Sourdough Pizza Dough (Crispy, Chewy, and Easy to Make)
There is absolutely nothing like a crispy, homemade pizza made with sourdough pizza dough. The crust has structure, chew, and real flavor, and once you learn how to make it, it’s hard to go back. This is the sourdough pizza dough recipe I use at home and in my cottage bakery.
Thank you for reading this post, don't forget to subscribe!Why Sourdough Works So Well for Pizza
When I was in Naples last autumn, visiting the birthplace of pizza in Italy, I was struck by how simple the food was. Traditional pizza there is often made with a sourdough base and type 00 flour, and very few ingredients beyond that. The focus is on the dough itself, and when it’s done well, it doesn’t need much else. The sourdough process makes for an incredible depth of flavor that is unmatched beyond any other process, and is easy on the gut, too!
Flour Options for Sourdough Pizza Dough
For this recipe, I stick to flours that are easy to find. I usually use all-purpose flour or bread flour, depending on what I have on hand. In my cottage bakery, I use a higher-protein all-purpose flour at about 11.5%, and it consistently gives me good results. If you’d like to try type 00 flour, you can substitute it directly.
The way you bake the pizza makes a noticeable difference. I bake mine on a baking steel (code sarah10 for a discount) that’s been fully preheated, which helps the crust cook evenly and develop good texture on the bottom.
Pizza night in our house usually turns into pizza week. I often make a double or triple batch of dough because this recipe holds up well in the fridge. Extra dough balls can be cold-proofed for up to three days and used whenever it’s convenient, or par-baked as a plain pizza crust and frozen for easy meal prep.
Is sourdough pizza dough healthier?
Sourdough pizza dough is often easier to digest than yeasted dough because of the longer fermentation. During fermentation, the natural bacteria and yeast break down some of the starches and gluten, which can make the dough feel lighter for many people. It also has a lower glycemic response compared to quick-rise doughs. That said, it’s still pizza. I think of it as more nourishing, not medicinal.
Can I make this without a baking steel?
Yes. A baking steel gives you the best heat transfer and the crispiest bottom crust, but it isn’t required. You can use a pizza stone, an inverted cast iron skillet, or even a heavy-duty sheet pan. The key is preheating whatever surface you’re using for a full 30-45 minutes so the oven and the baking surface are truly hot before the pizza goes in.
Sourdough Pizza
Equipment
- 1 Baking steel or pizza stone use code SARAH10 for a discount at bakingsteel.com
Ingredients
- 100 grams bubbly, active sourdough starter
- 375 grams warm water
- 20 grams olive oil plus more for later
- 500 grams all-purpose flour (11%+ protein) or bread flour
- 10 grams fine sea salt
Instructions
- MixIn a large bowl, stir together the starter, water, and olive oil until cloudy. Add flour and salt. Mix until there’s no dry flour left. Cover and let rest for 20-30 minutes.
- Stretch + FoldDo 3 rounds of stretch and folds, spaced 20-30 minutes apart. Each time the dough should feel a bit stronger.
- Bulk FermentLet the dough rise at room temp until it’s doubled in size, and is airy and slightly jiggly — about 8 hours at 70°F.
- ShapeDivide and shape into two equal balls (around 450–460g each) for larger pizzas, or into 3 parts for smaller pizzas, and coat each dough ball with a thin layer of olive oil. Rest seam-side down on a lightly oiled surface or container.
- Second Rise/Cold ProofLet rise at room temperature for 1–2 hours, or cold proof in the fridge for up to 48 hours. If cold proofing, allow the dough to come back to room temp before baking (this will help make shaping easier).
- PreheatPreheat your oven to 500°F with a stone or steel inside for 30 minutes.
- StretchDust your pizza ball with flour, then dimple along the outside of the ball to create a crust. Slowly stretch the dough gently onto parchment or a floured peel until it resembles a pizza round.
- Add Your ToppingsTop with sauce, cheese, or whatever makes your heart happy.
- Bake & EnjoyBake for around 8 minutes or until puffed, golden, and bubbling.
Toppings That Work Best on Sourdough Pizza
| NAME | BEFORE BAKING | AFTER BAKING |
| Margherita | Marinara, fresh mozzarella | Fresh basil, olive oil drizzle |
| Sweet & Spicy Pepperoni | Marinara, mozzarella, pepperoni | Drizzle of hot honey (or, drizzle of normal honey and a sprinkle of chili flakes) |
| BBQ Chicken | BBQ sauce, mozzarella, grilled chicken, red onions | Chopped cilantro |
| Prosciutto & Arugula | Olive oil base, fresh mozzarella, prosciutto | Fresh arugula, squeeze of lemon, honey drizzle |
| Veggie Delight | Tomato sauce, mozzarella, bell peppers, onions, olives, mushrooms | Optional red pepper flakes |
| Bianca (white) | Olive oil base, garlic, mozzarella, ricotta parmesan | Chopped basil and parsley |
