Basic Sourdough Pizza Base

As promised, here’s my sourdough pizza base recipe! I’m not a baker or a pro when it comes to sourdough but this recipe never fails me. I’ve basically mashed about 3 different recipes together to get to the recipe I finally have now. This works for me because I wanted a wholemeal crust that still tasted good and worked.

If you haven’t made your sourdough starter yet then see my sourdough starter guide to get started!

This recipe does take a little time because sourdough needs a long ferment so making it the day before works well. I’ve put the recipe below and then after it there’s a couple of rough timelines for making the recipe to give you an idea of how it can fit in with work/life!

After you’ve made these bases you can top your pizza with whatever you like. If you fancy making your own pizza sauce – check mine out; I absolutely adore it!

Some of the techniques in this can take practice but it’s so much fun making your own dough from scratch, plus it tastes incredible! I hope you enjoy the recipe. Please feel free to comment below.


245g water

50g sourdough starter

375g flour (175g wholemeal, 200g plain or strong white)

Pinch of salt

Some oil for greasing

Time: 1 and a half days!

Makes: 2 medium-large pizzas

  1. Feed your starter (if you store it in the fridge remember to get it out a couple of hours before!) See my sourdough starter guide (LINK) if you need more info on this step.
  2. Once the starter is foaming and ready to be used (about 4-6 hours later). Grab a large mixing bowl and mix the water, starter and flour together in a bowl. Bring it roughly together, sprinkle salt over the top of it and leave to sit for 30 minutes.
  3. After 30 minutes, knead the dough (the ideal technique is slap and fold). It should be pretty wet, try not to add extra flour to it. If you want tips on how to knead wet dough/sourdough dough check these links: ( – great for the slap and fold technique – great for how to be light-fingered with the dough) Ideally knead for 5-10 minutes but I have been lazy and only kneaded for 2 minutes before and it’s still turned out ok, it’s just better if kneaded for longer. Plus, it’s a great arm workout!
  4. Grease the dough bowl with some oil so the dough doesn’t stick and place the kneaded dough inside. Cover the bowl with a clean tea towel and leave for its first ferment on the kitchen side for 3 hours.
  5. Transfer to the fridge for a second slow ferment overnight.
  6. The next day, get the dough out of the fridge ideally 2-3 hours before you want to get cooking the pizzas to allow it to warm up. If you only have an hour maybe put it in a warm place to warm it up quicker!
  7. Divide the dough into two balls and shape by pulling the dough round into tight balls. ( – I use the technique this guy says to use for a medium pizza).
  8. Place on a floured surface and sprinkle with a little flour on top. Leave to plump up for 30 minutes.
  9. Meanwhile, make and prep your pizza toppings and preheat the oven to its highest temperature (probably 250°C).
  10. After the 30 minutes, grease two baking sheets with oil or whatever you’re using to cook the pizzas. Now you need to stretch the balls into pizza bases; to do this there are many different techniques. Ideally you’ll stretch it by hand to get a nice crust on it but if you’re not experienced at this or confident you can roll the dough out and it’ll still be ok (just leave it in the oven for 2 minutes extra, once topped, to ensure it’s cooked through as the base will be thicker).
  11. Before topping, place the dough bases in the oven for 3 minutes to seal and then bring out and top with whatever toppings you desire.
  12. Put the topped pizzas in the oven for 10 minutes. If possible, cook for 8 minutes and then place one tray on the bottom of the oven for one minute and then the other tray for the last minute to crisp up the bottoms.

Possible timeline to fit around a 9-5 job:

Day before:

7am – get starter out of fridge

8am – feed starter

6pm – make dough

6.30pm – slap and fold dough

9.30pm – dough in fridge

Next day:

6pm – dough out of fridge

7pm – ball dough

7.30pm – make bases

If you’ve got a little more time you can spread the timeline out a little better:

Day before:

8am – get starter out of fridge

10am – feed starter

4pm – make dough

4.30pm – slap and fold dough

8pm – dough in fridge

Next day:

4.30pm – dough out of fridge

6.30pm – ball dough

7pm – make bases

Leave a Reply

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close