Sourdough Pizza Dough Recipe | Easy Homemade Crust Guide

Quick Sourdough Pizza Dough Recipe for Beginners

This sourdough pizza dough brings that artisan pizzeria flavor to your kitchen, crisp on the outside, airy inside, and packed with natural sourdough character. No commercial yeast, just time, patience, and great flour.

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Prep Time 25 minutes mins

Cook Time 9 minutes mins

REST TIME: 12–24 hours (fermentation), Total time: ~13–25 hours 0 minutes mins

Servings: 2 medium pizzas (serves 2–3)

Course: Dinner

Cuisine: Italian

Calories: 180

Ingredients Method Video Notes

Ingredients

  

• 500 g about 4 cups bread flour (King Arthur or Caputo are reliable).
• 325 g 1 ⅓ cups water, room temp
• 100 g of active sourdough starter fed and bubbly
• 10 g 2 tsp sea salt
• 15 g 1 tbsp olive oil (optional, for a soft crust)

Method

 

Mix the Dough

1. In a large bowl, mix the starter, water, and flour. Combine until no dry spots remain. Rest (autolyse) for 30 minutes.

Add Salt & Knead

1. Add salt and knead the dough by hand (or with a stand mixer) until smooth, about 7–10 minutes. Dough should be elastic but tacky.

Bulk Fermentation

1. Place the dough in a clean, lightly oiled bowl. Cover and let rise at room temperature for 4–6 hours, doing stretch-and-folds every 30–45 minutes (optional but helpful).

Cold Proof

1. Divide the dough into two balls. Place in a lightly floured container, cover, and refrigerate for 12–72 hours. Longer fermentation = better flavor.

Shape & Rest

1. Remove from the fridge 1–2 hours before baking. Gently stretch the dough into rounds; don’t deflate the bubbles. Rest on a floured peel or parchment.

Top & Bake

1. Preheat the oven to 500°F (or as high as it goes), preferably on a pizza stone or steel. Top and bake for 7–10 minutes until blistered and golden.

Video

Notes

Patience pays off: longer fermentation = better flavor. 24 hours make a big difference.

Lesson learned: Don’t use a starter straight out of the fridge; it must be active and bubbly, or the dough won’t rise properly.

Room temperature matters: If your kitchen is very cold, extend bulk fermentation. If warm, shorten it to avoid overproofing.

Flour choice: Bread flour gives chew; tipo “00” flour gives a soft, light bite.

Seasonal sourdough pizza ideas

Spring:

Top with asparagus, goat cheese, and lemon zest. Add arugula after baking for a fresh, peppery finish.

Summer:

Fresh heirloom tomatoes, mozzarella, and basil, a sourdough Margherita with extra tang and depth.

Fall:

Try roasted butternut squash, caramelized onions, and sage. Great with fontina or gorgonzola.

Winter:

Mushrooms, thyme, garlic, and mozzarella, or go bold with prosciutto and a balsamic glaze for a warm, savory pie.

What to serve with sourdough pizza

• With Greens: A bitter green salad (arugula, radicchio, vinaigrette) balances the richness of the crust.
• Charcuterie First: Offer marinated olives, cured meats, and roasted peppers before pizza for a full pizzeria experience.
• Drinks: Pairs well with dry cider, saison beers, or natural red wines.
• Dip Ideas: Garlic oil, chili honey, or ricotta with lemon zest are great crust-dipping options.

Best baking method for sourdough crust

• Hydration matters. For easier handling, lower the water to 300g (60% hydration); for an airier crust, go up to 70%.
• Cold fermentation = flavor. Don’t skip the fridge step. It builds tang and texture.
• Stretch, don’t roll. Rolling pins flatten gas pockets. Stretch gently by hand for a chewy, airy result.
• Bake it hot and fast. Use steel, stone, or even cast iron. Let it preheat for 45+ minutes for the best results.
• Starter strength is key. Use a well-fed, active starter. A sluggish starter = dense crust.

Nutrition (per slice, 1/8 of a 12” pizza crust only)

• Calories: ~180
• Protein: 6 g
• Carbs: 36 g
• Fat: 2 g
• Fiber: 1 g