Sourdough pizza is more than just a meal — it’s an experience. Whether you’re craving a crisp bite, a chewy crust, or that unmistakable tang from fermented dough, this sourdough pizza dough recipe delivers. Perfectly blending traditional Italian technique with home-cook flexibility, it’s designed to work in a regular oven while still offering that classic wood-fired flavor and texture. From simple margheritas to piled-high meat lovers, this dough forms the foundation for any topping you dream up. If you’ve got a lively sourdough starter and a craving for real pizza night magic, this recipe is your new go-to.
Table of Contents
Why You’ll Love This Recipe
- Unbeatable Flavor: Thanks to the natural fermentation of a sourdough starter, this dough develops a rich, tangy depth that you simply can’t get from commercial yeast.
- Crispy + Chewy Texture: Get the best of both worlds—a beautifully blistered, crisp crust with a soft, airy interior that holds up to any toppings.
- No Fancy Equipment Needed: While it performs great on a baking steel or stone, this dough works just as well in a home oven with a simple sheet pan.
- Flexible Timing: Whether you’re planning for same-day pizza night or want to let it cold ferment for deeper flavor, this recipe fits your schedule.
- Freezer-Friendly: Make extra and stash the dough in the freezer for a future lazy pizza night. It thaws and bakes like a dream.
- Customizable Style: Stretch it thin for Neapolitan vibes or leave it thicker for a hearty New York-style base—it’s all up to you.
- Clean Ingredients: Just flour, water, starter, oil, and salt—real food, real simple.
Ingredients
Here’s everything you’ll need to make this incredible sourdough pizza dough:
- 600g bread flour – High-protein flour gives the dough structure and chewiness.
- 375g room-temperature water – Hydrates the dough and activates the starter.
- 90g active sourdough starter – Fully fed and bubbly, this is your natural leavening.
- 12g extra virgin olive oil – Adds tenderness and prevents drying out during baking.
- 12g fine sea salt – Enhances flavor and strengthens gluten development.
- Optional: extra flour for dusting during shaping and stretching.
💡 Note: You can substitute all-purpose flour if needed, but the texture may be slightly softer.
Instructions
Follow these steps to create the perfect sourdough pizza dough from scratch:
1. Mix the Dough
- In a large mixing bowl, add 600g bread flour and make a well in the center.
- In a separate bowl, stir together 375g water, 90g active sourdough starter, and 12g olive oil.
- Pour the wet mixture into the flour and mix by hand until a shaggy dough forms.
- Cover the bowl and let the dough rest (autolyse) for 30 minutes.
2. Add Salt & Stretch the Dough
- Sprinkle 12g fine sea salt over the dough.
- Perform your first stretch and fold: gently pull up one side of the dough and fold it over. Rotate the bowl and repeat 3 more times (for a total of 4 folds).
- Cover the bowl and let the dough rest for 4 hours, performing 1–2 more sets of stretch and folds during this bulk fermentation period.
3. Divide & Shape
- Turn the dough onto a lightly floured surface.
- Divide into 4 equal pieces (~250g each) using a dough scraper or scale.
- Shape each piece into a tight ball by folding the dough underneath itself.
4. Proof the Dough
- Place dough balls on a floured baking sheet and dust the tops with flour.
- Cover with plastic wrap and let rise at room temperature for 5–6 hours, until roughly doubled in size.
5. Cold Retard (Optional but Recommended)
- Transfer proofed dough to the refrigerator for 12–96 hours. Longer fermentation = more flavor!
6. Shape & Bake
- Preheat your oven to 550°F (or as high as it goes) with a baking steel or stone inside. Let it heat for at least 30 minutes.
- On a floured surface, press and stretch each dough ball into an 8–10″ round. Leave a thicker edge for the crust.
- Add your desired sauce, cheese, and toppings.
- Bake for 6–8 minutes or until bubbly and golden brown.
Recipe Details & Nutrition
📋 Prep Time, Cook Time, and Servings
- Prep Time: 30 minutes
- Bulk Fermentation Time: 4 hours
- Proof Time: 5–6 hours
- Cold Fermentation (Optional): 12 to 96 hours
- Bake Time: 7–8 minutes per pizza
- Total Time: ~1 day (with cold retard)
- Servings: Makes 4 personal-sized pizzas (8–10” each)
🔥 Nutrition Facts (Per Pizza Dough Ball – approx. 250g)
- Calories: ~608 kcal
- Carbohydrates: 117g
- Protein: 19g
- Fat: 6g
- Saturated Fat: 1g
- Polyunsaturated Fat: 4g
- Sodium: 1170mg
- Fiber: 4g
- Sugar: 1g
Note: Nutrition may vary based on toppings and flour type.
Tips & Variations
👨🍳 Expert Tips
- Use an active starter: Your sourdough starter should be bubbly and doubled in size before using for best rise and flavor.
- Don’t skip the cold retard: While optional, refrigerating the dough for at least 12 hours deepens the flavor and improves texture.
- Stretch, don’t roll: Shaping by hand preserves air bubbles in the dough and keeps the crust light and airy.
- High-heat is key: Preheat your oven with a baking steel or stone for at least 30 minutes to mimic wood-fired results.
- Flour matters: Bread flour provides better gluten development, but you can use all-purpose in a pinch.
🍕 Tasty Variations
- Whole Wheat Twist: Substitute up to 10% of the flour with whole wheat for a nuttier flavor.
- Cheesy Crust: Fold in shredded mozzarella around the edge before sealing and shaping for a stuffed crust surprise.
- Herb Infusion: Add 1–2 teaspoons of dried Italian herbs or garlic powder to the flour for an extra savory dough.
- Flavor Booster: Prefer a stronger sour taste? Let the dough ferment for a full 72–96 hours in the fridge.
Crispy & Chewy Sourdough Pizza Dough
Equipment
- Large mixing bowl
- – Kitchen scale
- – Dough scraper
- – Plastic wrap or lid
- – Pizza peel (recommended)
- – Baking steel or stone
Ingredients
- – 600g bread flour
- – 375g room-temperature water
- – 90g active sourdough starter
- – 12g extra virgin olive oil
- – 12g fine sea salt
- – Extra flour for dusting
Instructions
- **Mix the Dough**
- In a large bowl, add flour and create a well. In another bowl, mix water, starter, and olive oil. Pour into the flour and stir until combined. Cover and rest for 30 minutes.
- **Stretch & Fold**
- Sprinkle salt over dough. Perform 1–3 sets of stretch and folds, resting 30–60 mins between each set. Let bulk ferment for 4 hours.
- **Portion & Shape**
- Turn out dough, divide into 4 equal balls (~250g each), and shape into tight rounds.
- **Proof**
- Place dough balls on a floured tray, cover, and let rise 5–6 hours at room temp.
- **Cold Retard** (Optional)
- Transfer to fridge for 12–96 hours for deeper flavor.
- **Shape & Bake**
- Preheat oven to 550°F with steel/stone inside. Stretch dough into 8–10″ rounds, add toppings, and bake for 6–8 minutes.
Notes
FAQs
Q: Can I use sourdough discard instead of active starter?
A: For best results, use an active starter that’s been recently fed and is bubbly. Discard doesn’t have enough leavening power to properly ferment the dough.
Q: What if I don’t have bread flour?
A: You can substitute all-purpose flour, but expect a slightly softer, less chewy texture. Add 1–2 teaspoons of vital wheat gluten if you want to mimic bread flour.
Q: Can I freeze the dough?
A: Yes! After dividing and shaping into dough balls, lightly oil them, wrap in plastic, and freeze for up to 6 weeks. Thaw overnight in the fridge, then let rest at room temperature for up to 8 hours before shaping.
Q: Is this dough good for pan pizza or cast iron?
A: Absolutely. You can press the dough into a lightly oiled cast iron skillet or sheet pan for a thicker, focaccia-like crust. Just adjust bake time as needed.
Q: How sour is the final pizza crust?
A: That depends on the length of the cold retard. A shorter chill (12–24 hours) yields a mild tang, while 48–96 hours delivers a more pronounced sourdough flavor.
Conclusion
Whether you’re hosting pizza night or batch-prepping dough for the week, this sourdough pizza recipe delivers consistent, crowd-pleasing results. With a chewy center, crispy crust, and deep fermented flavor, it’s a step above your average pie. Don’t be surprised if your friends ask for the recipe—or seconds. Trust your starter, heat up that oven, and enjoy the kind of pizza only homemade sourdough can create.