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.
I love this crust!
I cut it in half and made 2 14 inch pizzas and we devoured it.
My question is this:
I like to ferment the dough overnight in the refrigerator BUT I also want to freeze it.
Do I divide/freeze after the overnight ferment or before?
I am wondering this same thing…when to divide for freezing, right after the mix or after the fermentation?
After the fermentation.
Is the 4 cups of flour going off of your sourdough baking conversions chart? I use KAF and one cup of that is 120g vs the 140g on your chart. I’m not sure what to use for your recipes that don’t list the weight of the ingredients. Thanks!
You will have better luck with my recipe using the 140 gram per cup of flour.
Can I use bread dough that I’ve already mixed up?
No.
I made this using metrics and I doubled for a thicker larger pizza. I split it in four. I put it in my new Bosch mixer it was very sticky and I had to add 1/4 cup more KA AP bread flour. I will try KA bread flour next. I had to slap and fold for 5 minutes to get some structure. I wanted to not love it because of the hand work I had to do. BUT…I just LOVE it! I have tried a few and this one is AMAZING! I will continue making it. From the stretching out to baking and final texture it was wonderful. My altitude and humidity in my home could have played a part in the sticky dough, but it’s worth my extra hand kneading because it was easy to stretch and bakes beautifully. I took a pizza to my neighbors and they also loved this pizza dough. She said it’s delicious! Thank you for an amazing pizza dough. I will continue making it.
Minda, I mixed until I reached windowpane per instructions). Try mixing longer at a higher speed next time! Worked great in my Ooni.
When using the dough hook in the stand mixer it says to go until it passes the window.pane test, but doesn’t say what that is? Thx
It can vary! Usually around 15-20 minutes.
I find 1.5 cups of water makes the dough too sticky to knead by hand. I reduced to 1 cup and substituted whey and it was perfect; no extra flour needed for kneading. We are a family of 4 and one batch is enough for 2 pizza nights- makes 8 individual size pizzas.
Is this recipe for 4 whole pizzas or 4 individual size?
4 Medium sized pizzas!
Sounds great and can’t wait to try it! But can you do this without a stand mixer?
Yes, you can use the stretch and fold method.
For how long should you do the stretch and fold method?
I would do 3-6 rounds of stretch and folds. The first 3 rounds 15 minutes apart and the last 3 rounds 30 minutes apart.
How big is each of the 4 pizzas?
Around 10″.
That’s a lot of sodium, can’t be made Lowe sodium??
It can.