August 16, 2023

Homemade Pizza Dough

Homemade Sourdough Pizza Dough

IT’S PIZZA TIME BABES!! A homemade pizza with fluffy, soft and crunchy dough? + it includes a hacky way to get that sourdough effect in pizza without having to full-time nurture sourdough starter like an infant? Count me in! 

Don't have a sourdough starter? No problem. You can still create a delicious pizza crust that boasts abundant airy bubbles. This recipe employs methods typically associated with sourdough preparation, with one difference – we incorporate a small quantity of instant yeast to enable the dough's flavours to mature gradually.

Can you freeze pizza dough? 

You can freeze your pizza dough right after the ‘shaping it into dough balls’ stage. Place each dough ball into individual freezer bags and place them in the freezer. The day before you intend to use them, take the frozen dough balls out of the freezer and put them, still in their bags, into the fridge to thaw overnight. About 4 hours before using, remove them from the bag, coat them in semolina flour, and place them on a floured tray to proof (following the same steps as in the main recipe). While the dough is at its best when used fresh, this approach is perfect for those who like to plan ahead or suddenly crave a homemade pizza. You can keep this in the freezer for up to 3 months.

Is this dough vegan?

To ‘veganise’ this recipe, simply replace the honey with regular white sugar and your dough will be 100% vegan. 

Baking time and oven temperature

Baking time and oven temperature may vary depending on the oven you are using.  All oven temperatures in my recipes are based on a conventional oven. If you bake with a fan-assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature.

An oven that is too hot may result in an overbaked or burnt bake, an oven that is too cold may result in underbaked and soggy bakes. Having the thermometer will not only help in getting the right temperature but also helps in determining the right baking time. 

What should I top my pizza with?

Here are a few of my fave pizza flavour combinations:

Classic Margherita - Fresh tomato sauce, buffalo mozzarella, good quality olive oil & fresh basil

Pizza Bianca - Buffalo mozzarella, fresh basil pesto, mortadella, burrata and chopped pistachio

Roasted pumpkin - Roasted pumpkin cream, buffalo mozzarella, pancetta or goat cheese, walnuts

Diavola - Fresh tomato sauce, buffalo mozzarella, nduja, spicy salami, peppers

Tuna - Fresh tomato sauce, buffalo mozzarella, canned tuna, olives, red onion, capers

Enjoy loves xxx

Homemade Pizza Dough

IT’S PIZZA TIME BABES!! A homemade pizza with fluffy, soft and crunchy dough? Hell yes


Demi Bruggink













Sourdough Starter (Sourfaux)

  • 100g bread flour
  • 1/4 tsp yeast
  • 100g water


  • All Sourfaux starter
  • 290g water
  • 1/4 tsp instant yeast
  • 1 tsp olive oil
  • 500g strong bread flour
  • 1 tsp honey
  • 11g salt

During Baking

  • Semolina flour (griesmeel)


  1.  About 8-12 hours before you plan to make your pizza dough, mix together the ingredients for the Sourfaux starter until there are no dry patches of flour left. 
  2. Let it sit covered at room temperature overnight, in a bowl with some room to allow space for growth.
  3. On the next day, briefly mix the Sourfaux starter, water, oil, and honey.
  4. Then add the flour, yeast, and salt.
  5. Mix everything by hand or with a wooden spoon until a dough ball forms. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45 minutes.
  6. Now it's time for the 'stretch & fold' method. Lightly wet your hands and grab one side of the dough, lift it up, and fold it over the dough in the opposite direction. Give the bowl a quarter turn and repeat this movement a total of 8 times (You’ll spin the bowl a total of 2 rounds, 4 stretches and folds per round).
  7. Cover the dough with a kitchen towel and let it rise for another 45 minutes.
  8. Repeat steps 6 and 7 two more times. After the final 'stretch & folds', let the dough rise for 30 minutes and then cover the bowl with cling film. After completing all the above steps, the dough should feel elastic and have at least doubled in size.
  9. Place the dough in the refrigerator to rise overnight.
  10. On baking day, take the dough out of the refrigerator at least 3 hours before.
  11. When you remove the dough from the fridge, divide it into 4 equal pieces. Place them on a tray covered with semolina and parchment paper, and lightly cover them with foil.
  12. Let the dough pieces rise outside the fridge for about 3 hours. After 3 hours, the dough will have rested enough to stretch into a delicious pizza.
  13. Preheat the oven to the highest temperature, ideally around 250-275°C (482-527°F). Stretch your dough balls into pizza shapes by lifting the dough and lightly sliding it over your knuckles to stretch. Alternatively, you can lay the dough down and use your fingers to press it outward into a pizza shape. Be sure to keep as much air in the dough as possible; therefore, do not use a rolling pin.
  14. Top your pizza with your favourite toppings and bake it in the extremely hot oven for about 12-15 minutes, until golden brown and crispy. The baking time may vary depending on your oven, so keep a close eye on it!
  15. If you have a pizza stone, I highly recommend using it to achieve an extra-crispy crust.
  16. Enjoy! 

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