How to Master Sourdough Pizza Dough Recipe in 5 Easy Steps

Tired of pizza dough that just doesn’t have that perfect chewy, airy texture with a crisp exterior? I’ve been there too. This sourdough pizza dough recipe will transform your homemade pizza game, creating restaurant-quality crusts that bubble and char beautifully under high heat.

Hi, I’m Michael, the heart behind FoodyDish! My journey with sourdough began five years ago, and after countless flour-dusted failures and triumphs, I’ve perfected this foolproof sourdough pizza dough that delivers exceptional results every time.

In this comprehensive guide, I’ll walk you through selecting the right flour, maintaining your sourdough starter, and mastering the techniques that ensure perfect fermentation. Whether you’re a sourdough novice or looking to elevate your pizza-making skills, these five easy steps will have you creating artisan-quality pizza at home in no time.

Why This Sourdough Pizza Dough Recipe Works

• Uses simple ingredients you already have in your pantry
• Requires minimal hands-on time with most work done by natural fermentation
• Creates exceptional flavor complexity impossible with commercial yeast
• Offers better digestibility than traditional pizza dough
• Produces that coveted artisan-style crust: crisp exterior, airy interior

Choosing the Right Ingredients for Sourdough Pizza Dough

Best Flour for Sourdough Pizza

The foundation of exceptional sourdough pizza begins with the right flour. For best results, I recommend:

• Bread flour: Higher protein content (12-14%) provides the necessary structure and chewiness
• 00 Italian flour: Creates that authentic Neapolitan-style elasticity and texture
• Whole wheat option: Substitute up to 20% for added nutrition and flavor complexity

When selecting flour, look for unbleached options without additives. The fresher your flour, the better your final dough will be.

Sourdough Starter Requirements

Your sourdough starter should be:

• Active and bubbly
• At peak ripeness (doubled in size after feeding)
• Maintained at 100% hydration (equal parts flour and water)

If you don’t have a starter yet, begin feeding one at least a week before you plan to make your pizza dough. A mature starter contributes significantly to the flavor profile.

Additional Ingredients

Beyond flour and starter, you’ll need:

• Fine sea salt (2% of flour weight)
• Filtered water (room temperature or slightly warm)
• Extra virgin olive oil (optional but adds flavor and tenderness)

Ingredients & Prep for Sourdough Pizza Dough

Sourdough Starter Preparation

Before making your dough, ensure your starter is active:

• Feed your starter 8-12 hours before beginning your dough
• Wait until it’s doubled in volume with a dome of bubbles on top
• Perform the float test: a small amount should float in water when ready

Essential Ingredients

• 100g active sourdough starter
• 400g bread flour (or 320g bread flour + 80g 00 flour)
• 260g filtered water
• 8g fine sea salt
• 15g extra virgin olive oil (optional)

Equipment Needed

• Digital kitchen scale
• Large mixing bowl
• Dough scraper
• Covered container for fermentation
• Pizza stone or steel (ideal but not required)

Looking for more baking inspiration? Check out my collection of pizza and bread recipes on Pinterest where I share weekly sourdough tips and tricks!

Step-by-Step Sourdough Pizza Dough Instructions

Step 1: Mix the Sourdough Pizza Base

1. In a large bowl, combine your active starter with room temperature water
2. Stir until the starter is fully dissolved
3. Add flour and mix until no dry spots remain
4. Cover and let rest for 30-45 minutes (autolyse period)

Step 2: Develop the Sourdough Pizza Structure

1. Add salt (and olive oil if using) to the rested dough
2. Incorporate fully using the pinch and fold method
3. Perform 3-4 stretch and folds at 30-minute intervals
4. The dough should become smoother and more elastic with each fold

Step 3: Bulk Fermentation for Sourdough Pizza

1. Allow dough to rise at room temperature (70-75°F) for 4-6 hours
2. Look for a 50% increase in volume
3. Dough should appear bubbly with a domed surface
4. For enhanced flavor, refrigerate overnight after 2-3 hours of room temperature fermentation

Step 4: Shaping Your Sourdough Pizza Base

1. Divide dough into 2-3 equal portions (about 250-300g each)
2. Form each portion into a tight ball by pulling edges under
3. Place seam-side down on a lightly floured surface
4. Cover and rest for 30-60 minutes before final shaping

Step 5: Final Preparation for Perfect Sourdough Pizza

1. Preheat your oven to maximum temperature (ideally 500-550°F) with a pizza stone for at least 45 minutes
2. Gently stretch dough to desired thickness without deflating air pockets
3. Add minimal toppings to ensure proper cooking
4. Bake for 6-8 minutes until crust is charred in spots and toppings are cooked

Pro Tips for Perfect Sourdough Pizza Dough

Avoiding Common Sourdough Pizza Problems

• Sticky dough: Use wet hands when handling and resist adding excess flour
• Tough crust: Don’t overwork the dough during final shaping
• Flat, dense results: Ensure your starter is truly active before beginning
• Difficulty stretching: Let dough rest longer if it springs back too much

Tool Recommendations for Sourdough Pizza

• Pizza steel conducts heat better than ceramic stones
• Wooden pizza peel with semolina for easy transfer
• Dough scraper for handling high-hydration dough
• Ambient thermometer to monitor fermentation conditions

Storage & Make-Ahead Tips

• Shaped dough balls can be refrigerated for up to 3 days in sealed containers
• Freeze shaped dough balls for up to 3 months
• For best results with frozen dough, thaw in refrigerator overnight before using

Sourdough Pizza Dough Variations

Hydration Adjustments

Flavor Enhancement Options

• Herb-infused: Add 1 tablespoon dried herbs (rosemary, oregano, basil) to the dough
• Garlic lover’s: Incorporate 2-3 cloves of roasted garlic during final mixing
• Whole grain blend: Replace up to 20% of bread flour with whole wheat, rye, or spelt
• Honey wheat: Add 15g honey for subtle sweetness and improved browning

Serving Suggestions for Sourdough Pizza

• Classic Margherita: San Marzano tomatoes, fresh mozzarella, basil
• White pizza: Ricotta base, garlic, and seasonal vegetables
• Breakfast pizza: Top with eggs and fresh greens after baking
• Dessert option: Brush with butter, cinnamon, and sugar for a sweet treat

Pair with a crisp green salad and sparkling water with lemon for a complete meal.

FAQs About Sourdough Pizza Dough

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but your crust won’t be as chewy. The dough may also require less water (reduce by 5-10%).

Q: How do I know if my sourdough starter is ready to use?
A: It should double in volume 4-8 hours after feeding and pass the float test (a small amount floats in water).

Q: Why is my sourdough pizza dough not rising?
A: Your starter might not be active enough, or the room temperature might be too cool. Try keeping it in a warmer spot.

Q: Can I make this without overnight fermentation?
A: Yes, but the flavor won’t be as complex. Allow for at least 6-8 hours of fermentation at room temperature.

Q: Why did my crust not get crispy?
A: Your oven might not be hot enough. Ensure it’s fully preheated to maximum temperature and use a pizza stone or steel.

Conclusion

Mastering sourdough pizza dough is a journey worth taking. The process might seem involved at first, but once you experience that perfect balance of crispy exterior and chewy, flavorful interior that only sourdough can provide, there’s no going back to commercial yeast doughs.

Remember that each sourdough starter has its own personality, so don’t be afraid to adjust timing based on your kitchen’s temperature and your starter’s behavior. With practice, you’ll develop an intuition for when your dough is perfectly fermented.

Ready to elevate your home pizza game? Get your sourdough starter bubbling and try this recipe this weekend! Join thousands of home bakers who’ve discovered the joy of creating artisan sourdough pizza in their own kitchens.

How to Master Sourdough Pizza Dough Recipe in 5 Easy Steps

---

• Author: Michael
• Total Time: 13 hrs
• Yield: 2–3 medium pizzas 1x

Print Recipe

Pin Recipe

Description

A flavorful and chewy Sourdough Pizza Dough made with natural starter  no commercial yeast needed. Perfectly crisp on the outside and soft inside, this dough delivers an artisan pizzeria-quality crust at home.

---

Ingredients

Scale 1x2x3x

150g active sourdough starter (100% hydration)

325g warm water

500g bread flour

10g salt

15g olive oil (optional, for softer crust)

---

Instructions

1. In a large mixing bowl, whisk together sourdough starter and warm water until combined.

2. Add bread flour and mix until a shaggy dough forms. Cover and rest for 30–45 minutes (autolyse).

3. Add salt and olive oil (if using), then mix or knead until smooth and elastic, about 5–7 minutes.

4. Cover and let rise at room temperature for 4–6 hours, performing stretch-and-folds every 30–45 minutes during the first 2 hours.

5. Once the dough has roughly doubled, divide into 2–3 equal portions (for medium pizzas).

6. Shape each portion into a tight ball, place in a lightly oiled container, and cover.

7. Refrigerate for 12–24 hours for cold fermentation to enhance flavor and texture.

8. Remove from the fridge 1–2 hours before baking to allow dough to come to room temperature.

9. Preheat oven to 500°F (260°C) with a pizza stone or steel inside.

10. Stretch dough into desired shape, top with your favorite sauce and toppings.

11. Bake for 7–10 minutes, or until crust is puffed and golden brown with crisp edges.

Notes

For same-day pizza, allow dough to bulk ferment 6–8 hours at room temperature before shaping.

Use high-protein bread flour for best chew and structure.

Brush crust with olive oil before baking for extra color and flavor.

Freeze dough balls individually for up to 3 months — thaw overnight in the fridge before use.

• Prep Time: 20 mins (plus 12–24 hrs fermentation)
• Cook Time: 10 mins
• Category: Main Course
• Method: Baked
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 190
• Sugar: 1g
• Sodium: 320mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 0mg

Keywords: sourdough pizza dough, artisan pizza, naturally leavened crust, homemade pizza, sourdough recipes