Sour Dough Pizza

My 10/10 Pizza Dough (New-Yorker Approved)

Over the years, I’ve been on a mission to perfect my pizza dough. I’ve experimented with countless methods and recipes, and I’m finally thrilled to share my 10 out of 10 approved pizza dough — one that even my New Yorker kids give a thumbs up.

I truly believe a great pizza isn’t about the toppings alone. It’s about the dough. Texture, flavor, chew, and crispness all start there. This recipe represents years of tweaking, learning, and baking, and it delivers a light, airy crust with incredible depth of flavor.

Step 1: Make the Poolish

Poolish Ingredients

  • 200 g water

  • 200 g flour

  • 4 g yeast

Instructions

Mix the water, flour, and yeast until fully combined. Cover loosely.

Let the poolish sit on your kitchen counter for 1 hour, then transfer it to the refrigerator for 12–16 hours, until it’s bubbly and has increased in volume.

Step 2: Make the Dough

Dough Ingredients

  • 200 g active sourdough starter

  • 200 g water

  • 70 g olive oil

  • 525 g bread flour or 00 flour

  • 20 g salt

  • 50 g water

  • 400 g prepared poolish

Instructions

Combine the sourdough starter, poolish, and water in a large bowl. Mix until incorporated. Add olive oil, then gradually add the flour and salt. Mix until a cohesive dough forms, adding the remaining 50 g water as needed.

Knead until smooth and elastic. Let the dough rest, then proceed with your preferred bulk fermentation and shaping method.

Why Poolish + Sourdough?

Using both poolish and sourdough starter enhances flavor, improves texture, and creates a beautifully airy crust with complex, well-developed flavor.

Step 3: Forming & Baking the Pizza

Preheat your oven and pizza stone or baking sheet to the highest temperature possible.

Stretch the dough gently, preserving the air in the crust. Add your toppings.

Carefully transfer the pizza onto the preheated stone or baking sheet.

Bake for 8–10 minutes, or until the crust is golden brown and the pizza is cooked to your liking.

Let the pizza cool slightly before slicing and serving.