This Sourdough Pizza Dough Recipe makes the best, perfectly crispy, and chewy pizza dough crust with impressive air pockets – it tastes like it came out of a fancy pizzeria. This pizza dough is also make-ahead friendly. Watch the video tutorial and start planning your next pizza party!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“Best pizza dough recipe ever! We’ve been making our own pizza dough for many years, but this recipe is a game changer. Love, love, love it!” – Stacey ★★★★★
Sourdough Pizza Dough Video
See how easy it is to make sourdough pizza dough with your active starter. Natasha takes you step-by-step in the easy process. The flavor and texture is excellent.
The Best Sourdough Pizza Recipe
I have been developing this sourdough pizza crust recipe for what feels like ages and I am confident this is the one you’ll make on repeat. You’ll love the big bubbly edges which are actually my favorite part of homemade sourdough pizza – trust me, you will never throw your crusts away again!
You’ll also be happy to know that it’s make-ahead friendly (it lasts up to a week in the refrigerator) and you can also freeze pizza dough for another time (and yes, I do stockpile this pizza dough in my freezer).
Pizza Dough with Active Sourdough Starter
This pizza dough uses 70% hydration, which results in a dough that is easy to handle and cooks up into a light and airy crust that is chewy on the outside and so soft inside. The flavor and texture are actually very similar to our popular Overnight Pizza Dough, which uses yeast as leavening.
The sourdough starter adds a lovely layer of flavor, and sourdough can be easier to digest, so if you don’t already have a sourdough starter, it’s surprisingly simple to make one and you’ll be on your way to making some of the best pizza dough you’ve sunk your teeth into.
Ingredients for Sourdough Pizza Crust
This sourdough pizza dough recipe calls for just 4 ingredients, so it’s easy to whip it up when your starter is active and bubbly. Even if you don’t have the right flour on hand, you can substitute it in a pinch.
- Flour – we use “00 Flour” (Double Zero flour) for the best stretchy, yet strong texture. It’s the finest flour available and the best for that chewy, crispy pizza crust texture. You can also use all-purpose flour or bread flour if desired. *see our note below for where to buy and substitutions
- Salt – fine sea salt adds flavor, but more importantly, it helps strengthen the dough and control fermentation–don’t skimp on this ingredient!
- Water – opt for room temperature, filtered water, so the temperature won’t slow the yeast’s fermentation.
- Active Sourdough Starter – You’ll need 100 grams of active starter. Feed your sourdough starter 4-6 hours before mixing the dough. The starter should be at least doubled in size, bubbly, and domed at the top.
- Semolina flour – optional, but best for dusting the pizza peel. you can substitute with AP or 00 flour.
Where can I get 00 flour?
You can look for it in your grocery store, but I found that not all grocery stores carry it. Locally, I have only found this flour in specialty higher-end grocery stores. For convenience, I purchase it online. Here is my favorite brand of 00 flour, which is also perfect for making homemade pasta.
How to Make Sourdough Pizza Dough
It takes only a few minutes of active prep time to make this sourdough pizza dough, so it’s easy to mix up anytime your starter is active and store until you’re ready to bake. This sourdough pizza dough recipe works on your schedule.
- Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.
- Make the dough – Whisk flour and salt and then add the water and starter. Mix and pinch the dough together until combined. Cover and rest for 30 minutes.
- Knead the dough – knead on a clean surface or in the bowl for 2 minutes. Oil a bowl and place dough inside. Cover and rest until doubled, around 4-5 hours. Don’t be tempted to speed up proofing. It’s best to rest at room temperature of 70-75°F
- Divide the dough – Turn the dough onto a floured surface and dust with flour, then divide into 4 pieces using a bench scraper. Working each piece at a time, fold the dough over itself 8 times turning the dough between folds. Form a ball with each piece and place it in an oiled bowl seam-side down. Cover and place in the fridge for 18 hours or up to 1 week.
Pro Tip:
After the cold ferment stage, you can also use the refrigerated sourdough pizza crust for our Easy Calzone and Stromboli recipes as well.
How to Bake a Sourdough Pizza Crust
You can change up the toppings any way you want here, but this is a great starting point. Top with our easy Red Pizza Sauce, White Pizza Sauce, or homemade Pesto, plus your favorite toppings for the perfect pizza every time. We even have a super delicious Tuscan Pizza in my Cookbook that would be perfect on sourdough pizza crust!
- Prep – When you’re ready to make pizza, remove the dough to come to room temperature, for at least 15 minutes. Put a pizza stone or upside-down baking sheet in the center rack and preheat the oven to 550°F (if your oven won’t go to 550, bake at 500 for a little longer). Chop and prepare toppings and dust the pizza peel with flour.
- Shape the Crust – Working one piece at a time, place a ball of dough on a floured surface, and turn to coat. Watch the video above for the best technique! Flatten gently without popping bubbles, and then use the backs of your hands to work the dough into a 10-12” round with a thicker edge. Place on the floured peel.
- Add Toppings – spread a light layer of pizza sauce over the center and add light toppings. Shake the pizza peel slightly to be sure the dough isn’t sticking, then slide into the oven to the hot pizza stone. Bake for 8-10 minutes.
Pro Tip:
Don’t overload the pizza with sauce and toppings, because this can weigh down the center and prevent it from baking properly.
What to Serve with Pizza
Make this Sourdough Pizza Dough Recipe anytime for a delicious, crowd-pleasing meal. Here are a few of our favorite sides to serve with homemade pizza:
- Caesar Salad or Garden Salad
- Easy Garlic Bread
- Corn on the Cob
- Avocado Corn Salad
- Oven-Roasted Broccoli
- Strawberry Salad with Honey Vinaigrette
- Homemade Lemonade
Make-Ahead
This dough keeps really well in the refrigerator or freezer which is perfect for when you’re craving pizza.
- To Refrigerate: Cover and refrigerate for up to 1 week. It will have a more pronounced sourdough flavor as it sits in the refrigerator. I think it gets better with time. Choose a container that has room for expansion.
- Freezing: In my experience, the dough will have the best rise and spring if you don’t freeze, but you can freeze sourdough pizza dough. Once the dough has completed its overnight cold fermentation in the refrigerator, you can freeze and store it for up to 3 weeks. See how to freeze pizza dough for all of our best tips.
- To Reheat: Thaw the covered dough in the refrigerator overnight, then let it rest at room temperature for 1-2 hours before forming a pizza crust.
This tested and approved Homemade Sourdough Pizza Dough recipe makes the best homemade pizza with a chewy and crispy crust. The dough is made ahead, so you just top it with your favorite sauce and veggies for an incredible meal.
Sourdough Pizza Dough Recipe
Ingredients
- 500 grams 00 flour, (500gr=4.17 cups), or all-purpose or bread flour, plus more for dusting
- 12 grams fine sea salt, or 2 tsp
- 335 grams water, (335gr=1.4 cups), filtered, room temperature
- 100 grams active sourdough starter, (100gr=1/2 cup)
- Semolina flour, to dust the pizza peel
Instructions
How to Make Sourdough Pizza Dough:
- Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.
- Make the Dough – Whisk together flour and salt. Add water and starter and mix with a firm spatula then use your hands to pinch the dough and mix until really well combined. Cover and rest for 30 minutes.
- Knead and Proof – Knead the dough in the bowl or on a clean work surface for 2 minutes then transfer to a bowl coated with olive oil. Cover and proof for 4-5 hours or until the dough has risen at least 50% in volume. Do not speed up the process but proof at room temperature 70-75 ̊F.
- Fold dough and Refrigerate– Transfer dough to a floured surface and turn to coat lightly in flour so it isn’t sticky. Use a bench scraper to divide the dough into 4 equal-sized pieces. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.*
How to Form a Sourdough Pizza Crust:
- PREP: Remove the dough 15-30 minutes before using it to let it relax while preheating the oven or pizza oven. For oven baking: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550 ̊F. Lightly flour a pizza peel and prep toppings.
- Shape the Crust: Transfer 1 piece of dough to a lightly floured surface, turning to lightly coat in flour. Flatten the dough gently with your fingertips, moving the bubbles to the edges. DO NOT pop any bubbles. Lift the dough over the backs of your hands and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles, leaving a slightly thicker edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly when you set it down. Place the dough down on a semolina-dusted pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
- Add Toppings: Spread on a light coating of pizza sauce and toppings. Give the pizza another shake to make sure it slides on the pizza peel (to ensure it doesn't stick while transferring to the hot pizza stone). Slide the pizza onto the preheated pizza stone and bake at 550 ̊F for 8-10 minutes or until the crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Notes
- “00” Flour (Double Zero flour) is the best flour for making pizza dough. If you can’t find it, you can substitute it with bread flour or All-purpose flour. To make this process easier and more precise, weigh your ingredients into the bowl over a kitchen scale.
- Semolina is best for keeping the pizza dough from sticking to the peel, but you can substitute with 00 Flour, All-purpose, or bread flour.
- Baking in the Oven – If your oven only heats to 500, that’s ok, just bake slightly longer.
- Measuring Tip: To make this process easier and more precise, weigh your pizza ingredients into the bowl over a kitchen scale. If you don’t have a scale, see our post on How to Measure Ingredients.
- Don’t overload with toppings and sauce to be sure it cooks properly in the center.
- To Freeze – After the cold ferment for at least 18 hours in the refrigerator, you can place freezer-safe containers of dough into the freezer to store for up to 3 months. See How to Freeze Pizza Dough.
Nutrition Per Serving
Filed Under
More Sourdough Recipes
Sourdough Pizza Dough is one of our family’s favorite ways to use our active starter. Once you try pizza, try these other favorites:
- Sourdough Bread
- Sourdough Cheese Crackers
- Sourdough Pancakes
- Sourdough Discard Crackers
- Sourdough Cinnamon Rolls
- Sourdough Dinner Rolls
- Sourdough Chocolate Chip Cookies
Hi! Is it possible to use a rye starter for this recipe or will the rye change the flavor too much? Thanks!
Hi Gabriele! I haven’t tested it with rye starter but I would expect there to be some subtle differences (heartier crumb, deeper/earthier flavor).
Hi!!! I love your recipe it turned out awesome!
So happy to hear that, Devin. Thank you.
I was wondering if the pizza dough has a limited lifespan in the refrigerator before freezing? I made it at the beginning of last week, but I one left and it has already been 1 1/2 weeks.
Hi Lauren. One week (7 days) is a safe timeline to refrigerate sourdough pizza dough. Longer than that can lead to bacteria growth and spoilage.
This truly was a easy pizza dough recipe. My husband and I are big pizza people. I made this dough for the first time this Sunday and I loved the outcome. Crust was perfection! We used garlic butter and Italian herb on the crust before putting on the toppings . It elevated the crust !
I made your pizza lastnight! It was hit! The only difference is I put olive oil, garlic salt, and Italian seasoning on dough before the sauce and toppings!!! Yum!
That sounds great, Linh! I’m glad you enjoyed the recipe.
Hi Natasha,
I love your recipe it turned out awesome!! Im going to make it again but I’m wondering if I can skip cutting the dough in 4 and just keep as 1 big mass and fold 8 times so that was I have a bigger size pizza instead of personal pizzas?
Hi Michelle! Yes, you can definitely keep it together instead of splitting into smaller portions.
WOW! This was the first sourdough pizza crust recipe I made and it’s absolutely perfect.
I love it so much that I did a pizza party last night, knowing this dough would not disappoint.
Everyone loved the crust.
The thing I love most about the sourdough vs regular flour is that my stomach doesn’t bloat after eating it and it’s VERY FILLING. I made enough dough for 1 per person and we had left over balls because people we full.
Thank you for this recipe and the fabulous video tutorial which is essential for someone like me who hates reading directions.
Hi Cheryl! That’s so great to hear. You’re very welcome.
Natasha this is fantastic pizza dough. I had friends over and we made one regular and one vegetarian and both were amazing. Question I have is, can I add wheat or rye to it to change up the flavor?
I’m so happy you loved it, Nancy! With a few adjustments, I bet that could work!
Hi Natasha,
I accidentally over-proofed my dough — left it out for 6.5 hours overnight. It was a bit sticky but still workable to fold before putting it in containers. I’m kinda nervous about how it’ll turn out in the pizza oven. Or should I just start over?
Hi Victoria! It might be a bit stickier and harder to stretch but it’s still usable. It could bake up with less oven spring and be more sour, but I wouldn’t throw it out.
I ended up making this dough two days ago on Wednesday and then made pizzas tonight. I split the dough into two pieces and made 2 x 14 inch pizzas. One to cook tonight and one for the freezer. I cooked at 600 degrees F. using my Big Green Egg and they turned out great. It was the perfect combination of chewy on the inside, a litle crispy on the outside and just great flavor. My wife said it was one of the better pizzas I’ve made so that’s good enough for me!
My dough turned out well and tastes great. However, it was a little tough- more than just chewy- on the underside. What causes this? Overbaking-(even though it was not too brown)? The top of the crust was perfect. It was just the bottom. Would baking it on a pizza pan instead of a pizza stone help? Just wanted to see if there was something I could change to make it chewy but not tough. Thank you! I love your videos!
Hi there! Here are some tips for you for next time – try using a pizza stone or steel: Preheat a pizza stone or steel in your oven to ensure even heat distribution, which can help achieve a crispier crust. Do not overload it with toppings as too much can make it soggy. Allow the dough to rest, Let it rest for 15–30 minutes before shaping if it looks like the dough is too elastic and shrinks back when stretched.
Getting ready to try this pizza dough and have a question. Can it be divided into 2 or 3 pizzas instead of 4 or will that cause a problem? I’d like to make a slightly larger pizza if possible. Thanks!
Hi Steven! Yes, that would be fine. I hope you love the recipe!
Hi Natasha 😋
What would be a time frame if wanting to make this for dinner? Seems like there’s a lot of “time” involved…?
Hi Nancy! You’ll want to refrigerate it overnight (18 hours) at minimum, but you can keep it up to 1 week in the refrigerator so you can make it ahead and have it ready to use for dinner.