Small Batch Sourdough Pizza Dough

The tantalizing aroma of small batch sourdough pizza dough baking in a hot oven creates an irresistible atmosphere that transforms your kitchen into an artisanal pizzeria. This naturally leavened dough delivers a perfect balance of crispy exterior and tender, airy interior with that distinctive sourdough tang that elevates homemade pizza to restaurant quality. Unlike commercial yeast doughs, this small batch sourdough pizza dough develops complex flavors through slow fermentation while requiring minimal ingredients. You’ll learn how to create two perfect pizza bases using your sourdough discard, master the stretch-and-fold technique that builds gluten without kneading, and discover the secret to achieving that coveted artisanal crust texture at home.

Why You’ll Love This Recipe

This small batch sourdough pizza dough recipe is a game-changer for home pizza enthusiasts. First, it’s perfectly sized for small households, yielding just two personal pizzas—no waste and no excessive leftovers. The slow fermentation process develops a depth of flavor that simply can’t be matched by quick-rise doughs, creating a crust with a satisfying chew and crispy exterior that cradles your toppings perfectly.

The natural tang from the sourdough starter adds complexity that makes every bite interesting, while the overnight cold fermentation does the heavy lifting for you, breaking down proteins and developing flavors while you sleep. Best of all, this recipe utilizes sourdough discard, turning what might otherwise be waste into the foundation of an exceptional meal.

For those intimidated by sourdough, this small-scale recipe is forgiving and approachable, requiring minimal hands-on time and basic techniques. The resulting crust boasts those coveted artisanal air pockets and blistered edges that make homemade pizza truly special—all with just five simple ingredients.

Ingredients List for the Small Batch Sourdough Pizza Dough

The magic of this small batch sourdough pizza dough lies in its simplicity—just five ingredients working in perfect harmony through the fermentation process. The active sourdough starter provides natural leavening and that signature tangy flavor, while the combination of flour, water, and salt creates the perfect structure.

• 50 grams active sourdough starter discard
• 250 grams all purpose flour
• 175 grams water
• 5 grams salt (1 teaspoon)
• 15 grams olive oil (1 tablespoon), divided

Pro Tips

Achieving perfect small batch sourdough pizza dough requires attention to a few crucial details. First, temperature matters significantly—aim to maintain your dough at around 75°F (24°C) during the bulk fermentation for optimal yeast activity. If your kitchen runs cool, place the dough in an oven with just the light on to create a warm environment, or if it’s too warm, find a cooler spot to slow fermentation slightly.

Water temperature is equally important; use room temperature or slightly warm water (about 80°F/27°C) when mixing your dough to encourage proper fermentation. Cold water will significantly slow the process, while hot water might kill the natural yeasts in your starter.

The most common mistake is underestimating the importance of the cold fermentation step. Don’t rush this crucial phase—an overnight rest in the refrigerator not only develops flavor but also significantly improves the dough’s structure and workability. While a minimum of 8 hours works, extending to 24-48 hours will dramatically enhance the depth of flavor and the perfect balance of chew and crispness in your finished sourdough pizza crust.

Instructions

Step 1: Prepare the Dough
In a large mixing bowl, add sourdough starter, all-purpose flour, and water. Whisk to combine until there are no dry flour particles visible. Cover the bowl and let the dough rest for 30 minutes. This technique is called autolyse.
Add salt and 1/2 tablespoon olive oil and fold the dough for a few seconds to combine. Salt slows down yeast growth in the fermentation process, so it is recommended to incorporate it in later. Adding oil helps ease off the dough stickiness.

Step 2: Stretch and Fold the Dough
Apply some water on your hands and stretch and fold the dough by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold the 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
Repeat the last step twice (stretch and fold followed by 30 minute rest). After the last 30 minute rest, the dough should almost double in size. The stretch and fold technique helps dough build gluten strength without kneading. This technique is very useful when handling high hydration dough over 70% (water to flour ratio).

Step 3: Shape the Dough
Transfer dough to a floured surface and sprinkle dough with a little flour. Divide the dough in half and shape each half into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold the 4 sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Step 4: Let the Dough Rest
Place the 2 dough balls a few inches apart in a lightly oiled airtight container.
Brush the remaining olive oil over the surface of the dough balls to prevent them from drying out. Close the container and place in the refrigerator overnight for 8 to 12 hours or up to 3 days until ready to make your pizza.

Step 5: Make Pizza
Preheat oven to 550 F.
Take out the pizza dough out of the refrigerator and transfer it onto a floured surface. It is unnecessary to bring the pizza dough to room temperature before cooking. Cold dough is much easier to handle and be shaped into pizza.
Gently press the pizza dough with your fingers into an 8″ circle. Sprinkle some flour if needed to prevent stickiness. Transfer to a pizza stone and add pizza sauce and toppings. Bake until the top is blistered, about 5-6 minutes.

Variations

The versatility of this small batch sourdough pizza dough allows for delicious adaptations to suit different preferences. For a whole wheat variation, substitute up to 50% of the all-purpose flour with whole wheat flour (125g all-purpose, 125g whole wheat). This creates a nuttier flavor profile with added nutritional benefits, though you may need to increase water by about 10g to account for whole wheat’s higher absorption.

For a garlic-herb infused sourdough pizza base that adds aromatic depth, mix 2 minced garlic cloves and 1 tablespoon of fresh herbs (rosemary, thyme, or oregano work beautifully) into the dough during the first fold. The slow fermentation will allow these flavors to permeate throughout.

Those seeking a gluten-reduced option can experiment with an extended fermentation of up to 72 hours in the refrigerator, which allows natural enzymes more time to break down gluten proteins, potentially making the dough more digestible for those with mild sensitivities (though not suitable for celiac disease).

Storage and Serving

Your small batch sourdough pizza dough balls can be stored in the refrigerator for up to 5 days, developing increasingly complex flavors as they age. Keep them in an airtight container brushed with olive oil to prevent drying. For longer storage, freeze the shaped dough balls individually wrapped in plastic and placed in freezer bags for up to 3 months—thaw overnight in the refrigerator before use.

When serving your sourdough pizza, consider pairing it with complementary flavors that highlight its distinctive tang. Classic margherita toppings of fresh mozzarella, basil, and high-quality tomato sauce allow the crust’s flavor to shine. For a more adventurous option, try a white pizza with ricotta, caramelized onions, and fresh arugula added post-bake, which creates a beautiful contrast to the sourdough’s complexity.

For a complete meal, serve alongside a simple arugula salad dressed with lemon vinaigrette—the brightness cuts through the richness and cleanses the palate between bites of your perfect homemade sourdough pizza.

FAQs

Can I use sourdough discard instead of active starter for this pizza dough?
While active starter provides the best rise, you can use discard that’s up to 3-4 days old for this small batch sourdough pizza dough. You may need to extend the bulk fermentation time by a few hours to achieve similar results.

Why is my dough too sticky to work with?
Sourdough pizza dough is naturally tacky due to its hydration level. Keep your hands lightly floured or moistened with water, and use a bench scraper for handling. Avoid adding too much flour, which can toughen the crust.

Can I skip the refrigeration step?
The cold fermentation is crucial for developing flavor and improving the dough’s structure. While you could technically bake after the bulk fermentation, the quality of your small batch sourdough pizza dough would be significantly reduced.

How can I get a crispier bottom crust?
Preheat your pizza stone or steel for at least 45-60 minutes at the highest oven temperature. This stored heat creates the immediate bottom heat necessary for a crisp sourdough pizza base.

My dough didn’t rise much in the refrigerator—is it still usable?
Yes! Cold temperatures significantly slow fermentation. The dough will spring to life in the hot oven through a process called oven spring. Trust the process—your small batch sourdough pizza dough is developing flavor even when not visibly rising.

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