Soft, chewy, and tangy, this sourdough pizza dough is the perfect recipe for those family pizza nights. Start the dough in the morning and it will be ready to bake up with your favorite toppings in the afternoon.
Pizza is so great because it is quick to throw together and it makes the perfect base to be topped with whatever you desire. This sourdough pizza crust recipe puts you just a few ingredients away from the most delicious bubbly pizza with a chewy crust. Whether you choose to cook it in an outdoor pizza oven, your home oven, or even a grill, it is sure to come out amazing!
Top your pizza with tomato sauce, mozzarella cheese and fresh basil for a classic taste, or skip the pizza sauce and use homemade pesto as the base. Make a chicken Alfredo pizza by topping your crust with Alfredo sauce, chicken, cheese and any veggies you like. You can also get a little fancy and try an olive oil, goat cheese, and date sauce pizza. Serve a fresh salad with homemade dressing on the side to round out the meal.
No matter how you choose to adorn your perfect pizza crust, it’s sure to be a crowd pleaser next time you have a pizza party!
Why You’ll Love This Recipe
Tasty – The sourdough in this recipe adds so much flavor and tanginess. This crust also has the best chewy consistency. There is just something about making your own pizza at home, it’s fun and tasty!
Crowd pleaser – Homemade pizza is so delicious, plus being able to customize it with your own topping preferences makes it great for picky eaters.
Make ahead – Make this dough days or weeks ahead and have pizza dough ready for a quick and easy meal.
Ingredients
Active sourdough starter – Active starter is sourdough starter that has been fed within 4-12 hours, and it’s active and bubbly. You want to use starter that is at the peak of its bubbling in order to give the dough the most rise.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
How to Make Sourdough Pizza Dough
Step 1: The morning of pizza night, add the ingredients to a stand mixer bowl, using a kitchen scale if you choose to weigh the ingredients.
Step 2: With a dough hook attachment, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.
Step 3: Place in an oiled bowl and cover with a lid, plastic wrap or a plastic bag. Rest at room temperature for about 8 hours or until the dough has doubled in size.
Step 4: Preheat oven to 475. Divide dough into 4 equal portions and allow to rest while you prepare your toppings.
Step 5: Roll out on a lightly floured work surface with a rolling pin. I like to create a bit of a ridge around the outside for hand stretched thickness.
Step 6: Spread pizza sauce on top of the dough and top with your favorite toppings.
Step 7: Bake for 13-15 minutes. (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan). Finish off with a 3 minute broil to achieve the browning on top of the crust.
Tips
- Be careful not to over-ferment the dough. This will leave you with a sloppy mess.
- This dough can be made days or even weeks in advance. If you are planning to use it within a few days, place in the fridge in an airtight container until ready to use. You can also freeze for later.
- Make sure that your dough is at room temperature before rolling. The correct dough temperature allows the dough to relax, and makes it easier to shape and roll.
Recipe FAQs
Yes. Sourdough starter and the fermentation process adds another layer of flavor to pizza dough and makes it easier to digest
Most dough uses conventional yeast like instant yeast to give it rise. Sourdough is made with a sourdough starter, which uses wild yeast and bacteria to leaven the dough.
This could be caused by a few different things, such as over baking, over working the dough, or adding too much flour.
Store dough in the fridge up to a week, or place in the freezer after it has risen and has been divided. Wrap with plastic wrap and then store in a freezer plastic bag.
Pre bake crusts for about 8-10 minutes and then allow to cool. Wrap in plastic wrap and store in the freezer for up to 3 months.
More Sourdough Recipes from the Farmhouse
- Sourdough Pumpkin Bread
- Sourdough Sandwich Rolls
- Easy Sourdough Dinner Rolls
- Sourdough Cheese Bread
- Sourdough Cornbread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Homemade Sourdough Pizza Dough Recipe
Equipment
- 1 Kitchen Scale optional
Ingredients
- 1/2 cup starter
- 4 cups flour
- 1.5 cups water
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- The morning of pizza night, add the ingredients to a stand mixer bowl.
- With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.
- Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.
- Preheat oven to 475.
- Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.
- Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand stretched thickness.
- Spread pizza sauce and top with your favorite toppings.
- Bake for 13-15 minutes (I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan.). Finish off with a 3 minute broil to achieve the browning on top of the crust.
Notes
- Active starter is sourdough starter that has been fed within 4-12 hours, and it’s active and bubbly. You want to use starter that is at the peak of its bubbling in order to give the dough the most rise.
- Be careful not to over-ferment the dough. This will leave you with a sloppy mess.
- This dough can be made days or even weeks in advance. If you are planning to use it within a few days, place in the fridge in an airtight container until ready to use. You can also freeze for later.
- Make sure that your dough is at room temperature before rolling. The correct dough temperature allows the dough to relax, and makes it easier to shape and roll.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We regularly make this. I make them into mini pizza disks and freeze them. Then, I’m busy nights, we can take them out of the freezer, dress them up and pop them in the air fryer for 4 minutes. Dinner in less than 10 minutes!
Fantastic idea!
I have used this recipe three or four times now and it makes the best pizza.
The dough tends to be a little on the dry side so I am going to try adding a little more water next time and see how it works out.
A note for those with gluten sensitivity: I don’t have celiac, but a gluten sensitivity. I can eat sourdough. I did find that following the 12 hour ferment bothered my stomach, so now I start the pizza dough at least 24 hours in advance and then refrigerate after rising. This has been fine for my stomach and the dough only gets better.
Made in our breadmaker on pizza dough setting. Enjoyed by all, will definitely make again.
The pizza crust baked on a stone was so delicious and a great texture! Better than store bought dough I’ve purchased in the past.
Can I use discard to make the dough? If so how?
Not for this recipe. Here’s a discard pizza recipe.
This recipe did not work for me at all. It was near impossible to work with the dough as it was so sticky so forget a rolling pin for even thickness. I cooked it as per instructions and although the texture was decent, it tasted of nothing. Because the bake temperature was so high, my cheeses and toppings were burnt and overdone as well. I would not recommend this recipe. Strange that it has such a high rating but I’m not the only one commenting on how unsuccessful this recipe was. This is sadly the first recipe that I’ve tried from farmhouse on Boone but far from my first sourdough recipe. With costs of food being so high, I’m discouraged from trying any more recipes from this source.
I am sorry that you had troubles with this recipe. It sounds like your dough may have over fermented.
Can you tell me what to do if I freeze the dough? How long does it take to defrost? Do I need to let it rise again?
Just freeze it in 4 balls. When you pull it out, let it thaw and rise a little bit. Roll it out like a dough and then bake it!
Have made this several time and always comes out great! Family loves it. I suggest having more than 1 cast iron skittles if u have company over. I’ve made bacon chicken ranch, bbq chicken pizza and plain old cheese and pepperoni! Alaways a hit and keeps well! Thanks for the great recipes!
This recipe is very far off, 2 cups of flour does not equal 600 g. I’m trying to adjust it. Hope everything works well.
Sandi… the recipe calls for 4 (four) cups of flour, not 2 (two) 😊
4 cups also does not equal 600g. I made two batches with 600g wondering why it wasn’t turning out right…finally did the math 🤪
How many large pizzas (pizza stone) will this recipe make?
4