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.
Could I roll dough out and freeze wrapped in wax paper? Please offer suggestions how to freeze rolled out dough. Thanks
Yes, that is fine.
We like a thin crust so I got 4 11-inch (the size of my pizza stones) crusts from this recipe. I made them to freeze so I prebaked them. I found that they puffed up quite a lot once I put them in the oven, so I tried poking a few holes in them when they became overly puffy. No matter, it’s a very good recipe and I feel this will get me ahead on days when I just can’t deal with cooking! Thank you. Now I want to make every recipe on this site.
I followed recipe but my dough didn’t rise or double. Can I still use the dough?
Yes, you can definitely try it!
I’m 6 hours in and my dough also isn’t rising. I normally use the King Arthur recipe…guess I should just stick to that one from now on.
Best way to get the pizza, with toppings, from floored countertop to hot stone?!🤔
I don’t preheat my baking stone!
Hi! We roll the dough out on lightly floured parchment paper, add toppings, then slide the parchment paper onto our preheated stone. After a minute or two, you can just slide the parchment paper off the stone, while the pizza is cooking, and it comes right out from under the pizza!!
If I make the dough in advance…do I refrigerate it before or after the 8 hour rise? If I refrigerate after the 8 hour rise, do I just take the dough out of the fridge right before baking? Or does it need to come to room temp again/rise? Thank you!!! I have enjoyed your videos foe years now. Just trying to get my head around this sourdough stuff now.
Refrigerate it after the 8 hour rise!
Turned out great! I will definitely make this again!
Love this recipe! Comes out beautifully every Friday night!
But I was trying to get extra dough in the freezer for when baby comes and I accidentally left the dough on the counter for almost 24 hours. 😬 I divided the dough and it behaved normally….do you think it’s so okay to eat? Even after fermenting on the counter for so long? It was rising so slowly as our house is set to 68. Thanks for your help!!
Yes, it should be fine. It might taste a little more sour, but it will be just fine to eat.
If I divide it into two pieces instead of four would I need to adjust the bake time?
No, you just need a larger pan to bake them on. It should be rolled out 1/4″-1/2″ thick. If you make them too thick, it will not be like a pizza crust.
Hi! If I’m subbing einkorn flour would you add more flour or less water? Trying it now and it’s coming together but definitely lacking structure. I’ve added about 1/2 cup more flour. Thanks!
*warning* Made this tonight and again so frustrated with the errors in the recipes from FHOB. The grams listed in this recipe for the flour is wayyyy off. 1 cup = 120g. So I proceeded with using the 4 cups of flour (480g not 600) and when it was time to roll out and bake, it lacked structure and was very hard to work with. I’m assuming then it’s truly meant to be 600g at 5 cups of flour. I will try that next time. Lisa, can you advise?
It is dependent upon your environment and the hydration of your sourdough starter! If it feels really wet, add a little more flour. If it feels really dry, add a little more water. I have a post explaining how I weigh my flour. I do it by using the scoop and level method on a cup.