Sourdough Pizza Dough (Farmhouse Style)
Notes
This simple, rustic sourdough pizza dough makes a flavorful, chewy crust that’s perfect for wood-fired ovens or home baking. We use whey or buttermilk for added richness and tang, and our favorite mineral-rich salt from Redmond’s.
Ingredients:
- 6 cups all-purpose or bread flour
- 3 cups water (or whey or buttermilk for extra flavor)
- 1 tbsp Redmond Real Salt (our go-to — affiliate link)
- 1 cup active sourdough starter (100% hydration)
- In a large bowl, mix flour, liquid, and starter until just combined. Let rest (autolyse) for 30 minutes.
- Add the salt and knead or stretch & fold until well incorporated.
- Cover and let rise at room temperature for 4–6 hours, folding every 30–45 minutes.
- Divide dough into 3–4 balls, cover, and refrigerate overnight (or up to 72 hours).
- Remove from fridge 1–2 hours before baking.
- Shape, top, and bake at 500°F+ until golden and bubbly.