# Same-day sourdough pizza

This recipe guides you through making sourdough pizza with a light, airy crust, crispy undercarriage, and maximum flavor in a home oven in less than a day.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- water
- sourdough starter
- oil
- dry ingredients

## Instructions

1. Start with water around 60 degrees and then add in the sourdough starter.
2. Give it a quick mix.
3. Add the oil and then mix it again.
4. Next, add all the dry ingredients and begin mixing with a spatula or wooden spoon until mostly combined.
5. Dump the dough out on the table and knead for about 5 minutes until it stops sticking to your hands and the dough temp is under 75 degrees.
6. Lightly oil a container, cover, and rest for 30 minutes.
7. After 30 minutes, wet your hands with water and perform four stretch and folds.
8. Cover and rest for another 30 minutes.
9. If the dough doesn't pass the window pane test, then stretch and fold and repeat until it does.
10. Dump the dough on the countertop and divide into two or three dough balls depending on how big you want your pizzas.
11. Pinch the seam tight and place in a proofing container for 3 to 5 hours until your dough doubles in size.

## Equipment

- spatula
- wooden spoon
- container
- proofing container

## Tips

- Dough temperature should be under 75 degrees Fahrenheit after kneading.
- Perform the window pane test; if it doesn't pass, stretch and fold and repeat until it does.
- Pinch the seam of the dough balls tight.
- Dough should double in size after proofing.

## Source

- Original video: https://www.instagram.com/davespizzaoven/reel/DTk3HFJjopJ/
- Recipe page: https://www.cliprecipe.com/recipe/cfde558b-a4ec-469f-ae84-b202ea13ba93
- Extracted: 2026-01-17

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