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.
Love how my pizza turned out on just my first try! I had some college students say it was the best and even my husband (who worked at Pizza Hut in high school and is now a “pizza expert” (: ) loved it and said he wants it to be one of our staple meals!
If I were to freeze the dough, how should I thaw it/how long to bring to room temp before baking?
Love to hear that! I just thaw it on my counter at room temperature until completely thawed.
Amazing
I’m somewhat new to sourdough but this was fantastic. Out Ooni needs to be cleaned so I’ve been making pizzas in the oven. I made the dough 3 days ago and left it in the fridge, it did rise more and the afternoon of pizza night I let it rest on the counter and rose a little more. It came out like a Neapolitan style pizza from my oven. I stretched it out on parchment transferee and cooked it on a stone plate.
Is the dough supposed to rise? Because mine didn’t. I haven’t cooked it yet, so we’ll see how it goes.
Yes, it should rise.
How much is it supposed to rise? Mine had only risen a little…
It usually gets close to doubling.
I made the sougerdough pizza crust and it turned out wonderful. I was the first time I tried the it, as I am new to this whole sourdough world. My husband liked it so much he has already asked me to make it again. Your directions we spot on. Thanks so much for perfecting it for us.
Hi! I notice sometimes you have the stretch and fold method and sometimes the mixer method. Can these be used interchangeably or do they have different effects?
Thanks!
They can be used interchangeably. I prefer the stretch and fold with some breads over others.
I made this tonight in New Zealand and it was incredible! The perfect amount of crispy puff, and I’m a newbie to sourdough. It was super simple to put together and with a range of toppings, absolutely delicious!
I feel like the measurements on this are off. I used 600g of flour and that was way more than 4 cups. It’s not rising right and looks like plaster. Didn’t turn out for me which was a real shame! Hopefully you can correct the measurements as it sounds great!
Thank you. I will look into the measurements.
Same issue- it was very sticky- I tried adding more flour and not ideal.
I will say I used bread flour- may be the difference.
That’s interesting. Was it sticky after the fermentation? That could be a sign of over fermenting the dough.
Delicious. This was the first time making a sourdough crust. In the past the traditional dough was so hard to work with. But this was so soft and stretchy. There’s a local restaurant that puts a chipotle raspberry jam on instead of pizza sauce and I canned up some jam last weekend with a jalapeno and raspberries and I spread it on the pizza with cheese, sausage, Canadian bacon and pineapple and it was the bomb. Seriously good. It was a lot like a jelly donut pizza.
Followed the recipe. Mixed by hand. Took less than 8 hrs in a Warm house, maybe 6 or so? It Made four small-medium sized pizzas. And it was so good!! Turned out perfect!!
It says 4 cups but 600 g for all purpose flour I thought 1 cup= 12Og which would make the total be 480g. Which measurement should I use to make it turn out right ?
I wondering this same thing Heather. I started out measuring and weighing 4 cups of all purpose flour. I could tell it wasn’t going to work so i added another cup of flour, it was still to soft. I then added 1 more cup of flour and it balled up perfect in my stand mixer. So i ended up using 600 grams of flour instead of 4 cups of flour which ended up making a perfect dough. I will be making and baking my pizzas tonight!! Can’t wait!
Glad that worked out for you!
I had a similar issue and completely forgot that the last time I made this, I found your comments and had to adjust the flour by quite a bit too. I have no idea how much flour it ended up taking. Because this takes so long to play around and so much tinkering with the recipe, I don’t know that I’ll use this dough recipe again. I notice with FoB recipes sadly, that there’s often little details that are left out and really frustrates me during the process.