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.
I know, I know. The audacity that I post a sourdough pizza dough when I’ve been devoted to this recipe for so long.
But hear me out. My sister was having a dinner party at her farm recently, and she purchased a pizza oven. Naturally, I offered to make some delicious sourdough pizza crust to take the wood fired pizza up another notch.
The crust turned out absolutely delicious. It was soft and chewy and bubbly. All the good things you want in pizza.
But you don’t have to have a pizza oven to get amazing results. This will work just fine in a standard oven or even on the grill.
Top with your favorite ingredients for your next pizza night.
Why you will love this recipe:
Tasty: The sourdough in this recipe adds so much flavor and tanginess.
Chewy: These crusts have the best chewy consistency.
Perfect for a pizza oven or grilling: I love this recipe to make delicious, grilled pizza or wood fired pizza.
Make ahead: Make these days or weeks ahead and have pizza dough ready for a quick and easy meal.
Tips:
- Be careful not to over-ferment the dough. This will leave you with a sloppy mess. Ask me how I know.
- 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 air tight container until ready to use. You can also freeze for later.
- This recipe is great for baking in the oven, a pizza oven, or even on a grill.
Pizza dough Ingredients:
Active sourdough starter: This 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.
Flour: All purpose flour will work just fine.
Water
Salt: This adds a lot of flavor to the dough so it doesn’t taste bland.
Olive oil: This helps the dough to be softer and stretchier.
Tools:
Stand mixer
Measuring cups and spoons or scale
FAQ
Is sourdough good for pizza?
Yes. Sourdough starter and the fermentation process adds another layer of flavor.
Is pizza dough the same as sourdough?
Most pizza dough uses conventional yeast to give it rise. You will have to find a specific sourdough pizza dough recipe like this one to ensure it is sourdough or look on the ingredient list of a pre-made dough.
Why is my sourdough pizza hard?
This could be caused by a few different things, such as overbaking, overworking the dough, or adding too much flour.
How To Make Sourdough Pizza Dough:
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. (This is when you are able to stretch a small amount of dough so thin, you can see through it.)
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 on sauce and top with 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. Our vintage oven has a bottom drawer for broiling and it made the most beautiful pizzas.
Another option is to cook it in an outdoor pizza oven. We had a pizza party at my sister’s house and enjoyed the dough with this method as well! She has an Ooni, and now I’m thinking about getting one for our home. It makes for an easy night of entertaining guests!
How to Store:
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.
Baking Schedule:
9 AM: Create dough.
5 PM: Split the dough and allow to rest before baking.
5:15-5:30: Bake the pizzas.
Pizza Variations:
Pesto pizza: Skip the pizza sauce and use pesto as the base. Top with cheese and your other favorite toppings.
Olive oil, goat cheese, and date sauce pizza.
Chicken Alfredo pizza: Replace pizza sauce with Alfredo sauce and top with chicken, cheese, and any veggies you like.
Meat lovers: Pepperoni, cooked sausage, and bacon work amazingly for this one.
How To Make A Margherita Pizza:
Create dough according to the instructions above.
Preheat oven to 475.
Roll out into circles and create a ridge around the edge.
Spread pizza sauce over all the crust.
Top with freshly sliced mozzarella and very thinly sliced tomatoes.
Bake for 13-15 minutes until pizza is bubbly.
Top with fresh basil and enjoy. You can also sprinkle it with parmesan.
Find More Sourdough Recipes:
- 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 if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Pizza Dough
Ingredients
- 1/2 cup starter, 113g
- 4 cups flour, 600g
- 1.5 cups water, 354g
- 2 teaspoons salt
- 2 tablespoons olive oil, 26.6
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
- Be careful not to over-ferment the dough. This will leave you with a sloppy mess. If you can’t bake it after 8 hours of fermentation, you can place it in the fridge to bake a later time.
- 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 air tight container until ready to use. Freeze the dough after rising for up to 2-3 months.
- This recipe is great for baking in the oven, a pizza oven, or even on a grill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am making this dough on first rise right now on my kitchen counter and another batch in fridge from yesterday. I am planning on freezing both batches. My question is this: Once I have divided and shaped in a ball and placed in freezer, when I take it out of freezer to shape and bake, do I thaw it and let it rise again or how does that part work? Thanks for all the great recipes… Lovin this
I usually pull it out of the fridge and let thaw at room temperature until it is workable, then roll it out, add toppings, and bake. Hope that helps!
About how long would I have to hand kneed if I don’t have a stand mixer??
It could take awhile. I would look for the dough to pass the window pane test.
I love this recipe!!!!!
It is the best I’ve tried with my starter.
Thank you so much for sharing this!
Yay! That is so great to hear.
I’m assuming this recipe yields 4 pizzas and you bake them in your cast iron pans. What size is your pan/dish?
How do you get the pizza from the counter and put it on the cast iron or the stone, if that has to be preheated? I had a hard time transferring the dough!
Same! Everything started to fall apart and i was like ‘oh this is really good dough’ haha
If you have a rimless baking sheet ( or a piece of firm cardboard), sprinkle semolina flour or corn meal on the surface before you place the dough and add toppings as usual. It should allow you to slide it off if you don’t have a pizza peel.
So if it’s hard to stretch & breaks when it is, has it been worked too much? Or does it need to be worked more?
It probably needs more kneading. It should be really nice and stretchy.
At what stage can I freeze it? After the 8 hours rise?
Yes. I would let it bulk rise, shape it back into a ball and then freeze.
Pizza crust is really hard to get right, and this recipe did just that. I made chicken bacon ranch pizza and wow, so good! I did have to add in a little extra flour as my kitchen was really hot that day. The crust is tangy, chewy and fairly easy to stretch out.
Can you use discard that is not active and has been in the fridge for this recipe?
This recipe is for active starter. If you’d like to use discard, here is my discard pizza crust recipe: https://www.farmhouseonboone.com/how-to-make-easy-sourdough-pizza-crust
Just made this and not sure why my crusts rose/fluffed up like bread in the oven. I flattened it with a silicone oven mitt, curious to see how it actually tastes.
Thank you for this beautiful recipe.
I really enjoy your channel and what you do inspires me during work. (Im a freshly married house painter)
I got to the understanding trough your teachings and Gods guidance that i want to be a Homemaker to in future, which is a very radical way to go in the country i life in. (Israel)
Thank you for keeping up the good fight, showing us women whats “in here” to achieve.
Ps: for some time i am wondering where you get you beautiful aprons from, it would be a big blessing if you could share the pattern or store, so i can get myself one for future. Seeing you in it the last years made it become a symbol of domestic work motivation.
Here are a few of my aprons: https://www.amazon.com/shop/farmhouseonboone/list/SH97QVW6NJ24?ref_=aip_sf_list_spv_ofs_mixed_d (affiliate link). I also sew my own. You can search “apron” on the blog to find those tutorials.