Sourdough Pizza Dough Recipe

Sourdough Pizza Dough is my favorite way to create homemade pizza with a crisp, chewy crust and deep, complex flavor. Using natural sourdough starter instead of commercial yeast gives the dough a slight tang and an artisan texture that takes any pizza night to the next level. It’s a fun and rewarding way to use up extra starter—and once I tried it, I never looked back.

Why You’ll Love This Recipe

I love this sourdough pizza dough because it’s not just about flavor—it’s about feel. The dough is stretchy, bubbly, and easy to work with, and the long fermentation makes the crust beautifully crisp on the outside while staying soft and airy inside. It’s also more digestible than regular dough, thanks to the slow rise and wild fermentation. Whether I’m firing up a pizza stone or using a simple baking sheet, this dough delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter (fed and bubbly)
• All-purpose flour or bread flour
• Water (lukewarm)
• Olive oil
• Salt
• Optional: a pinch of sugar or honey to help browning

Directions

1. In a large bowl, I mix together the sourdough starter, water, and olive oil until combined.

2. I add the flour and salt, mixing until a shaggy dough forms. I cover and let it rest for 30 minutes (this helps with hydration).

3. After resting, I perform a series of stretch-and-folds every 30 minutes for about 2 hours to strengthen the dough.

4. Once smooth and elastic, I cover the dough and let it bulk ferment at room temperature for 6–8 hours, or until it has doubled in size.

5. I divide the dough into individual portions (for 2–3 pizzas), shape them into balls, and place them in the fridge for a cold ferment overnight or up to 48 hours.

6. When I’m ready to bake, I let the dough come to room temperature for about 1 hour.

7. I preheat the oven to 475–500°F (245–260°C) with a pizza stone or steel inside.

8. I stretch the dough into my desired shape, add toppings, and bake for 8–12 minutes until golden and crisp.

Servings and timing

This recipe makes enough dough for 2–3 medium pizzas and takes about 24 hours from start to finish, including bulk fermentation and cold proofing. The hands-on time is about 20 minutes. It’s a relaxed, make-ahead process that fits right into a weekend pizza plan.

Variations

I sometimes use a mix of whole wheat and all-purpose flour for a nuttier flavor. If I want a thinner, crispier crust, I roll the dough out thinner and skip the second cold proof. I’ve also turned this into calzones or flatbreads with great results. Adding dried herbs or garlic powder to the dough gives it extra flavor straight from the crust.

Storage/Reheating

I store unused dough balls in the fridge for up to 3 days or freeze them for up to 2 months—just thaw overnight in the fridge before using. Baked pizza keeps well in the fridge for up to 3 days. To reheat, I pop slices in a hot skillet or oven to bring back the crisp texture.

FAQs

Do I need an active sourdough starter?

Yes, I always use a well-fed, active starter that’s bubbly and passes the float test to ensure good fermentation and rise.

Can I skip the cold fermentation?

Technically yes, but I’ve found the cold proof develops the best flavor and texture. Even 12 hours in the fridge makes a big difference.

What’s the best flour to use?

Bread flour gives a chewier texture, while all-purpose flour works well for a slightly softer crust. I sometimes use a blend of both.

Can I make this dough in advance?

Absolutely. After the bulk rise, I store the dough in the fridge for up to 48 hours. The longer it ferments, the better the flavor.

How do I prevent the dough from sticking?

I use plenty of flour or semolina when stretching and transferring the dough, and I make sure my pizza peel or baking sheet is well-dusted.

Conclusion

Sourdough Pizza Dough brings artisan flavor and texture right to my kitchen, with a crust that’s chewy, crispy, and full of character. It’s a recipe I come back to again and again, not just because it’s delicious, but because the process itself is so satisfying. Whether I’m baking for a crowd or just making a quiet dinner at home, sourdough pizza always feels like a celebration.

Sourdough Pizza Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 20 minutes
• Total Time: 24 hours (including rise)
• Yield: Makes 2–3 medium pizzas
• Category: Main Course, Dough
• Method: Baking
• Cuisine: Italian-Inspired / Artisan
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

This Sourdough Pizza Dough Recipe creates a crisp, chewy artisan-style crust with the tangy depth of natural fermentation. Made with bubbly sourdough starter, it’s the perfect make-ahead dough for flavorful, homemade pizza that’s as satisfying to make as it is to eat.

---

Ingredients

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 3 ½ cups (420g) all-purpose or bread flour
• 1 ¼ cups (300g) lukewarm water
• 1 tbsp olive oil
• 1 ½ tsp salt
• Optional: 1 tsp honey or sugar (for enhanced browning and subtle sweetness)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix: In a large bowl, stir together sourdough starter, water, and olive oil. Add flour and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Stretch and Fold: Perform 3–4 rounds of stretch-and-folds every 30 minutes over 2 hours to strengthen the dough.
3. Bulk Ferment: Cover and let the dough rise at room temperature for 6–8 hours, or until doubled in size.
4. Divide & Cold Ferment: Divide into 2–3 equal portions, shape into dough balls, and refrigerate in covered containers overnight or up to 48 hours.
5. Preheat Oven: Remove dough from the fridge 1 hour before baking. Preheat oven to 475–500°F (245–260°C) with a pizza stone or steel inside.
6. Shape & Top: Lightly flour your surface. Stretch the dough into a circle, add desired toppings.
7. Bake: Transfer to the hot stone and bake for 8–12 minutes, until crust is golden and crisp.
8. Serve: Let cool for a minute or two before slicing and serving.

---

Notes

• Use bread flour for extra chew, or mix with whole wheat for a nutty flavor.
• Skip the cold proof for same-day use, but flavor improves with fermentation.
• Add herbs or garlic powder to the dough for an herby crust.
• For calzones or flatbreads, shape and bake the same way—just adjust filling and baking time.