Sourdough Pizza Dough Recipe

Yields 4 x 280g pizza doughballs



34g           Highwood Crossing Artisan Bread & Pizza Flour

34g           Water (room temperature)

34g           Ripe sourdough starter

Main Dough:

                  607g        Highwood Crossing Artisan Bread & Pizza Flour

                  34g           Highwood Crossing Whole Grain Red Fife Flour

                  357g        Water #1 (room temperature)

                  25g           Water #2 (room temperature)

                  14g           Sea Salt (fine)

                  100g        Ripe Levain (from above)



Levain – 9:00 a.m.

  • Mix the levain ingredients in a jar and leave them covered at a warm temperature (23°C – 24°C) to ripen for about 3 hours.

Mix Main Dough – 12:00 p.m.

  • In the bowl of a stand mixer fitted with the dough hook, add the flour, water #1, and ripe levain.
  • Mix on low speed for 2 – 3 minutes until the ingredients come together with no dry bits remaining.
  • Increase mixer speed to medium & continue mixing for another 3 – 4 minutes until the dough begins to smooth.
  • Scrape dough off hook & allow dough to rest covered in the bowl for about 10 minutes.
  • Add salt & water #2. Mix on low speed for about 2 minutes until salt & water are incorporated.
  • Increase mixer speed to medium about 4 – 5 minutes or until the dough grabs around the hook and is smooth and elastic.

Bulk Fermentation – 12:15 p.m.

  • Transfer the dough to the bulk fermentation container, cover and allow to sit at warm temperature (23°C – 24°C) for about 3 hours. The dough does not require any stretches or folds.


Divide, Shape & Cold-Proof – 3:15 p.m. (retard overnight)

  • Scrape dough onto a lightly floured work surface and divide into four doughballs approximately 280g each.
  • Shape dough tightly into balls and place in lightly oiled proofing container.
  • Tightly cover and refrigerate overnight, or for up to 2 days.

Warm Proof – about 3 hours before you want to start cooking

  • Take the dough out of the refrigerator and allow it to finishing proofing at room temperature for about 3 hours before shaping and cooking.

Shape, Dress and Cook

  • Pre-heat your oven to desired temperature and prepare sauce and other toppings.
  • Flour a work surface and the tops of the dough balls.
  • Scoop one of the doughballs onto the floured work surface and gently stretch and shape into the desired shape and size using your hands. (280g doughballs make about a 10” pizza.)
  • Slide the shaped dough onto to a lightly floured peel, top as desired, slide topped dough into oven and cook until ready.

Credits: Adapted from a recipe by Maurizio Leo