Sourdough pizza is the perfect blend of tangy, chewy, and crisp—bringing artisan bakery vibes straight into your kitchen. Whether you’re a sourdough enthusiast or just diving into homemade pizza, this dough delivers complex flavor and perfect texture with every bite. Unlike traditional yeast doughs, sourdough pizza crust has that subtle tang and hearty chew that elevates even the simplest toppings. Best of all, it’s surprisingly easy to make, and flexible enough for weeknight pizza or weekend experiments. If you’ve got an active sourdough starter and a craving for next-level pizza, this recipe’s your new go-to.

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❤️ Why You’ll Love This Sourdough Pizza Recipe

Unmatched Flavor – The natural fermentation process gives sourdough pizza a signature tang that can’t be replicated with commercial yeast.
Perfect Texture – Crisp on the outside, tender and chewy on the inside—this dough strikes the ideal balance.
Flexible Timing – Cold proof it for up to 4 days or bake same-day with a warm proof—your schedule, your rules.
No Fancy Ingredients – Just flour, water, salt, olive oil, and a lively sourdough starter.
Better for You – Fermented dough may be easier to digest and has a lower glycemic impact than yeasted versions.
Customizable Crust – Make it thin and crispy or thicker and chewy. Hand-stretched or pan-pressed—it’s up to you.

This recipe blends Neapolitan-style lightness with New York-style structure—so your sourdough pizza holds up to serious toppings and tastes like it came from a wood-fired oven.

🧂 Ingredients for Sourdough Pizza Dough

Here’s everything you need to make a flavorful, chewy sourdough pizza crust at home. Simple pantry staples—nothing fancy.

600g bread flour – High-protein flour gives structure and chew
375g water (room temperature) – For hydration and gluten development
90g active sourdough starter – Use one that’s bubbly and recently fed
12g extra virgin olive oil – Adds tenderness and helps prevent drying
12g fine sea salt – Enhances flavor and strengthens the dough structure

Note: You can substitute all-purpose flour if needed, but the texture will be slightly softer.

Optional:

A little extra flour for dusting
Cornmeal or semolina for dusting the peel (optional)

👨‍🍳 Instructions: How to Make Sourdough Pizza Dough

Follow these simple steps for a flavorful, artisan-style crust that’s perfect for any pizza night.

1. Mix the Dough

In a large mixing bowl, add 600g bread flour and create a well in the center.
In another bowl, combine 375g water, 90g active sourdough starter, and 12g olive oil. Stir gently.
Pour the wet mixture into the flour. Mix by hand until a shaggy dough forms.
Cover with plastic wrap and let rest for 30 minutes (autolyse phase).

2. Stretch & Fold

Sprinkle 12g sea salt over the dough.
Perform a stretch-and-fold: Gently stretch one side of the dough and fold it over. Rotate the bowl 90° and repeat until all sides are folded (4 times = 1 set).
Cover and rest the dough for 4 hours, doing 1–2 more sets of stretch-and-folds during this time.

3. Portion & Pre-Shape

Turn dough onto a floured surface.
Divide into four 250g pieces using a dough scraper and scale.
Shape each into a tight ball by folding the edges underneath.
Place on a floured tray, lightly dust the tops, and cover with plastic wrap.
Let rise for 5–6 hours at room temperature, or until nearly doubled.

4. Cold Proof (Optional but Recommended)

Transfer tray to the fridge and cold ferment for 12–96 hours.
Longer fermentation = deeper sourdough flavor.
Before baking, let dough rest at room temp for 2–3 hours.

5. Shape the Dough

Preheat oven with baking steel or stone at 550°F (or highest setting) for at least 30 minutes.
On a floured surface, press dough gently, leaving a thicker crust around the edge.
Lift dough onto your fists and stretch to about 8–9 inches in diameter.
Place shaped dough on parchment paper.

6. Top & Bake

Add sauce, cheese, and toppings as desired.
Slide parchment and dough onto preheated steel or stone.
Bake at 550°F for 7–8 minutes, or until crust is golden and cheese bubbly.

⏱️ Recipe Details & Nutrition Facts

Prep Time

Active prep: 30 minutes
Bulk fermentation: 4 hours
Proofing: 5–6 hours at room temp + 12–96 hours cold ferment (optional)

Cook Time

Baking time per pizza: 7–8 minutes at 550°F

Total Time

1 to 4 days, depending on cold proof preference

Servings

Makes 4 individual pizzas, each 8–10 inches
Each dough ball: ~250g

🍽️ Nutrition Facts (Per Pizza)

Calories: 608
Carbohydrates: 117g
Protein: 19g
Fat: 6g
- Saturated Fat: 1g
- Polyunsaturated Fat: 4g
Sodium: 1170mg
Fiber: 4g
Sugar: 1g

Note: Toppings not included in nutrition values.

🔄 Tips & Variations for the Perfect Sourdough Pizza

💡 Tips for Success

Use an active starter – Your sourdough should be bubbly and doubled in volume for best rise.
Cold ferment = better flavor – For deeper, tangier taste and improved texture, let the dough chill in the fridge for at least 24 hours.
Flour your surface well – This prevents sticking when shaping and transferring.
Preheat thoroughly – A hot oven and steel/stone are essential for that pizzeria-style crust.
Stretch gently – Avoid deflating the crust edge while shaping.

🍕 Flavor Variations

Whole Wheat Version – Replace up to 10% of bread flour with whole wheat for a nutty flavor and more fiber.
Garlic & Herb Crust – Mix in a pinch of garlic powder and dried oregano or basil to the dough.
Sourdough Flatbreads – Skip the cold proof and cook dough rounds on a hot skillet for instant flatbreads.
Mini Pizzas – Portion into smaller 100–150g balls for snack-size pies or kid-friendly portions.

🍕 Sourdough Pizza Dough Recipe

This sourdough pizza dough delivers a chewy, tangy, artisan-style crust. With a flexible proofing schedule and minimal ingredients, it’s perfect for everything from busy weeknights to gourmet pizza nights.

Print Recipe Pin Recipe

Prep Time 28

Cook Time 8

Total Time 36

Servings: 4 pizzas

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

600 g bread flour
375 g room temperature water
90 g active sourdough starter
12 g extra virgin olive oil
12 g fine sea salt
Extra flour for dusting

Equipment

Mixing bowls
Digital scale
Dough scraper
Baking steel or pizza stone
Pizza peel (optional)

Method

Mix the Dough:
Combine water, starter, and oil in a bowl. Add to flour and mix until shaggy. Cover and rest for 30 minutes.
Stretch & Fold:
Sprinkle in salt, then perform one set of stretch and folds (4 turns). Let rest 4 hours, performing 1–2 more sets.
Portion & Proof:
Divide into four 250g balls. Shape, place on a tray, dust lightly with flour, cover, and let rise 5–6 hours.
Cold Retard (Optional):
Refrigerate for 12–96 hours. Let rest at room temp 2–3 hours before baking.
Shape:
Preheat oven to 550°F with pizza stone/steel. Press and stretch dough to 8–9 inches in diameter.
Top & Bake:
Add sauce and toppings. Bake for 7–8 minutes until crust is golden and bubbly.

Notes

For deeper flavor, cold ferment the dough for up to 4 days.

Substitute up to 10% of the flour with whole wheat for extra character.

Dough can be frozen after portioning and thawed overnight in the fridge.

❓ Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of bread flour?

Yes! All-purpose flour works, but expect a slightly softer crust. For best texture, stick with bread flour if available.

What if my sourdough starter isn’t very active?

Your dough won’t rise properly. Make sure to feed your starter and let it double in size before using—it should be bubbly and pass the float test.

Do I have to cold ferment the dough?

No, but it’s highly recommended. While you can bake after the room-temp proof, cold fermentation enhances flavor and texture significantly.

How do I store extra dough?

Wrap each dough ball in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 6 weeks. Thaw overnight in the fridge and bring to room temp before baking.

Why is my dough tearing or hard to shape?

It may be under-hydrated or not fully fermented. Let it rest longer and avoid overworking. A gentle hand during shaping helps preserve its structure.

Can I make this dough in advance?

Absolutely! Mix and bulk ferment one day, portion and proof the next, then cold ferment up to 4 days before baking. Perfect for weekend meal prep.

🍽️ Conclusion: Your New Go-To Sourdough Pizza Dough

There’s nothing quite like sourdough pizza—crisp edges, chewy center, and that signature tang that transforms even simple toppings into something special. With just a few ingredients and a little time, you can create artisan-level pizza right in your home oven. Whether you’re feeding a crowd or planning a cozy pizza night, this dough is as flexible as it is flavorful. Pair it with your favorite sauces, cheeses, and toppings—or keep it classic with fresh mozzarella and basil. Either way, this sourdough crust delivers every time.