There’s something truly special about a homemade sourdough pizza base recipe. Unlike conventional doughs, sourdough develops flavour slowly through natural fermentation, creating a crust that’s light, airy, and delightfully crisp. With Gideon Milling’s stone-ground flour, the result is a base that not only tastes authentic but also offers the wholesome goodness of minimally processed wheat.

The magic of sourdough lies in its starter. A living culture of wild yeast and bacteria works gently over hours, or even days, to transform simple ingredients into complex flavours. When added to flour, water, salt, and olive oil, it produces a dough with exceptional elasticity and depth. The longer fermentation means a pizza base that browns beautifully, develops a slight chew, and carries a subtle tang that pairs perfectly with any topping.

Making this dough may require patience, but the process is straightforward. Mix and fold the dough to build structure, then let it rest and rise slowly. Once it’s ready, roll or stretch it thin for a Neapolitan-style crust, or keep it a little thicker for rustic pan pizza. Either way, the results are far superior to quick yeasted bases.

This recipe works equally well for weeknight dinners and special occasions. The natural fermentation makes it easier to digest than regular pizza dough, while the stone-ground flour adds a flavourful, nutty undertone that enhances every bite.

With a sourdough pizza base, your homemade pizza becomes more than just dinner — it’s an experience. Crispy on the outside, tender on the inside, and full of flavour, this base is the perfect foundation for building your favourite pizzas.