Food and Recipes Recipes Sourdough Pizza Dough Be the first to rate & review! Pizza night has never tasted better. For a true, from-scratch pie, use our Sourdough Pizza Dough recipe for restaurant-quality pizza at home. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Published on June 29, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton Active Time: 20 mins Total Time: 6 hrs 45 mins Yield: Makes 2 (10-in.) rounds Ingredients 3 ounces mature sourdough starter 1 cup warm water (100°F to 110°F) 1 teaspoon honey 2 tablespoons light rye flour 1 teaspoon wheat germ 2 1/4 to 3 cups (about 9 5/8 oz. to 13 7/8 oz.) bread flour, divided 1 1/2 teaspoon kosher salt Directions 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. Rate it Print