Enjoy restaurant-style pizza in the comfort of your own home with our 4 ingredient sourdough pizza dough

Your dough can be removed from the freezer either the night before and kept in the refrigerator, or removed the afternoon of, and placed at room temperature to thaw. Do not let the room-temperature dough sit for more than 1 hour, or it will begin to overproof.

  • Preheat the oven with a pizza steel (my preference) or a pizza stone for 45 minutes at your oven’s highest temperature (preferably 550 degrees Fahrenheit). If you do not have a steel or stone, a sheet tray will work, but do not preheat it, as the bottom of the dough will burn.

  • Using a small amount of semolina flour, stretch the dough out to approximately 14 inches (do not use a rolling pin, as you will not get a crust). If the dough is resisting stretch, let it relax for a few minutes, then continue stretching. Make sure to stretch evenly so there are no extra-thin spots in the middle. There are several YouTube videos on stretching pizza dough. If you have a smaller stone, stretch the pizza to that diameter.

  • The dough can be placed on a peel (if you have one), or on parchment paper (DO NOT USE WAX PAPER). After the sauce, cheese, and toppings are added, slide the pizza onto the preheated stone or steel. If using a peel, lightly coat it with flour and make sure it slides easily. If using parchment paper, find an item with no lip on the side to slide the pizza onto your stone or steel (a sturdy piece of cardboard, or a large cutting board should work).

  • Bake for 8 minutes total (rotating the pizza halfway through). After 8 minutes, keep an eye on the pizza and remove it when it reaches your desired doneness.

My tips:

  • I use whole San Marzano tomatoes in a can. I hand-crush or mill them, then add salt and extra-virgin olive oil. 

    • You can eyeball it or back it with science. 

      • Salt = (grams of tomatoes) x 0.0096

      • Extra Virgin Olive Oil = Salt total x 2

    • i.e., if you have 500 grams of tomatoes, salt will be 500 x 0.0096 = 4.8 grams, then olive oil will be (salt) 4.8 x 2 = 9.6 grams.  Mix well

  • Cheese is a blend of 50/50 part skim/whole milk mozzarella cheese (I shred it myself), I typically do not over-cheese or sauce the pizza. I recommend starting with a thin layer and increasing it as desired the next time.

  • Once the pizza is removed from the oven, place it on a cooling rack for a few minutes to keep the bottom crisp. You can also drizzle a small amount of olive oil on the crust after the pizza is removed from the oven.

Hope this helps, and I hope you enjoy your pizza night!