Soft, chewy, and tangy, this sourdough pizza dough is the perfect recipe for those family pizza nights. Start the dough in the morning and it will be ready to bake up with your favorite toppings in the afternoon.
Pizza is so great because it is quick to throw together and it makes the perfect base to be topped with whatever you desire. This sourdough pizza crust recipe puts you just a few ingredients away from the most delicious bubbly pizza with a chewy crust. Whether you choose to cook it in an outdoor pizza oven, your home oven, or even a grill, it is sure to come out amazing!
Top your pizza with tomato sauce, mozzarella cheese and fresh basil for a classic taste, or skip the pizza sauce and use homemade pesto as the base. Make a chicken Alfredo pizza by topping your crust with Alfredo sauce, chicken, cheese and any veggies you like. You can also get a little fancy and try an olive oil, goat cheese, and date sauce pizza. Serve a fresh salad with homemade dressing on the side to round out the meal.
No matter how you choose to adorn your perfect pizza crust, it’s sure to be a crowd pleaser next time you have a pizza party!
Why You’ll Love This Recipe
Tasty – The sourdough in this recipe adds so much flavor and tanginess. This crust also has the best chewy consistency. There is just something about making your own pizza at home, it’s fun and tasty!
Crowd pleaser – Homemade pizza is so delicious, plus being able to customize it with your own topping preferences makes it great for picky eaters.
Make ahead – Make this dough days or weeks ahead and have pizza dough ready for a quick and easy meal.
Ingredients
Active sourdough starter – Active starter is sourdough starter that has been fed within 4-12 hours, and it’s active and bubbly. You want to use starter that is at the peak of its bubbling in order to give the dough the most rise.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
How to Make Sourdough Pizza Dough
Step 1: The morning of pizza night, add the ingredients to a stand mixer bowl, using a kitchen scale if you choose to weigh the ingredients.
Step 2: With a dough hook attachment, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.
Step 3: Place in an oiled bowl and cover with a lid, plastic wrap or a plastic bag. Rest at room temperature for about 8 hours or until the dough has doubled in size.
Step 4: Preheat oven to 475. Divide dough into 4 equal portions and allow to rest while you prepare your toppings.
Step 5: Roll out on a lightly floured work surface with a rolling pin. I like to create a bit of a ridge around the outside for hand stretched thickness.
Step 6: Spread pizza sauce on top of the dough and top with your favorite toppings.
Step 7: Bake for 13-15 minutes. (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan). Finish off with a 3 minute broil to achieve the browning on top of the crust.
Tips
- Be careful not to over-ferment the dough. This will leave you with a sloppy mess.
- This dough can be made days or even weeks in advance. If you are planning to use it within a few days, place in the fridge in an airtight container until ready to use. You can also freeze for later.
- Make sure that your dough is at room temperature before rolling. The correct dough temperature allows the dough to relax, and makes it easier to shape and roll.
Recipe FAQs
Yes. Sourdough starter and the fermentation process adds another layer of flavor to pizza dough and makes it easier to digest
Most dough uses conventional yeast like instant yeast to give it rise. Sourdough is made with a sourdough starter, which uses wild yeast and bacteria to leaven the dough.
This could be caused by a few different things, such as over baking, over working the dough, or adding too much flour.
Store dough in the fridge up to a week, or place in the freezer after it has risen and has been divided. Wrap with plastic wrap and then store in a freezer plastic bag.
Pre bake crusts for about 8-10 minutes and then allow to cool. Wrap in plastic wrap and store in the freezer for up to 3 months.
More Sourdough Recipes from the Farmhouse
- Sourdough Pumpkin Bread
- Sourdough Sandwich Rolls
- Easy Sourdough Dinner Rolls
- Sourdough Cheese Bread
- Sourdough Cornbread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Homemade Sourdough Pizza Dough Recipe
Equipment
- 1 Kitchen Scale optional
Ingredients
- 1/2 cup starter
- 4 cups flour
- 1.5 cups water
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- The morning of pizza night, add the ingredients to a stand mixer bowl.
- With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.
- Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.
- Preheat oven to 475.
- Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.
- Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand stretched thickness.
- Spread pizza sauce and top with your favorite toppings.
- Bake for 13-15 minutes (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan.). Finish off with a 3 minute broil to achieve the browning on top of the crust.
Notes
- Active starter is sourdough starter that has been fed within 4-12 hours, and it’s active and bubbly. You want to use starter that is at the peak of its bubbling in order to give the dough the most rise.
- Be careful not to over-ferment the dough. This will leave you with a sloppy mess.
- This dough can be made days or even weeks in advance. If you are planning to use it within a few days, place in the fridge in an airtight container until ready to use. You can also freeze for later.
- Make sure that your dough is at room temperature before rolling. The correct dough temperature allows the dough to relax, and makes it easier to shape and roll.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just a question what size are these 4 pizzas
Around 10″
I don’t have a stand mixer so I would like to try this using stretch and folds. Do I just continue doing stretch and folds every hour or so for the whole 8 hour period? Or would I do maybe 3 or 4 sets and then let it rest for the remainder?
Can I do a long ferment with this recipe?
Yes. I keep mine in the fridge for several days.
I measured in grams with my scale and the dough turned out perfect! didn’t need any extra flour and let it sit out at room temp for 8 hours before popping in the fridge for the next day! thanks so much for this recipe! nowwww onto perfecting the toppings!
I like this recipe a lot and think it has fine flavor. It is true for me that the dough can come out of the mixer a little wet – I think you should feel free to jiggle things a bit and gain your own experience. Likewise for the variables of standing time, initial water temp, ambient temp in your house – even whether the dough is resting in a cool ceramic bowl on a stone counter… my own M.O. for the baking step is to divide and roll out, then to “pre-bake” each round for 3-4 minutes – enough to create some structure that I can manage – then cool, separate, wrap and freeze my pre-baked rounds except for the last one, which will become tonight’s delicious pizza! For baking step, just top your round and knock off a couple minutes’ time in the oven – again, keep an eye on it and base it on your experience.
Hi, Your recipe for the pizza is different than the one we originally posted which I have used before. That particular recipe was better. It called for 600 g of flour but your new recipe is 560.g and that I did not notice before I made the pizza, and it did not turn out very well like the last pizza from the original recipe. I think I will go back to that recipe since it turned out beautifully and proofed up much better. However, that said my question is why the change because it is much better the original way. Maybe perhaps that was the problem for the person who mentioned that the dough was much too slack and wet. Thanks. Just thought I would mention that.
Hi! I printed out your original recipe awhile back. It said 4 cups of flour or in grams. It said 600 g I printed out your recipe the other day because mine was all crinkled and made the dough. It was really slack and kind of wet. I was confused then I looked at your original recipe and the recipe I had printed out and the recently printed recipe says 560 g of flour which is a big difference. I had much better luck with the original recipe. I think I’ll go back to that. Why is the difference? It’s better the original way. Everyone loved it, and it proved nicely and it baked up better this time after I bake it was kind of flatter and not chewy. I thought I had made a mistake until I checked back. I noticed that somebody come in it that their dough was really wet and sticky. Maybe that’s why.
The dough was incredibly wet and wouldn’t come together, so I ended up adding quite a bit more flour (maybe 1/2 cup or so). And then I couldn’t get it to pass the windowpane test, even after 20 minutes of mixing. It’s still quite sticky, but I will give it a go!
Maybe it’s because I measure cups differently from you. Could you post a recipe that uses weights instead? Thank you for this!
Here’s my conversion chart. Hope this helps!