Nutritional values are estimates per serving
The pizza dough for people who want to go all the way. A long slow fermentation gives a depth of flavour that commercial yeast simply cannot replicate — slightly tangy, wonderfully complex and with a crust that blisters beautifully in a hot oven.
A note from us
Sourdough pizza dough is not a weekend project — it is a 2-3 day project. But most of that time is hands off fermentation in the fridge. The result is a pizza base with a complexity and flavour that commercial yeast cannot match. The stretch and fold technique replaces traditional kneading and is actually easier — it just requires patience. If your starter is not active enough the dough will not ferment properly.
What you need 🛒
The dough can stay in the fridge for up to 72 hours — the flavour improves with every passing day. Make it on Thursday for a Saturday pizza and you will taste the difference.
How to make it 👨🍳
Your starter must be active and bubbly — feed it 4-8 hours before you plan to make the dough. It should be at peak activity, domed on top and full of bubbles.
Mix the flours and water together until no dry flour remains. Cover and leave for 30 minutes — this is called autolyse and it starts gluten development without any kneading.
Add the active starter and mix thoroughly until fully incorporated. Leave for 20 minutes.
Add the salt and olive oil. Mix well until fully incorporated.
Perform 4 sets of stretch and folds over the next 2 hours — every 30 minutes, wet your hand, grab one side of the dough, stretch it up and fold it over the top. Rotate the bowl 90 degrees and repeat 4 times per set. The dough will become stronger and more elastic with each set.
After the stretch and folds divide into 2 equal pieces. Shape into tight balls. Place in lightly oiled containers and cover.
Refrigerate for 24-72 hours for the cold fermentation. The longer the ferment the more flavour develops.
Take the dough out of the fridge 1-2 hours before baking. Shape carefully on a floured surface using your hands — never a rolling pin.
Top and bake on a preheated pizza stone at the highest oven temperature possible — ideally 280C or higher — for 6-10 minutes.
