This homemade sourdough pizza dough has a chewy, airy crust with a slightly tangy flavor and a beautiful golden bottom. It is made with simple ingredients, including active sourdough starter, flour, water, salt, and olive oil. The dough is easy to prepare ahead of time and tastes even better after a slow fermentation in the refrigerator.
Whether you’re making a classic cheese pizza, pepperoni pizza, or a veggie-loaded pizza, this sourdough pizza dough makes the perfect homemade crust.
Recipe Details
- Prep Time: 20 minutes
- Resting Time: 8–12 hours
- Cook Time: 12–15 minutes
- Total Time: 9–13 hours
- Servings: 2 medium pizzas
- Cuisine: Italian-American
- Course: Main Course
- Difficulty: Easy
Ingredients
- 500g bread flour (approximately 4 cups)
- 350g lukewarm water (1½ cups minus 1 tablespoon)
- 100g active sourdough starter (about ½ cup)
- 10g salt (1¾ teaspoons)
- 15g olive oil (1 tablespoon)
- 1 teaspoon honey or sugar (optional)
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the lukewarm water and active sourdough starter. Stir until the starter is mostly dissolved.
Add the bread flour and mix with a wooden spoon or your hands until no dry flour remains. The dough will look rough and slightly sticky.
Cover the bowl and let it rest for 30 minutes. This resting period helps the flour absorb the water and makes the dough easier to work with.
Step 2: Add Salt and Olive Oil
Add the salt and olive oil to the dough. If using honey or sugar, add it at this stage.
Work the ingredients into the dough using your hands. Pinch and fold the dough until everything is evenly incorporated.
The dough should feel soft, stretchy, and slightly tacky.
Step 3: Stretch and Fold
Cover the dough and let it rest for 30 minutes.
Perform a set of stretch and folds by grabbing one side of the dough, stretching it upward, and folding it over the center.
Turn the bowl and repeat on all four sides.
Repeat this process every 30 minutes for a total of 3–4 sets.
After the final set, the dough should feel smoother and stronger.
Step 4: Bulk Fermentation
Cover the bowl and leave the dough at room temperature until it becomes puffy and increases in volume by approximately 50–75%.
This usually takes 4–6 hours, depending on the temperature of your kitchen and the strength of your sourdough starter.
Avoid waiting for the dough to double completely, as over-fermentation can make pizza dough difficult to handle.
Step 5: Divide the Dough
Lightly flour your work surface and transfer the dough onto it.
Divide the dough into two equal portions.
Gently shape each portion into a smooth ball by folding the edges underneath and rolling it lightly against the counter.
Place the dough balls into lightly oiled containers.
Step 6: Cold Fermentation
Cover the containers and place them in the refrigerator for 8–24 hours.
This slow fermentation develops a deeper flavor and improves the texture of the finished pizza crust.
You can refrigerate the dough for up to 72 hours, provided it remains properly covered and refrigerated.
Step 7: Bring the Dough to Room Temperature
Remove the dough from the refrigerator about 1–2 hours before baking.
Allow it to warm up until it becomes soft and easy to stretch.
Preheat your oven to its highest temperature, ideally 475–500°F (245–260°C). If using a pizza stone or steel, preheat it for at least 30–45 minutes.
Step 8: Shape the Pizza
Lightly flour your work surface.
Place one dough ball on the counter and gently press it from the center outward using your fingertips.
Stretch the dough into a 10–12-inch circle, leaving a slightly thicker edge for the crust.
Avoid using a rolling pin because it can push out the air bubbles that make sourdough pizza crust light and airy.
Transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
Step 9: Add Toppings
Spread a thin layer of pizza sauce over the dough.
Add your favorite toppings, such as:
- Mozzarella cheese
- Pepperoni slices
- Sliced mushrooms
- Bell peppers
- Red onions
- Black olives
- Fresh basil
- Italian seasoning
Don’t overload the pizza with toppings because too much moisture can make the crust soggy.
Step 10: Bake the Pizza
Transfer the pizza to the preheated pizza stone, steel, or baking tray.
Bake for approximately 10–15 minutes, depending on your oven temperature and crust thickness.
The edges should become golden brown, the cheese should melt, and the bottom should be nicely crisp.
Remove from the oven and let the pizza rest for 2–3 minutes before slicing.
Repeat with the second dough ball.
Tips for the Best Sourdough Pizza Dough
Use an active starter: Your sourdough starter should be bubbly, recently fed, and at or near its peak for the best rise.
Measure ingredients by weight: A kitchen scale gives more consistent results than measuring flour with cups.
Don’t add too much flour: The dough should be slightly sticky. Adding too much flour can make the finished crust dry and dense.
Give it enough fermentation time: Proper fermentation creates better flavor, texture, and air pockets.
Preheat your oven: A very hot oven helps create a crispy bottom and beautifully puffed edges.
Don’t overload toppings: Keep toppings light so the pizza cooks evenly.
Recipe Variations
- Garlic Pizza Crust: Brush the edges with olive oil and sprinkle with garlic powder before baking.
- Whole Wheat Sourdough Pizza: Replace up to 25% of the bread flour with whole wheat flour.
- Thin Crust Pizza: Divide the dough into smaller portions and stretch it thinner before baking.
- Cheesy Crust: Add mozzarella cheese around the edges and fold the dough over it.
- Herb Pizza Dough: Add 1 teaspoon of dried Italian seasoning to the flour.
Storage Instructions
Refrigerator: Store prepared dough balls in airtight, lightly oiled containers for up to 3 days.
Freezer: Place shaped dough balls in lightly oiled freezer-safe bags and freeze for up to 3 months.
Thawing: Transfer frozen dough to the refrigerator overnight. Bring it to room temperature for 1–2 hours before stretching.
Leftover baked pizza: Store slices in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or oven until warm.
Frequently Asked Questions
1. Can I use sourdough discard for pizza dough?
Yes, but unfed discard generally won’t provide the same rising power as an active starter. You may need to add commercial yeast or allow a much longer fermentation.
2. How long should sourdough pizza dough ferment?
Bulk fermentation usually takes 4–6 hours at room temperature, followed by 8–24 hours of cold fermentation. Actual timing depends on starter activity and room temperature.
3. Can I make sourdough pizza dough without a pizza stone?
Absolutely! A regular baking sheet or inverted baking tray works well. Preheat the tray before adding your pizza for a crispier bottom.
4. Why is my sourdough pizza dough so sticky?
High hydration, warm temperatures, and insufficient gluten development can make dough sticky. Use lightly wet hands during folding and avoid adding excessive flour.
5. Can I prepare the dough the night before?
Yes! Prepare the dough, complete the bulk fermentation, divide it into balls, and refrigerate overnight. It will be ready to shape and bake the following day.
6. Can I freeze sourdough pizza dough?
Yes. Freeze individual dough balls after shaping. Thaw overnight in the refrigerator before using.
7. Why is my pizza crust dense?
Dense crust can result from an inactive starter, insufficient fermentation, too much added flour, or pressing out all the air while shaping.
Nutrition Information
Estimated per serving (½ of one dough batch, without toppings).
| Nutrient | Amount |
|---|---|
| Calories | 920 kcal |
| Carbohydrates | 184g |
| Protein | 29g |
| Fat | 9g |
| Saturated Fat | 1g |
| Fiber | 6g |
| Sugar | 2g |
| Sodium | 1,960mg |
Nutrition values are estimates and may vary depending on the flour and ingredients used.
Final Thoughts
Homemade sourdough pizza dough is a great way to enjoy fresh pizza with a flavorful, chewy crust and crispy edges. The slow fermentation gives it a wonderful sourdough taste, while the simple ingredients make it easy to prepare at home.
Make a batch ahead of time, keep it in the refrigerator, and enjoy fresh homemade pizza whenever the craving hits!
