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There’s nothing like pizza night- especially when it starts with a bubbly, tangy sourdough crust. This sourdough pizza dough recipe is simple to make, using just a few pantry staples and your sourdough starter for natural rise and incredible flavor. Whether you bake it thin and crispy or soft and pillowy, this dough gives you that artisan-style crust right from your own cozy kitchen.
New to sourdough? Check out our How to Make Sourdough Starter Guide.
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It’s everyone’s favorite night, friends.
No, not Friday night, football night, or even date night (well, maybe date night).
It’s pizza night.
But not just pizza night- pizza night with this magnificent sourdough pizza dough recipe for a crisp, tangy crust that’s easier to digest and satisfying for the whole family. So it’s pizza night, but infinitely better than what you’re used to.
Pizza night is something most families on planet earth can get behind. Just like my sourdough chocolate chip cookies, it’s the kind of food that makes you feel like everything is going to be ok, even as the world burns down around you.
So, if you want to turn pizza night into a fun, gut-healing indulgence the whole family will love, keep reading and learn to make our sourdough pizza dough recipe (it’s simpler than you think)!
Why You’ll Love This Sourdough Pizza Dough Recipe
This sourdough pizza dough recipe makes pizza night extra special. It’s the kind of dough that rewards patience with a perfectly chewy texture and rustic flavor that only sourdough can give, plus the satisfaction of hearing your family say, “You made this?” We love this recipe for its:
- Incredible flavor: Naturally fermented for a subtle tang and rich depth you’ll never get from store-bought crusts.
- Easy digestibility: Long fermenting breaks down the gluten, making it easier on the gut.
- Chewy yet crisp: Golden edges, soft centers, and a slight pull — just like artisan-style pizza.
- Simple ingredients: Just flour, water, olive oil, salt, sugar, and your sourdough starter. As long as you have pantry staples, you’ll never have to wonder, “What’s for dinner?”
- Flexible timing: Let it rise at room temperature or cold ferment in the fridge for even more flavor.
- Perfect for any pizza night: Shape it thin for a crispy crust or thicker for soft, fluffy slices.
Ingredients You’ll Need for Sourdough Pizza Dough Recipe
You don’t need much to make an incredible sourdough pizza dough — just a few basic ingredients and your starter.
- Sourdough starter: Active and bubbly is best, but discard will work if you give it a longer rise.
- Warm water: Helps activate the starter and bring the dough together.
- Flour: All-purpose works beautifully for a tender crust, while bread flour gives extra chew. You can even mix the two.
- Olive oil: Adds richness and helps create that golden, crisp bottom.
- Salt: Essential for flavor and gluten structure.
- Sugar: Just a touch helps with browning and balances the sour flavor.
Optional: A sprinkle of cornmeal for dusting your pan or stone gives the crust a rustic finish.
Step-by-Step Instructions for Sourdough Pizza Dough Recipe
Step 1: Mix the starter and water. In a large bowl, combine your sourdough starter and warm water. Stir until smooth and the starter is fully dissolved.
Step 2: Add the remaining ingredients. Add flour, olive oil, salt, and sugar to the bowl. Stir until a shaggy dough forms.
Step 3: Knead until smooth and elastic. If using a stand mixer: Knead on medium speed for 6–8 minutes. If kneading by hand: Knead on a lightly floured surface for 10–12 minutes, until smooth and stretchy. The dough should be soft but not sticky.
Step 4: First rise (bulk fermentation). Lightly grease a clean bowl, then transfer the dough to it, turning once to coat. Cover and let it rise at room temperature for about 6 hours, or until doubled in size and airy.
Step 5: Divide and rest. Gently punch down the dough to release air. Divide into four balls for smaller pizzas or two balls for larger ones. Cover and let rest for 30 minutes to relax the gluten.
Step 6: Shape the dough. Press each ball out gently with your hands into your desired shape — round or rustic. Avoid rolling pins to preserve bubbles.
Step 7: Parbake the crust. Transfer to a pizza stone or parchment-lined baking sheet. Bake at 500°F (260°C) for 10 minutes, until lightly puffed and just beginning to color.
Step 8: Add toppings & bake again. Remove from the oven, top with sauce, cheese, and your favorite toppings, then bake another 5–10 minutes until the crust is golden and the cheese is melted and bubbly.
Tips for Sourdough Pizza Crust Success
- Use active starter for best rise: If your starter doubles within 4–6 hours of feeding, it’s ready to bake with.
- Adjust flour as needed: Humidity and flour type can change absorption — add 1 tablespoon at a time if the dough feels too sticky.
- Longer rise = more flavor: You can refrigerate the dough overnight for even better taste and structure.
- Parbake for the perfect base: This keeps your crust crisp, even with saucy toppings.
- Use high heat: 500°F gives you that pizzeria-style crust. If your oven doesn’t go that high, bake at 475°F and add a few extra minutes.
Variations to Try
- Whole Wheat Sourdough Pizza Dough Recipe: Replace 1 cup of flour with whole wheat for a hearty, rustic flavor.
- Garlic & Herb Crust: Add 1 tablespoon olive oil infused with minced garlic and dried Italian herbs to the dough.
- Sourdough Flatbread: Skip the parbake and cook rolled-out dough on a hot skillet for a few minutes per side.
- Sourdough Pizza Muffins: Press small rounds into muffin tins, parbake, and top for mini pizza bites!
FAQs Sourdough Pizza Dough Recipe
Can I use sourdough discard for this recipe?
This recipe was made specifically for active sourdough starter. To use discard, check out our sourdough discard pizza recipe!
Can I make the dough ahead of time?
Absolutely. After the first rise, refrigerate the dough for up to 2 days. Let it come to room temperature for 1 hour before shaping.
Why didn’t my dough rise?
If your dough didn’t puff up, your starter may not have been active enough. Make sure it’s bubbly and passes the “float test” before mixing.
Can I freeze this sourdough pizza dough Recipe?
Yes! After dividing, wrap each dough ball tightly and freeze for up to 3 months. Thaw overnight in the fridge and let rest at room temperature before using.
Sourdough Pizza Dough Serving Ideas
This sourdough pizza dough recipe is so versatile — it’s the perfect base for cozy weeknight dinners or fun family pizza nights. Once you’ve mastered the dough, you can make endless flavor combinations!
- Classic Margherita: Top with tomato sauce, fresh mozzarella, and basil for a simple, rustic favorite.
- White Garlic Pizza: Use olive oil, garlic, and ricotta instead of tomato sauce for a creamy, savory twist.
- Veggie Garden Pizza: Layer with roasted vegetables, fresh herbs, and crumbled feta for a seasonal option.
- BBQ Chicken or Buffalo Pizza: A fun, family-style take using leftovers and tangy sauces.
- Breakfast Pizza: Spread a thin layer of sour cream, sprinkle cheese and cooked bacon, and crack an egg on top before baking.
Tip: For an even crispier crust, brush the edges with olive oil or garlic butter just before the final bake.
How to Store & Reheat Sourdough Pizza Dough Recipe
To store leftover dough:
- After the first rise, wrap each dough ball tightly in plastic wrap or place in a covered container.
- Refrigerate for up to 2 days, or freeze for up to 3 months.
- When ready to use, let it come to room temperature for 1–2 hours before shaping.
To store baked pizza:
- Store leftover slices in an airtight container in the refrigerator for up to 4 days.
Reheating options:
- Oven: Reheat at 400°F for 5–8 minutes for a crisp crust and melty cheese.
- Skillet: Heat on medium in a covered pan for 3–5 minutes for a soft yet crispy base.
- Air fryer: 350°F for 2–3 minutes — quick and perfectly crisp!
Tip: Avoid the microwave if you can, it softens the crust.
Sourdough Pizza Dough Recipe
Ingredients
- 600 grams flour (4 3/4 cups))
- 200 grams sourdough starter, active and bubbly (about 3/4 cup)
- 300 grams water (1 1/3 cups)
- 2 tbs olive oil
- 2 tsp salt
- 1 tbs sugar
Instructions
- Mix the starter and water: In a large mixing bowl, combine your sourdough starter and water. Whisk or stir until the mixture is smooth and the starter is fully dissolved.
- Add remaining ingredients: Add the flour, olive oil, salt, and sugar to the bowl. Stir until a shaggy dough forms.
- Knead until smooth and elastic.If using a stand mixer: Knead on medium speed for 6–8 minutes, until the dough is smooth, stretchy, and pulls away from the sides of the bowl.If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10–12 minutes, until soft and elastic.
- First rise (bulk fermentation): Lightly grease a large bowl with olive oil. Place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let it rise at room temperature for about 6 hours, or until doubled in size.
- Divide and rest: Punch down the risen dough to release air. Divide it into 4 balls for smaller pizzas or 2 balls for larger ones. Cover and let the dough rest for 30 minutes to relax the gluten.
- Shape the dough: Working with one ball at a time, press it out gently with your hands into your desired pizza shape—round or rustic. Avoid using a rolling pin to preserve air bubbles for a lighter crust.
- Parbake the crust: Transfer the shaped dough to a pizza stone or parchment-lined baking sheet. Bake in a preheated 500°F (260°C) oven for 10 minutes, just until lightly puffed and set.
- Add toppings & bake again: Remove from the oven, add your favorite sauce, cheese, and toppings, then return to bake for another 5–10 minutes, until the crust is golden and the cheese is bubbly and melted.
- Serve & enjoy: Let your pizza cool slightly before slicing. Enjoy warm, with a crisp edge and a soft, chewy center.
Sourdough Pizza Didn’t Turn Out Quite Right? Check Out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
It’s Pizza Time
That’s it, y’all. This sourdough pizza recipe is so simple, so forgiving, you’ll never even think about buying a premade crust again (except in the “I’m so glad I don’t have to do that anymore,” kind of way). Top it with your favorite sauce and entirely too much cheese, and you’ll be on your way to the pizza night of everyone’s dreams. Happy baking!
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