Sourdough pizza dough can be rewarding yet frustrating when the crust turns out gummy, pale or lacking oven spring. Common causes include underproofing, excessive hydration for the available gluten structure, insufficient oven heat, and excess toppings or moisture on the pie. The following summary consolidates tested recipes, fermentation strategies, baking techniques and troubleshooting tips shared by experienced home bakers. The objective is not to prescribe a single perfect formula but to present several workable approaches, with clear steps and numbers from real examples so adaptation to equipment and taste is straightforward.
Key causes of gummy crust and how to address them A gummy centre usually originates from incomplete starch gelatinisation in the crumb or structural collapse during baking. Consider these corrective measures:
- Manage proofing. Underproofed dough will be dense and gummy. Allow sufficient bulk fermentation and, when appropriate, a cold retard in the refrigerator to develop flavour and strength.
- Adjust hydration to your flour and handling. High hydration (for example, 70 to 80 percent) yields open, tender crumb but requires strong gluten and gentle handling. If dough tears or becomes slack, reduce hydration or add some bread flour.
- Maximise oven heat and surface conduction. A preheated pizza stone or steel, or a cast iron pan charged at high temperature, promotes rapid oven spring and crisping of the base.
- Limit wet toppings and parbake when necessary. Excessive sauce or very watery toppings can keep the centre soggy; partial baking before topping can help.
Practical recipes and approaches Several reproducible methods were cited. The most explicit overnight levain style yields consistent results for high-heat baking. An example recipe from the thread uses an evening levain followed by mixing the next day, a brief rest, a short knead and an extended bulk period before dividing into balls to proof or refrigerate. Other common approaches include discard-based formulations and higher-hydration sheet-pan or focaccia-style doughs for thicker pies.
Bake and handling techniques The baking method is as important as the dough. Key points shared by contributors include preheating a stone or steel for at least 30 minutes at the highest safe oven temperature, using a cast iron pan on the stovetop to begin the bottom colour before finishing in the oven, and using parchment for transfer when needed. For pan pizzas, proofing the dough in an oiled pan until it doubles, then docking lightly and finishing at around 450 to 475 degrees Fahrenheit is an effective route.
Comparison of common approaches The following table summarises hydration and recommended cold fermentation windows that appeared in the examples.
| Approach | Hydration | Cold retard / fridge time |
|---|---|---|
| High-hydration thin crust (sheet or stone) | 77% (example) | 24 to 48 hours suggested |
| Sheet-tray / grandma style | 70 to 80% | 3 to 5 days for pronounced flavour |
| Levain overnight method | Recipe dependent, example uses 00 flour with levain | Refrigerate after shaping, or use same day after final rest |
Helpful checklist before baking
- Is dough adequately fermented? Check for increased volume and a billowy, aerated structure.
- Is hydration matched to flour and handling skill? Lower slightly if dough feels unmanageable.
- Is oven or surface preheated thoroughly? Charge the stone or steel for at least 30 minutes at high temperature.
- Are toppings restrained and moisture controlled? Consider parbaking for wet toppings.
- If using a pan, lightly oil the pan and proof the dough there to encourage a crisp rim.
Representative recipe (overnight levain method) One practical formula presented in the discussion follows an overnight levain and next-day mixing routine. The original post included the following proportions: levain made the evening before with 100 g water, 50 g starter and 100 g 00 flour. The next steps were to mix 225 g water with 14 g salt, add the levain and 375 g 00 flour, rest for 20 minutes, knead briefly, allow a three-hour bulk rest, then divide into 3 or 4 balls and final rest for 5 hours or refrigerate after 4 hours. These balls can be allowed to come to room temperature before shaping and baking on a preheated stone or steel; one contributor baked at about 600 degrees Fahrenheit for a light, blistered crust.
Conclusion Achieving a non-gummy sourdough pizza crust typically requires attention to fermentation, hydration, and heat. Experiment with one clear method at a time, for example an overnight levain or a controlled high-hydration formula, and tune hydration, proof times and oven temperature to available flour and equipment. Consider cold retard to develop flavour and improve handling, and use a hot surface for rapid oven spring and crisping. When toppings are particularly wet, parbake or reduce moisture to avoid a soggy centre. The examples above provide measured starting points that can be adapted to personal ovens and taste.