Sourdough Pizza Dough Recipe

Sourdough pizza dough delivers the perfect balance of flavor, texture, and crispness. Naturally leavened with sourdough starter, it creates a chewy yet airy crust with a hint of tang. This recipe brings artisan-quality pizza right to your home kitchen.

Simple and versatile, sourdough pizza dough can be made ahead and baked fresh whenever you crave pizza. Its slow fermentation gives it incredible flavor and digestibility. You can top it with anything—from classic margherita to loaded veggie toppings—for the ultimate pizza night experience.

Whether baked in a pizza oven or your home oven, this dough produces a golden, blistered crust that rivals your favorite pizzeria. It’s a rewarding recipe that combines rustic charm with homemade satisfaction.

Ingredients List

– 1 cup (240g) active sourdough starter (fed and bubbly)
– 2 ½ cups (320g) all-purpose flour
– 1 cup (125g) bread flour
– 1 cup (240ml) warm water
– 2 teaspoons olive oil
– 1 ½ teaspoons sea salt
– 1 teaspoon sugar (optional, for a mild sweetness)
– Extra flour for dusting
– Olive oil for brushing

Step-by-Step Instructions

Step 1: In a large mixing bowl, combine your active sourdough starter with warm water. Stir until the starter dissolves.

Step 2: Add all-purpose flour, bread flour, salt, and olive oil. Mix until a shaggy dough forms. If using sugar, add it at this stage.

Step 3: Transfer the dough to a clean surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook for about 5–6 minutes on medium speed.

Step 4: Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Let it rest at room temperature for 4–6 hours, or until doubled in size. For a deeper flavor, refrigerate the dough overnight for a slow fermentation.

Step 5: Once the dough has risen, turn it onto a floured surface and divide it into 2–3 equal portions, depending on your desired pizza size. Form each portion into a smooth ball.

Step 6: Place the dough balls on a tray, lightly coat with olive oil, and cover. Allow them to rest for another 1–2 hours at room temperature before shaping.

Step 7: Preheat your oven to its highest temperature (450–500°F / 230–260°C). If you have a pizza stone, place it inside to preheat for at least 30 minutes.

Step 8: On a floured surface, gently stretch one dough ball into a 10–12 inch round. Avoid pressing too hard on the edges to preserve the airy crust.

Step 9: Transfer the shaped dough to parchment paper or a pizza peel. Add your desired sauce, cheese, and toppings.

Step 10: Bake on the preheated pizza stone or a baking sheet for 8–12 minutes, until the crust is puffed, crisp, and golden brown.

Step 11: Remove from the oven, drizzle with olive oil if desired, and let cool for a minute before slicing and serving.

Cook Time

Prep Time: 15 minutes
Resting/Fermentation Time: 8–12 hours
Bake Time: 10 minutes
Total Time: 8–13 hours (includes fermentation)

Servings

Makes 2–3 medium pizzas

Nutritional Information (approx. per slice)

Calories: 160
Carbs: 30g
Protein: 5g
Fat: 3g

Storage Instructions

Refrigerate leftover dough in an airtight container for up to 3 days. For longer storage, freeze dough balls for up to 3 months—just thaw in the refrigerator overnight before use. Baked pizza can be stored in the fridge for up to 2 days and reheated in the oven at 350°F (175°C) for 5–7 minutes for best texture.

Pairings/Suggestions

Sourdough pizza dough pairs beautifully with any topping. For a classic flavor, try tomato sauce, mozzarella, and fresh basil. For a gourmet touch, use pesto, goat cheese, or prosciutto. It’s also a great base for dessert pizzas—top with Nutella, fruit, or mascarpone. Serve alongside garlic knots, Caesar salad, or roasted vegetables for a complete meal.

Seasonal Relevance

This sourdough pizza dough recipe fits every season. During summer, load it with fresh tomatoes, basil, and mozzarella for a light margherita. In fall, try toppings like butternut squash and caramelized onions. Winter nights call for a hearty meat-lover’s version, while spring welcomes fresh greens and goat cheese. It’s a year-round favorite that adapts easily to seasonal ingredients.

Health Benefits

Sourdough pizza dough offers both taste and nutrition benefits. The natural fermentation process breaks down gluten and phytic acid, making it easier to digest. It also enhances nutrient absorption and gives a lower glycemic index compared to traditional doughs. The use of natural starter instead of commercial yeast provides a boost of beneficial bacteria for gut health. Plus, you control the ingredients—no additives or preservatives—ensuring a wholesome homemade crust every time.

Pros and Cons

Pros	Cons
Naturally leavened and flavorful	Requires long fermentation time
Easy to digest and gut-friendly	Needs an active sourdough starter
Crispy and chewy texture	Slight learning curve for beginners
Versatile for any toppings	Not ideal for last-minute pizza cravings

Conclusion

This sourdough pizza dough recipe creates a crust that’s crisp on the outside, soft on the inside, and packed with tangy flavor. It’s a game-changer for homemade pizza lovers who want artisan-quality results at home. The natural fermentation not only develops amazing taste but also makes it healthier and easier to digest.

With just a few basic ingredients and a bit of patience, you can master this dough and elevate every pizza night. Whether baked in a wood-fired oven or on a simple baking sheet, it delivers perfect results every time. Once you try it, you’ll never go back to store-bought pizza dough again.

FAQs

Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes, but use a 50/50 mix of whole wheat and all-purpose flour to maintain elasticity. Whole wheat adds a nutty flavor but can make the dough denser.

Q2: How do I know when my sourdough starter is ready to use?
Your starter should be bubbly, doubled in size, and pass the float test—drop a small spoonful in water; if it floats, it’s ready.

Q3: Can I skip the overnight fermentation?
You can shorten the fermentation to 4–6 hours, but overnight fermentation gives the best flavor and texture.

Q4: How can I make the crust extra crispy?
Bake on a preheated pizza stone or steel, and avoid adding too much sauce or heavy toppings.

Q5: Can I use this dough for calzones or focaccia?
Absolutely. This dough is versatile enough for calzones, flatbreads, or even garlic knots—just adjust the bake time as needed.