Sourdough Pizza Dough Recipe

This sourdough pizza dough is my go-to for making pizza with a crisp, chewy crust and a subtle tangy flavor. I like how the natural fermentation process gives the dough a unique taste that’s hard to achieve with commercial yeast alone. It’s a little slower to make, but the results are absolutely worth it.

Why You’ll Love This Recipe

I love that this dough develops such amazing flavor without needing a lot of extra ingredients. The sourdough starter not only acts as the leavening agent but also improves the texture and makes the crust easier to digest. I can prepare it ahead of time, letting the fermentation work its magic while I go about my day. Whether I’m making a classic Margherita or loading it with toppings, this dough is a perfect base.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter

• Warm water

• Bread flour

• Olive oil

• Salt

Directions

1. I feed my sourdough starter several hours before beginning so it’s active and bubbly.

2. In a large mixing bowl, I combine the starter, warm water, and olive oil.

3. I add the bread flour and salt, mixing until a shaggy dough forms.

4. I knead the dough for about 8–10 minutes until it’s smooth and elastic.

5. I place it in a lightly oiled bowl, cover it, and let it rise at room temperature for 4–6 hours, or until doubled in size.

6. I punch down the dough, divide it into portions, and shape each into a ball.

7. I let the dough balls rest for another 30–60 minutes before stretching them into pizza bases.

8. I top with sauce, cheese, and other toppings before baking in a preheated oven (or pizza stone) at high heat until the crust is golden and crisp.

Servings and timing

This recipe makes enough dough for two 12-inch pizzas. From start to finish, including rise times, it takes about 6–8 hours, though I can refrigerate the dough for up to 48 hours for even more flavor.

Variations

Sometimes I swap a portion of the bread flour for whole wheat flour for a nuttier taste. If I want extra chewiness, I use high-protein bread flour only. For a more pronounced sour flavor, I extend the fermentation by refrigerating the dough overnight before shaping.

Storage/Reheating

I store unused dough balls in the fridge for up to 2 days or freeze them for up to 3 months, wrapping them tightly in plastic wrap and sealing in a freezer bag. When I’m ready to use frozen dough, I thaw it in the fridge overnight and let it come to room temperature before shaping. Leftover baked pizza slices can be reheated in a hot skillet or oven to crisp up the crust again.

FAQs

Can I make this dough without a sourdough starter?

No, the starter is essential for this recipe’s rise and flavor. If I don’t have one, I would need a yeast-based recipe instead.

How do I know my starter is ready to use?

I make sure it’s doubled in size after feeding, looks bubbly, and passes the “float test” in water.

Can I bake the pizza without a pizza stone?

Yes, I can use a baking sheet, but preheating it in the oven first helps get a better crust.

How can I make the crust crispier?

I bake at the highest temperature my oven allows and use a preheated pizza stone or steel.

What if my dough feels too sticky?

I add a little more flour, a tablespoon at a time, until it’s manageable but still soft.

Conclusion

I enjoy making sourdough pizza dough because it gives me a crust with incredible flavor, texture, and character. The extra time it takes is rewarded with a pizza that’s truly artisan-quality, right from my own kitchen.

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