Origin of pizza? There are topped flatbreads in many cultures but one of the coolest stories in pizza history is of Persian soldiers in the 6th century BC using their battle shields to bake flatbreads with cheese and dates as toppings (Wikipedia).
Looking back on my own pizza history, battle-shield pizza would have been preferable to the frozen pizza (I hear your gasps of horror) I bought for years. My first revelation in pizza making was when I realized that sourdough pizza dough was barely different from the bread dough I was already making — just less water and a little olive oil.
I bought a baking stone and started making sourdough pizza in my kitchen oven at 500F. The sourdough leavening added complex flavors to the crust, and I had the freedom to choose unique wheat flours and ratios of white to whole wheat that I preferred. The flavor of my pizzas became phenomenal, and the crust was part of the show rather than simply a stage for toppings.
Wood Fired Sourdough Pizza Dough Recipe
Quick aside: I do absolutely love that I can get creative with fresh, high quality toppings when I’m making pizza at home — from traditional mozzarella cheese, tomato sauce, and basil leaves; to pizzas with sauteed kale, chicken sausage, raw garlic, fennel, or peppadew chili peppers. With my recent history of pizza reading, I will be trying dates soon, too!
My pizza making got a further boost when I learned from @singkevin in the forums to use the broil setting of my oven in addition to baking. That browns the crust better, further melts the cheese and caramelizes the sugar in some of the toppings (e.g. onions, fennel, peppers, pineapple).
The next revelation came when released its new Tipo 00 flour. This flour makes the edges of my crust crispier and more pliable, and the dough easier to stretch without tearing. Even paired with whole grain flour up to 30% (possibly more, I just haven’t tried it), dough made with Tipo 00 is very silky.
Homemade Pizza Dough Recipe & How To Video
The final revelation in my pizza journey was buying a Uuni Pro wood-fired pizza oven. Nothing inside my kitchen or on my grill can beat the results I get at temperatures over 800F in my Uuni. The flavors that come from the wood and charcoal add another dimension to the pizza, and the intense heat makes the crust bubbles spectacular and the toppings caramelize beautifully.
The recipe below is for sourdough pizza dough with instructions for how to cook your pizza in a kitchen oven with a stone/steel and in a wood and coal-fired Uuni Pizza oven. It includes weight measurements, volume measurements, and baker’s percentages. I added the latter option because of how important scaling is when making dough for pizza parties.
Below the recipe is an instructional photo gallery, followed by a gallery of some of the other food I’ve made in my Uuni Pro before and after cooking the pizzas (pitas, steaks, s’mores, garlic knots…etc.).
Small Batch Sourdough Pizza Dough
This video from Uuni (which you may notice is in the process of renaming itself Ooni) can help you visualize the process of firing up the oven.
Homemade sourdough pizza is an eye-opening experience, with so much flavor in the dough and a crispy chewy texture to the crust. Add to that cooking the pizza in a wood-fired oven and you'll be dazzled by added smoke character, toasted crust edges, and more intensely caramelized toppings.
Note: If you use a cast iron pan for cooking veggies or meat, the high temperatures can burn off the pan’s seasoning, so you may not want to use your grandmother’s legendarily seasoned pan, rather a newer one, or Uuni’s Sizzler Pan, which comes with a detachable handle (on my wishlist).
Free Course: This Grandma Style Sourdough Pizza Is So Good It Might Get Stolen From The Bread Code
Garlic knots made with extra pizza dough, bake them dry, then stir them up in a bowl of olive oil, garlic, salt and parsley or basil
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.Here is my guide for making sourdough pizza crust at home. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment. Everything gets mixed together at once and you are on your way! Ready? Wake up your starter! Let’s do this 🍕🍕🍕
One of the most frequently asked questions I’ve received these past few weeks is: “Have you ever replaced the yeast in “X” bread recipe with sourdough starter?”
Half Spelt Sourdough Discard Pizza Dough
Yes! And today, I’m going to show you how. The process is very similar to how I make yeast-leavened pizza, and the resulting pies are similar: ballooned and blistered edges with crisp but pliable crusts. In the recipe below, there are instructions for making three favorite pizzas 🍕🍕🍕:
Yes. In my experience, the pizzas made from frozen dough do not spring as high upon being baked, but they still taste delicious.
Also, in my experience, the more time dough spends in the freezer, the more air bubbles the dough seems to lose. After 1 week in the freezer, my dough will bake up beautifully. After 3 weeks in the freezer, my dough will be less bubbly and will bake into a thinner and crisper crust.
Neapolitan Sourdough Pizza
To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. At this point, transfer the quart containers to the freezer. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.
Regardless if you are using yeast or sourdough, these (for me) are the keys to making excellent pizza at home every time.
“As soon as I began really paying attention to how I shaped my pizza rounds by taking care to use a gentle hand, I noticed a difference in the finished product. The air pockets pervading the unbaked round really affect the texture of the baked pizza.”
Sourdough Pizza Al Taglio
To be clear, I do not think you need to use a sourdough starter to make excellent pizza at home. A high hydration dough + leavening of choice + proper handling will give you excellent pizza every time, including that baked in a skillet: How to Make Excellent Skillet Pizza.
My cookbook, Pizza Night, which includes 52 pizza and 52 salad recipes, one pair for every week of the year, as well as five simple desserts is now available for preorder 🍕🍕🍕
It’s organized seasonally and includes recipes for the home oven, outdoor oven, the grill, Sicilian-style, Detroit-style, grandma-style, skillet pizzas, gluten-free, and more. There are both yeast and sourdough recipes for every style of pizza in the book.
How To Make An Easy Sourdough Pizza Crust
And if you are looking for other easy sourdough bread recipes, this simple sourdough focaccia recipe, as well as this simple sourdough bread recipe, are the recipes I suggest attempting first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia, which requires minimal effort but yields spectacular results.
Here’s the simple sourdough pizza crust play-by-play: As always, a scale is essential for best results. You need water, flour, salt, and a sourdough starter. I am a proponent of buying a starter (see recipe box for sources), but if you are up for it, you can build a starter from scratch in just about 1 week.
Combine 375 g water, 100 g sourdough starter, and 10 g salt in a bowl. (See notes in recipe box about using less water if you live in a humid environment.)
Easy Sourdough Pizza Dough Recipe & Video Guide
Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals. Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough…
… has about doubled in volume. (Note: This is a little bit more than double. Ideally you don’t want your dough to rise much beyond double. More recently, in fact, I stop the bulk fermentation when the dough has increased in volume by 50%.)
Ball up and transfer to quart (or other similar-sized) containers (I love these deli quart containers). Transfer to the fridge, ideally for at least 6 hours and up to 3 days.
Sourdough Pizza Crust Recipe
An hour prior to baking, remove a round (or more) of pizza dough, and place it on a floured work surface. If you have a Baking Steel, place it in the upper third of your oven, and heat the oven to 550ºF. (See recipe for other options.)
Top as you wish. This one is spread with tomato sauce and topped with fresh mozzarella, parmesan, olive oil, and sea salt.
Transfer pizza, parchment paper and all to a preheated Baking Steel or stone in a 550ºF oven. Bake 5 to 6 minutes or until cooked to your liking.
Sourdough Pizza Bread Recipe
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