Sourdough Pizza

Sourdough Pizza with Poolish (€4)

Crisp-edged, airy sourdough pizza: an overnight poolish and a long rest in the fridge, dough for 6 pizzas.

This recipe needs a little planning and pays off on pizza night. You make a poolish from a freshly refreshed starter and let it ripen overnight. The next morning you mix an autolyse dough, knead both together with more starter, olive oil and salt, and fold the dough twice while it rises. Then you divide it into 6 dough balls and let them rest in the fridge for 18–24 hours. Four to five hours before baking you take them out, so they come to room temperature and are easy to stretch. You bake the pizza on a pizza stone at about 250 °C: first a short par-bake with sauce and Parmesan, then topping and a few more minutes in the oven. No commercial yeast, only sourdough.

What you get (PDF, instant download):

• The full recipe with ingredient tables for the poolish, the autolyse dough and the main dough, and a timeline over two evenings and the baking day
• The step-by-step method: kneading, the two folds, dividing and shaping the dough balls, and the fridge rest
• The pizza part: a simple tomato sauce, how to prepare the mozzarella, how to stretch the dough so the air stays in the rim, and the baking guide
• A one-page short version with only the dough: all amounts and the key steps

Print-friendly A4 PDFs in the Yo(ur)-Crust design — English + German edition included, each as full recipe and short version. Requires an active sourdough starter. The method is written for a stand mixer; a pizza stone or baking steel is recommended.