Sourdough pizza dough is a delicious twist on traditional pizza, made with naturally fermented sourdough starter that gives it a tangy flavor and a wonderfully chewy texture. The dough is light, airy, and has a bit of a crisp crust once baked, making every bite a perfect balance of soft and crunchy. It’s a great way to enjoy homemade pizza with a little extra depth of taste.
I love using sourdough pizza dough because it feels like more than just pizza—it’s a bit of a craft project that you get to enjoy over time. Watching the dough rise slowly and develop its flavors is really satisfying, and it makes the pizza feel special and fresh. Plus, it’s nice to know you’re using simple ingredients and a natural fermentation process.
When I make sourdough pizza, I like to roll it out thin and add my favorite toppings—usually a simple tomato sauce, mozzarella, and fresh basil. Then I bake it until the crust is golden and bubbly. It’s perfect for a weekend dinner or when friends come over because everyone loves digging into a pizza that tastes homemade and unique. If you have a sourdough starter handy, this dough is a fun way to bring it to life!
Key Ingredients & Substitutions
Flour: Bread flour is best for a chewy crust, but all-purpose flour works too. If you want a lighter crust, try mixing in some 00 flour, which is great for pizza.
Water: Use lukewarm water to keep your starter happy and active. If you don’t have a kitchen thermometer, just make sure it feels slightly warm, not hot.
Sourdough Starter: This is the heart of the dough. Make sure it’s bubbly and active for the best rise. If you don’t have a starter, you can use commercial yeast, but you’ll lose some sourdough flavor.
Salt: Adds flavor and controls fermentation. Don’t skip it! You can adjust to taste, but 2 teaspoons is a great starting point.
Olive Oil (optional): Adds softness and a bit of flavor to the crust. If you prefer a crisper crust, you can leave it out.
How Do I Get a Crispy, Airy Crust with Sourdough Pizza Dough?
The secret is in fermentation, handling, and baking:
- Fermentation: Let the dough ferment well at room temperature, then cold ferment in the fridge overnight. This builds flavor and texture.
- Handling: Be gentle when shaping the dough to keep the air bubbles intact. Don’t press them out—those bubbles create a light crust.
- Baking: Use the hottest oven you can, and preheat a pizza stone or steel for at least 45 minutes. This high heat mimics a pizza oven and helps get that golden, bubbly crust.
Following these tips makes the crust crispy on the outside and chewy and airy inside—just like a great pizzeria pie!
Equipment You’ll Need
- Large mixing bowl – big enough to hold the dough while it rises without spilling over.
- Dough scraper – helps you handle sticky dough easily and clean your work surface.
- Kitchen scale – for accurate measuring of flour, water, and starter to get the dough just right.
- Pizza stone or steel – heats evenly and creates a crispy crust like a pizzeria oven.
- Oven mitts – protect your hands when handling hot pizza stones or trays.
- Kitchen towel or plastic wrap – covers the dough to keep it moist during fermentation.
Flavor Variations & Add-Ins
- Add herbs like rosemary or oregano to the dough for a fragrant twist that pairs well with classic toppings.
- Mix in garlic powder or thinly minced garlic to infuse the crust with extra flavor.
- Try swapping some of the water for beer for a slight malty taste and different texture.
- For a cheesy crust, stuff the dough edges with mozzarella or cheddar before baking—fun and tasty!
How to Make Sourdough Pizza Dough
Ingredients You’ll Need:
- 500g (about 4 cups) bread flour or all-purpose flour
- 300g (about 1 1/4 cups) lukewarm water (60-75°F / 15-24°C)
- 100g (about 1/2 cup) active sourdough starter (100% hydration)
- 10g (2 tsp) salt
- 1 tbsp olive oil (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, then 4 to 6 hours for room temperature fermentation, plus 12 to 24 hours of cold fermentation in the fridge. Baking takes about 7 to 10 minutes per pizza. Plan ahead to enjoy fresh, homemade sourdough pizza!
Step-by-Step Instructions:
1. Mix Flour and Water
In a large bowl, combine the flour and lukewarm water. Stir just until everything is moistened and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes. This rest helps the flour absorb the water for better dough texture.
2. Add Starter, Salt, and Olive Oil
Add your active sourdough starter and salt to the dough. Pour in olive oil if you want a softer crust. Mix well by hand or with a mixer until everything is combined.
3. Knead the Dough
Gently knead the dough for about 5 to 7 minutes until it’s smooth and elastic. The dough might be a bit sticky but should hold together without falling apart.
4. Ferment at Room Temperature
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and leave it to ferment at room temperature (around 70°F or 21°C) for 4 to 6 hours. It should roughly double in size.
5. Divide and Shape Dough Balls
Turn the dough onto a floured surface. Divide it into 2 or 3 equal pieces, depending on your preferred pizza size. Shape each piece into a tight ball by folding the edges underneath.
6. Cold Fermentation
Place the dough balls on a floured tray or container, cover them, and refrigerate overnight for 12 to 24 hours. This slow fermentation boosts the flavor and texture.
7. Prepare to Bake
Remove the dough from the fridge and let it come to room temperature for 1 to 2 hours before shaping. Meanwhile, preheat your oven to its highest setting (500°F / 260°C or higher), placing a pizza stone or steel inside. Let the stone heat for at least 45 minutes.
8. Shape and Top the Dough
On a floured surface, gently stretch or roll each dough ball into a 10 to 12-inch circle. Be careful to keep the air bubbles intact for a light crust. Add your favorite sauce, cheese, and toppings.
9. Bake Your Pizza
Transfer the pizza onto the hot stone or steel. Bake for 7 to 10 minutes until the crust turns golden, bubbly, and has some charred spots.
10. Serve and Enjoy
Take the pizza out of the oven, let it cool for a minute, then slice and enjoy your tasty homemade sourdough pizza!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes, you can! Just make sure to fully thaw and feed your frozen starter for a couple of days until it’s bubbly and active before using it in the dough for the best rise and flavor.
Can I Skip the Cold Fermentation Step?
You can, but cold fermentation really enhances the flavor and texture. If short on time, a longer room temperature ferment (6-8 hours) can work, but expect a less complex taste and slightly different crust texture.
How Should I Store Leftover Dough?
Wrap unused dough balls tightly in plastic wrap or place them in an airtight container and keep refrigerated for up to 3 days. Before baking, let the dough come back to room temperature and rise slightly to get the best results.
What If I Don’t Have a Pizza Stone or Steel?
You can use a heavy baking sheet turned upside down and preheated in the oven to help mimic the high, even heat of a stone. While not quite the same, it still produces a nice crust!
