Sourdough Pizza Dough for Two 15-16 Inch Pies

Name: Sourdough Pizza Dough for Two 15-16 Inch Pies
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Cuisine: Italian
Ingredients: 400 g All-purpose flour (Bread flour can also be used for a chewier crust); 100 g Poolish (Pre-ferment made with equal parts flour and water, fermented overnight); 20 g Sourdough starter (Active and fed); 210 g Cold water (Adjust based on flour absorption); 5 g Olive oil (Extra virgin olive oil); 10 g Fine sea salt; 3 g Diastatic malt powder (Helps with browning and crust development); 0.3 g Instant dry yeast (A small amount for an extra boost and consistency)

This recipe guides you through making a delicious sourdough pizza dough that yields enough for two substantial 15-16 inch pizzas. Combining active dry yeast with poolish and sourdough starter, this dough develops incredible flavor and a perfect chew through a process that includes initial mixing, stretch and folds, and a crucial long, cold fermentation. While the active preparation time is minimal, allow for significant passive time for the dough to ferment and mature, resulting in superior taste and texture.

#pizza

#sourdough

#dough

#recipe

#bread

#baking

#homemade

#italian

Mixing all ingredients for the pizza dough

Recipe Information

45m

Prep Time

30m

Cook Time

1h 15m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

180

Calories

Protein

37g

Carbs

Fat

Dough after initial stretch and folds

Ingredients

All-purpose flour
(Bread flour can also be used for a chewier crust)
400 g
Poolish
(Pre-ferment made with equal parts flour and water, fermented overnight)
100 g
Sourdough starter
(Active and fed)
20 g
Cold water
(Adjust based on flour absorption)
210 g
Olive oil
(Extra virgin olive oil)
5 g
Fine sea salt
10 g
Diastatic malt powder
(Helps with browning and crust development)
3 g
Instant dry yeast
(A small amount for an extra boost and consistency)
0.3 g

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Shaped pizza dough balls ready for fermentation

Instructions

0/6 completed

1
In a large mixing bowl, combine the all-purpose flour, poolish, sourdough starter, cold water, olive oil, diastatic malt powder, and instant dry yeast. Mix thoroughly with your hands or a spoon until no dry flour remains and a shaggy dough forms. Cover the bowl.
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5m
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In a large mixing bowl, combine the all-purpose flour, poolish, sourdough starter, cold water, olive oil, diastatic malt powder, and instant dry yeast. Mix thoroughly with your hands or a spoon until no dry flour remains and a shaggy dough forms. Cover the bowl.
5m
Ensure all ingredients are well incorporated for even hydration.
2
Let the dough rest for 30 minutes (autolyse). After resting, sprinkle the fine sea salt over the dough. Incorporate the salt by gently kneading and squeezing the dough in the bowl for about 2-3 minutes until the salt is fully absorbed and the dough begins to smooth out.
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35m
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Let the dough rest for 30 minutes (autolyse). After resting, sprinkle the fine sea salt over the dough. Incorporate the salt by gently kneading and squeezing the dough in the bowl for about 2-3 minutes until the salt is fully absorbed and the dough begins to smooth out.
35m
The autolyse step helps the flour fully hydrate before salt is added, improving dough extensibility.
3
Perform 3-4 sets of stretch and folds over the next 2-3 hours, with 30-45 minutes rest in between each set. To do a stretch and fold, wet your hands, gently grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until all sides have been stretched and folded. Cover the bowl after each set.
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3h
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Perform 3-4 sets of stretch and folds over the next 2-3 hours, with 30-45 minutes rest in between each set. To do a stretch and fold, wet your hands, gently grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until all sides have been stretched and folded. Cover the bowl after each set.
3h
This process develops gluten and strength in the dough. Be gentle to avoid tearing the gluten network.
4
After the bulk fermentation, gently turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Gently preshape each portion into a round ball by tucking the edges underneath to create tension on the surface.
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10m
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After the bulk fermentation, gently turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Gently preshape each portion into a round ball by tucking the edges underneath to create tension on the surface.
10m
Handle the dough gently to maintain the air bubbles developed during fermentation. Avoid excessive flour.
5
Place the dough balls into lightly oiled containers or bowls, cover them tightly, and refrigerate for at least 24 hours, or up to 72 hours, for a cold fermentation. This slow fermentation enhances flavor and makes the dough easier to handle.
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24h
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Place the dough balls into lightly oiled containers or bowls, cover them tightly, and refrigerate for at least 24 hours, or up to 72 hours, for a cold fermentation. This slow fermentation enhances flavor and makes the dough easier to handle.
24h
Cold fermentation is key for sourdough pizza; it develops complex flavors and a better crust texture.
6
On pizza day, remove the dough from the refrigerator 2-3 hours before baking to allow it to come to room temperature. This makes stretching much easier. Gently stretch and shape the dough into your desired pizza size, add toppings, and bake in a preheated oven at the highest possible temperature (e.g., 500-550°F / 260-290°C) until the crust is golden and the cheese is bubbly.
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30m
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On pizza day, remove the dough from the refrigerator 2-3 hours before baking to allow it to come to room temperature. This makes stretching much easier. Gently stretch and shape the dough into your desired pizza size, add toppings, and bake in a preheated oven at the highest possible temperature (e.g., 500-550°F / 260-290°C) until the crust is golden and the cheese is bubbly.
30m
A pizza stone or steel preheated for at least an hour will help achieve a crispy crust. For best results, avoid over-stretching the dough to prevent tearing.