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.

fresh baked sourdough pizza with pepperonis and basil on a quartz countertop with fresh basil and a cutting board to the left

I know, I know. The audacity that I post a sourdough pizza dough when Iโ€™ve been devoted to this recipe for so long.

But hear me out. My sister was having a dinner party at her farm recently, and she purchased a pizza oven. Naturally, I offered to make some delicious sourdough pizza crust to take the wood fired pizza up another notch.

The crust turned out absolutely delicious. It was soft and chewy and bubbly. All the good things you want in pizza. 

But you donโ€™t have to have a pizza oven to get amazing results. This will work just fine in a standard oven or even on the grill.

Top with your favorite ingredients for your next pizza night.

half of a sourdough pizza topped with sauce, cheese, pepperonis, and basil on a white countertop with fresh basil to the left

Why you will love this recipe:

Tasty: The sourdough in this recipe adds so much flavor and tanginess. 

Chewy: These crusts have the best chewy consistency.

Perfect for a pizza oven or grilling: I love this recipe to make delicious, grilled pizza or wood fired pizza.

Make ahead: Make these days or weeks ahead and have pizza dough ready for a quick and easy meal.

hand using a pizza cutter to slice two pizzas

Tips:

  • Be careful not to over-ferment the dough. This will leave you with a sloppy mess. Ask me how I know.
  • 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 air tight container until ready to use. You can also freeze for later.
  • This recipe is great for baking in the oven, a pizza oven, or even on a grill.
women pressing hands into dough on a white countertop
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Pizza dough Ingredients:

Active sourdough starter: This 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.

Flour: All purpose flour will work just fine. 

Water

Salt: This adds a lot of flavor to the dough so it doesnโ€™t taste bland.

Olive oil: This helps the dough to be softer and stretchier.

Tools:

Stand mixer

Measuring cups and spoons or scale

FAQ 

Is sourdough good for pizza?

Yes. Sourdough starter and the fermentation process adds another layer of flavor. 

Is pizza dough the same as sourdough?

Most pizza dough uses conventional yeast to give it rise. You will have to find a specific sourdough pizza dough recipe like this one to ensure it is sourdough or look on the ingredient list of a pre-made dough.

Why is my sourdough pizza hard?

This could be caused by a few different things, such as overbaking, overworking the dough, or adding too much flour.

sourdough pizza topped with pineapple, sausage, and onions coming out of a pizza oven with a metal peel

How To Make Sourdough Pizza Dough:

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. (This is when you are able to stretch a small amount of dough so thin, you can see through it.)

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.

woman wearing a black shirt and blue apron splitting a dough ball in half with a bench scraper on a white counter with a vintage stove and white cabinets in the background

Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.

hands pushing a rolling pin into sourdough pizza dough onto a white quartz countertop with more dough balls right in front of the woman.
hands pressing out a round sourdough pizza dough making a ridge around the edge on a white quartz countertop

Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand stretched thickness.

sourdough pizza dough rolled out on a flat cookie sheet with pizza sauce spread over top. A cutting board in the back has fresh mozzarella and pepperonis. More basil and pizza dough balls to the right of the cutting board.

Spread on sauce and top with toppings.

hand placing a pepperoni and sausage pizza onto a metal peel outside on a dark night

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. Our vintage oven has a bottom drawer for broiling and it made the most beautiful pizzas.

close up picture of sourdough pizza crust on a pepperoni, cheese, and basil pizza.

Another option is to cook it in an outdoor pizza oven. We had a pizza party at my sister’s house and enjoyed the dough with this method as well! She has an Ooni, and now I’m thinking about getting one for our home. It makes for an easy night of entertaining guests!

a peel placing a pizza into a outdoor pizza oven on a dark night

How to Store:

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.

Baking Schedule:

9 AM: Create dough.

5 PM: Split the dough and allow to rest before baking.

5:15-5:30: Bake the pizzas.

Pizza Variations:

Pesto pizza: Skip the pizza sauce and use pesto as the base. Top with cheese and your other favorite toppings.

Olive oil, goat cheese, and date sauce pizza.

Chicken Alfredo pizza: Replace pizza sauce with Alfredo sauce and top with chicken, cheese, and any veggies you like.

Meat lovers: Pepperoni, cooked sausage, and bacon work amazingly for this one.

pizza dough rolled out into a circle and topped with pizza sauce, fresh and shredded mozzarella, and pepperoni. A cutting board with pepperonis, fresh basil, a rolling pin and more pizza dough balls behind the pizza

How To Make A Margherita Pizza:

Create dough according to the instructions above.

Preheat oven to 475.

Roll out into circles and create a ridge around the edge.

Spread pizza sauce over all the crust.

Top with freshly sliced mozzarella and very thinly sliced tomatoes.

Bake for 13-15 minutes until pizza is bubbly.

Top with fresh basil and enjoy. You can also sprinkle it with parmesan.

Find More Sourdough Recipes:

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.

Sourdough Pizza Dough

4.59 from 470 votes
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 by the afternoon.
Prep: 20 minutes
Cook: 13 minutes
Additional Time: 8 hours
Total: 8 hours 33 minutes
Servings: 4
fresh baked sourdough pizza with pepperonis and basil on a quartz countertop with fresh basil and a cutting board to the left
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Ingredients 

  • 1/2 cup starter, 113g
  • 4 cups flour, 600g
  • 1.5 cups water, 354g
  • 2 teaspoons salt
  • 2 tablespoons olive oil, 26.6

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

  • Be careful not to over-ferment the dough. This will leave you with a sloppy mess. If you can’t bake it after 8 hours of fermentation, you can place it in the fridge to bake a later time.
  • 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 air tight container until ready to use. Freeze the dough after rising for up to 2-3 months.
  • This recipe is great for baking in the oven, a pizza oven, or even on a grill.

Nutrition

Calories: 551kcal | Carbohydrates: 102g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 1493mg | Potassium: 150mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2IU | Calcium: 23mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.59 from 470 votes (362 ratings without comment)

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Recipe Rating




695 Comments

  1. Jaime says:

    5 stars
    We regularly make this. I make them into mini pizza disks and freeze them. Then, Iโ€™m busy nights, we can take them out of the freezer, dress them up and pop them in the air fryer for 4 minutes. Dinner in less than 10 minutes!

    1. Lisa Bass says:

      Fantastic idea!

  2. Giselle says:

    4 stars
    I have used this recipe three or four times now and it makes the best pizza.

    The dough tends to be a little on the dry side so I am going to try adding a little more water next time and see how it works out.

    A note for those with gluten sensitivity: I don’t have celiac, but a gluten sensitivity. I can eat sourdough. I did find that following the 12 hour ferment bothered my stomach, so now I start the pizza dough at least 24 hours in advance and then refrigerate after rising. This has been fine for my stomach and the dough only gets better.

  3. Adam says:

    5 stars
    Made in our breadmaker on pizza dough setting. Enjoyed by all, will definitely make again.

  4. Esther says:

    5 stars
    The pizza crust baked on a stone was so delicious and a great texture! Better than store bought dough I’ve purchased in the past.

  5. Melissa Kroese says:

    Can I use discard to make the dough? If so how?

    1. Lisa Bass says:

      Not for this recipe. Here’s a discard pizza recipe.

  6. Sara says:

    1 star
    This recipe did not work for me at all. It was near impossible to work with the dough as it was so sticky so forget a rolling pin for even thickness. I cooked it as per instructions and although the texture was decent, it tasted of nothing. Because the bake temperature was so high, my cheeses and toppings were burnt and overdone as well. I would not recommend this recipe. Strange that it has such a high rating but Iโ€™m not the only one commenting on how unsuccessful this recipe was. This is sadly the first recipe that Iโ€™ve tried from farmhouse on Boone but far from my first sourdough recipe. With costs of food being so high, I’m discouraged from trying any more recipes from this source.

    1. Lisa Bass says:

      I am sorry that you had troubles with this recipe. It sounds like your dough may have over fermented.

  7. Heidi Archuletta says:

    Can you tell me what to do if I freeze the dough? How long does it take to defrost? Do I need to let it rise again?

    1. Lisa Bass says:

      Just freeze it in 4 balls. When you pull it out, let it thaw and rise a little bit. Roll it out like a dough and then bake it!

  8. Lisa says:

    5 stars
    Have made this several time and always comes out great! Family loves it. I suggest having more than 1 cast iron skittles if u have company over. Iโ€™ve made bacon chicken ranch, bbq chicken pizza and plain old cheese and pepperoni! Alaways a hit and keeps well! Thanks for the great recipes!

  9. Sandi skellenger says:

    This recipe is very far off, 2 cups of flour does not equal 600 g. Iโ€™m trying to adjust it. Hope everything works well.

    1. Kathy says:

      Sandiโ€ฆ the recipe calls for 4 (four) cups of flour, not 2 (two) ๐Ÿ˜Š

      1. Lo says:

        4 cups also does not equal 600g. I made two batches with 600g wondering why it wasnโ€™t turning out rightโ€ฆfinally did the math ๐Ÿคช

  10. Debbie says:

    5 stars
    How many large pizzas (pizza stone) will this recipe make?

    1. Lisa Bass says:

      4