Sourdough Pizza Dough
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Station CrewMain Course

Sourdough Pizza Dough

Friday night pizza dough that makes enough for the whole crew. Naturally leavened, crispy and chewy.

SFFD Station 7Joe the Firefighterintermediate

Prep

20m

Cook

15m

Total

35m

Servings

4

Instructions

  1. Mix flour, water, and starter. Let rest 30 minutes.

  2. Add olive oil, salt, and sugar. Knead 5-8 minutes until smooth.

  3. Bulk ferment 4-8 hours (or cold ferment overnight in fridge).

  4. Divide into 4 balls. Let rest 30 minutes at room temp.

  5. Stretch each ball into a pizza round on a floured surface.

  6. Top as desired. Bake at 500°F on a preheated stone or steel, 10-15 minutes.

Firehouse Notes

  • Bell-proof — can pause when the bell rings
  • Bulk-ready — scales for 8 and up without fuss
  • Shift meal — works as a full shift meal
  • Drop-off friendly — not this one

Friday pizza night is a firehouse tradition. Make the dough in the morning, it's ready by dinner. Each person can top their own. Keep extra dough balls in the fridge for up to 3 days.

Sourdough starter required

  • Starter — 100% hydration wheat
  • Overnight — there is an overnight fermentation