1. Begin by feeding your sourdough starter 4 to 6 hours prior to making the pizza dough, ensuring it is active and bubbly, having more than doubled in size. Refer to our guide on how to feed sourdough starter.
2. To prepare the dough, combine the flour and salt in a bowl. Incorporate the water and starter, mixing with a firm spatula, then use your hands to knead the dough until it is thoroughly blended. Cover the mixture and let it rest for 30 minutes.
3. Knead the dough for 2 minutes on a clean surface or in the bowl, then place it in a bowl greased with olive oil. Cover and allow it to proof for 4-5 hours, or until it has increased in volume by at least 50%. Maintain a room temperature of 70-75°F during this process.
4. Transfer the dough to a floured surface, ensuring it is lightly coated to prevent stickiness. Use a bench scraper to cut the dough into 4 equal portions. Fold each portion in half 8 times, gently pulling the edges toward the center as if closing a book, turning the dough each time. Shape each piece into a ball and place it seam-side down in a lightly oiled bowl, covering it and refrigerating overnight (up to 18 hours) or for as long as a week.

How to Form a Sourdough Pizza Crust:

1. Preparation: Take the dough out 15-30 minutes before using it to allow it to relax while preheating your oven or pizza oven. If baking in the oven, place a pizza stone or an inverted baking sheet in the center rack and preheat to 550°F. Lightly flour a pizza peel and prepare your toppings.
2. Shaping the crust: Move one piece of dough to a lightly floured surface, ensuring it is coated in flour. Gently flatten the dough with your fingertips, pushing the bubbles toward the edges without popping them. Lift the dough over your hands and roll your knuckles under the center, working outward while rotating the dough along your knuckles to create a slightly thicker edge. Continue until you achieve a 10-12” pizza shape. It may slightly shrink when placed down. Set the dough on a semolina-dusted pizza peel and give it a little shake to ensure it slides easily.
3. Adding toppings: Apply a light layer of pizza sauce and your desired toppings. Shake the pizza peel again to confirm the pizza is not sticking before sliding it onto the preheated pizza stone. Bake at 550°F for 8-10 minutes or until the crust turns golden brown and some larger bubbles are lightly charred for a crispy texture.