Sourdough pizza dough is easy to make, stores for days, and delivers a chewy, flavorful crust perfect for your next pizza night.
If your family is anything like mine, pizza is a weekly occurrence. There’s just something about melty cheese and fresh tomato sauce on top of a chewy pizza crust with all your favorite toppings that just can’t be beat! Until you make your own sourdough pizza crust, that is!
Once I discovered how easy it is to make and cook homemade sourdough pizzas, there was no turning back to takeout. Say goodbye to store-bought and hello to homemade with this awesome sourdough pizza dough recipe!
First, this pizza dough is a breeze to make, and it stores for up to 3 days! I love to prep this dough mid-week and keep it in the fridge so that it’s ready for a pizza night for the weekend.
When you take that first bite, you’ll instantly experience the lightest, chewiest, and most flavorful sourdough pizza crust. Baked on a pizza stone in you home oven or an outdoor pizza oven and ready in minutes, making pizza has never been easier!
This recipe makes enough for 4 individual pizzas, perfect for everyone to load up with their favorite toppings and plenty of extra cheese. Just measure with your heart!
I highly recommend getting your own pizza stone or steel, but there are still ways to enjoy the recipe even without these tools.
Sourdough Pizza Crust this good means every night could be Pizza Night!
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Why You’ll Love This Recipe:
Gut-healthy recipe:
Thanks to the fermentation process, sourdough pizza crust breaks down phytic acid, making it easier for your body to absorb nutrients and easier for your body to digest.
Individual Pizzas:
This recipe makes enough for 4 individual-sized pizzas, or you can divide the dough into eight for mini pizzas.
Customizable:
One of the best part of making your own sourdough crust is it’s 100% customizable! It’s the perfect base for all your favorite toppings and sauces. Mix and match to create a new favorite sourdough pizza.
Ingredients Needed
Sourdough Starter: Active and bubbly
Water: Make sure the water isn’t boiling (no hotter than 120 degrees F), as this can kill your starter.
Olive Oil: Extra virgin olive oil helps the pizza dough become extra soft and chewy.
Bread Flour: Bread flour has a higher protein content than all-purpose flour, which gives you a chewier pizza crust.
Salt: To enhance the overall flavor!
Supplies
Bench Scraper
Sample Sourdough Pizza Dough Schedule
This schedule is a guideline and assumes the dough temperature is maintained at around 68-70ºF.
8 pm – Mix Dough
8:30 pm – First Stretch and Fold
10 pm – First Rise
NEXT DAY
6 am – Store Sourdough Pizza Dough in the fridge
4 pm – Remove Pizza Dough from the fridge
5:00 pm – Shape and bake
How to Make Sourdough Starter Pizza Dough Recipe
Mix the Dough
To a large bowl, add the sourdough starter, olive oil, and warm water.
Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.
Pour the bread flour and salt into the wet ingredients. Mix until all of the dry ingredients have been incorporated. The dough will be sticky.
Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave it to rest for at least 30 minutes.
Stretch and Folds
Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.
Wet your finger to prevent the dough from sticking.
Scrape the sides of the bowl with a bowl scraper. Then, take a small piece of the dough with your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.
Continue to do this motion about 10–15 times. The dough will begin to look smoother.
Cover the bowl again and allow it to rest for another 30 minutes.
Repeat the same stretch and fold at least 3 more times (for a total of 4 sets of stretch and folds) with 30 minutes of rest in between each set.
Bulk Fermentation
After all of the stretch and folds are complete, cover the bowl and allow the dough to ferment until the dough has doubled in size, at room temperature in a warm spot. In my 70 degrees F kitchen, this took an additional 6-8 hours. Warmer temperatures will rise faster, so adjust appropriately to your environment.
Cold Rise
Once the dough has doubled in size, remove the dough from the bowl. With a bench scraper, divide the dough into 4 equal pieces and gently shape into dough balls. Place each dough ball in a reusable container, cover and place the sourdough pizza crust in the fridge until ready to use.
You can store this pizza dough for up to 36 hours.
Shape
One hour before you are ready to bake the Sourdough Pizza, carefully remove the sourdough pizza dough from its container (without disturbing all the bubbles) and place it on a generously floured workspace.
I like to flour my hands to prevent the dough from sticking! Sprinkle the top of the dough with plenty of flour and cover the mounds with a tea towel.
Let the dough rest for at least 1 hour to come to room temperature, has puffed up slightly, and looks light and airy.
In the meantime, place your pizza stone into the oven and preheat at 550 ºF for at least 1 hour before cooking.
Cook:
After an hour, gently place one dough ball onto a piece of parchment paper. Carefully shape the dough ball into a 9-inch round (you don’t want to pop all of those air bubbles!) Once shaped, top with 2 Tablespoons of sauce, cheese and all your favorite toppings, measure with your heart!
Slide the piece of parchment paper with the pizza on top of the pizza peel, then carefully slide the parchment paper onto the pizza stone. Bake for 5-6 minutes or until the cheese is melty and the crust is gold brown. Transfer the cooked pizza to a cutting board, slice and enjoy!
Tips
Always label your stored dough with the date for easier tracking of its freshness
Be sure the dough is well-covered to prevent it from drying out or forming a crust.
When refrigerating or freezing, be sure the dough does not overproof. Over proofing can affect the texture and flavor of the Sourdough Pizza Crust.
How to Store
Room temperature for immediate use: If you plan to use the dough within a few hours, you can store it at room temperature. Place it in a covered bowl or under a damp cloth to prevent drying out. However, this method is less ideal for longer storage and can lead to over-proofing if left out too long.
Refrigeration: Place the dough in a reusable container and keep it in the fridge for up to 3 days. This way, you’ll have dough ready for a quick pizza party or a delicious pan pizza the next morning. Alternatively, you can store it in a bowl covered tightly with plastic wrap in the refrigerator. Before using, let it come to room temperature, and it may need a bit more time to rise.
Long-term Storage: Divide the dough into equal portions of your desired size for individual pizzas. Wrap each portion tightly in plastic wrap and place the wrapped dough in a freezer bag or airtight container. It can be frozen for up to 3 months.
Thawing: To use frozen dough, transfer it to the refrigerator 24 hours before you need it. Let it thaw and rise in the refrigerator. Alternatively, you can thaw it at room temperature for a few hours, but be sure to let it rise properly before using.
How to Reheat
To reheat leftover Sourdough Pizza, preheat the oven to 350 degrees F and place the pizza on a rimmed baking sheet lined with a piece of parchment paper. Bake for 10-15 minutes or until the pizza has heated through and the cheese is melty.
FAQs:
What’s the difference between sourdough pizza dough and traditional pizza dough?
Sourdough Pizza dough uses an active sourdough starter for leavening, which gives it a distinctive tangy flavor and a chewy texture. In contrast, traditional pizza dough counts on commercial yeast for leavening, which results in a different flavor profile and texture.
What is the best way to enjoy sourdough pizza dough?
The best way to enjoy sourdough pizza dough is to bake it with your favorite toppings and cheese. Whether you’re making a pan pizza or a thin crust pizza, experimenting with different ingredients can lead to the best pizza experience.
Can I make this Sourdough Pizza without a Pizza Stone?
Yes, you can! Instead of a pizza stone, you can use a 12-inch cast iron skillet. You could also cook the pizza dough in a nonstick skillet, then carefully transfer the pizza onto a baking sheet lined with parchment paper before broiling to melt the cheese on top.
How Long Should I Let the Dough Rest Before Baking?
Let the dough rest for at least an hour after removing it from the fridge to reach room temperature to ensure easier shaping and a lighter crust.
How Can I Get a Chewy Crust?
Use bread flour, which has a higher protein content, to help create a chewier crust. If using 00 pizza flour, you can also adjust the water content slightly.
What If I Don’t Have a Danish Dough Whisk?
You can mix the dough by hand until well incorporated. It may be sticky, but the stretch and fold method will help smooth it out over time.
How do I shape the sourdough pizza dough without losing air bubbles?
Handle the dough gently when shaping to avoid popping air bubbles. Lightly flour your hands and sprinkle some on your work surface to prevent sticking.
Can I freeze the Sourdough Pizza Crust?
Yes! After the bulk fermentation, divide the sourdough pizza dough into 4 equal pieces, place in a freezer bag; freeze for up to 3 months.
Happy cooking!
More Sourdough Recipes Like This:
Sourdough Pizza Dough Recipe
Sourdough pizza dough is easy to make, stores for days, and delivers a chewy, flavorful crust perfect for your next pizza night.
Ingredients
Sourdough Pizza Crust
- 1/2 cup (100g) active and bubbly starter
- 1 1/2 cups (350g) warm water
- 3 Tablespoons (30g) extra virgin olive oil
- 3 1/2 cups (500g) bread flour
- 1 1/2 teaspoons (10g) salt
Pizza Toppings
- pizza sauce
- freshly shredded cheese
- your choice of toppings
Instructions
*I've included a Sample Baker's Schedule in the Notes Below*
Mix the Dough
1. To a large bowl, add the sourdough starter, olive oil, and warm water.
1/2 cup (100g) starter, 3 T (30g) olive oil, 1 1/2 cups (350g) warm water
2. Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.
3. Pour the bread flour and salt into the wet ingredients. Mix until all of the dry ingredients have been incorporated. The dough will be sticky.
3 1/2 c bread flour (500g), 1 1/2 tsp salt (10g)
4. Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave it to rest for at least 30 minutes.
Stretch and Folds
5. Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.
6. Wet your finger to prevent the dough from sticking.
7. Scrape the sides of the bowl with a bowl scraper. Then, take a small piece of the dough with your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.
8. Continue to do this motion about 10–15 times. The dough will begin to look smoother.
9. Cover the bowl again and allow it to rest for another 30 minutes.
10. Repeat the same stretch and fold at least 3 more times (for a total of 4 sets of stretch and folds) with 30 minutes of rest in between each set.
Bulk Fermentation
11. After all of the stretch and folds are complete, cover the bowl and allow the dough to ferment until the dough has doubled in size, at room temperature in a warm spot. In my 70 degrees F kitchen, this took an additional 6-8 hours. Warmer temperatures will rise faster, so adjust appropriately to your environment.
Cold Rise
12. Once the dough has doubled in size, remove the dough from the bowl. With a bench scraper, divide the dough into 4 equal pieces and gently shape into dough balls. Place each dough ball in a reusable container, cover and place the sourdough pizza crust in the fridge until ready to use.
You can store this pizza dough for up to 36 hours.
Shape
13. One hour before you are ready to bake the Sourdough Pizza, carefully remove the sourdough pizza dough from its container (without disturbing all the bubbles) and place it on a generously floured workspace. I like to flour my hands to prevent the dough from sticking!
14. Sprinkle the top of the dough with plenty of flour and cover the mounds with a tea towel.
15. Let the dough rest for at least 1 hour to come to room temperature, has puffed up slightly, and looks light and airy.
16. In the meantime, place your pizza stone into the oven and preheat at 550 ºF for at least 1 hour before cooking.
*Don't have a pizza stone? I share other cooking options below!*
Cook:
17. After an hour, gently place one dough ball onto a piece of parchment paper. Carefully shape the dough ball into a 9-inch round (you don’t want to pop all of those air bubbles!) Once shaped, top with 2 Tablespoons of sauce, cheese and all your favorite toppings, measure with your heart!
18. Slide the piece of parchment paper with the pizza on top of the pizza peel, then carefully slide the parchment paper onto the pizza stone. Bake for 5-6 minutes or until the cheese is melty and the crust is gold brown. Transfer the cooked pizza to a cutting board, slice and enjoy!
Notes
Sample Sourdough Pizza Dough Schedule
This schedule is a guideline and assumes the dough temperature is maintained at around 68-70ºF.
8 pm - Mix Dough
8:30 pm - First Stretch and Fold
10 pm - First Rise
NEXT DAY
6 am - Store Sourdough Pizza Dough in the fridge
4 pm - Remove Pizza Dough from the fridge
5:00 pm - Shape and bake
How to Store
Room temperature for immediate use: If you plan to use the dough within a few hours, you can store it at room temperature. Place it in a covered bowl or under a damp cloth to prevent drying out. However, this method is less ideal for longer storage and can lead to over-proofing if left out too long.
Refrigeration: Place the dough in a reusable container and keep it in the fridge for up to 3 days. This way, you’ll have dough ready for a quick pizza party or a delicious pan pizza the next morning. Alternatively, you can store it in a bowl covered tightly with plastic wrap in the refrigerator. Before using, let it come to room temperature, and it may need a bit more time to rise.
Long-term Storage: Divide the dough into equal portions of your desired size for individual pizzas. Wrap each portion tightly in plastic wrap and place the wrapped dough in a freezer bag or airtight container. It can be frozen for up to 3 months.
Thawing: To use frozen dough, transfer it to the refrigerator 24 hours before you need it. Let it thaw and rise in the refrigerator. Alternatively, you can thaw it at room temperature for a few hours, but be sure to let it rise properly before using.
How to Reheat
To reheat leftover Sourdough Pizza, preheat the oven to 350 degrees F and place the pizza on a rimmed baking sheet lined with a piece of parchment paper. Bake for 10-15 minutes or until the pizza has heated through and the cheese is melty.
FAQs:
Can I make this Sourdough Pizza without a Pizza Stone?
Yes, you can! Instead of a pizza stone, you can use a 12-inch cast iron skillet. Preheat and cook with the cast iron skillet just as you would with the pizza stone.
You could also cook the pizza dough in a nonstick skillet, about 5-6 minutes on medium-high heat, then carefully transfer the pizza onto a baking sheet lined with parchment paper before broiling to melt the cheese on top.
How Long Should I Let the Dough Rest Before Baking?
Let the dough rest for at least an hour after removing it from the fridge to reach room temperature to ensure easier shaping and a lighter crust.
How Can I Get a Chewy Crust?
Use bread flour, which has a higher protein content, to help create a chewier crust. If using 00 pizza flour, you can also adjust the water content slightly.
Can I freeze the Sourdough Pizza Crust?
Yes! After the bulk fermentation, divide the sourdough pizza dough into 4 equal pieces, place in a freezer bag; freeze for up to 3 months.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
How do you thaw out the pizza crust after you freeze it? Should it rise after it thaws?
Yes! Leave at room temperature until puffy.
This pizza crust was amazing! My husband described it as “the bomb diggity”. The texture was just the right amounts of crispy and chewy while also being very light! We loved it! Never going back to any other pizza crust again! Thank you!
Amazing! So thrilled that everyone enjoyed it! Thank you for sharing.
Can you bake after bulk fermentation?
Yes you can!
Just made this yesterday. Pushed the time a bit as needed it for suppertime. Very delicious and made 3 – 9 inch pizzas rather than the 2 I usually make. Baked 425 for 10 minutes then Convect Bake 425 for 7 minutes. Perfect. Let sit for a bit. Tomatoe Pizza Sauce Kielbasa Pepperoni Mozzarella Cheese by the block that I grate myself, Oregano.
Thank you for sharing! I will try your hamburger buns today.
I have been working with sourdough for 25 years! Flour & Water! And I still learn something new everyday!
Thank you so much for sharing your process! I’m thrilled to hear that you enjoyed this recipe. And couldn’t agree more – so many recipes to try!
Can you bake without bulk fermenting it?
This recipe is a long-fermented sourdough pizza recipe, so for the best and chewy sourdough pizza crust, the bulk fermentation is a crucial step to this recipe.
I have to say I look at a ton of recipes on Pinterest and I am so happy to say that you have one of the best layouts of the recipe! Thank you for making this very easy to use/view on a phone!
So happy to hear this, Kyra! Thank you for sharing.