Easy Homemade Sourdough Pizza Dough Recipe

Sourdough pizza dough is the ultimate way to bring pizzeria-quality flavor and texture to your homemade pizza nights. With its tangy taste, bubbly crust, and chewy interior, this naturally-leavened dough is a game-changer. All you need is a little time and a few simple ingredients to create a delicious crust that rivals your favorite pizza joint. Whether you’re baking in a home oven or an outdoor pizza oven, this recipe delivers every time.

Why You’ll Love This Recipe

• Bold sourdough flavor: Tangy, rich, and deeply satisfying
• Crispy outside, chewy inside: The texture is unbeatable
• Make-ahead friendly: Ferments slowly for deep flavor and flexibility
• No commercial yeast: 100% naturally leavened
• Customizable: Perfect base for any toppings—classic or gourmet

Ingredients

• ½ cup active sourdough starter (fed and bubbly)
• 4 cups all-purpose or bread flour
• 1½ cups filtered water
• 2 teaspoons fine sea salt
• 2 tablespoons olive oil
• Optional: cornmeal for dusting the pan or peel

Instructions

1. Feed Your Starter
   Ensure your starter is active by feeding it 4–12 hours beforehand. It should be bubbly and doubled in volume.
2. Mix the Dough
   In a stand mixer with a dough hook, combine all ingredients. Mix on medium for 8–10 minutes, or until the dough passes the windowpane test.
3. Bulk Ferment
   Place dough in an oiled bowl, cover, and ferment at room temperature for 6–8 hours, or until doubled in size.
4. Divide & Rest
   Turn the dough onto a floured surface. Divide into 2–4 equal portions depending on pizza size. Cover and rest for 30 minutes.
5. Preheat Oven
   Set your oven to 475°F (245°C). If using a pizza stone or cast iron skillet, place it in the oven while preheating.
6. Shape the Dough
   Roll or stretch each dough ball into a 10–12 inch round. Create a slight ridge around the edge for the crust.
7. Top & Bake
   Add sauce, cheese, and your favorite toppings. Transfer to the hot stone or pan and bake for 13–15 minutes.
8. Finish with a Broil (Optional)
   Broil for 2–3 minutes for a perfectly browned, bubbly top.

Recipe Details

• Prep Time: 8 hours (mostly hands-off)
• Cook Time: 15 minutes
• Total Time: ~8 hours 30 minutes
• Servings: 4 individual pizzas

Nutrition Facts (Per Pizza)

this recipe

• Calories: 545 kcal
• Carbs: 101g
• Protein: 14g
• Fat: 8g
• Fiber: 4g
• Sodium: 1170mg
• Iron: 6mg
  Note: Nutrition values are approximate and may vary based on toppings.

Tips & Variations

• Cold ferment: Refrigerate dough for up to 3 days for even deeper flavor.
• Freezer-friendly: Freeze dough balls for up to 1 month. Thaw overnight in the fridge before use.
• Room temp is key: Let cold dough come to room temp before shaping to avoid tearing.
• Add flavor: Mix in garlic powder, dried herbs, or parmesan into the dough for extra flavor.
• Pizza ideas:
  • Classic Margherita: tomato, mozzarella, basil
  • White Pizza: olive oil, ricotta, spinach
  • BBQ Chicken: BBQ sauce, chicken, red onions

Crispy Chewy Sourdough Pizza Dough

This naturally-leavened sourdough pizza dough delivers a bubbly, chewy crust with tangy flavor—perfect for any pizza night.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 545

Ingredients Equipment Method Notes

Ingredients

  

• – ½ cup active sourdough starter
• – 4 cups all-purpose or bread flour
• – 1½ cups filtered water
• – 2 tsp sea salt
• – 2 tbsp olive oil

Equipment

• – Stand mixer with dough hook
• – Kitchen scale
• – Pizza stone or cast iron pan
• Mixing bowls

Method

 

1. Feed sourdough starter 4–12 hours before using.
2. In a stand mixer, mix all ingredients with a dough hook for 8–10 minutes until elastic.
3. Place dough in an oiled bowl, cover, and let rise for 6–8 hours at room temp.
4. Divide into 2–4 balls. Rest 30 mins.
5. Preheat oven to 475°F with a pizza stone or cast iron pan.
6. Stretch dough into circles. Top with sauce and toppings.
7. Bake 13–15 mins. Broil 2–3 mins for browning.

Notes

– Let dough come to room temp before shaping.
– Dough can be refrigerated or frozen after bulk ferment.
– Customize with your favorite toppings.

FAQs

Can I use discard instead of active starter?
No—active, bubbly starter is essential for proper rise and structure.

Why is my dough tough?
It may be under-proofed or too cold when shaped. Allow proper fermentation and rest.

Can I bake this on a sheet pan?
Absolutely! A sheet pan works fine, though a stone or steel yields better crust texture.

How long can I keep sourdough pizza dough in the fridge?
Up to 3 days in an airtight container. Bring to room temp before using.

Conclusion

Making sourdough pizza dough from scratch is not only rewarding but incredibly delicious. Once you’ve tried it, you may never go back to store-bought crusts again. With just a little planning, you’ll have golden, bubbly pizzas that are perfect for family nights or special occasions.