This sourdough pizza dough recipe is easy to handle, flavorful, and perfect for homemade pizza night. Includes tested US and metric measurements plus tips for freezing and baking.
Sourdough Starter Pizza Dough
After months of testing and refining, this sourdough starter pizza dough recipe checks all the boxes: it’s easy to follow, flavorful, and simple to handle—even if you’re new to sourdough. Unlike many artisan pizza dough recipes that rely only on metric measurements, I’ve included US cup measurements and gram weights to make it work for every home cook.
What I love most is how flexible it is. I usually make two small pizzas for dinner (ideal for smaller families like mine) and use the remaining dough to prep homemade frozen pizzas for later. It’s a great way to stretch one batch into multiple meals—and I’ll walk you through every step below.
Why You’ll Love This Sourdough Pizza Dough Recipe
- Versatile starter options: Works beautifully with either active starter (my preference) or sourdough discard plus a little yeast.
- Perfect texture: Creates a more tangy, bubbly “bready” crust with incredible chew and those beautiful air pockets.
- Flexible timing: Schedule conflict? No problem! This dough can rest in the refrigerator for up to 36 hours.
- Make-ahead friendly: Freeze dough balls or even create your own pre-baked frozen pizzas.
Sourdough Pizza Crust Recipe Ingredients
- Active Sourdough Starter: An active starter provides the best flavor and texture, but you can also use the discard + a little yeast, I tell you how in the recipe card. I didn’t think the flavor was as good, but it still worked!
- Water: Use room temperature water as the liquid here! It should be non-chlorinated, regular filtered water. Avoid RO (Reverse Osmosis) water—it removes minerals essential for sourdough.
- Salt: I recommend using sea salt or kosher salt here. This adds flavor to the dough.
- Olive Oil: For added moisture and flavor.
- All-Purpose Flour: Unbleached all-purpose flour works great here! But you may also use bread flour or 00 flour too!
- Toppings: Feel free to use your favorite pizza toppings here. For the base, you can use pizza sauce, pesto, olive oil, or even alfredo. Use all your favorite cheeses like classic mozzarella cheese, meats, and veggies for the toppings!
Get the full recipe in the recipe card below.
Ingredients
- ½ cup (100g) active sourdough starter see Note 1 if using discard
- 1 ¼ – 1½ cups (300-375g) room temperature water see Note 2
- 2 teaspoons (10g) sea salt or kosher salt
- 2 tablespoons (30g) olive oil
- 3 ½ – 4 cups (450-525g) unbleached all-purpose or bread flour see Note 3
Pizza Toppings
- Base: Pizza sauce, pesto, olive oil, alfredo
- Toppings: Cheese, meats, veggies see Note 4 for suggestions
Instructions
Mixing the Dough
- By Hand: Combine all ingredients in a large bowl. Mix with a dough whisk, wooden spoon, or hands until a shaggy dough forms. Knead lightly, adding flour as needed, until tacky but smooth.½ cup (100g) active sourdough starter, 1 ¼ – 1½ cups (300-375g) room temperature water, 2 teaspoons (10g) sea salt or kosher salt, 2 tablespoons (30g) olive oil, 3 ½ – 4 cups (450-525g) unbleached all-purpose or bread flour
- By Stand Mixer: Add ingredients to a stand mixer bowl, starting with 2 cups of flour. Using a dough hook on low, mix for 6-10 minutes, gradually adding flour, until smooth and elastic, but should still be on the sticker side, tacky to the touch.*Note: I’ve done it both ways, stand mixer is certainly a little easier because you don’t have to knead it, but they are both super simple.
Night Before (other options below, very forgiving!)
- Combine all ingredients using one of the above methods, then place in a large bowl or straight sided container, cover with plastic wrap, and allow to bulk ferment overnight on the counter, 8-18 hours. *rise time is deteremined by kitchen temperature and how active your starter was.
Shaping & Storing (the next morning)
- Wet your hands with water and perform 3-5 stretches and folds until it becomes a smooth dough (dough will be floopy, soft, marshmallowy). (See note 5 for how to perform a stretch and fold)
- At this point, the dough is ready to bake pizza, but if the timing doesn’t work, divide the dough into 4 even pieces or two pieces if larger pizzas are desired. Place in separate containers or baggies in the fridge for up to 36 hours. If you don’t plan on using all the dough, I recommend freezing the dough balls for up to 1 month. The longer the fermentation, the better the dough will taste!
Baking Instructions
- Before you begin, let refrigerated dough sit at room temp for 60 minutes before shaping. If the dough was frozen, thaw overnight in the fridge, then bring to room temp.
- Preheat the Oven & Pizza Stone/Steel to 550°F (or highest setting), placing pizza stone or steel in the upper third of the oven. Preheat for 30-60 minutes for a crispy crust with charred bubbles.
Shaping the Dough
- Method 1: Press & Stretch (Best for Beginners): Lightly flour your hands and surface. Press the dough outward with your fingers to form a round shape. Lift the dough, turning gently in a circle, stretch gently, letting gravity assist. Leave edges slightly thicker than the center.
- Method 2: Fist & Stretch (Traditional Hand-Stretched Method): Hold the dough over your fists, letting it stretch naturally. Rotate and twist, occasionally popping the dough into the air. Lay it back on the floured surface, adjusting thickness.
- Method 3: Rolling Pin (Quick & Even Method): Lightly flour a surface and gently roll out the dough. Roll from the center outward, keeping the edges thicker than the middle. *While the easiest, this is my least favorite, it works great for my no rise pizza dough, but I found the results tougher when doing this with sourdough pizza dough.*If the Dough Resists Stretching: Cover with a damp towel and rest 15 minutes, then try again. This relaxes gluten, making it easier to shape.
Assembling the Pizza
- Lay the dough on a piece of parchment paper or well floured surface.Base: Pizza sauce, pesto, olive oil, alfredo, Toppings: Cheese, meats, veggies
- Spread a thin layer of sauce, leaving ½-inch from the edge.
- Add ½ – 1 cup cheese, followed by toppings, then additional ½ – 1 cup cheese.
Baking
- Bake for 5-8 minutes, until the cheese is bubbly and the crust is golden brown.*No Pizza Peel? Carefully remove hot stone/steel from the oven. Assemble pizza directly on top, then bake as directed.*For alternative baking methods, see notes.
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Notes
- Active starter creates better texture and flavor.
- Discard works, but the dough may not rise as much when baking.
- If using discard, double the amount (1 cup) and add ½ teaspoon instant yeast.
- Use room temperature, non-chlorinated water, regular filtered water works great..
- Avoid RO (Reverse Osmosis) water—it removes minerals essential for sourdough.
- Place tap water in storage container and let it sit uncovered for 24 hours.
- Or boil for 15 minutes, then cool before use.
- Unbleached AP flour works great.
- Bread flour adds chewiness.
- 00 Flour (Caputo brand recommended) makes a delicate crust but needs less water (start with 300g about 1 ¼ cups).
- Classic: Marinara or pizza sauce, mozzarella, pepperoni, basil.
- Gourmet: Pesto, goat cheese, caramelized onions, arugula.
- Marguerita: Brush crust first with EVOO, and fresh garlic (optional) and sprinkle of sea salt. Place slices of fresh tomatoes (I used Roma and on the vine tomatoes), fresh mozzarella, preferably buffalo mozzarella, torn into pieces, and finish with fresh basil leaves. A sprinkle of Parmesan cheese is optional, and a final drizzle of extra virgin olive oil just before serving brings everything together beautifully.
- White Pizza: Alfredo sauce, ricotta, garlic, mushrooms.
- Grab one side of the dough, stretch up, then fold over.
- Rotate the bowl 90°, repeat 3-4 times.
- Develops gluten structure and aerates the dough.
Rise Time Notes–Numerous factors can impact rise time (bulk fermentation):
- Flour type: Whole wheat or rye ferments faster; bread flour takes longer but builds stronger dough.
- Hydration: More water = faster fermentation but stickier dough.
- Salt: More salt slows the rise; less salt speeds it up.
- Dough size/shape: Bigger dough holds heat and may rise faster; tight shaping can slow things down.
- Humidity: Helps keep the dough from drying out, supporting a steady rise.
- Starter strength: A strong, bubbly starter rises dough faster than a sluggish one.
- Room temperature: Warmer rooms speed things up; cooler temps slow the rise.
- Cast Iron Baking: You can also heat up a large cast iron skillet until it’s piping hot, lay the stretched dough into the pan and build your pizza right in the pan, cooking until the crust bottom is slightly charred (about 6-8 minutes), then place it under the broiler for 2-4 minutes to finish the toppings. In testing this did the job, but I liked the bubbles and crust texture when I baked on a hot pizza steel.
- Grilling Sourdough Pizza: Preheat grill to 500-550°F. Lightly oil grates or use a pizza stone. Stretch dough and grill 2-3 minutes until lightly charred. Flip, add sauce and toppings, then grill another 3-5 minutes with the lid closed until cheese is melted and crust is cooked.
- Air Fryer Sourdough Pizza: Preheat air fryer to 400°F. Stretch dough to fit the basket. Add sauce, cheese, and toppings. Air fry 6-8 minutes until the crust is golden and the cheese is bubbly.
- How to Pre-Bake (Parbake) Pizza Dough and Make Homemade Frozen Pizza: Shape your pizza dough to your desired size, then bake using your preferred method (I love using a pizza steel) for 5-6 minutes, until the dough is bubbling but still pale with just a hint of golden brown. Remove and let cool completely.
- To make a homemade frozen pizza: Once the crust is fully cooled, assemble your pizza as usual with sauce, cheese, and toppings. Wrap tightly in plastic wrap twice and freeze in a single layer. For extra protection, place the wrapped pizza in a freezer bag. Freeze for up to 3 months.
- To bake: Remove the pizza from the freezer and place directly on a pizza pan, sheet pan, or preheated pizza stone/steel. Bake in a 450°F preheated oven for 12-15 minutes, until the crust is heated through and the cheese is bubbly and golden.
Nutrition
Helpful Tools
- Pizza steel or stone: Creates intense heat for that perfect crispy crust.
- Pizza peel: This makes transferring pizza in and out of the hot oven much easier.
- Quality pizza cutter: A sharp wheel cutter makes serving cleaner.
- Parchment paper: Prevents sticking and simplifies the transfer process.
How to Make Homemade Sourdough Pizza Dough
Step 1 – Mix the Dough
By Hand: Combine all ingredients in a large bowl. Mix with a dough whisk, wooden spoon, or hands until a shaggy dough forms. Knead lightly, adding flour as needed, until tacky but smooth.
By Stand Mixer: Add ingredients to a stand mixer bowl, starting with 2 cups of flour. Using a dough hook with the mixer on low, mix for 6-10 minutes, gradually adding flour, until smooth and elastic, but should still be on the sticker side, tacky to the touch.
Step 2 – Bulk Ferment
Combine all ingredients using one of the above methods, then place in a large bowl or straight sided container (easier to see it rise), cover with plastic wrap, and allow to bulk ferment overnight on the counter, 8-18 hours.
Kathleen’s Expert Tip: Several times, my dough took around 18 hours to double, it will vary based on the starter’s activeness, room temperature, and ingredients.
The next morning, wet your hands with water and perform 3-5 stretches and folds until it becomes a smooth dough (dough will be floopy, soft, marshmallowy).
Kathleen’s Pro Tips
- At this point, the dough is ready to bake pizza.
- If the timing doesn’t work, divide the dough into four even pieces or two pieces if larger pizzas are desired—place in separate containers or baggies in the fridge for up to 36 hours.
- If you don’t plan on using all the dough, I recommend freezing the dough balls for up to 1 month. Or parbake the crusts and make your own frozen pizzas, I’ll show you how!
- The longer the fermentation, the better the dough will taste!
Step 3 – Shape the Dough
Before you begin, let refrigerated dough sit at room temp for 60 minutes before shaping. If the dough was frozen, thaw overnight in the fridge, then bring to room temp.
Preheat the oven & pizza stone/steel to 550°F (288°C), or your ovens highest setting), placing pizza stone or steel in the upper third of the oven. Preheat for 30-60 minutes for a crispy crust with charred bubbles. While the oven is preheating, shape the dough (watch the video to see how to do this):
Method 1: Press & Stretch (Best for Beginners)
- Lightly flour your hands and surface.
- Press the dough outward with your fingers to form a round shape.
- Lift the dough, turning gently in a circle, stretch gently, letting gravity assist.
- Leave edges slightly thicker than the center.
Method 2: Fist & Stretch (Traditional Hand-Stretched Method)
- Hold the dough over your fists, letting it stretch naturally.
- Rotate and twist, occasionally popping the dough into the air.
- Lay it back on the floured surface, adjusting thickness.
Method 3: Rolling Pin (Quick & Even Method, but Least Favorite)
- Lightly flour a surface and gently roll out the dough.
- Roll from the center outward, keeping the edges thicker than the middle.
While method 3 is the easiest, this is my least favorite. It works great for my no-rise pizza dough, but I found the resulting pizza crusts to be a bit tougher without much rise this way.
Step 4 – Making Sourdough Pizza
Lay the dough on a piece of parchment paper. Spread a thin layer of pizza sauce (or sauce of choice), leaving ½-inch from the edge. Add ½ – 1 cup cheese, followed by toppings, then additional ½ – 1 cup cheese.
Using a pizza peel or upside-down sheet pan, transfer the pizza (with parchment) onto the hot stone/steel or onto a hot baking sheet.
Bake for 5-8 minutes, until the cheese is bubbly and the crust is golden brown.
Best Sourdough Pizza Dough Recipe Tips
- Wetter is better (to a point): A slightly stickier dough (hydration) creates those beautiful air pockets, but too wet becomes hard to manage. Start with less flour and add more as needed.
- Cold fermentation deepens flavor: The longer your dough rests in the fridge (up to 36 hours), the more complex and tangy the flavor becomes.
- Preheat thoroughly: Give your pizza stone or steel at least 45-60 minutes to fully heat for the best crust.
- Don’t rush the room temp rest: If using refrigerated dough, those 60 minutes at room temperature before shaping are crucial for easier stretching.
- If dough fights back: When the dough resists stretching, cover it with a damp towel and let it rest for 15 minutes. This relaxes the gluten and makes shaping much easier.
- Watch your flour: Too much flour on your work surface can create a tough crust. Use just enough to prevent sticking.
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Sourdough Starter Pizza Dough Variations
One of the joys of making your own pizza dough is the ability to customize! Here are some of my favorite variations:
Flour Variations
- 00 Flour: Creates an incredibly delicate, tender crust (reduce water to about 300g or 1¼ cups).
- Bread Flour: Adds more chew and structure to your crust.
- Whole Wheat: Substitute up to 25% whole wheat flour for nuttier flavor (you will need slightly more water, add one tablespoon at time until it’s tacky).
Flavor Additions
- Garlic Dough: Add 2-3 cloves of minced garlic to the dough.
- Herb Infused: Mix in 1-2 tablespoons of dried Italian herbs or fresh chopped herbs.
- Honey Wheat: Add 1-2 tablespoons of honey for slight sweetness and beautiful browning.
Alternative Cooking Methods
Cast Iron Skillet
Stretch your dough and place it in a hot, preheated cast iron skillet. Quickly add sauce and your desired toppings. Cook on the stovetop over medium-high heat until the bottom is dry and slightly charred, about 3–4 minutes. Then transfer the skillet to a preheated broiler and cook for another 2–4 minutes, or until the cheese is bubbly and the crust is golden and blistered. Keep a close eye to prevent burning!
While I liked this method, I still discovered in all of my testing that the best texture, and bubbles in the crust happened when I baked in a screaming hot oven!
Grilling Sourdough Pizza
To grill your pizza, preheat grill to 500-550°F. Lightly oil grates or use a pizza stone or steel. Stretch dough and grill 2-3 minutes until lightly charred. Flip, add sauce and toppings, then grill another 3-5 minutes with the lid closed until cheese is melted and crust is cooked.
Air Fryer Sourdough Pizza
For a quick personal pizza, preheat air fryer to 400°F. Stretch dough to fit the basket. Add sauce, cheese, and toppings. Air fry 6-8 minutes until the crust is golden and the cheese is bubbly.
Outdoor Pizza Oven
To bake sourdough pizza in an outdoor pizza oven like an Ooni, preheat the oven to around 850°F (450°C) for 20–30 minutes until the stone is fully heated. Stretch your dough on a floured surface, keeping the edges slightly thicker, and build your pizza right on a lightly floured peel. Slide the pizza into the oven and cook for about 60–90 seconds, rotating every 20–30 seconds for even cooking. Once the crust is puffed with golden, charred spots and the cheese is bubbly, remove, slice, and enjoy!
Pizza Recipes We Love
There are so many delicious ways to use this dough! Feel free to use all your favorite toppings. Here are some of our favorite toppings:
| Pizza Type | Instructions |
|---|---|
| Margherita Pizza | Brush crust with olive oil and garlic. Sprinkle with sea salt. Add Roma or vine-ripened tomato slices and buffalo mozzarella. Bake until bubbly and golden. Finish with basil, olive oil, and kosher salt. |
| White Pizza with Caramelized Onions & Goat Cheese | Spread alfredo sauce. Top with caramelized onions, sautéed mushrooms, and goat cheese. Bake until golden and bubbly. Finish with arugula and balsamic glaze. |
| Pepperoni & Hot Honey Pizza | Spread pizza sauce. Add mozzarella and provolone. Top with pepperoni slices. Bake until crispy and bubbly. Drizzle with hot honey and sprinkle with red pepper flakes. |
| BBQ Chicken Pizza | Spread BBQ sauce. Add shredded chicken, red onions, mozzarella, and smoked gouda. Bake until golden and bubbly. Finish with cilantro and optional BBQ drizzle. |
Ways to Use Sourdough Starter Pizza Dough
Sourdough pizza dough is incredibly versatile, use it way beyond traditional pizza. Here are some creative and delicious ways:
- Sourdough Pizza Rolls: Roll out the dough, layer with your favorite pizza toppings like pepperoni, cheese, and herbs, then roll it up, slice, and bake for tasty, portable snacks, dip into homemade marinara – yum!
- Calzones: Fill folded pockets of dough with combinations of meats, cheeses, and vegetables, then bake until golden–a favorite of mine.
- Breadsticks: Shape the dough into pretzel rod-sized pieces, season with herbs and cheese, and bake until crispy. Perfect for soups or salads.
- Dinner Rolls: Form the dough into rolls or baguette shapes, allow them to rise, and bake to create fresh, homemade rolls with a delightful sourdough flavor.
- Pita Bread: Roll the dough into flat rounds and cook on a hot skillet to produce soft, puffy pitas, ideal for sandwiches or dipping.
- Doughnuts: Fry pieces of the dough until golden, then coat with sugar or glaze for a sweet treat.
- Focaccia: Press the dough into a baking pan, dimple the surface, drizzle with olive oil, and sprinkle with herbs before baking to create this Italian classic.
- Crackers: Roll the dough very thin, cut into desired shapes, season, and bake until crisp for homemade crackers.
- Cinnamon Rolls: Spread the rolled-out dough with butter, cinnamon, and sugar, roll it up, slice, and bake for a sourdough twist on this sweet favorite.
Storing Homemade Sourdough Pizza Dough
For short-term storage in the refrigerator, place the divided dough balls in lightly oiled containers. Seal and refrigerate. Use within 3 days!
How to Freeze Sourdough Pizza Dough
To freeze, place each portion of dough in an airtight freezer bag or container. Seal tightly and freeze for up to 1 month. Thaw overnight in the refrigerator, and then bring to room temperature before using.
How to Pre-Bake (Par-baking) Pizza Dough and Make Homemade Frozen Pizza
Shape your pizza dough to your desired size, then bake using your preferred method (I love using a pizza steel) for 5-6 minutes until the dough is bubbling but still pale with just a hint of golden brown. Remove and let cool completely. If just storing crusts, wrap well in foil or plastic, then store in freezer baggies.
To assemble homemade frozen pizza: Once the crust is fully cooled, assemble your pizza as usual with sauce, cheese, and toppings. Wrap tightly in plastic wrap twice and freeze in a single layer. For extra protection, place the wrapped pizza in a freezer bag. Freeze for up to 3 months.
To bake from frozen: Remove the pizza from the freezer and place directly on a pizza pan, sheet pan, or preheated pizza stone/steel. Bake in a 450°F (230° C) preheated oven for 12-15 minutes, until the crust is heated through and the cheese is bubbly and golden.
Frequently Asked Questions
Sourdough pizza dough uses a fermented starter culture (I’ll show you how to make your own sourdough starter) instead of commercial yeast, creating a more complex flavor profile with slight tanginess, and a chewier texture with beautiful air pockets. It also has a longer fermentation process, which develops deeper flavors!
No, traditional sourdough pizza dough doesn’t use commercial yeast packets. Instead, it relies on a fermented culture that contains naturally occurring wild yeasts and beneficial bacteria. This starter is what leavens the dough!
It offers several benefits including improved digestibility (some family members with gluten sensitivity can eat sourdough pizza dough!), longer shelf life, and a beautiful texture with characteristic bubbles!
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