Sourdough pizza dough is a game-changer for homemade pizza nights. Its chewy crust, subtle tang, and airy texture elevate any toppings you throw on. Whether you’re feeding a hungry crowd or making a cozy dinner at home, this dough delivers restaurant-style results—without commercial yeast. Plus, with a little planning, it fits right into your busy day. Start it in the morning, and you’re slicing into golden, bubbly perfection by dinner.
Table of Contents
Why You’ll Love This Recipe
- Incredible flavor: Naturally fermented dough adds tang and depth.
- Perfect texture: Soft inside with a crisp, chewy crust outside.
- Make-ahead magic: Ferments all day and can be stored for later.
- Customizable: Works for all styles—classic Margherita, BBQ chicken, veggie-loaded, and more.
- No commercial yeast needed: Just flour, water, salt, and an active sourdough starter.
Ingredients
- ½ cup active sourdough starter (fed within 4–12 hours and bubbly)
- 4 cups all-purpose flour
- 1½ cups filtered water (lukewarm)
- 2 teaspoons sea salt
- 2 tablespoons olive oil (plus extra for greasing)
Instructions
- Mix the dough
In the morning, combine starter, flour, water, salt, and olive oil in a stand mixer bowl. Mix using a dough hook on medium speed until dough passes the windowpane test (8–10 minutes). - Bulk ferment
Transfer dough to an oiled bowl. Cover with a lid or wrap and let it rest at room temperature for about 8 hours or until doubled. - Divide and rest
Preheat your oven to 475°F (245°C). Divide dough into 4 equal portions. Let them rest for 15–20 minutes while prepping toppings. - Shape the crust
On a lightly floured surface, roll or hand-stretch the dough into rounds. Create a slight ridge around the edge for the crust. - Top it up
Spread sauce, cheese, and your favorite toppings on the dough. - Bake to perfection
Place on a preheated pizza stone, cast iron pan, or pizza pan. Bake for 13–15 minutes. For a golden top, broil for an additional 2–3 minutes.
Recipe Details
- Prep Time: 15 minutes (plus 8 hours fermentation)
- Cook Time: 15 minutes
- Servings: 4 pizzas
- Total Time: ~9 hours (mostly hands-off)
Nutrition Facts (Per Pizza)
- Calories: 545 kcal
- Carbohydrates: 101g
- Protein: 14g
- Fat: 8g
- Sodium: 1170mg
- Fiber: 4g
- Sugar: <1g
- Iron: 6mg
Note: These values are approximate.
Tips & Variations
- Room temp dough = easy shaping: Cold dough is harder to stretch.
- Freeze for later: After bulk ferment, wrap tightly and freeze for up to 1 month.
- Refrigerate if prepping ahead: Keeps in the fridge up to 3 days.
- Avoid over-proofing: A dough that’s too fermented will be slack and sticky.
- For extra crispiness: Bake on a preheated cast iron or pizza stone.
Topping ideas:
- Classic Margherita with fresh basil and mozzarella
- White pizza with ricotta, spinach, and garlic
- Pesto, grilled chicken, and cherry tomatoes
- Goat cheese, arugula, and prosciutto
Sourdough Pizza Dough
Equipment
- – Stand mixer with dough hook
- – Kitchen scale (optional)
- – Pizza stone or cast iron skillet
- – Rolling pin or hands for stretching
Ingredients
- – ½ cup active sourdough starter
- – 4 cups all-purpose flour
- – 1½ cups warm water
- – 2 tsp sea salt
- – 2 tbsp olive oil
Instructions
- Mix all ingredients in a stand mixer for 8–10 min until dough passes the windowpane test.
- Transfer to oiled bowl, cover, and bulk ferment at room temp for 8 hours.
- Preheat oven to 475°F. Divide dough into 4 equal parts.
- Rest dough balls 15 min. Shape into pizza rounds.
- Top with sauce, cheese, and desired toppings.
- Bake for 13–15 min on a preheated stone or pan. Broil 2–3 min for extra browning.
Notes
– Use an active starter at its peak for best results
– Avoid over-proofing for easier shaping
FAQs
Is sourdough good for pizza dough?
Absolutely! It gives the crust an unmatched flavor and a better rise without needing yeast.
Why is my sourdough pizza crust hard?
Overbaking or using too little hydration can lead to a hard crust. Keep an eye on oven time and ensure the dough is well-hydrated.
How long can sourdough pizza dough last?
Up to 3 days in the fridge or 1 month in the freezer. Always let it return to room temp before using.
Can I use whole wheat flour?
Yes, but reduce slightly and blend with all-purpose to avoid a dense crust.
Conclusion
Making your own sourdough pizza dough brings unbeatable flavor, flexibility, and that satisfying chew you love in artisan-style pizza. Once you try this recipe, you may never go back to store-bought crusts again. Whether you top it with something classic or adventurous, this dough is the perfect canvas.