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Sourdough Pizza Dough – The Perfect Chewy, Crispy Crust
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There’s something special about homemade pizza—the freedom to customize, the bubbling cheese, the way the crust crisps just right in the oven. But if you want to take it to the next level, sourdough pizza dough is the way to go.
This dough is naturally leavened, meaning no commercial yeast—just the magic of a bubbly, active sourdough starter. It creates a pizza crust that’s chewy, airy, slightly tangy, and absolutely delicious. Plus, it’s easier to digest than conventional pizza dough thanks to slow fermentation.
Once you try homemade sourdough pizza, you’ll never go back!
Why You’ll Love This Recipe
✔️ Crispy yet Chewy Crust – The best of both worlds.
✔️ Naturally Leavened – No commercial yeast, just your sourdough starter.
✔️ Great for Meal Prep – Make ahead and keep in the fridge or freezer.
✔️ Restaurant-Style Flavor – That tangy, bubbly dough you love from wood-fired pizzerias.
Sourdough Pizza Dough Recipe
📌 Prep Time: 15 minutes
⏳ Rest & Rise Time: 12-24 hours
🔥 Bake Time: 7-10 minutes per pizza
🍕 Yield: 2 large pizzas or 4 personal-sized pizzas
Ingredients
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter (100% hydration)
- 325 g 1 ⅓ cups water, room temperature
- 10 g 2 tsp salt
- 15 g 1 tbsp olive oil
Instructions
- Mix the Dough
- In a large mixing bowl, combine:
- ✅ 500g bread flour
- ✅ 100g active sourdough starter
- ✅ 325g water
- ✅ 10g salt
- ✅ 15g olive oil
- Stir until a shaggy dough forms. Cover and let it rest for 30 minutes.
- Strengthen the Dough
- Perform three sets of stretch and folds, once every 30 minutes over the next 90 minutes.
- This strengthens the dough without kneading.
- Bulk Fermentation (8-12 Hours, Overnight Preferred)
- Cover the bowl and let it rise at room temperature (70-75°F) until puffy and doubled in size.
- If your kitchen is cool, it may take longer.
- 💡 Pro Tip: If making ahead, refrigerate the dough for up to 48 hours for even better flavor.
- Divide & Shape the Dough
- Lightly flour a surface and divide the dough into 2 or 4 equal portions, depending on your pizza size.
- Shape each into a smooth ball and place them on a floured tray.
- Cover and let rest for 2-4 hours, until puffy and relaxed.
- Preheat & Stretch the Dough
- Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
- Gently stretch one dough ball into a 12-inch round (for large pizza) or 8-inch round (for personal size).
- If the dough resists stretching, let it rest for 5-10 minutes before trying again.
- 💡 Pro Tip: For the crispiest crust, bake on a preheated pizza stone or steel!
- Top & Bake
- Transfer the stretched dough onto a floured pizza peel or parchment paper.
- Add your favorite sauce, cheese, and toppings.
- Slide the pizza onto the hot stone and bake for 7-10 minutes, until golden and bubbly.
How to Store & Freeze Sourdough Pizza Dough
- In the Fridge: Store dough balls in an airtight container for up to 3 days.
- In the Freezer: Wrap dough tightly in plastic wrap and freeze for up to 3 months.
- To Use Frozen Dough: Thaw in the fridge overnight, then let it come to room temp before stretching.
The Best Toppings for Sourdough Pizza
This dough is versatile enough for any kind of pizza!
🍅 Classic Margherita – San Marzano tomatoes, fresh mozzarella, fresh basil.
🍖 Meat Lover’s – Pepperoni, sausage, bacon, and a drizzle of hot honey.
🥦 Veggie Supreme – Mushrooms, bell peppers, onions, olives, and spinach.
🍍 Sweet & Spicy Hawaiian – Pineapple, jalapeños, and ham with a BBQ drizzle.
🧄 White Garlic Pizza – Ricotta, mozzarella, roasted garlic, and fresh rosemary.
💡 Pro Tip: Brush the crust with olive oil or garlic butter before baking for extra flavor!
Why Sourdough Makes the Best Pizza Crust
✨ Deep Flavor: That signature tang from long fermentation makes a world of difference.
✨ Better Texture: A crispier exterior and chewy, airy interior.
✨ Healthier & Easier to Digest: Fermentation breaks down gluten and phytic acid, making it gentler on your stomach.
✨ No Yeast Needed: Your sourdough starter does all the work!
Once you try a naturally leavened sourdough pizza crust, you’ll never go back to store-bought dough again.
Final Thoughts
Homemade sourdough pizza dough is one of those simple joys that’s well worth the wait. Whether you’re making a weeknight pizza night extra special or impressing friends at a gathering, this dough will be a game-changer in your kitchen.
If you give this recipe a try, I’d love to see your pizza creations! Share your photos on Instagram @WillowAndMoose using #TheGoodLifeChronicles.
Happy pizza-making! 🍕🔥
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