SourTube: Sourdough Pizza Dough That Actually Crisps (feat. Joshua Weissman)

📺 SourTube pick: This is a curated video — we didn't make it, we just love it and think you will too. All credit belongs to the creator below. Watch it, learn from it, then go show them some love.

Today's pick: How To Make Homemade Sourdough Pizza

Creator: Joshua Weissman of joshuaweissman.com
Watch on YouTube: How To Make Homemade Sourdough Pizza
More from Joshua: joshuaweissman.com and his Joshua Weissman YouTube channel

If the embed doesn't load, watch it directly on YouTube here.

Why we picked this one

Let's be honest: every sourdough pizza dough recipe promises the world, and half of them hand you a floppy, pale crust that tastes like regret. You stretch it, it tears. You bake it, it goes soggy in the middle. And then you go right back to ordering delivery like the whole thing never happened.

This is the video that broke that cycle for us. Joshua Weissman takes his signature "no shortcuts, do it properly" energy and applies it to a classic Neapolitan-style sourdough pizza dough — leavened entirely with a mature starter, no commercial yeast in sight. What makes it a SourTube pick isn't just the recipe (though the 00 flour + whole wheat blend is genuinely great), it's the full schedule: he walks you through a precise timeline from mixing to a cold overnight rest, so you can actually plan pizza night around real life instead of guessing.

My favorite part? He doesn't pretend you need a fancy pizza oven to get a great result. A pizza stone in your home oven gets you there, and he shows you exactly what to look for in that bubbly, leopard-spotted crust. If your sourdough pizza has been all chew and no crisp, the overnight cold proof in this method is the missing piece you didn't know you were skipping.

What you'll learn

• A real-deal dough formula: 00 flour with a touch of whole wheat, mature sourdough starter, and a hydration level designed for stretchable, blistery crust — with a sample schedule you can copy start to finish.
• The overnight cold-proof advantage: why the long, slow ferment builds flavor and structure that a same-day dough simply can't touch, and how to time it around your week.
• Home-oven pizza technique: how to get a properly puffy, lightly charred crust using a pizza stone in a regular oven — no specialty gear required.

Our two cents to go with it

Two beginner things worth knowing before you hit play:

1. Don't skip the long proof — that's the whole point. The temptation with pizza night is always to rush. But with sourdough pizza, that overnight rest isn't just flavor insurance, it's structural. A well-fermented dough stretches thin without tearing and bubbles up properly in the heat. Plan it the day before and let time do the heavy lifting.

2. Your starter needs to be FEISTY for pizza. Unlike a loaf where a sluggish starter just means a longer bulk, pizza dough needs a starter that's lively and fed recently, or your crust comes out dense and flat instead of airy and open. If yours has been sulking in the fridge, give it a couple of feeds first — or start from one that arrives ready to wake up.

If watching this gets you itching to bake but your starter is still sluggish and sour-smelling and stressing you out — that's literally why we dehydrate ours and ship it ready to wake up in a few days. No drama, just pizza. Squirrelly Girl Starter is here when you need it. 🐿️

Loved this video? Go tell Joshua — like and subscribe on YouTube so he keeps making them.

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