Sourdough pizza dough is a wonderful way to make your homemade pizza extra special. It has a light, chewy texture with a slight tang from the natural sourdough starter, giving your crust more flavor than regular dough. The dough is soft but sturdy enough to hold all your favorite toppings without getting soggy.
I love how making sourdough pizza dough lets me use my starter in a fun, tasty way. It’s a bit of a relaxing process, too, since you let the dough rise slowly, which helps build that rich flavor. I find that it’s worth the wait because the crust comes out with those perfect little bubbles and a nice crisp on the edges.
When I serve sourdough pizza, I like to keep it simple with fresh tomato sauce, mozzarella, and a handful of basil leaves. But you can load it up with anything you love! The best part is how the dough’s flavor pairs beautifully with just about any topping, making every bite something to look forward to. Plus, it’s a great way to impress friends or family with a homemade pizza that tastes like it’s from a pizzeria.
Key Ingredients & Substitutions
Sourdough Starter: The heart of this dough, your starter gives the crust its tangy flavor and light texture. If you don’t have one, you can use a mix of equal parts yeast and water, but the unique sour flavor won’t be the same.
Flour: All-purpose flour works well, but you can try bread flour for a chewier crust or a mix of whole wheat for earthiness. Just keep in mind whole wheat may need a little more water.
Water: Use room temperature water to keep your starter happy. If your dough feels too sticky or dry, adjust the water a little at a time until you have a smooth but slightly tacky dough.
Olive Oil: Adds flavor and helps keep the crust tender. If you prefer, you can swap it for any neutral oil like canola, but olive oil gives the best taste.
Salt & Sugar: Salt boosts flavor and strengthens the dough while sugar is optional but helps with fermentation and browning. If you want a softer crust, a bit more sugar can help.
How Do I Get the Perfect Rise and Flavor With Sourdough Pizza Dough?
Rising your dough properly is key to a tasty crust. Here’s what I’ve learned:
- Mix ingredients until just combined, then knead until smooth and elastic—this builds gluten for a nice chewy crust.
- Letting the dough ferment at room temp for 4-6 hours helps it double in size and develop flavors.
- For a deeper tang and better texture, pop the dough into the fridge overnight after it rises. This slows fermentation and enhances flavor.
- Before stretching, let the dough rest so it’s easier to shape and won’t snap back.
- Use a pizza stone or steel preheated in a very hot oven. This gives you a crisp bottom crust like a pizzeria.
With patience and these steps, your sourdough pizza dough will have a great rise, delicious flavor, and a crust you’ll love to bite into!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise without spilling.
- Dough scraper – helps you easily lift and shape sticky dough without a mess.
- Kitchen scale or measuring cups – for accurate flour and water measurements.
- Stand mixer with dough hook (optional) – makes kneading faster and less tiring.
- Pizza stone or baking steel – gives a crispy crust by evenly distributing heat in your oven.
- Pizza peel or rimless baking sheet – handy for sliding your pizza onto the hot stone safely.
- Kitchen towel or plastic wrap – keeps dough moist during resting and rising.
Flavor Variations & Add-Ins
- Add fresh herbs like rosemary or thyme to the dough for an aromatic twist that complements your toppings.
- Mix in garlic powder or onion powder to give the crust a subtle savory boost.
- Top your pizza with different cheeses like fontina or provolone for richer flavor and meltiness.
- Try veggies like roasted bell peppers or caramelized onions to balance the dough’s tang with natural sweetness.
How to Make Sourdough Pizza Dough
Ingredients You’ll Need:
For The Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ¾ cup water (room temperature)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon sugar (optional, to aid fermentation)
How Much Time Will You Need?
The total time varies depending on how long you let your dough ferment. Mixing and kneading take about 15-20 minutes. The dough then needs 4 to 6 hours to rise at room temperature or 8 to 24 hours if you decide to refrigerate overnight for deeper flavor. Allow an extra 30 to 60 minutes for the dough to rest before shaping. Baking takes about 8-12 minutes in a hot oven.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, stir together your sourdough starter, water, and olive oil to combine well. Add the flour, salt, and sugar (if using), mixing until you have a rough, shaggy dough.
2. Kneading:
Turn the dough out onto a lightly floured surface. Knead it for about 8 to 10 minutes until it becomes smooth and stretchy. Using a stand mixer with a dough hook works well for this too—knead for about 6 to 7 minutes.
3. First Rise (Fermentation):
Form the dough into a ball and place it in a bowl lightly coated with oil. Turn the dough around so it’s covered with a bit of oil. Cover the bowl with a damp cloth or plastic wrap and leave it at room temperature for 4 to 6 hours or until it roughly doubles in size. For more complex flavor, refrigerate it overnight after this rise.
4. Shaping and Resting:
After the dough has risen, gently turn it out on a floured surface. Divide it into two equal parts if making two medium pizzas. Shape each piece into a ball, cover, and let rest for 30 minutes to an hour to relax the gluten, making it easier to stretch.
5. Preheat and Prepare:
Heat your oven to its highest setting (450-500°F / 230-260°C). If you have a pizza stone or steel, place it in the oven to preheat as well.
6. Stretching and Topping:
Take a dough ball and stretch or roll it into a circle about 10-12 inches wide, leaving the edges thicker for a nice crust. Add your favorite sauce, cheese, and toppings.
7. Bake the Pizza:
Transfer the pizza to your preheated pizza stone or baking sheet. Bake for 8-12 minutes, or until the crust turns golden and the cheese is bubbly and slightly browned.
8. Serve:
Remove the pizza from the oven, let it cool for a minute, then slice and enjoy your deliciously tangy and chewy sourdough pizza!
Can I Use Frozen Sourdough Starter for This Dough?
Yes, you can! Just make sure to fully thaw and feed your frozen starter until it’s active and bubbly before using it in the dough for the best rise and flavor.
How Long Can I Store the Dough Before Baking?
You can refrigerate the dough for up to 24 hours after the initial rise. This slow fermentation adds great flavor. Just bring the dough to room temperature for about 30 minutes before shaping.
Can I Substitute Bread Flour for All-Purpose Flour?
Absolutely! Bread flour will give you a chewier, more elastic crust because of its higher protein content. Just keep an eye on the dough’s hydration and adjust water slightly if needed.
What’s the Best Way to Get a Crispy Crust at Home?
Preheat a pizza stone or baking steel in the oven at the highest temperature for at least 30 minutes. This helps mimic a pizzeria oven’s heat, giving you that nice, crispy bottom crust.
