Sourdough Pizza Dough Recipe
This Sourdough Pizza Dough Recipe uses active starter, bread flour, and an overnight fermentation to create flavorful, chewy pizza crust perfect for pizza ovens or home ovens.
This post may contain affiliate links. Please see our disclosure policy.
If you already keep a sourdough starter in your kitchen, this Sourdough Pizza Dough Recipe is one of the easiest, most rewarding ways to put it to work. With just a handful of pantry staples, you can create a flavorful pizza crust that rivals your favorite restaurant pizza.
I’ve been baking with sourdough for more than a decade, testing everything from high-hydration doughs to quick fermentation methods, and this is the sourdough pizza dough I come back to again and again. It’s the method I rely on for high-heat ovens like an Ooni, but it works just as well in a standard home oven.
A long, cold fermentation in the refrigerator develops deeper flavor while improving the dough’s structure, making it easier to stretch and shape. The result is a crust that’s lightly chewy with crisp edges and that classic sourdough tang.
This recipe for two crusts is a great alternative to my overnight pizza dough made with dry yeast. It works beautifully for everything from simple Margherita pizzas to specialty pies like my Egg and Arugula Pesto Pizza.
Why You’ll Love This Sourdough Pizza Dough
- Uses your active sourdough starter, so no store-bought yeast is needed.
- Made with simple pantry ingredients you likely already have on hand.
- An overnight fermentation develops deeper flavor and better texture.
- Works in both high-heat pizza ovens and standard home ovens.
- Yields two perfectly sized pizza crusts for easy pizza night.
Ingredients You’ll Need
You only need a few pantry staples plus your sourdough starter to make this sourdough pizza dough recipe.
- Active sourdough starter: ½ cup (125 g), fed and bubbly, to help the dough rise properly.
- Warm water: 1 cup, warm to the touch, to activate the dough without overheating the starter.
- Sugar: 1 teaspoon, to encourage fermentation and balance flavor.
- Bread flour: 3 cups (360 g), for the gluten strength needed in pizza dough. Use a kitchen scale for best accuracy rather than measuring cups.
- Kosher salt: 1 ½ teaspoons, to enhance flavor and strengthen the dough structure.
How to Make Sourdough Pizza Dough
Mix the Dough. In a large bowl, combine the active sourdough starter, warm water, and sugar. Add the bread flour and kosher salt, then mix with a spoon or dough scraper until a shaggy dough forms and no dry flour remains.
Rest the Dough. Cover the bowl and let the dough rest for 20 minutes. This step, sometimes called an autolyse, allows the flour to fully hydrate and makes kneading easier.
Knead the Dough. Lightly flour a work surface and turn the dough out onto the counter. Knead for 2 to 3 minutes, adding a small amount of flour if needed, until the dough becomes mostly smooth and elastic.
Divide and Shape. Divide the dough into two equal portions. Shape each piece into a tight ball and place in lightly oiled containers or bowls that can be covered.
Rest and Refrigerate. Let the dough rest at room temperature for 45 minutes to 1 hour.
Cover and transfer to the refrigerator overnight. The dough can remain refrigerated for up to 3 days, and develops the best flavor with at least 36 to 48 hours of rest time.
Bring Dough to Room Temperature. When ready to make pizza, remove the dough from the refrigerator and allow it to rest at room temperature for at least 1 hour.This relaxes the gluten and makes the dough easier to stretch.
How to Shape Pizza Dough
- Lightly flour your work surface and gently press the dough into a round shape.
- Using your fingertips, stretch the dough outward from the center while leaving a slightly thicker edge for the crust.
- Avoid using a rolling pin if possible, as it can push out the air that helps create a light crust with those signature bubbles.
Baking Sourdough Pizza
This dough works well in several setups and has been tested using a standard home oven and two types of specialty Ooni pizza ovens.
- For the Ooni Koda 16 or similar outdoor pizza oven: Bake at 750 to 850 degrees F for 90 seconds to 2 minutes, rotating once, until the crust is puffed and lightly charred with crisp edges.
- For the Ooni Volt 12 indoor pizza oven: For thin and crispy pizzas, bake at 650 to 700 degrees F for 3 to 4 minutes, rotating halfway through, until the crust is golden and crisp. For a classic Neapolitan-style pizza, bake at higher heat (up to 850 degrees F) for 90 seconds to 2 minutes, rotating once, until the crust is puffed with lightly charred edges.
- For pizza steel or stone in home oven: Preheat oven to 550 degrees F with a steel or stone for at least 30 minutes. Bake pizza for 7 to 10 minutes, until edges are golden and bubbly.
Frequently Asked Questions
These questions will help novice sourdough bakers get the best results when making this sourdough pizza dough recipe, whether you’re baking in a pizza oven or a standard home oven.
Yes, this sourdough pizza dough recipe can be used the same day, but the flavor and texture will be noticeably better after a cold fermentation.
If you want to use the dough the same day, mix and knead the dough as directed. Let rise at room temperature for 3 to 4 hours, until slightly puffy. Divide into two dough balls and let them rest another 45 minutes to 1 hour before stretching.
While this method works, the dough develops much better sourdough flavor when it rests in the refrigerator overnight or longer.
For the best flavor and texture, allow the dough to cold ferment in the refrigerator for at least 36 hours. A longer fermentation helps develop a deeper sourdough flavor and creates a lighter, airier crust.
If your sourdough pizza dough won’t stretch, a few common issues may be the cause.
The dough is too cold. Cold dough is tight and difficult to stretch. Let it rest at room temperature for at least 1 hour before shaping.
The gluten needs to relax. If the dough keeps shrinking back as you stretch it, let it rest for 10 to 15 minutes, then try again.
Not enough fermentation. Dough that hasn’t fermented long enough can feel dense and stiff. A longer cold ferment often improves stretchability.
Too much flour during kneading. Adding too much flour can make the dough dry and harder to stretch.
Bread flour is recommended because it contains more protein than all-purpose flour, which helps develop the gluten structure needed for pizza dough. All-purpose flour can work in a pinch, but the crust may be slightly softer.
Your sourdough starter should be active and bubbly before using it in pizza dough. A ready starter will double in size after feeding and have visible bubbles throughout. The starter should smell pleasantly tangy.
If your starter has been stored in the refrigerator, feed it once or twice until it becomes active again before making the dough.
Yes. After dividing the dough into balls, add them to a baking sheet lined with parchment paper and freeze. Once solid, you can transfer them to a zip-top bag and freeze for up to 2 months.
When ready to use, thaw the dough in the refrigerator overnight and let rest at room temperature for at least 1 hour before stretching.
Once you’ve mastered this sourdough pizza dough, homemade pizza becomes a whole new experience. Start with simple, minimal toppings to really get a feel for how the crust bakes and performs in your oven, then experiment with different styles and combinations as you go.
Sourdough Pizza Dough Recipe
Ingredients
- ½ cup (125g) active sourdough starter
- 1 cup warm water
- 1 teaspoon sugar
- 3 cups (360g) bread flour
- 1½ teaspoons kosher salt
- Extra bread flour for kneading
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar.
- Add the bread flour and kosher salt, mixing until a shaggy dough forms.
- Cover and let the dough rest for 20 minutes.
- Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes until mostly smooth.
- Divide the dough into two portions and shape into balls.
- Place each ball into a lightly oiled container and cover.
- Let rest at room temperature for 45 to 60 minutes.
- Transfer to the refrigerator overnight or up to 3 days.
- Remove dough from refrigerator at least 1 hour before baking to come to room temperature.
- Stretch dough into pizza rounds and bake with your preferred toppings.
Notes
- Difficulty stretching the dough? If you’re unable to stretch the dough to the desired size, it might be too cold. Let it rest for an additional 10 minutes to relax and try stretching again.
- Use active starter. Make sure your sourdough starter is recently fed and bubbly for the best rise.
- Longer fermentation yields the best flavor. Letting the dough ferment in the refrigerator for up to 3 days creates deeper sourdough flavor.
- Works in specialty pizza ovens or a standard household oven. Bake at very high heat for the best crust texture. For a standard household oven, bake at a minimum of 500 degrees F. Specialty pizza ovens like Ooni can bake at temperatures up to 850 degrees F or slightly higher.
Like this? Leave a comment below!
