Sourdough Pizza

Sourdough Pizza

We love our sourdough pizza for dinner.  We always make one for each of us.  Today’s pizza was Italian tuna, sun dried tomato, artichoke hearts, roasted red pepper, stuffed green olives, taggiasca olives, peperoncini and mozzarella cheese.  I’ll post the sourdough recipe below, but I really haven’t changed much since using this during the pizza Community Bake a couple of years back, thanks again to Will the Pie King for sharing his recipe.


For 4 9” pizzas NY style thin crust 200 g each

Levain Build 100% hydration 35 g needed


433 g bread flour

43 g Whole grain flour (50:50 whole spelt:whole wheat)

4.76 g Diastatic malt 

252 g water and

41 g water hold out

2.34 g salt

8 g sugar

4.8 g olive oil


(1) In your mixer bowl(or by hand) dissolve the Starter in all of the Final Dough Water except the HOLD OUT Water.  (Add diastatic malt too)

(2) Mix in the flours until well hydrated 

(3) Allow to fermentolyse for 1hr 

(4) Mix in the remaining HOLD OUT Water, salt and sugar, mix until well-incorporated. 

(5) Slowly drizzle in the oil until well combined. 

(6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour. 

(7) Oil your hands and a suitable container. 

(8) Shape into a tight ball.  I divide the ball into four smaller ones each for one 9” pizza at this point.  Each goes into a small oiled bowl and allowed to bulk ferment at 80ºF for 1 hour.

(9) Cold ferment in the refrigerator for minimum 48 hours and up to 4 days.

(10) Remove to warm up to room temp 1hr or so before use, or you can ferment at room temp. for 6hrs. 

(11) Stretch the balls into your desired size skins (see video below), top and bake at 500F-550F (as high as your oven will go) Until the crust is browned and the cheese has melted. Spin the pie at least once to avoid burning due to oven hot

spots. I have included a link to a skin stretching tutorial.