Sourdough Pizza Balls (350g)

There’s nothing quite like fresh pizza dough, and this is our go-to recipe for consistently great results at home. Made with sourdough starter, it develops a subtle tang and depth of flavour, while olive oil and lard give the dough a soft, tender finish.

Using a simple stretch-and-fold method and a steady room-temperature fermentation, the dough becomes light, airy, and easy to work with. Once shaped and proofed, it’s ready to stretch into pizzas with a soft centre and a gently puffed crust.

Reliable, forgiving, and full of flavour — this is our everyday dough for proper homemade pizza, no freezing needed.

Ingredients

• 1000 g bread flour

• 200 g sourdough starter

• 750 g water

• 30 g olive oil

• 30 g lard

• 60 g sugar

• 20 g salt

Method

1. Mix the dough

   Combine all ingredients in a large bowl and mix until fully incorporated. The dough should be soft and slightly sticky.

   
   

2. Stretch and fold

   Perform 4 sets of stretch and folds, spaced 30 minutes apart.

   Keep the dough covered between each set.

   
   

3. Bulk fermentation

   After the final stretch and fold, leave the dough to ferment for a further 3 hours at 25°C, or until it has risen and feels airy.

   
   

4. Divide and shape

   Turn the dough out onto a work surface and divide into 350 g portions.

   Shape each portion into a tight ball.

   
   

5. Proof

   Lightly oil plastic containers with olive oil, place each dough ball inside, and cover with a lid.

   
   

6. Final rise

   Leave the dough balls to proof:

   • At room temperature: 2–4 hours, until relaxed and puffy

     or

   • In the fridge: 12–24 hours for improved flavour (bring back to room temperature for 1–2 hours before use)