Thick, Chewy, and Perfectly Golden🍕

There’s something magical about homemade sourdough pizza — especially when it’s thick, chewy, and baked to crispy perfection on the edges. This 24-hour fermented sourdough pizza is my favorite kind of weekend cooking project: slow, simple, and incredibly rewarding.

With a long room-temperature rise and an extra rest on the sheet pan, this dough develops a deep, complex flavor and that signature airy crumb that makes each bite irresistible.

🥣 Why You’ll Love This Recipe

• No commercial yeast: Just your active sourdough starter working its natural magic.

• Long fermentation = incredible flavor and easier digestion.

• Thick, bubbly crust that’s crisp on the bottom and pillowy on top.

• Perfect for families or gatherings — one big sheet-pan pizza feeds everyone!

🛒 Ingredients

For the dough:

• 600g (about 4¾ cups) bread flour

• 390g (1⅔ cups) warm water

• 120g active sourdough starter (fed and bubbly)

• 12g (2 tsp) salt

• 15g (1 tbsp) olive oil (optional, for a softer crumb)

For topping:

• 1–1½ cups crushed tomatoes or pizza sauce

• 8 oz fresh mozzarella (or low-moisture shredded)

• Olive oil

• Fresh basil, oregano, chili flakes — whatever you love!

⏰ The 24-Hour Timeline

Day 1: Mix & Ferment

1. Mix the dough: In a large bowl, whisk together water and starter until combined. Add flour, salt, and olive oil. Mix until a rough dough forms — no kneading needed.

2. Stretch and fold: Over the next 2–3 hours, perform 3–4 stretch-and-folds every 30 minutes to develop gluten.

3. Bulk ferment: Cover the bowl and let it rise at room temperature (68–72°F) for 12–16 hours until doubled and bubbly.

Day 2: Shape, Rest, and Bake

1. Prepare your pan: Lightly oil a standard 18×13 inch sheet pan (you can line with parchment for easy cleanup).

2. Shape the dough: Gently turn the dough out onto the pan. Use your fingertips to slowly press and stretch it outward. Don’t force it — if it resists, let it rest 10–15 minutes, then continue stretching.

3. Dimple the surface: Once it’s spread evenly to the edges, use your fingertips to create gentle dimples all over. Dimple the dough again after the second rise just before baking.

4. Second rise: Cover loosely with plastic wrap or a towel and let it rest on the pan for another 2–3 hours at room temperature. This final proof gives it that signature light and airy texture.

5. Par-bake: Preheat your oven to 430°F. Bake the plain dough (no toppings yet) for 15 minutes until lightly golden and just set.

6. Add toppings: Spread on sauce, cheese, and any other toppings.

7. Finish baking: Return to the oven and bake another 10–15 minutes, or until the cheese is melted and the crust is deep golden brown.

💡 Tips for Success

• For extra crispiness, drizzle olive oil on the pan before spreading the dough.

• Don’t skip the par-bake — it keeps the crust from getting soggy under sauce and cheese.

• Let the pizza rest 5–10 minutes before slicing so the crumb stays soft and fluffy.

🍽️ Serving Ideas

This pizza is perfect straight from the pan, topped with fresh basil and a drizzle of olive oil. Serve with a simple arugula salad or roasted veggies for a cozy, balanced meal.

With Love,

Lauren Morgan