Sourdough
Pizza
Dough
So you’ve got our pizza dough… and now you’re wondering, “what’s next?” You’re in the right place. We’ve put together a simple step-by-step guide, plus a short video, to help you create an easy and delicious pizza night with friends and family. Enjoy—and don’t forget to share your results!
1. Let the dough rest on your counter, out of the container, for about 20–30 minutes. Gently shape it into a circle to get started—no flour needed yet. After that, preheat your oven to 500°F, or about 850°F if you’re using a pizza oven.
2. Fill a dinner plate or sheet pan with flour—semolina or bread flour both work, though we prefer semolina. Place the dough into the flour and lightly coat it so it’s no longer sticky. Sprinkle a bit of flour on your counter and set the dough down.
Gently press from the center outward to stretch the dough, being careful not to deflate the bubbles that will form your crust. You can also lift the dough and stretch it with your hands, or let gravity help by holding it and allowing it to drape downward. Once it reaches about 10 inches in diameter, place it back on the counter.
3. A few tips: If the dough tears, stop stretching and gently pinch it back together. Then continue, being a bit more careful around that spot. If the dough keeps shrinking back, let it rest for 3–5 minutes. This allows the gluten to relax, making it easier to stretch again.
4. Now it’s time for toppings. Go light on the sauce—too much can make the pizza soggy and harder to cook through. A simple option is a can of San Marzano tomatoes: break up the larger pieces and season with a bit of salt and garlic. Work fairly quickly during this step so the dough doesn’t stick to the counter. If it does, remember to use a bit more flour underneath next time.
5. Once your pizza is ready, transfer it to a hot stone or cast-iron pan in the oven. This step is especially important for sourdough—the direct heat helps the dough rise quickly, giving you a soft, airy crust. It can take a little practice. Using a pizza peel helps: lift one edge of the dough, slide the peel underneath, and then gently slide it onto the hot surface. Don’t be shy with the flour here—semolina works especially well to keep things moving.
6. Bake the pizza until the crust is nicely browned, the cheese is melted and lightly toasted, and the surface is bubbling. Use the same peel to remove it from the oven. This isn’t a 1–2 minute pizza—because the dough has a higher hydration, it needs more time to cook through. Expect around 5–8 minutes, or a bit longer. Look for a deep golden crust with some darker spots before taking it out—you’ll be glad you waited.
7. Now it’s time to enjoy your work. Slice it up, serve it fresh, and show off your pizza-making skills!
