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.
How did you transfer from rolled up dough to the pizza stone
The flour metric measurements changed. They used to be 600g now it says 560g. I think the other measurements are the same. Are they correct? And if so, why did they change?
After retesting the recipe, we found that 560g works better!
Hi! How does this recipe hold up for a wood fired pizza oven? Any tips or tricks?
Works great!
Thank you! Does it take the same amount of time as the conventional oven? Reason for asking: my non-sourdough bakes in the woodfired oven in about three minutes.
If we plan to use this another day, should we wait to let it rest for 8 hours at room temperature? In other words— should I refrigerate it right away after mixing the then pick up on the next step after it’s at room temperature the day I plan on using it?
Either will work!
Hi! Fairly new to the sourdough community. Is there any reason why this dough feels like a sloppy mess from the get go? I had to keep using water to get the dough from sticking to my hands, as unfortunately I don’t have a stand mixer… I kneaded it by hand , and it never got to the point where it passed the windowpane test. I’m just letting it play out at this point but any tips for next time would be helpful! 🙂 thank you!!
It should not be super sticky! I would add more flour next time if you find yourself in that situation again.
Very easy and very fun. Thanks for sharing your sourdough knowledge! Prepped the dough om Saturday and was an easy Sunday dinner.
On the flour is it bread flour or all purpose ?
Either will work.
Perfect
The dough was very easy to make and freeze! I did find the oven times, for me, were longer. It took 20 minutes for ours. They weren’t “browning”. We chose not to do the broil part.
Have you tried this with fresh milled flour at all? Any tips for attempting that?
I have this exact question!! I’ve tried twice with soft white wheat and the dough seems very thin and the texture is so much different. Lisa, can you advise on this? Should I use a hard white or red wheat instead? How have you changed this recipe with using freshly milled?
I notice that my dough is a lot thinner with soft white wheat too. I am still making it work. I just have to do a little mending once I put it on my pizza stone. You can try using hard white or hard red! I’ve used both hard and soft wheat.