Sourdough Pizza Dough: A Complete Guide
Sourdough pizza takes everything great about cold-fermented dough and amplifies it. The natural yeasts and bacteria create depth of flavor that commercial yeast cannot match — subtle tanginess, complex aromatics, and a crust that\'s both crispy and chewy.
Why Sourdough Makes Better Pizza
- More complex flavor — wild yeast and LAB produce organic acids and esters
- Better digestibility — longer fermentation breaks down gluten and phytic acid
- Superior crust — acids create better Maillard browning
- Natural preservation — keeps slightly longer without overproofing
The Baker\'s Math
Your starter contains flour and water. At 100% hydration, it\'s half flour, half water. You must subtract these from your recipe.
Total flour: 633g
Starter (20%): 127g
├─ Flour in starter: 63g
└─ Water in starter: 63g
Adjusted recipe:
Additional flour: 633 - 63 = 570g
Additional water: 367 - 63 = 304g
Salt: 16g | Starter: 127g
Step-by-Step
1. Feed your starter (4-8h before)
Feed 1:1:1. Wait until doubled and bubbly. Float test: a spoonful should float in water.
2. Mix the dough
Combine flour + water (minus starter amounts). Rest 20-30 min (autolyse). Add starter + salt.
3. Stretch and fold
Every 30 min for 2 hours, stretch from all 4 sides. Builds gluten without aggressive kneading.
4. Ferment
Room temp (6-12h): Ready when grown 50-75% and feels airy.
Cold ferment (24-48h): Ball and refrigerate. Pull out 90 min before baking. Best for flavor.
5. Shape and bake
Handle gently — sourdough has less gas pressure. Press from center outward. Rest 5 min if it resists.
How Much Starter?
| Starter % | Room Temp Rise | Flavor | Best For |
|---|---|---|---|
| 10% | 10-14h | Very complex | Overnight, max flavor |
| 20% ⭐ | 6-10h | Complex, balanced | Best all-round |
| 30% | 4-6h | Mild sourness | Same-day baking |
Common Mistakes
1. Weak starter
Must be at peak activity. Always feed 4-8h before and wait for doubled + bubbly.
2. Over-fermenting
Watch the dough, not the clock. If more than doubled, gluten may be too weak.
3. Not accounting for starter hydration
Forgetting to subtract flour/water from starter = much wetter dough than intended.
Calculate your sourdough recipe
Select Sourdough — our calculator handles starter math, flour adjustments, and timeline.
🍕 Open Pizza Calculator →FAQ
How much starter for pizza?
10-30% of flour weight. 20% is ideal — for 500g flour, use 100g starter.
Does it need commercial yeast?
No. A healthy starter provides all the leavening. Some add 0.1% yeast as insurance while learning.
How long to ferment?
Room temp: 6-12h. Cold ferment: 24-48h. Sourdough is slower but gives richer flavor.