Sourdough Pizza Recipe – The best pizza you can make at home

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. ivanhoegc Reply

    Quattro formaggi is four cheeses. I suspect you have confused with quattro stagione!

  2. simone Reply

    hi Sune, Marinara is with oregano, not basil. Really good.

    • Thank you. I fixed it 🙂

      I had a lot of pizza’s on my plate, so to speak 😀

  3. Ivan Reply

    I think you should warn people Tipo 00 is not a well-defined flour by protein/gluten content, and be clearer about the strength of the flour you are using. Tipo 00 can be anything from cake flour (W less than 100) to bread flour (W over 300). If it doesn’t say very much about it, it is probably similar to US all-purpose flour in strength (W around 200). Tipo 00 refers to the fineness of the grind and low ash content, not strength of the flour.
    To add to the complication of buying Italian Tipo flours, protein content – which you can find printed on the pack – is not well correlated with flour strength. For example, my local deli sells Pizzetti Tipo 00 which is an unbelievable 22% protein, but it isn’t strong bread flour – it is a middle strength all-purpose flour with W value about 200 according to their website.
    When I use this Pizzetti general purpose Tipo 00 (only flour I have been able to get the last few weeks of the Great British Coronavirus Flour Shortage), I have to do some extended stretching and folding at the start of bulk ferment to get a dough that will later pass the window pane test. If it is only a 65% hydration dough, maybe only 5 or 10 minutes. But I wouldn’t get away with what you did there.
    So I don’t know what Tipo 00 you are using, but it doesn’t seem to be like the Tipo 00 I am using. Or maybe you have some other skill to get your medium strength flour develop its gluten without the extended stretching sessions others of us seem to need when we can’t get bread flour.

    • That is a very good point. I’ve updated the recipe to state the protein content that you need. Thank you.

      In case you cannot get bread flour, but you can get vital wheat gluten (it’s probably a lot less popular), you can use my vital wheat gluten calculator to find out how much to add: https://fdgk.net/vital-wheat-gluten-calculator

  4. guro Reply

    Hi!

    Can the dough be frozen at any point? After dividing and before final rise in the fridge perhaps? I was thinking about making the entire batch and then freezing maybe half of the dough balls.

    • Yes, at any point where you’d put in the fridge you can put it in the freezer.

      When you want to use it, take it out and let it thaw completely in the fridge (around 24 hours).

  5. Ellen Seltz Reply

    Hi Sune, would dividing the dough into 2 instead of 4 hurt the result? I have a large baking stone & a lot of mouths to feed.

  6. Phyllis Van Hagen Reply

    This is a wonderful recipe and it will become my go to pizza recipe. Despite the use of a pizza stone and a preheat for one hour at 500 degrees, I have NEVER been able to achieve a blackened bottom on the crust- not even close.i have baked on the bottom shelf and higher. I often use the broil mechanism briefly. I was hoping the addition of diastatic malt powder would remedy that but no. In thinking about it maybe I need to cook it longer? I did bake these for 8-10 minutes. I did find that when I reheated a slice in a scorching cast iron fry pan, the bottom crust scorched nicely. For one pie, I topped it with a filling for a “flamiche aux poireaux .” That was amazing. I will push on and keep experimenting and what a delicious way to experiment.

  7. mike Reply

    Hi Sune, love your instructions and recipes, really helping with my sourdough beginnings. You’ve done all the hard work experimenting! But just a little confused by the 2 different recipe ratios in the post. The first reciple in the main part of the article doesn’t include semolina or diastatic malt and looks like around 70% hydration (including starter) but then the detailed recipe at the bottom includes these with a total hydration around 65% (including starter). I ended up using the first recipe as I didn’t have semolina or diastatic malt and it turned out fine (was pretty sticky but workable) but just wondering if I get those other 2 ingredients will following the second recipe give better results?

    • There was an error in the top recipe. It’s been updated 🙂

  8. Natalia Reply

    Hi! Thank you for your wonderful recipes, I love them!

    If I don’t have diastatic malt, should I replace it with semolina or normal flour?

  9. Danilo Reply

    Hi Sune, thank you very much for your amazing recipes. Concerning this one, I have just one basic question before I start off: do I have any chance of success with a normal kitchen oven that reaches at most 250°C?

    • Yes, it won’t be as charred and stuff, but it’ll still be delicious 🙂

  10. Judith Barnes Reply

    I’m thrilled to have found this recipe, which was a total success! I was despairing because my breads and pizza dough were coming out TOO SOUR! Luckily I just scored some semolina flour (not easy to find right now!) but didn’t have the malt powder, which didn’t seem to matter. I used my own deep dish, cast iron skillet baking technique and my pizza was perfect and not at all sour. Yay! Next time I’ll use some stone-ground whole wheat flour too. Thanks for the perfect dough recipe and technique.!

  11. Kasper Grønhøj Reply

    Tak Sune! Efter at have opgivet håbet om en 100% surdejspizza, så har din opskrift vendt op og ned på. Det var simpelthen den bedste pizza jeg – og resten af min lille familie nogensinde har fået. Den ryger lige i gemmebogen.

  12. Filip Reply

    Hi Sune.

    Could you tell me, please, why in pizza recipe the dough has to get 100% growth (comparing to 25% for sd bread) and why it is supposted to rest for at least 24h in fridge (comparing to 12h for sd bread).

    BTW. The pizza is awesome. Thanks for the recipe!

    • The 25% rise for sourdough bread is to maximize the oven spring. When you bake a pizza you want the dough to rise, but not crack. Which is why 100% is a good number to aim for.

      You can do 12 hours retardation, but the it probably won’t be as flavorful 🙂

  13. Jon Reply

    I found it took much more than 3 hours 25 mins in the end – that’s quite an aggressive estimate in my opinion

    • ‘Aggressive’ is not really the right word. The word you’re looking for is ‘wrong’ 🙂 I’ve updated the recipe 🙂