This Sourdough Pizza Dough Recipe makes the best, perfectly crispy, and chewy pizza dough crust with impressive air pockets – it tastes like it came out of a fancy pizzeria. This pizza dough is also make-ahead friendly. Watch the video tutorial and start planning your next pizza party!
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Helpful Reader Review
“Best pizza dough recipe ever! We’ve been making our own pizza dough for many years, but this recipe is a game changer. Love, love, love it!” – Stacey ★★★★★
Sourdough Pizza Dough Video
See how easy it is to make sourdough pizza dough with your active starter. Natasha takes you step-by-step in the easy process. The flavor and texture is excellent.
The Best Sourdough Pizza Recipe
I have been developing this sourdough pizza crust recipe for what feels like ages and I am confident this is the one you’ll make on repeat. You’ll love the big bubbly edges which are actually my favorite part of homemade sourdough pizza – trust me, you will never throw your crusts away again!
You’ll also be happy to know that it’s make-ahead friendly (it lasts up to a week in the refrigerator) and you can also freeze pizza dough for another time (and yes, I do stockpile this pizza dough in my freezer).
Pizza Dough with Active Sourdough Starter
This pizza dough uses 70% hydration, which results in a dough that is easy to handle and cooks up into a light and airy crust that is chewy on the outside and so soft inside. The flavor and texture are actually very similar to our popular Overnight Pizza Dough, which uses yeast as leavening.
The sourdough starter adds a lovely layer of flavor, and sourdough can be easier to digest, so if you don’t already have a sourdough starter, it’s surprisingly simple to make one and you’ll be on your way to making some of the best pizza dough you’ve sunk your teeth into.
Ingredients for Sourdough Pizza Crust
This sourdough pizza dough recipe calls for just 4 ingredients, so it’s easy to whip it up when your starter is active and bubbly. Even if you don’t have the right flour on hand, you can substitute it in a pinch.
- Flour – we use “00 Flour” (Double Zero flour) for the best stretchy, yet strong texture. It’s the finest flour available and the best for that chewy, crispy pizza crust texture. You can also use all-purpose flour or bread flour if desired. *see our note below for where to buy and substitutions
- Salt – fine sea salt adds flavor, but more importantly, it helps strengthen the dough and control fermentation–don’t skimp on this ingredient!
- Water – opt for room temperature, filtered water, so the temperature won’t slow the yeast’s fermentation.
- Active Sourdough Starter – You’ll need 100 grams of active starter. Feed your sourdough starter 4-6 hours before mixing the dough. The starter should be at least doubled in size, bubbly, and domed at the top.
- Semolina flour – optional, but best for dusting the pizza peel. you can substitute with AP or 00 flour.
Where can I get 00 flour?
You can look for it in your grocery store, but I found that not all grocery stores carry it. Locally, I have only found this flour in specialty higher-end grocery stores. For convenience, I purchase it online. Here is my favorite brand of 00 flour, which is also perfect for making homemade pasta.
How to Make Sourdough Pizza Dough
It takes only a few minutes of active prep time to make this sourdough pizza dough, so it’s easy to mix up anytime your starter is active and store until you’re ready to bake. This sourdough pizza dough recipe works on your schedule.
- Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.
- Make the dough – Whisk flour and salt and then add the water and starter. Mix and pinch the dough together until combined. Cover and rest for 30 minutes.
- Knead the dough – knead on a clean surface or in the bowl for 2 minutes. Oil a bowl and place dough inside. Cover and rest until doubled, around 4-5 hours. Don’t be tempted to speed up proofing. It’s best to rest at room temperature of 70-75°F
- Divide the dough – Turn the dough onto a floured surface and dust with flour, then divide into 4 pieces using a bench scraper. Working each piece at a time, fold the dough over itself 8 times turning the dough between folds. Form a ball with each piece and place it in an oiled bowl seam-side down. Cover and place in the fridge for 18 hours or up to 1 week.
Pro Tip:
After the cold ferment stage, you can also use the refrigerated sourdough pizza crust for our Easy Calzone and Stromboli recipes as well.
How to Bake a Sourdough Pizza Crust
You can change up the toppings any way you want here, but this is a great starting point. Top with our easy Red Pizza Sauce, White Pizza Sauce, or homemade Pesto, plus your favorite toppings for the perfect pizza every time. We even have a super delicious Tuscan Pizza in my Cookbook that would be perfect on sourdough pizza crust!
- Prep – When you’re ready to make pizza, remove the dough to come to room temperature, for at least 15 minutes. Put a pizza stone or upside-down baking sheet in the center rack and preheat the oven to 550°F (if your oven won’t go to 550, bake at 500 for a little longer). Chop and prepare toppings and dust the pizza peel with flour.
- Shape the Crust – Working one piece at a time, place a ball of dough on a floured surface, and turn to coat. Watch the video above for the best technique! Flatten gently without popping bubbles, and then use the backs of your hands to work the dough into a 10-12” round with a thicker edge. Place on the floured peel.
- Add Toppings – spread a light layer of pizza sauce over the center and add light toppings. Shake the pizza peel slightly to be sure the dough isn’t sticking, then slide into the oven to the hot pizza stone. Bake for 8-10 minutes.
Pro Tip:
Don’t overload the pizza with sauce and toppings, because this can weigh down the center and prevent it from baking properly.
What to Serve with Pizza
Make this Sourdough Pizza Dough Recipe anytime for a delicious, crowd-pleasing meal. Here are a few of our favorite sides to serve with homemade pizza:
- Caesar Salad or Garden Salad
- Easy Garlic Bread
- Corn on the Cob
- Avocado Corn Salad
- Oven-Roasted Broccoli
- Strawberry Salad with Honey Vinaigrette
- Homemade Lemonade
Make-Ahead
This dough keeps really well in the refrigerator or freezer which is perfect for when you’re craving pizza.
- To Refrigerate: Cover and refrigerate for up to 1 week. It will have a more pronounced sourdough flavor as it sits in the refrigerator. I think it gets better with time. Choose a container that has room for expansion.
- Freezing: In my experience, the dough will have the best rise and spring if you don’t freeze, but you can freeze sourdough pizza dough. Once the dough has completed its overnight cold fermentation in the refrigerator, you can freeze and store it for up to 3 weeks. See how to freeze pizza dough for all of our best tips.
- To Reheat: Thaw the covered dough in the refrigerator overnight, then let it rest at room temperature for 1-2 hours before forming a pizza crust.
This tested and approved Homemade Sourdough Pizza Dough recipe makes the best homemade pizza with a chewy and crispy crust. The dough is made ahead, so you just top it with your favorite sauce and veggies for an incredible meal.
Sourdough Pizza Dough Recipe
Ingredients
- 500 grams 00 flour, (500gr=4.17 cups), or all-purpose or bread flour, plus more for dusting
- 12 grams fine sea salt, or 2 tsp
- 335 grams water, (335gr=1.4 cups), filtered, room temperature
- 100 grams active sourdough starter, (100gr=1/2 cup)
- Semolina flour, to dust the pizza peel
Instructions
How to Make Sourdough Pizza Dough:
- Feed your sourdough starter 4 to 6 hours before you start making the pizza dough. You must start with an active and bubbly starter that has more than doubled in size. See our post on How to Feed Sourdough Starter.
- Make the Dough – Whisk together flour and salt. Add water and starter and mix with a firm spatula then use your hands to pinch the dough and mix until really well combined. Cover and rest for 30 minutes.
- Knead and Proof – Knead the dough in the bowl or on a clean work surface for 2 minutes then transfer to a bowl coated with olive oil. Cover and proof for 4-5 hours or until the dough has risen at least 50% in volume. Do not speed up the process but proof at room temperature 70-75 ̊F.
- Fold dough and Refrigerate– Transfer dough to a floured surface and turn to coat lightly in flour so it isn’t sticky. Use a bench scraper to divide the dough into 4 equal-sized pieces. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.*
How to Form a Sourdough Pizza Crust:
- PREP: Remove the dough 15-30 minutes before using it to let it relax while preheating the oven or pizza oven. For oven baking: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550 ̊F. Lightly flour a pizza peel and prep toppings.
- Shape the Crust: Transfer 1 piece of dough to a lightly floured surface, turning to lightly coat in flour. Flatten the dough gently with your fingertips, moving the bubbles to the edges. DO NOT pop any bubbles. Lift the dough over the backs of your hands and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles, leaving a slightly thicker edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly when you set it down. Place the dough down on a semolina-dusted pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
- Add Toppings: Spread on a light coating of pizza sauce and toppings. Give the pizza another shake to make sure it slides on the pizza peel (to ensure it doesn't stick while transferring to the hot pizza stone). Slide the pizza onto the preheated pizza stone and bake at 550 ̊F for 8-10 minutes or until the crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Notes
- “00” Flour (Double Zero flour) is the best flour for making pizza dough. If you can’t find it, you can substitute it with bread flour or All-purpose flour. To make this process easier and more precise, weigh your ingredients into the bowl over a kitchen scale.
- Semolina is best for keeping the pizza dough from sticking to the peel, but you can substitute with 00 Flour, All-purpose, or bread flour.
- Baking in the Oven – If your oven only heats to 500, that’s ok, just bake slightly longer.
- Measuring Tip: To make this process easier and more precise, weigh your pizza ingredients into the bowl over a kitchen scale. If you don’t have a scale, see our post on How to Measure Ingredients.
- Don’t overload with toppings and sauce to be sure it cooks properly in the center.
- To Freeze – After the cold ferment for at least 18 hours in the refrigerator, you can place freezer-safe containers of dough into the freezer to store for up to 3 months. See How to Freeze Pizza Dough.
Nutrition Per Serving
Filed Under
More Sourdough Recipes
Sourdough Pizza Dough is one of our family’s favorite ways to use our active starter. Once you try pizza, try these other favorites:
- Sourdough Bread
- Sourdough Cheese Crackers
- Sourdough Pancakes
- Sourdough Discard Crackers
- Sourdough Cinnamon Rolls
- Sourdough Dinner Rolls
- Sourdough Chocolate Chip Cookies
Hi Natasha, thanks a lot for the recipe!! It’s looks great. I was just wondering, can you do the pizza dough with un-fed (non active) sourdough please?
Hi Suzanne! Thank you for the suggestion. I don’t currently have a recipe written for that, but I’ll make a note of it.
I have tried many sourdough pizza dough recipes and this is by far my favorite!!! I love how much it makes! We are a family of 8 so this is the perfect amount for us. Great texture and even though I rolled it out very thin, it held its shape and toppings excellent. Sturdy crust with a great chew. Thank you!!
You’re welcome welcome, Dorothy! I’m so glad you chose (and LOVED) this recipe. Thank you.
Natasha I’ve made many pizza dough recipes over the years and have been using your yeast recipe the last couple years, which is great. I recently started making sourdough bread after a friend gave me starter. I found your sourdough pizza dough recipe. This is the absolute best. It is so stretchy without breaking. It’s beautiful. And when I cooked it on my Capt’n Cook pizza/grill I finally mastered the cook. The crunch was perfect. Thank you so much for sharing your talent.
Hi Debbie! I’m so happy you’re enjoying the recipe! Thank you so much for sharing.
Hey, if I wanted same day pizza dough… could I start in the morning and then let it do the final fridge proof on the counter for 4 hours instead?Thus having it be ready for dinner?
I don’t recommend skipping the cold fermentation. This is where the dough develops flavor and proper texture. For a quick crust, I recommend my Quick & Easy Pizza Dough Recipe.
Hi! I briefly scanned the comments to see if someone else ran into this, but didn’t see anything at first glance. I’m at the proofing stage but alas it’s time for bed… so whether its a no-no or not, the dough is going to be out for longer than 4-5 hours. Have you ever experimented with proofing for longer? I’m hoping it’s no biggie!
Also I love every single one of your recipes I’ve ever tried. I make your sourdough bread all the time. It’s a huge hit whether making it for my family or showing up at a friend’s house with a fresh sourdough loaf. So so good!
Hi Dani, if it’s in a slightly cooler room, that might work great so it doesn’t overproof and exhaust the yeast. Let me know how it went! I hope you love the sourdough pizza recipe.
I tried 2 pizzas last night. Flavor was great but the dough didn’t cook through in the center. Any suggestions? Also I don’t have a pizza peel so I had a hard time getting the pizza onto the stone.
Hi Carol! A few things to try: Preheat the pizza stone longer and make sure the crust isn’t rolled out too thick. If you’re using a significant amount of sauce and toppings, it will have a harder time baking through. You can try to parbake the crust for a few minutes if this continues, this helps set the base and then you can add your sauce and toppings. Also, check the position of your oven rack, move it lower to the heating element if needed.
To get the pizza crust on the stone, you can use a baking sheet upside down and slide it onto the stone, or use a piece of parchment paper to assemble the pizza and then slide it onto the stone. You can leave the parchment paper on for a few minutes until the dough firms up and then remove it. I hope that helps.
Can the dough really last up to a week in the fridge? It it can that is awesome! This is the only recipe I have ever seen that says that long. Most say 3 days max
Hi Lara! Yes, that’s correct! This will last longer than a yeast dough recipe.
Could you post a link to the containers you used for the dough. Thanks!
Hi Carol! I linked them in the post on How to Freeze Pizza Dough. Just click on “Tupperware containers” in bold font.
16 oz deli containers work also. I use salsa Queen 16 oz containers.
My dough was very sticky and didn’t rise. Any suggestions? I weighed everything and my starter passed the float test.
Hi Rose, it could be higher humidity, room temperature or even elevation that can affect things. I would add a bit more flour or slightly less water to combat the sticky dough situation and that should help.
Does the door have to prove in the fridge for at least 18 hours? What if it is a few hours less will it affect the final result?
Hello there! The 18 hours refrigeration allows the dough to undergo slow fermentation, that will help develop deeper flavors and a better texture. A few hours less might work but could affect the final result if you cut the time.
Oops, Natasha i screwed up. Made the dough later in the day which meant it was late time i was to put it in the fridge and i missed the folding part. Can i remove it from the fridge and do that and put back in the fridge? It’s only been like 8 hours, Thanks in advance.
Hi Pia! I haven’t tested it that way so I can’t say for sure how it would turn out, but it’s worth trying. Let it sit at room temperature for 30mins so it’s more pliable. After the stretch and folds, return it back to the refrigerator for at least 4-6hr (or longer), then proceed to bake. The extended time in the refrigerator should help develop flavor and structure, making up for the missed folds earlier. Let us know how it turns out.
Still in the process. I took it out and let it warm up and stuck it in the stand mixer and kneaded for a few minutes. Left it on the counter to warm for 4 hours, formed balls and it’s in the fridge fermenting for a couple of days. The dough seems good so i’m pretty confident it’ll be great but i will let you know when i cook 🙂
Best pizza dough recipe ever! We’ve been making our own pizza dough for many years, but this recipe is a game changer. Love, love, love it!
I absolutely loved this dough when we made pizza from the refrigerated dough. However, tonight we tried making pizza with defrosted dough and it was awful. They were flat and incredibly hard. I removed dough from the freezer into the refrigerator two days before then took it out 2 hrs prior to cooking to come to room temperature. Any ideas as to what could have happened?
Hi Lucy, I’m so glad you enjoyed it the first time around! It sounds like it may be a texture or process issue. if the dough was not properly frozen, it could cause the toughness you are seeing now. Ensure you tightly wrap the dough in an airtight container. The thawing process is also crucial, Sometimes it may need an extra and gentle knead to reactivate the gluten if it is not doing that on its own. Finally it may have needed some more time on the counter to fully thaw, possibly even 3-4 hours depending on your kitchen temp. I hope these tips are helpful to you.
Thank you so much! I will definitely take you suggestions.
Can you par bake to keep the crust in freezer for easy meal prep?
Hi Julie! I haven’t tested that myself, but I assume it would be fine.
Can’t wait to try this recipe! Have you ever tried half 00, half hard red whole wheat? In that case, how would you change the recipe to account for these changes? Trying to strike a good balance between rise and flavor.
Hi Quintin! No, I have not tried that so I can’t say for sure what modifications would be needed. You may need to experiment with the hydration level using more/less water. Let us know if you test it out.
Hi Natasha. This pizza dough turned out sooooo good! I halved the recipe since it’s just me and my husband (empty nesters now). It was perfect for just the two of us. I also made your marinara recipe for the sauce. The BEST homemade pizza I’ve ever made!!
Hi Jennifer! That’s great news. So happy you enjoyed the recipes.
Soooooo good!! Definitely pizzeria worthy!!
Aw, thank you, Teena!
I only come back and review recipes that are 10/10, and this was fantastic. I used a kitchen aid mixer because I am lazy and followed the directions as is otherwise. Entire fam loved it. Most authentic pizza we have had at home. Will be our go to from now on!
Aw, thank you, Katie! That’s very sweet. Happy to hear you loved it!
Hi Natasha, I am having trouble with my dough being too sticky. It also happens when I bake sourdough bread. I live in Miami and according to what I have been reading, if the dough temperature is high (78 degrees) the dough should rise 40%. It’s been a difficult journey for me trying to get a nice dough like yours.
Hi Kica, it could be higher humidity, room temperature or even elevation that can affect things. I would add a bit more flour or slightly less water to combat the sticky dough situation and that should help.
Hello! Wondering if I can shape this into the crust, bake, and then add the toppings and bake again.. curious if you have tried it out that way.
Hi Brianna, I imagine it may work, however we prefer to bake it with all the toppings. Blind baking can sometimes lead to a drier crust. If you experiment, let me know how you liked the recipe.