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.
Is the nutrition for all four servings or is it per serving?
Per serving!
I kneaded in my stand mixer for 10 min and it was super sticky (used your measurements), when that happens should I add more flour? In your video it came together perfect and did not look sticky. I suspect my started wetness may be the issue here. Thanks!
You can add a little bit of flour to get it to the consistency you need!
Hello do you have instructions for frozen dough? Making today and hoping to use in a few days or freeze. If frozen how soon before using do you take out and any additional steps for baking it?
Take it out 3-4 hours before planning to bake with it.
Hi there! Can I use bread flour instead?
yes.
Found out the hard way that the gram measurements do not update when you change from 1x to 2x or 3x.
I’m not sad, just made a single serving size with the oil and salt for a double serving 😀
I wanted to freeze premade pizza- would you recommend par cooking the crust, then putting toppings on, then freezing? If so what temp would you par bake at? And when cooking from frozen what temp would you cook at? Thanks so much for your help!
What is the windowpane test? I am newer to the sourdough world.
It is when you stretch the dough out in a small spot. It should be elastic-y enough that it spreads until you can see through it without ripping the dough. If you are ripping the dough it still needs to kneed in the mixer for longer.
I love this recipe but just tried to convert by doing my own math on grams and realized- per my understanding and the original recipe it says 4 cups, but 600 g. If I look up 4 cups of flour on the Internet to convert it it’s 512 g, is this supposed to be 5 cups? I love how the recipe turned out. I just wanna make sure that when I convert I’m not using two little grams of flour if I convert 8c instead of doubling 600g these are different numbers
I measure my grams by scooping the flour out with a cup measurement and then weighing it! That is different than how people traditionally weigh and measure their flour. So that is why it is different than what google says.
Thanks for the great recipes! Do you recommend feeding the starter a few hours in advance, or is it okay to add it straight from the fridge (assuming it’s been fed in the past few days)?
You can feed straight from the fridge!
Our favorite!
I would like to try this recipe but I am confused about the measurements. When I click 1x 2x and 3x the measurements in grams doesn’t change – only the measurements in cups changes. I am used to making sourdough recipes with my kitchen scale using grams. How can I be sure that the measurements in grams is correct for one serving of the recipe?
You will have to multiply the grams on your own. The recipe card will only let us choose either grams or cups to multiply.
Hey, excited to make this but can I knead by hand instead as I don’t have a mixer?
Yes. You can do stretch and folds with the dough.
Hi, thanks! Looking forward to make this tomorrow!
Just a side note: I am always mashuring in Gramms an as I change the volume to 2x or 3x it doesn’t change does numbers. I thought you might want to change this 😉
I always love to do your recipes! Thanks for your work!
Thanks! We are working on fixing this!!