California-Style Sourdough Pizza Dough – Rustic, Tangy & Perfectly Crisp

In the sun-soaked kitchens of California, sourdough has become more than a trend—it’s a culinary art form. This California-Style Sourdough Pizza Dough celebrates the state’s love for slow fermentation, artisan ingredients, and the rustic charm of naturally leavened bread. With a chewy yet crisp crust, a tangy aroma, and a golden blistered surface, this dough is perfect for those who appreciate the depth of flavor that only sourdough can bring. Whether topped with fresh farmer’s market produce or a simple drizzle of olive oil and basil, every bite tells a story of West Coast craftsmanship.

California Style Sourdough Pizza Dough Recipe

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Prep Time: 40 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 24 hours hours

Course: Main Course

Cuisine: Italian

Keyword: Pizza

Servings: 6

Equipment

• Digital Kitchen Scale – For precise ingredient measurements.
• Large Mixing Bowl – To mix and fold the dough.
• Bench Scraper – To handle and shape the dough without sticking.
• Pizza Stone or Steel – For creating a crisp, pizzeria-style crust.
• Dough Proofing Container – For bulk fermentation.
• Blender or Food Processor – To create a smooth tomato sauce.
• Baking Peel or Flat Tray – To transfer pizzas into the oven safely.

Ingredients

For the Sourdough Starter:

• 100 g active sourdough starter fed 4–6 hours before use
• 100 g bread flour
• 100 g water room temperature

For the Dough:

• 500 g bread flour
• 325 g water 65% hydration
• 10 g fine sea salt
• 15 g olive oil
• 150 g active sourdough starter from above

For the Sauce:

• 1 ½ cups 400 g canned San Marzano tomatoes, crushed
• 1 tbsp extra-virgin olive oil
• 1 clove garlic minced
• ½ tsp sea salt
• For the Toppings:
• 200 g fresh mozzarella torn
• 50 g Parmigiano-Reggiano grated
• Fresh basil leaves
• Olive oil for drizzling

Get Recipe Ingredients

Instructions

Build the Starter (4–6 hours before dough prep):

• Mix 100 g active starter with 100 g flour and 100 g water in a jar.
• Let it sit at room temperature until bubbly and doubled in size.

Make the Dough:

• In a large bowl, mix bread flour and water until just combined. Let it rest for 30 minutes (autolyse).
• Add 150 g of active starter, olive oil, and salt to the dough. Mix until incorporated.
• Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours to build strength.
• Cover and let the dough bulk ferment at room temperature for 4–6 hours, until it doubles.
• Transfer to the fridge for 12–18 hours for cold fermentation.

Make the Sauce:

• Blend tomatoes, olive oil, garlic, and salt until smooth.
• Set aside in a bowl.

Shape and Bake:

• Preheat oven to 500°F (260°C) with pizza stone or steel inside for at least 45 minutes.
• Divide the dough into 3–4 portions. Let rest at room temperature for 45 minutes.
• On a floured surface, stretch each dough ball into a 10–12 inch round.
• Spread sauce, add mozzarella, and sprinkle Parmigiano.
• Bake each pizza for 7–10 minutes until golden and crisp.
• Finish with basil leaves and a drizzle of olive oil.

Notes

• Flavor Boost: For even tangier flavor, extend cold fermentation to 48 hours.
• Shortcut: Replace the sourdough starter with ½ tsp instant yeast if needed, adjusting proofing time.
• Topping Variation: Try California toppings like artichokes, heirloom tomatoes, or goat cheese.

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