Sourdough Pizza Base

by Head Baker Chris Holister

This recipe for sourdough pizza is from our Shipton Mill Head Baker Chris Holister.

If you need a sourdough starter recipe, there is one here.

Chris often uses our type 00 or ciabatta flour, but a strong white bread flour will also work well.

Makes 900g pizza dough, roughly 4 pizzas of 25cm diameter


  • 110g sourdough starter
  • 350g water (at 36-40°C)
  • 530g type 00 or ciabatta flour
  • 10g salt
  • toppings of choice


The evening before, feed your starter as follows:

old starter: 20g
cold water: 45g
type 00 or ciabatta flour: 45g

Weigh all your ingredients into a large bowl, combine and bring together.

Turn out and knead for 10-12mins until the dough is smooth and the gluten has formed well.

Place back in the bowl, cover and prove for 2 hours in a warm place.

Now fold the dough. To do this, imagine 4 sides then fold the right side to the left, left to right, top to bottom, bottom to top. You should be left with a tighter ball in the middle of the bowl.

Prove for another hour.

Divide the dough into four equal pieces of roughly 250g each and shape into balls.

Place on a lightly floured tray, cover and place in the fridge overnight for 16-24hrs.

Take the dough from the fridge, shape using flour or semolina and top as you please. Bake in the hottest oven you have on a pre heated baking stone, which will make sure it is cooked all the way through. For a hot pizza oven, this will likely take around 3-4 minutes, for a kitchen oven, around 10-12 minutes depending on how hot it will get.