Today, I’m going to share my journey to the perfect pizza. I’ll also share tips to make perfect pizza dough with a starter that I’ve learned through trial, error, and success. From my first failed crusts to finally achieving that airy, crisp, and flavorful base, these tips will help you create pizza that tastes just as good as your favorite pizzeria.
Why Use a Sourdough Starter for Pizza Dough?
When I first got into making pizza at home, I was obsessed with toppings. But no matter how much effort I put into the toppings, something was always missing. The crust. It came out too dense, sometimes too chewy, and other times flat and lifeless. Honestly, it was frustrating.
That changed the day I decided to try making dough with a sourdough starter. I didn’t expect much at first, but the difference was unbelievable. My crust finally had flavor, texture, and that beautiful balance between chewy and crisp that I had only seen in proper pizzerias.
It wasn’t an overnight success, though—I went through plenty of trial and error before figuring out the secrets. Today, I want to share those hard-earned lessons with you: my best tips to make perfect pizza dough with starter, the ones I wish someone had told me years ago.
Crispy yet chewy crust – Sourdough builds structure while still giving a beautiful crunch when baked.
Better flavor – Natural fermentation creates subtle tanginess and depth.
Healthier digestion – The wild yeasts and bacteria pre-digest gluten, making it easier on your stomach.
1. Choosing the Right Flour (The Secret No One Tells You):
Most recipes just say “use bread flour.” But here’s what actually matters:
Try adding 10% whole wheat or rye flour – It boosts flavor complexity and fermentation activity.
Protein content – Look for flour with 12–13% protein. It helps gluten develop for a stretchy dough.
Mix flours – A 70% bread flour + 30% all-purpose mix makes the crust both strong and tender.
2. Hydration Levels – The Hidden Key to Stretchy Dough:
Hydration means the water percentage compared to flour.
Tip: If your kitchen is humid, lower hydration slightly to avoid sticky mess.
For sourdough pizza, aim for 65–70% hydration (e.g., 650–700 g water per 1,000 g flour).
Higher hydration = lighter, airier crust but stickier dough.
3. How Much Sourdough Starter to Use:
This is where most people get confused.
For milder taste – Use more starter (25–30%) for quicker rise and less sourness.
Standard ratio – Use 20% active starter (200 g starter for 1,000 g flour).
For a more tangy flavor – Use less starter (10–15%) and extend fermentation.
4. The Secret Fermentation Process:
Fermentation is what makes or breaks your pizza dough.
Pro tip: Oil your container lightly before refrigerating—this prevents sticking and makes shaping easier later.
First rise (bulk fermentation) – 4–6 hours at room temp until the dough doubles.
Cold fermentation (the game-changer) – Refrigerate dough for 24–72 hours. The longer, the better the flavor.
5. Stretch & Fold Instead of Kneading:
Forget endless kneading—sourdough dough loves gentle handling.
Result: Strong dough that’s still airy and light.
Every 30 minutes during the first 2–3 hours, do a stretch and fold (pull dough from one side, fold over, rotate).
This builds gluten without overworking the dough.
6. Shaping Without Losing Air Pockets:
Here are tips to make perfect pizza dough without losing those essential air pockets.
Want that leopard-spotted crust with big bubbles? Don’t punch down your dough.
Keep the edges thick for a puffy cornicione (outer crust).
Remove from fridge 2 hours before baking.
Gently press the dough outward from the center—never roll with a pin.
7. Baking Like a Pizzeria at Home:
Cast iron pan hack – No stone? Preheat a cast-iron skillet, then slide your shaped dough in and top it quickly.
Pizza stone or steel – Preheat at 250°C/480°F for at least 45 minutes.
Broiler trick – After baking for 6–7 minutes, switch on the broiler for 1–2 minutes for blistered spots.
8. Flavor-Boosting Add-Ins for Dough (Rarely Shared!):
Here’s something most pizza dough guides never tell you—tiny add-ins can transform your crust. Try one of these per batch:
Garlic or herb powder (½ tsp) – Infuses aroma directly into the dough.
1 tsp honey – Enhances browning and flavor.
Olive oil (2 tbsp) – Softer crust with subtle richness.
FAQs:
Q: Why is my sourdough pizza dough sticky?
A: Likely over-hydrated or under-developed gluten. Try stretch & fold, and use floured hands.
Q: Why is my crust too dense?
A: Not enough fermentation time. Let it rest in the fridge longer.
Q: Can I freeze sourdough pizza dough?
A: Yes! Freeze after the bulk ferment, then thaw overnight in the fridge.
Q: How do I get leopard spots like a real pizzeria?
A: Super-hot oven + pizza steel + broiler finish = blistered perfection.
Making the best pizza dough with a sourdough starter isn’t just about following a recipe—it’s about understanding how fermentation, flour, hydration, and baking techniques all work together.
Apply these essential tips to make perfect pizza dough and achieve a professional-quality crust with an ideal balance of chew, crispiness, and complex flavor.
So next time you fire up your oven, remember: it’s not just pizza—it’s a sourdough masterpiece in the making.
