Handmade Sourdough Pizza Recipe

Using natural leavening and fermenting for a long time will give your bread more flavour and a crispier crust.

This makes it perfect for use in pizza. The distinct tangy flavour and the crispiness makes this a great pie. This dough will make 3 x 10in (24cm) pizzas. If you have never shaped a pizza before, then do not rush that step. Take your time, watch my hands and repeat and you will be flipping pizzas in no time.

You can top them with whatever toppings you like. Do not over load them though because less is more when it comes to pizza.

As ever with sourdough bread you have to keep in mind that each starter is different and the conditions in each kitchen are different. Take the proofing times with a grain of salt as your starter may be more or less active and your kitchen may be cooler or warmer.

Watch the video down below to see detailed instructions.


For the levain –

70g (2.5oz) strong white bread flour

70g (2.5oz) water at around 20 – 22C (68 – 71F).

7g (0.25oz) sourdough starter


For the main dough –

300g (10.6oz) strong white bread flour

220g (7.75oz) water at around 20 – 22C (68 – 71F).

7g (0.25oz) fine sea salt

20g (0.7oz) olive oil

To learn more about dough temperature control when using a preferment click here.


For the topping –

1 tin good quality plum tomatoes

pinch of oregano

pinch of black pepper

pinch of salt

splash of olive oil

Fresh basil leaves


Feel free to top your pizza with whatever you fancy!


  1. Make the levain by mixing the flour, water, and sourdough starter. Ferment for 12 – 16 hours.
  2. Mix the remaining water and flour to autolyse. Leave for 2 – 3 hours.
  3. Add the levain to the autolyse along with the oil and work together by hand.
  4. Tip the dough out on your table and knead using the stretch & fold method for around 5 minutes.
  5. Stretch the dough out and sprinkle evenly with the salt, rub it in with a wet hand.
  6. Bring it all back together in a ball and knead for another 5 minutes. Desired dough temperature 22 – 23C (71 – 73F). If it is warmer, then you might have to proof it for less time and if it is cooler then you will have to leave it for longer.
  7. Place the dough in a bowl and proof for 1 hour.
  8. Fold #1.
  9. Proof for 1 hour.
  10. Fold #2.
  11. Proof for 1 hour.
  12. Fold #3.
  13. Proof for 1 hour.
  14. Divide into 3 equal pieces of around 230g (8.1oz) each.
  15. Preshape into round balls.
  16. Cover and rest for 30 minutes.
  17. Final shape.
  18. Refrigerate for up to 18h. One hour before baking pre-heat your oven and your pan or stone to 250C (480F) fan on.
  19. Take out your pizza balls 30 minutes prior to baking, this will make them easier to stretch out.
  20. Shape the pizza, top with your favourite toppings and bake for 7 – 9 minutes.

Let it cool down slightly before devouring!

Watch the video here

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