Sourdough Pizza

Here at The Melrose Kitchen, we have worked incredibly hard to make a sourdough pizza dough recipe that is accessible for all. requires no fancy equipment and will get great results from a domestic oven. 

After months of recipe testing (yes, that meant lots of pizza tasting too… yay!) we have finally settled on a recipe that ticks every box. The result is a light, chewy and flavoursome pizza dough that you can make in your own kitchen, not only that, the recipe is super simple. What more could you want?…

Ingredients (makes 4 8-10 inch pizza bases)

This dough needs to be prepared at least 24 hours before you intend to bake.

  • 450g Type 00 flour

  • 250g Room Temperature Water

  • 100g Sourdough Starter (fed and active)

  • 20g Olive Oil *

  • 8g Salt*

  • 5g Diastatic Malt (optional, but highly recommended)

  • Toppings (whatever ingredients you desire!)

  • Extra white flour for dusting



  • Stand mixer with dough hook attachment or large mixing bowl (this dough can be made both with a stand mixer or by hand, we will detail instructions for both)

  • Four small or one large lidded container (we use these lidded pots, but you could also use lidded Tupperware or bowls covered with clingfilm or even reused take-away containers)

  • Pizza stone (a baking steel or large flat baking sheet can also be used)

  • Pizza peel (or a flat baking sheet)

  • Parchment paper (these pre-cut sheets are so handy!!)

  • Dough scraper (optional)

Step 1)

If mixing by hand:

In a large mixing bowl, add your flour, diastatic malt and salt. If you are using our Perfect Pizza Flour, simply add this and the salt. Mix to combine.

To this, add your water, oil and sourdough starter. Bring together to form a rough dough.

Cover with clingfilm and leave for 30 minutes.

If using a stand mixer:

In the bowl of your stand mixer add your flour, diastatic malt and salt. If you are using our Perfect Pizza Flour, simply add this and the salt. Mix to combine.

To this, add your water, oil and sourdough starter and mix on a low-speed setting until a rough dough forms.

Cover with clingfilm and leave for 30 minutes.

Step 2)

If mixing by hand:

Turn the dough out on to a lightly floured surface and knead by hand for 10-15 minutes. Trust us, it is worth the work. In the beginning, the dough may seem very sticky but as you work it, it will become more manageable. Try to avoid using too much flour. See the video below for our hand-kneading technique.

If using a stand mixer:

With your dough in the bowl of your stand mixer, turn your speed up to a low-medium speed for approximately five to ten minutes or until your dough is smooth and elastic.

Step 3)

Once your dough is sufficiently kneaded, weigh it and divide it into four equal parts. At this stage, you may find a dough scraper particularly helpful.

Roll each piece of dough into a tight ball. The easiest way to do this is the cupped hand method. Begin by pinching four ‘corners’ of your dough towards the centre. Turn your dough seam side down. Place your cupped hand over the dough and rotate in a circular motion on a clean worktop until it becomes round and taught. This can be seen in the video below:

Step 4)

Now place your dough into four small or one large lidded, lightly greased container, big enough to let each ball of dough grow slightly. We use these lidded pots, but you could also use lidded Tupperware, or bowls covered with clingfilm.

Cover and leave at room temperature for one hour.

After an hour at room temperature, transfer your containers to the fridge for a minimum of 24 hours. They will sit quite happily for up to 72 hours (after this they can be frozen and simply defrosted ready to bake!).

Step 6)

An hour before you are ready to make your pizza, remove your containers from the fridge and pre-heat your oven, placing your pizza stone (or equivalent) inside. If you are using a domestic oven, pre-heat to the maximum temperature.

Whilst you are waiting for your dough to come to room temperature and your oven to heat up, prepare your chosen toppings and lay out your baking parchment, one sheet for each pizza you are making.

Step 7)

After an hour has passed and your dough has come up to temperature it is time to shape and top your pizza bases.

Lightly flour your baking parchment and set it/them aside.

With lightly oiled hands, remove your dough gently from its container.

Pick up your pizza dough and gently pinch it all around the edge and rotate, allowing gravity to stretch it into a disk. Do your best to maintain a thicker rim around the edge of the dough. Stretch and shape until you feel the dough is becoming too fragile to handle, then carefully lay your dough on to your prepared parchment. If you can, continue to stretch the dough further. For a visualisation of this, see the video below:

After you have shaped your pizza base, top with your chosen ingredients and if you have one of our Sourdough Pizza Kits, a sprinkle of your Italian Seasoning Blend.

We recommend you top your pizza lightly.

Top tip: Before topping, brush your base lightly with olive oil.

Step 8)

Carefully transfer your pizza (including parchment) on to your pizza stone (or equivalent). The easiest way to do this is with a pizza peel. but you can also use a flat baking sheet.

Bake for 8-12 minutes (depending on your ovens maximum temperature and chosen toppings).


As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.

We truly hope that this recipe has helped you in even the smallest way. Happy baking,

Jenny & Jack x

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