04/18/2026
🍕 Sourdough Pizza Dough Recipe(Easy, No Knead + Freeze Option)
Ingredients
• 50g active starter
• 175g warm water (80–85°F / 27–29°C)
• 270g 00 pizza flour
• 8g salt
• 10g olive oil
🥣 Method
Step 1: Mix
In a large bowl, whisk your starter into the water until milky.
Add the flour and salt, mixing by hand or spatula until no dry flour remains.
Drizzle the olive oil over the top and squeeze it into the dough until the surface is smooth.
Cover and let rest for 30 minutes.
✨ Stretch & Fold
Do 3-4 sets of stretch & folds, every 30 minutes
✨ Bulk Rest
Let the dough sit undisturbed at room temperature.
* Goal: The dough should increase in volume by about 50-70% and look bubbly/jiggly.
* Time: Usually 4–6 hours (depending on your kitchen’s warmth).
Gently tip the dough onto a floured surface. Then divide into 2 dough balls
Cover and keep at room temperature
⏱️ Option 1: Same Day Pizza
Let dough balls rest 2-3 hours at room temp
Then stretch, add toppings & bake
❄️ Option 2: Freeze for Later
Crucial Step: Do not freeze immediately! Let the shaped dough balls sit at room temp for 1-2 hours first to allow the fermentation to kickstart.
* Lightly coat in oil, place in freezer bags/containers, and freeze.
* To Defrost: Thaw in the fridge overnight or 4-5 hours at room temp before stretching.
🔥 The Bake
1. Preheat: Get your oven as hot as it goes (at least 250°C / 500°F). If using a pizza oven, aim for 450°C+.
2. Stretch: Hand-stretch on parchment or a floured peel. Don’t use a rolling pin—keep those bubbles alive!
3. Toppings: Less is more. Don’t weigh down the sourdough.
4. Bake: Until the “cornicione” (crust) is charred and the bottom is stiff.
Result: A soft, airy, and tangy crust that tastes like it took days, but only took minutes of actual work. 🤌🔥
Flexible timing — works with your schedule.
Desi Guy Is Baking Sourdough.
Kartik’s Flavor Lab.
