# Sourdough Pizza Dough

This sourdough pizza dough recipe is easy, fast, and all made in the food processor, resulting in a flavorful, chewy, and crispy crust that uses sourdough starter discard.

- Servings: 10 servings
- Total time: 10 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 13.33 tablespoons 00 flour (Caputo)
- 20 tablespoons bread flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 0.16 teaspoon dry active yeast
- 9 tablespoons water
- 5 teaspoons extra virgin olive oil
- 10 tablespoons sourdough starter (fed or unfed (discard))

## Instructions

1. Oil a baking sheet or baking dish with canola oil and set aside.
2. Fit a food processor with any blade; add 00 flour, bread flour, salt, sugar, and yeast, then pulse to combine.
3. In a small bowl, combine water, olive oil, and sourdough starter.
4. With the food processor running, pour the wet ingredients through the feed tube.
5. Allow the food processor to run until a ball forms, then continue for another 30 seconds and stop.
6. Scrape all the dough onto a lightly floured work surface using a spatula.
7. Divide the dough into two equal pieces with a bench scraper.
8. Form each piece into a ball by folding all four sides into the center, then flip it seam-side down.
9. Tighten the dough balls by pulling the dough towards you, rotating, and pulling again to shape into a smooth round.
10. Place each dough ball on the oiled sheet, rub some oil on top, and wrap each tightly in plastic wrap.
11. Place the wrapped dough in the refrigerator and refrigerate for 24-72 hours for flavor development.
12. Before use, remove the dough from the refrigerator and let it sit at room temperature for 2-4 hours.

## Equipment

- baking sheet
- baking dish
- food processor
- small bowl
- spatula
- bench scraper
- plastic wrap
- pizza stone
- pizza peel
- metal baking sheet
- pizza pans
- cast iron skillet

## Tips

- Avoid using a rolling pin when shaping the dough; stretch it gently to preserve bubbles for an airy crust.
- Allow the dough to final proof for 1-2 hours at room temperature before baking to make it soft and pliable.
- If using a pizza stone, flour a pizza peel or dust with cornmeal; for baking sheets, sprinkle cornmeal on an inverted sheet or pizza pans.
- Check if the pizza moves freely on the peel/pan by giving it a little shake, adding more flour or cornmeal if it sticks.
- A cast iron skillet can mimic a pizza stone if needed.
- For longer storage, freeze the dough immediately after wrapping it in plastic wrap; it will keep for up to two months.

## Source

- Original video: https://cheflindseyfarr.com/sourdough-pizza-dough/
- Recipe page: https://www.cliprecipe.com/recipe/422c7d4d-bbf0-4116-a834-28b8a7a4b13c
- Extracted: 2026-03-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt