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Sourdough Pizza Dough Guide
Sourdough pizza dough offers deeper flavour and better digestibility than yeast-based dough. This guide covers flour choices, hydration, cold proofing, and stretching technique. Use our sourdough pizza dough calculator to get exact ingredient weights.
What makes sourdough pizza different from yeast pizza
Sourdough pizza uses wild yeast and bacteria instead of commercial yeast. The long fermentation develops complex flavours—tangy, slightly nutty—and breaks down gluten for easier digestion. Yeast pizza rises quickly and tastes milder; sourdough benefits from slower fermentation, especially cold proofing.
Choosing the right flour — 00 vs bread flour vs all-purpose
00 flour
Italian 00 flour is finely milled and low in protein (around 11–12%). It produces a soft, silky dough ideal for Neapolitan-style pizza—thin, tender crust with minimal chew. Best for high-heat ovens and quick bakes.
Bread flour
Bread flour has higher protein (12–14%) and stronger gluten. It gives a chewier, more structured crust that holds up to toppings. Easier to find than 00 and works well for most home ovens. A solid all-rounder.
All-purpose flour
All-purpose flour (around 10–11% protein) produces a softer, less chewy crust. It works fine for pizza but yields a more tender result. Good if you prefer a lighter texture or don't have bread flour.
Why pizza dough uses lower hydration than bread
Pizza dough typically uses 60–70% hydration, while bread often goes 72–80%. Lower hydration makes the dough firmer and easier to stretch without tearing. It also produces a crispier crust. High-hydration dough is sticky and hard to handle when stretching—better suited to bread shaping.
Cold proofing — what it does to flavour and texture
Cold proofing (24–72 hours in the fridge) slows fermentation and develops deeper flavour. The dough becomes more extensible and easier to stretch. Enzymes break down starches and proteins, improving both taste and digestibility. Remove the dough 1–2 hours before baking to let it soften.
How to stretch pizza dough without tearing
Let the dough come to room temperature. Use your fingertips to press from the centre outward, leaving a border. Gently stretch by holding the edge and letting the weight of the dough pull it down. Rotate and repeat. Avoid a rolling pin—it compresses the dough and removes air. If it springs back, rest it a few minutes and try again.
Frequently Asked Questions
65–70% is ideal for most home bakers. It's easy to stretch and produces a crisp crust. Go lower (60%) for Neapolitan style, higher (70%) for a softer, chewier result.
Yes. 00 flour works well with sourdough. It gives a soft, tender crust. Pair it with lower hydration (60–65%) for best results.
24–72 hours is typical. 24 hours adds flavour; 48–72 hours deepens it further. Beyond 72 hours the dough can over-ferment.
The dough may be too cold, under-rested, or overworked. Let it warm up, rest 10–15 minutes between stretches, and use a gentle touch. Avoid a rolling pin.
Olive oil (around 2%) improves extensibility and makes stretching easier. It's optional but recommended for home bakers.
Sourdough uses wild fermentation for deeper flavour and better digestibility. Yeast dough rises faster and tastes milder. Sourdough benefits from longer, often cold fermentation.
Disclaimer: Baking results vary based on flour type, ambient temperature, starter health, and technique. Use this guide and our sourdough hydration calculator as a starting point, then adjust to your conditions.