If you love homemade pizza, this sourdough pizza dough recipe is your new go-to. Unlike traditional yeast-based dough, sourdough creates a naturally leavened crust with a deep, tangy flavor and beautifully crisp texture. Whether you’re a seasoned sourdough baker or just starting out, this recipe delivers that perfect combination of chewy interior and blistered crust — just like your favorite pizzeria. Plus, it’s a great way to use your active sourdough starter.
Ingredients
You’ll need just a few pantry staples to create this delicious sourdough pizza dough recipe:
- 500g (4 cups) bread flour or all-purpose flour
- 100g (½ cup) active sourdough starter (100% hydration)
- 325g (1⅓ cups + 1 tbsp) warm water
- 10g (2 tsp) fine sea salt
- 15g (1 tbsp) olive oil (optional, for a softer crust)
Step-by-Step Instructions
- Feed Your Starter:
A few hours before baking, feed your sourdough starter to ensure it’s active and bubbly. It should double in size within 4–6 hours. - Mix the Dough:
In a large mixing bowl, combine the flour, water, and starter. Mix until no dry flour remains. Cover with a towel and let it rest (autolyse) for 30 minutes. - Add Salt and Olive Oil:
Sprinkle salt and drizzle olive oil over the dough. Mix or knead gently until fully incorporated. - Bulk Fermentation:
Cover the bowl and let the dough rest at room temperature (75°F/24°C) for 4–6 hours, performing 3–4 stretch-and-folds every 30–45 minutes during the first 2 hours. The dough should become smooth, elastic, and slightly airy. - Cold Fermentation:
After bulk fermentation, divide the dough into 2–3 portions (for 10–12” pizzas). Shape into tight balls, place them in lightly oiled containers, and refrigerate for 12–48 hours. This slow fermentation develops flavor and structure. - Preheat the Oven:
When ready to bake, preheat your oven to its highest temperature (450–500°F / 230–260°C). Place a pizza stone or steel inside to heat up for at least 45 minutes. - Shape the Dough:
On a floured surface, gently stretch each dough ball into a circle, keeping the edges slightly thicker for the crust. Avoid using a rolling pin — it will deflate the bubbles. - Add Toppings:
Spread a thin layer of sauce, sprinkle cheese, and add your favorite toppings. - Bake:
Transfer the pizza onto the preheated stone or steel. Bake for 7–10 minutes until the crust is golden and blistered. - Cool and Serve:
Let the pizza rest for a couple of minutes before slicing. Enjoy your perfectly tangy, chewy, and crisp sourdough pizza crust!
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber |
| 350 kcal | 10g | 65g | 6g | 3g |
Tips & Variations
- For a crispier crust: Skip the olive oil and bake on a pizza steel.
- For extra flavor: Extend the cold ferment up to 72 hours.
- Whole grain twist: Substitute up to 20% of the flour with whole wheat or rye flour.
- Garlic-herb dough: Mix dried oregano, basil, or garlic powder into the dough for a gourmet touch.
- Outdoor baking: This dough performs beautifully in an Ooni or wood-fired oven.
Serving Suggestions
Serve your sourdough pizza with a drizzle of extra virgin olive oil, fresh basil leaves, and a sprinkle of sea salt. Pair with a side salad, roasted vegetables, or a glass of red wine for an authentic Italian experience. Leftovers can be reheated in a skillet or air fryer for a crisp second-day slice.
FAQs
Q1: Can I freeze sourdough pizza dough?
Yes! After the cold ferment, wrap dough balls tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before using.
Q2: What if I don’t have a pizza stone?
You can bake on a preheated cast-iron skillet or an inverted baking sheet. The key is high heat for a crispy bottom.
Q3: How do I know if my sourdough starter is ready?
It should double in size after feeding, have a mild tangy aroma, and pass the float test (a small scoop should float in water).
Q4: Can I make this gluten-free?
You can try substituting with a gluten-free flour blend, though texture and rise will differ. Look for a gluten-free sourdough starter as well.
Conclusion
This sourdough pizza dough recipe combines traditional Italian technique with the natural fermentation of sourdough, creating a crust that’s crisp, chewy, and bursting with flavor. Once you try it, you’ll never go back to store-bought dough again. Perfect for pizza nights, weekend gatherings, or just satisfying that homemade pizza craving!
