Recipe

How to Make the Perfect Pizza Dough with Sourdough

Total time24 hours
Active time30 min
2 pizzas

Ingredients

  • 300 g wheat flour, tipo 00 or a strong bread flour
  • 180 g water
  • 60 g active sourdough starter, bubbly and at its peak
  • 8 g fine sea salt

Method

Tap a step when it is done.

  1. Mix all the ingredients and knead until the dough is smooth and cohesive.

  2. Let it rise for a couple of hours at room temperature, then refrigerate it overnight, or for up to several days. The longer, the more flavour.

Shaping

  1. Take the dough out of the fridge 1 to 2 hours before use. Divide it into balls and let them come to temperature, covered, on the counter.

  2. Stretch the dough by hand, never with a rolling pin. Press from the centre outwards and leave the edge thick.

Baking

  1. Place the baking steel as high in the oven as possible, close to the grill element. Preheat the oven at maximum for at least 45 to 60 minutes, and turn on the grill for the last 5 minutes.

  2. Put the pizza on the steel and bake for 4 to 6 minutes, until the edge is dark and blistered and the base is crisp.

Hydration is about 63 percent. For more flavour, let the dough rest 48 to 72 hours at the bottom of the fridge at 2 to 4°C. With more experience you can go up to 70 to 75 percent for a more open edge. From Peter's Sourdough Book.

Questions and answers

How long before baking should the dough come out of the fridge?

1 to 2 hours before. Divide the dough into balls and leave them covered on the counter so they reach room temperature. A cold dough is hard to stretch and pulls back.

How many days can the dough stay in the fridge?

We think it is best after 48 to 72 hours at the bottom of the fridge at 2 to 4°C. It can keep a day or two longer, but it gets more sour and slack the longer it stays.

Which temperature and baking time should I use?

As hot as your oven goes. Put the baking steel high in the oven, close to the grill element, and preheat on maximum for 45 to 60 minutes. Turn on the grill for the last 5 minutes. The pizza takes 4 to 6 minutes.

Is the hydration 60 or 63 percent?

Both are right. If you only count water and flour, it is 60 percent (180 g water and 300 g flour). If you also count the water and flour in the starter, it is about 63 percent.

Can I use durum?

Yes. Swap 50 to 100 g of the flour for durum. It gives a crisper base and a slightly golden colour.

Can I bake the pizza on a barbecue?

Yes, but watch the base. A barbecue gets very hot from below and not hot enough on top, so the base burns before the top is done. Use a pizza stone or a baking steel, close the lid and turn down the burners under the stone.

What we use

Baking Steel Baking Steel 499.00 DKK
Bread and Pizza Peel Bread and Pizza Peel 159.00 DKK
Quartz Mølle Mariagertoba Wheat BIO T70 fine sifted 3kg Quartz Mølle Mariagertoba Wheat BIO T70 fine sifted 3kg 99.00 DKK
Heat Resistant Gloves Heat Resistant Gloves 239.00 DKK

Want to make pizza night extra special? This recipe for sourdough pizza dough will elevate your homemade pizza to the next level. The sourdough adds a unique flavor and texture that you just can't get with store-bought dough.

Why Sourdough Pizza Dough?

Sourdough brings a wonderful complexity to pizza dough. The natural fermentation process creates a light and airy texture with a slightly tangy flavor that complements a variety of toppings.

No Sourdough? No Problem!

If you don't have sourdough starter on hand, you can still make delicious pizza dough using commercial yeast. Simply substitute 5-10g of instant yeast for the sourdough starter in the recipe and follow the same instructions. The rising time may be shorter, but you can still let the dough ferment in the refrigerator for several days for enhanced flavor.

Tips for Pizza Perfection

  • Flour Choice: Use strong flour or tipo "00" flour for a light and airy crust.
  • Hydration: The 63% hydration in this recipe makes the dough easy to handle.
  • Pre-baking: For a crispier crust, pre-bake the dough for a minute or two before adding toppings.
  • Toppings: Get creative with your toppings! Check out our YouTube channel for inspiration.

Conclusion

Making your own sourdough pizza dough is a rewarding experience. With this simple recipe and a little practice, you'll be enjoying delicious homemade pizza with a flavorful and perfectly textured crust.

7 comments

    • Janne Skraastad
    • September 29, 2026 at 2:06 pm

    Hei
    Hvor lenge står pizzadeigen i romtemperatur etter å ha vært i kjøleskapet?
    Med vennlig hilsen Janne

    • Claudia McFadden
    • September 29, 2026 at 2:06 pm

    Hej from hot and sunny Cairns / Australia. This recipe is slightly different than the one on the video for two pizzas – have tried this one and worked, only disaster was we baked in BBQ as so hot for cooking inside and was no way near hot enough – it cooked but burnt at the bottom :(( – what temp do you have the fan forced / grill oven on when putting in the pizza please ? Tak og hilsen Claudia

    • Nicky Vlad-Christensen
    • September 29, 2026 at 2:06 pm

    Hvor mange dage kan man efterlade dejen i køleskabet og stadig få en god pizza ud af den?

    • Bettina Løhmann
    • September 29, 2026 at 2:06 pm

    Der står intet om bagetid og ovntemperatur?

    • Torben
    • September 29, 2026 at 2:06 pm

    Vi er enige om at den har en hydration på 60% (180/300) – ikke 63% som noteret.

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