1-Step 1: Mix and Initial Fermentation The night before you plan to bake, combine all ingredients in a large bowl. Mix thoroughly until no dry flour remains and the dough forms a shaggy mass. Cover the bowl with a damp cloth or plastic wrap to prevent drying. Let this mixture ferment at room temperature overnight, typically 8-12 hours depending on your kitchen temperature.

2-Step 2: Stretch and Fold The next morning, perform one set of stretch and folds to develop gluten structure. Grab one side of the dough, pull it upward until it resists, then fold it over itself. Rotate the bowl and repeat this motion on all four sides. This entire process takes about 2 minutes and significantly improves the dough’s texture and strength. After stretching and folding, cover the bowl and refrigerate for 8-36 hours. This cold ferment is optional but highly recommended because it develops deeper, more complex flavors in your sourdough pizza crust. The longer fermentation allows enzymes to break down starches and proteins, creating that characteristic tangy taste.

3-Step 3: Rest and Divide When you’re ready to cook, remove the dough from the refrigerator and let it rest at room temperature for 30 minutes. This warming period makes the dough more pliable and easier to shape without tearing. Divide the dough into 4 equal portions for individual 8-inch pizzas, or 2 portions for larger 16-inch pies. Shape each portion into a ball on a floured surface using a circular motion with your hands. Cover these dough balls and let them rest for another 30 minutes to allow the gluten to relax.

4-Step 4: Preheat and Prepare Cooking Equipment Preheat your oven broiler to high and heat a cast iron skillet over medium to medium-high heat for at least 5 minutes. The skillet should be hot enough that a drop of water sizzles immediately upon contact. Lightly oil the skillet if desired, though a well-seasoned pan may not need it. Cast iron skillet cooking gives a crispy crust with perfect charring, working exceptionally well with the stovetop to broiler technique. This method mimics professional pizza ovens that reach extremely high temperatures.

5-Step 5: Shape the Dough On a floured surface, press a dough ball into an 8-inch circle using your fingertips. Start from the center and work outward, leaving the edges slightly thicker for that classic crust border. If the dough resists stretching or springs back, let it rest covered for 15 minutes this allows gluten to relax and makes shaping significantly easier.

6-Step 6: Cook the Pizza Place the shaped dough in the hot skillet and gently press the edges to cover the bottom completely. Add your sauce and toppings, being careful not to overload the pizza too many toppings can prevent proper cooking. Cook on the stovetop for 5-6 minutes until the bottom chars lightly. If you prefer a thicker crust, cook longer on lower heat or briefly broil before adding toppings. Transfer the skillet under the broiler for 2-4 minutes to finish cooking the toppings. Watch carefully during this stage to avoid burning.

7-Step 7: Serve and Enjoy Remove from the oven, let the pizza rest for 1-2 minutes, then slice and serve. The resting period allows the cheese to set slightly and makes cutting cleaner. Each 8-inch crust contains approximately 541 calories, 100 grams carbohydrates, 14 grams protein, and 9 grams fat.

8-Alternative Baking Method: Pizza Stone For a traditional oven approach, preheat a pizza stone to 450°F for at least 45 minutes. Transfer your rolled dough with toppings onto the stone using a pizza peel or parchment paper. Bake for 15-20 minutes until the crust and toppings are cooked through. This method works beautifully and produces excellent results similar to what you’d find in our favorite baked pasta dishes.