Pizza night has never tasted better. For a true, from-scratch pie, use our Sourdough Pizza Dough recipe for restaurant-quality pizza at home.  


Credit: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton

Recipe Summary

20 mins
6 hrs 45 mins
Makes 2 (10-in.) rounds


Ingredient Checklist


Instructions Checklist
  • Combine starter, warm water, honey, rye flour, wheat germ, and 1 cup of the bread flour in the bowl of an electric stand mixer; stir with a wooden spoon until smooth. Cover; let stand at room temperature until surface is bubbly, about 4 hours.

  • Fit electric mixer with dough hook. With mixer running on low speed, gradually add 1 1/4 cups bread our to starter mixture, and beat until combined after each addition. Add salt. Increase speed to medium-low, and beat until dough pulls away from sides of bowl, about 6 minutes, adding up to 1 cup additional flour as needed. Transfer dough to a lightly greased bowl. Turn dough to grease top. Cover with plastic wrap; let stand at room temperature until increased in volume, 1 1/2 hours.

  • Transfer dough to a lightly floured surface. Shape dough into 2 equal balls (about 12 ounces each). Cover with a clean kitchen towel, and let rise until puffy, about 45 minutes.

  • Use immediately, or wrap in plastic wrap and store in refrigerator up to 24 hours. Let chilled dough come to room temperature before using, 45 minutes to 1 hour.