Sourdough Pizza Dough Recipe: The Ultimate Guide to Irresistible Crust
There’s something deeply soulful about a good sourdough pizza. That first bite — crackly on the outside, chewy and tender on the inside, kissed with a gentle tang from natural fermentation — it’s pure magic. And once you taste homemade sourdough pizza dough, there’s just no going back.
I’ve been tinkering with my sourdough pizza dough recipe for years. Seriously — years. I’ve baked through cold winters, sweltering summers, and the occasional dough-disaster to finally land on a process that’s simple, forgiving, and absolutely worth every minute of the wait.
Whether you’re a seasoned sourdough baker or just dipping your toes into the world of natural fermentation, this guide will help you make the best sourdough pizza crust of your life — flavorful, airy, and ready for any topping you can dream up.
🍞 Why Sourdough? Why Now?
Let’s talk flavor. Sourdough isn’t just a fad. It brings real depth to pizza dough — a subtle tang, enhanced texture, and better digestibility thanks to the wild yeast and long fermentation.
Plus, it’s about slowing down. Honoring tradition. Trusting nature to do its thing. It’s what authentic Italian pizza dough is all about.
🛒 Ingredients for Sourdough Pizza Dough
This recipe makes 2 medium pizzas (about 10–12 inches each). Adjust as needed — it doubles beautifully.
| Ingredient | Amount |
|---|---|
| Bread flour (or Tipo 00) | 500g (about 3 ¾ cups) |
| Water (filtered) | 350g (about 1 ½ cups) |
| Active sourdough starter | 100g (about ½ cup) |
| Fine sea salt | 12g (2 tsp) |
| Olive oil (optional) | 1 tbsp |
Baker’s percentages (for the sourdough nerds out there):
- 70% hydration
- 20% starter
- 2.4% salt
If you don’t have a kitchen scale, I highly recommend investing in one. Precision makes all the difference when working with dough.
🍕 Step-by-Step Instructions
Step 1: Feed Your Starter (the night before)
You want your sourdough starter to be at its peak — bubbly, active, and ready to work its magic. I usually feed mine 6–12 hours before mixing the dough.
Tip: Your starter is ready when it doubles in size and passes the float test (a small spoonful should float in water).
Step 2: Mix the Dough
In a large bowl, combine:
- 100g active sourdough starter
- 350g water (save 25g to add with salt later)
Stir to dissolve. Then add:
- 500g flour
Mix until no dry bits remain. The dough will be shaggy and sticky — perfect.
Cover and let it rest (autolyse) for 30 minutes.
Step 3: Add Salt + Final Water
After autolyse, sprinkle 12g salt and add the remaining 25g of water. Mix with wet hands until the salt is fully incorporated.
Use the “pinch and fold” method: pinch the dough, fold it over itself, rotate the bowl, and repeat until it starts to feel more cohesive.
Step 4: Bulk Fermentation & Stretch and Folds
Cover and let the dough rise at room temperature (around 70°F / 21°C) for 4–6 hours, performing a set of stretch-and-folds every 30 minutes for the first 2 hours.
How to stretch and fold:
- Grab one side of the dough, stretch it upward,
- Fold it over to the other side,
- Rotate the bowl and repeat 3 more times.
You’ll see the dough become smoother, tighter, and stronger with each set. It’s incredibly satisfying.
Step 5: Cold Ferment (Refrigeration)
After the bulk rise, lightly oil a container, transfer the dough in, cover it, and let it rest in the fridge for 24–72 hours. The longer the cold ferment, the deeper the flavor.
Pro Tip: I personally love it at 48 hours — balanced sourness, silky texture, and perfect oven spring.
Step 6: Shape the Dough
Take the dough out of the fridge 1–2 hours before baking. Let it come to room temperature.
Divide into 2 equal portions. Shape each into a tight ball and let them bench rest (covered) for 30 minutes.
Then, using your fingertips, gently press from the center outward, stretching the dough into a round shape. Avoid rolling pins! You want to keep those airy bubbles intact.
Step 7: Top and Bake
Preheat your oven to its highest setting — ideally 500°F+ (260°C+) with a pizza stone or steel inside.
Top your dough with simple, high-quality ingredients. I’m a sucker for a classic Margherita: crushed San Marzano tomatoes, fresh mozzarella, a drizzle of olive oil, and a few basil leaves.
Transfer to the hot stone/steel using a pizza peel or floured sheet tray.
Bake for 7–9 minutes, or until the crust is golden, bubbly, and blistered in all the right places.
🔥 Pro Tips for Incredible Sourdough Pizza Crust
1. Use high-protein flour.
Bread flour or 00 flour helps build the gluten needed for a strong, stretchy dough.
2. Hydration is everything.
70% hydration gives you that beautiful open crumb and soft chew.
3. Don’t rush the ferment.
Time is flavor. The cold ferment is non-negotiable if you want that complex sourdough tang.
4. Preheat like your life depends on it.
A blazing-hot oven and preheated pizza stone or steel are essential for a crisp, airy base.
5. Less is more with toppings.
Too much sauce or cheese will weigh down your dough. Think balance and simplicity.
🧠 FAQs: You Asked, I Answered
Can I use sourdough discard for this recipe?
Technically yes, but it won’t rise the same. You’ll need active, bubbly starter for proper fermentation and structure.
How do I know if my dough has over-proofed?
If it feels overly slack and doesn’t spring back when gently pressed, it may be over-proofed. Still edible, but harder to shape.
Can I freeze sourdough pizza dough?
Absolutely! After the cold ferment, portion, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before shaping.
Why is my dough tearing when I stretch it?
It might be under-developed or too cold. Give it a bit more time to relax and warm up before trying again.
What’s the difference between this and regular pizza dough?
Sourdough relies on natural yeast, not commercial yeast. It takes longer but delivers far superior flavor, better digestibility, and more character.
🍕 My Favorite Sourdough Pizza Toppings
This crust shines with simple, high-quality ingredients — but that doesn’t mean you can’t have fun. Here are a few of my go-to combos:
- Classic Margherita – Tomato, mozzarella, basil, EVOO
- Bianca – Ricotta, mozzarella, garlic confit, arugula
- Funghi e Tartufo – Mushrooms, fontina, truffle oil
- Hot Honey – Soppressata, chili flakes, mozzarella, hot honey drizzle
- Veggie Supreme – Zucchini, roasted peppers, olives, red onion
🌿 Final Thoughts & Encouragement
Listen — sourdough pizza dough isn’t fast food. But it is real food. It’s meditative, delicious, and deeply satisfying. You don’t need a fancy oven or a wood-fired setup (though hey, if you’ve got one, lucky you). All you need is patience, practice, and passion.
This recipe changed the way I think about pizza — from a quick meal to a handcrafted celebration. When your kitchen smells like toasted crust and bubbling cheese, and you pull that golden pie from the oven, you’ll get it. You’ll know.
So if you’re nervous, don’t be. Embrace the mess. Trust the dough. And most importantly — enjoy the process.
Let me know in the comments how your pizza turned out, or tag me on Instagram @TheFlourDiaries. I live for seeing your creations.
Ci vediamo a tavola! 🍕❤️
See Also: Authentic Italian Pizza Crust Recipe – Perfect Homemade Dough Every Time
