refrigerate immediately for 24-48 hours
  4. Remove from fridge 2 hours before baking to reach room temperature
  5. Stretch and make pizza
  6. This produces the best flavor and texture
Bake
  1. Preheat oven to 550°F for 45 minutes (use a pizza stone or baking steel if you have one).
  2. Stretch dough gently on floured surface – don’t use a rolling pin.
  3. Top as desired and bake at 550°F for 4 minutes.
  4. Switch oven to broil and bake for 1-2 minutes more until golden brown with a little char on the crust and toppings.
  5. Watch closely during broiling – it can go from perfect to burnt quickly!

Notes

Starter Readiness:
  • Feed your starter 8-12 hours before mixing dough for peak activity
  • Starter should be bubbly, doubled in size, and domed on top
  • Float test: Drop a spoonful in water – if it floats, it’s ready
Flour Choice:
  • 00 flour: Traditional Neapolitan, most authentic
  • Bread flour: More chew and structure
  • All-purpose: Works fine, slightly less structure
Temperature Matters:
  • Cool kitchen (65-70°F): 8-10 hours bulk ferment is perfect
  • Warm kitchen (75°F+): Watch closely, may need 6-8 hours to avoid overproofing
  • Dough is overproofed if it’s very slack, flat, or can’t hold shape
Storage:
  • Shaped dough balls can be refrigerated up to 48 hours
  • Always bring to room temperature 2 hours before stretching
  • Dough is ready when it feels light, airy, and relaxed
Why This Method Works:
  • Long bulk fermentation develops maximum flavor
  • Cold fermentation improves texture and makes scheduling flexible
  • Sourdough creates better digestibility and complex taste
  • Natural fermentation produces superior crust structure
Kneading Technique:
  • Don’t squeeze, squash, stretch, push hard, or twist
  • Use gentle folding motion only
  • Dough should feel smooth and spring back when poked
Troubleshooting:
  • Dough feels sticky during kneading: This is normal! Don’t add flour. The dough should be slightly tacky – this creates the best texture
  • Dough too stiff or dry: This is rare, but if dough won’t come together, you can add water 5g at a time
  • Dough won’t rise: Starter wasn’t active enough, kitchen too cold, or not enough time
  • Dough collapsed: Overproofed – shape and use immediately, it will still make good pizza

Comforting flavors, artful technique.

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