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.
If using a stand mixer and the dough is sticky and doesn’t stay together, have I over worked it? I don’t let it run very long but I wasn’t sure if I should keep going and it would come together more like a ball or if I had gone too far. Thanks for your help, I have really enjoyed trying several of your recipes!
I would try letting it rest before mixing it again. Sometimes with a little rest, it gives the gluten structure a chance to form and come together.
Hi Lisa! This question applies to all your recipes…You have said not to let the dough “over ferment” because it will become a sloppy mess. But I’m wanting to ferment it longer to make it more digestible to counteract my intolerance.
Is there a way to get around this so that the flour can be more fermented?
Hi, I love this pizza dough, I’ve made it multiple times and it’s great. My question is, can I let the dough rise in the fridge instead of on the counter? If so, how long in the fridge should I keep it until I can bake?
No, it won’t really rise in the fridge. That’s mostly for health benefits on fermenting in the fridge.
If I don’t cook all the dough for pizza and freeze 3 of the balls of dough, when time to use do I thaw and let rise?
I would bring it out 3-4 hours before you plan on baking it.
We love this recipe! As full time workers with a college student still living at home, this is a perfect weekend make ahead for a quick weeknight supper! Thank you for the perfect recipe.
Glad you enjoy it!
I’ve made this multiple times and it’s a huge hit! It’s super simple to make and I love that I can mix it up in the morning and it’s ready to go for pizza night! It tastes amazing!
So glad you enjoy it.
My first time making anything sourdough. My husband and I love the flavor of this dough. I let my dough sit in the fridge overnight, almost 24 hours. I baked it on a pizza stone. the bottom was crispy and the rest was chewy. I topped with sauce, crimini mushrooms, and mozarella cheese. I will never miss going out for pizza again!!!
Did the dough have to come to room temp before forming the crust?
I did the same thing of leaving it in the fridge and no I didn’t let it sit before going into baking.
However, I did let it sit out on the counter for a few hours before putting it in the fridge.
Hi! If I wanted to make larger pizzas could I just divide the dough into 2 balls rather than 4? Would you adjust the cook time and if so, by how much? Thank you!
For sure! Bake time probably wouldn’t really be changed at all if they are rolled out to the same thickness.
Amazing flavors. One thing is let tye dough come to room temp to rest and second parchelly cook before adding sauce and cheese and whatever else. Otherwise the pizza will be ready but the full crust is not done. I got a bubble which I am so extatic about.
Hello! We are attempting to use more einkorn in our recipes and i was wondering…Could you use einkorn sourdough starter and flour for this pizza dough? Would it need any adjustments?
I don’t have the measurements, but it will require a different hydration level because einkorn absorbs more water typically.