Sourdough Pizza Dough Recipe
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Sourdough pizza dough is easy to make, stores for days, and delivers a chewy, flavorful crust perfect for your next pizza night.
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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.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
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.
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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.
My oven doesn’t go up to 550, only 500. Should I just plan to bake a little longer?
500 degrees F should be just fine! You might just have to bake the pizzas a tad longer, but keep an eye on them! They bake up fast.
i made this dough this morning, stretched 3 times and then let it rise for 4 hours. It was so sticky I had a lot of trouble handling it and had to add a considerable amount of flour just to get it to shape. Any suggestions?
Hi Michelle! So sorry to hear the dough was hard to work with. This is a high hydration dough, so it is naturally a little more sticky, but it shouldn’t be unmanageable. I like to flour my hands when working with it to prevent it from sticking to my hands. It’s also important that there is enough flour in the dough. For the best results, I always recommend using a kitchen scale! I hope you give this recipe another try! It’s so delicious.
Hi, do you still do a cold rise before shaping into balls to freeze?
Hello Lizzy! Freeze the dough balls right after shaping!
Could this be done with a gluten-free sourdough starter and brown rice flour or all-purpose GF flour instead of bread flour?
Hi Kiley! I have not tested this recipe with GF flour, so I am not 100% certain. Sorry! Wish I could be more helpful.
My dough was doughy but toppings were fully cooked??
Hi Jen! So sorry to hear that. If your toppings were fully cooked but your sourdough pizza dough was still doughy, there are a few possible culprits:
Oven temperature – Pizza needs a very hot oven (ideally 500°F or higher). If it’s too cool, the toppings might cook before the dough does.
Under-proofed dough – If your dough didn’t have enough time to ferment and rise properly, it can stay dense and gummy inside, even after baking. Well-proofed dough will have more bubbles, better oven spring, and bake more evenly. Make sure the dough is no longer cold from being in the fridge! It should feel soft, light and room temp.
Crust thickness – A thicker crust will take longer to bake. Try rolling or stretching it a bit thinner next time.
Let me know if you want help figuring out what it might’ve been in your case—I’d love to help you troubleshoot!
Try a prebake. I prebaked my crust for 8 minutes at 500. Then toppings. Might help!
Can I double the recipe to make four regular size such as 12”-18” pizzas? I made this recipe before a couple months ago and made four but I can’t remember if I doubled it.
Yes, you can absolutely double the recipe to make four 12–18″ pizzas! I’m so glad you’ve made it before—hopefully it comes back to you as soon as you start mixing the dough again! 😊 Let me know how it turns out!
I love this pizza dough recipe. It has become my go-to for pizzas and even calzones! I decided to make a double batch and freeze it after bulk fermentation, but after it thawed (one in the fridge for 24 hours and one on the counter) it did not rise again. It was so flat and lost all bubbles that I ended up throwing it out two days later after being 100% it would not rise at some point. I’m not sure where I went wrong.. do you have any tips or advice so bringing your frozen pizza dough back to life?
I’m so glad to hear you love the recipe and are using it for both pizzas and calzones—thank you!
It sounds like you did everything right by freezing after bulk fermentation and allowing plenty of time to thaw. Sometimes, though, if the dough is in the freezer too long (even past a week), the wild yeast can become sluggish or inactive, especially if it wasn’t shaped and frozen right away after the bulk rise. Freezer burn or inconsistent freezer temps can also impact its strength.
Here are a few tips to help bring frozen dough back to life:
Freeze sooner after bulk fermentation while the dough is still strong and bubbly.
Wrap it tightly (plastic wrap + freezer bag or airtight container) to prevent moisture loss and freezer burn.
After thawing, give it a long warm rest (4–6 hours or more)—it may need extra time to perk up!
It’s always disappointing to toss dough, but you’re doing everything right by experimenting and learning through it! I’d love to hear how it goes if you try freezing it again.
Do you freeze before cold fermentation or after?
Also when you place in reusable containers before cold ferment do you add flour or oil to the container to prevent sticking?
Hi Kerrie! You will want to freeze the dough after the bulk fermentation. I wouldn’t suggest freezing the dough longer than a week though. Any longer and I find that they dough doesn’t rise as well after thawing. You can lightly grease the containers with oil, but it isn’t absolutely necessary. Enjoy!
Can I partake naked crust and freeze? Would love to bake these in bulk and freeze to I can just put toppings on and bake for a few minutes
That’s such a great idea—and yes, you can absolutely par-bake and freeze them for later!
Here’s how I’d recommend doing it:
Shape the dough as usual.
Par-bake at 450°F for 2-3 minutes—just until the crust is set and barely golden (but not fully baked).
Let them cool completely, then wrap tightly in plastic wrap and store in a freezer-safe bag.
When ready to use, just add toppings and bake from frozen at 475°F until hot and bubbly (usually 5-7 minutes).
Let me know if you try it—I’d love to hear how it works for you!
I put the dough in my cast iron and baked it for about 5 minutes before putting the toppings on. I baked it about 15 minutes longer with the topping and it came out perfect. Light and chewy crust, and it tasted amazing. This will be my go to pizza dough recipe from now on.
I’m so glad you loved it and that the par-bake method worked perfectly for you! Light, chewy, and flavorful is exactly what I aim for with this crust. Thanks so much for sharing your process—I’m thrilled this will be your go-to pizza dough recipe!
I’ve tried several sourdough pizza dough recipes and this one is IT. Crispy yet chewy and I love that it puffs up. The taste is on point, too!
I love hearing this! I am so thrilled that you love this recipe as much as we do. Thank you so much for sharing!
When you say “Slide the piece of parchment paper with the pizza on top of the pizza peel”: can I just use some flour on the peel and slide it into the pizza stone without using parchment paper? That’s how I do it when I make regular pizza.
Also, from this recipe you get 4 individual balls. What size of pizza do you get from each ball? 8″ probably?
Yes, you can absolutely skip the parchment and slide the pizza directly onto the stone if that’s how you normally do it! Just make sure to dust your peel generously with flour or semolina so the dough releases easily. I include the parchment as an easy option for those who prefer a little less mess or worry about sticking.
Each dough ball makes about an 8–9 inch pizza — perfect for individual portions!
My husband said, “I feel like I’m at a restaurant.” I think we found our go-to pizza crust!
Wow, what a compliment! So glad it brought that restaurant vibe to your kitchen—this crust is definitely a keeper!
Can i put it in the cast iron without parchment paper and apply oil instead to make it crunchy?
I allowed the recipe to bulk ferment to double, then shaped and refrigerated the balls. 27 hours later I removed them from the fridge to bring to room temperature so that I could stretch them and bake however, after two hours they had over proofed. As soon as I touched they collapsed. What could have been the issue?
I’m so sorry to hear that! It sounds like your dough may have fermented a little too long before going into the fridge, or it over proofed on its second rise. The time suggestions given is from my 70 degree F kitchen. If you kitchen runs warmer, this will speed up the rise time. I hope that helps troubleshoot — pizza dough can be finicky, but once you dial in your timing it turns out beautifully every time!
So yummy delicious and easy to follow! I have no pizza stone so went the alt route using the non stick skillet then putting it in the oven to broil!
So glad it worked out! Using a skillet and finishing under the broiler is a great alternative to a pizza stone—it gives you a nice crisp bottom and a beautifully bubbly top. Thanks for sharing your method!