Easy Sourdough Pizza Dough Recipe

Sourdough Pizza Night

Sourdough isn’t just for bread. It makes incredible pizza dough too.

Fermented sourdough pizza crust has a flavor you simply can’t get from regular dough. The long fermentation creates a crust that’s crispy on the outside, chewy in the center, and full of flavor.

If you already keep a sourdough starter, this is one of the most fun ways to use it.

Pizza night just got better.

Ingredients

For the dough:

• 100g active sourdough starter

• 300g water

• 500g all-purpose flour

• 10g salt

• 15g olive oil

Toppings (suggestions):

• Marinara sauce

• Grated mozzarella cheese

• Garlic powder

• Italian herb seasoning

• Pepperoni (optional)

• Fresh mozzarella (optional)

Instructions

1. Mix the Dough

In a large bowl, combine the water and active sourdough starter. Stir until the starter is fully dissolved.

Add the flour, salt, and olive oil. Mix until no dry flour remains and a shaggy dough forms.

If you prefer to use a stand mixer, add the water and sourdough starter to the bowl of your KitchenAid fitted with the dough hook. Mix briefly on low speed to dissolve the starter. Add the flour, salt, and olive oil, then mix on low speed (speed 1–2) for about 3–4 minutes until the dough comes together into a soft ball.

The dough should look smooth and slightly tacky but not overly sticky.

Once mixed, remove the dough from the mixer and place it into a lightly oiled bowl to begin the resting period.

2. Rest

Let the dough rest for 20–30 minutes. This helps the flour hydrate and begins gluten development.

3. Stretch and Folds

Perform a few stretch-and-folds for about 1–2 minutes until the dough starts to smooth out.

Cover and let it rest for 30 minutes, then perform one more set of stretch and folds to build strength.

4. Bulk Fermentation

Cover the dough and allow it to rise at room temperature for 4–6 hours until it becomes puffy and airy.

5. Divide the Dough

Divide the dough into two equal portions and shape them into balls.

Lightly oil the dough balls and let them rest on the counter for about 30 minutes before shaping.

6. Preheat the Oven

Preheat your oven to 500–525°F (260–275°C).

If using a pizza oven, preheat it to around 650°F.

7. Shape the Pizza

Gently stretch the dough into a circle using your hands or a rolling pin.

Try to keep the outer edge slightly thicker to create a nice crust.

For easier transfer to the oven, shape the dough on parchment paper.

8. Par-Bake the Crust

Place the shaped dough into the oven and bake for 3–4 minutes until it firms up slightly.

Remove it from the oven and brush lightly with olive oil. Add garlic powder, Italian herbs, and your toppings.

9. Final Bake

Return the pizza to the oven and bake for 8–12 minutes until the crust is golden and the cheese is bubbly.

Let it cool slightly, slice, and enjoy.

Tips for the Best Sourdough Pizza

• Use active, bubbly starter for the best rise and flavor.

• A hot oven is key to achieving a crispy crust.

• Don’t overload the pizza with toppings or the dough may get soggy.

• Let the dough ferment fully so it becomes light and airy.

Why Sourdough Pizza Is So Good

The natural fermentation from sourdough starter creates:

• Better flavor

• A lighter, airier crust

• Easier digestion for some people

Once you try sourdough pizza, it’s hard to go back to regular dough.

New to Sourdough Baking?

If you’re just getting started with sourdough, I recommend beginning with a simple, reliable loaf recipe before experimenting with things like pizza dough.

I created a free beginner sourdough loaf guide that shows you the exact method I teach new bakers.