Easy Sourdough Pizza Dough Recipe | Step-by-Step Guide

Tired of store-bought pizza dough that tastes flat and bland? This Sourdough Pizza Dough Recipe is your solution to achieving authentic, flavorful crust without commercial yeast or artificial additives. Traditional pizza dough often lacks depth and character, but sourdough fermentation transforms simple ingredients into something extraordinary—creating complex flavors, better digestibility, and that perfect balance of crispy exterior and chewy interior. In this guide, you’ll discover how to harness your sourdough starter to craft pizzeria-quality dough at home. We’ll cover proper fermentation timing, dough handling techniques, and baking tips that guarantee success every time. Say goodbye to disappointing homemade pizza and hello to crusty, tangy perfection!

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Sourdough Starter: Active and bubbly

Water: Make sure the water isn’t boiling (no hotter than 120 degrees F), as this can kill your starter.

Olive Oil: Extra virgin olive oil helps the pizza dough become extra soft and chewy.

Bread Flour: Bread flour has a higher protein content than all-purpose flour, which gives you a chewier pizza crust.

Salt: To enhance the overall flavor! 

Supplies

Kitchen Scale

Large Mixing Bowl

Danish Dough Whisk

Bench Scraper

Pizza Stone & Peel

Sample Sourdough Pizza Dough Schedule

This schedule is a guideline and assumes the dough temperature is maintained at around 68-70ºF.

8 pm – Mix Dough

8:30 pm – First Stretch and Fold

10 pm – First Rise

NEXT DAY

6 am – Store Sourdough Pizza Dough in the fridge

4 pm – Remove Pizza Dough from the fridge

5:00 pm – Shape and bake

How to Make Sourdough Starter Pizza Dough Recipe

Mix the Dough

To a large bowl, add the sourdough starter, olive oil, and warm water.

Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.

Pour the bread flour and salt into the wet ingredients. Mix until all of the dry ingredients have been incorporated. The dough will be sticky.

Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave it to rest for at least 30 minutes.

Stretch and Folds

Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.

Wet your finger to prevent the dough from sticking.

Scrape the sides of the bowl with a bowl scraper. Then, take a small piece of the dough with your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.

Continue to do this motion about 10–15 times. The dough will begin to look smoother.

Cover the bowl again and allow it to rest for another 30 minutes.

Repeat the same stretch and fold at least 3 more times (for a total of 4 sets of stretch and folds) with 30 minutes of rest in between each set.

Bulk Fermentation

After all the stretch-and-folds are complete, cover the bowl and let the dough ferment at room temperature in a warm spot until it doubles in size. In my 70 degrees F kitchen, this took an additional 6-8 hours. Warmer temperatures will rise faster, so adjust appropriately to your environment.

Cold Rise

Once the dough has doubled in size, remove the dough from the bowl. With a bench scraper, divide the dough into 4 equal pieces and gently shape into dough balls. Place each dough ball in a reusable container, cover and place the sourdough pizza crust in the fridge until ready to use.

You can store this pizza dough for up to 36 hours.

Shape

One hour before you are ready to bake the Sourdough Pizza, carefully remove the sourdough pizza dough from its container (without disturbing all the bubbles) and place it on a generously floured workspace.

I like to flour my hands to prevent the dough from sticking! Sprinkle the top of the dough with plenty of flour and cover the mounds with a tea towel.

Let the dough rest for at least 1 hour to come to room temperature, has puffed up slightly, and looks light and airy.

In the meantime, place your pizza stone into the oven and preheat at 550 ºF for at least 1 hour before cooking.

Cook:

After an hour, gently place one dough ball onto a piece of parchment paper. Carefully shape the dough ball into a 9-inch round (you don’t want to pop all of those air bubbles!) Once shaped, top with 2 Tablespoons of sauce, cheese and all your favorite toppings, measure with your heart!

Slide the piece of parchment paper with the pizza on top of the pizza peel, then carefully slide the parchment paper onto the pizza stone. Bake for 5-6 minutes or until the cheese is melty and the crust is gold brown. Transfer the cooked pizza to a cutting board, slice and enjoy!

How to Serve Sourdough Pizza Dough

Best Serving Practices:

• Let it rest after baking: Allow pizza to cool for 2-3 minutes before slicing for cleaner cuts
• Slice with a pizza wheel or rocker knife: Sharp tools prevent toppings from sliding off
• Serve immediately: Sourdough pizza crust is best enjoyed fresh from the oven while still crispy
• Pairing suggestions: Serve with a fresh arugula salad, garlic knots, or Italian antipasti
• Presentation tip: Cut into 6-8 slices for traditional servings, or squares for party-style portions

Creative Serving Ideas:

• Top with fresh basil, arugula, or microgreens after baking for added freshness
• Drizzle with high-quality olive oil or hot honey for gourmet finish
• Serve with extra marinara or garlic butter for dipping the crust

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How to Store Sourdough Pizza Dough

Unbaked Dough Storage:

Refrigerator (Short-term):

• Duration: Up to 5 days
• Method: Place dough balls in lightly oiled airtight containers or zip-top bags
• Tip: Coat dough surface with olive oil to prevent drying
• Before using: Remove from fridge 1-2 hours before shaping to bring to room temperature

Freezer (Long-term):

• Duration: Up to 3 months
• Method: Shape into individual pizza balls, wrap tightly in plastic wrap, then place in freezer bags
• Label: Date each portion for easy tracking
• Thawing: Transfer to refrigerator 24 hours before use, then bring to room temperature 1-2 hours before shaping

Baked Pizza Storage:

• Refrigerator: Store leftover pizza in airtight container for 3-4 days
• Freezer: Wrap individual slices in parchment paper, then aluminum foil; freeze up to 2 months
• Pro tip: Place parchment paper between slices to prevent sticking

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How to Reheat Sourdough Pizza

Best Reheating Methods:

Oven Method (Best for Crispy Crust):

1. Preheat oven to 375°F (190°C)
2. Place pizza directly on oven rack or baking sheet
3. Heat for 8-10 minutes until cheese bubbles and crust crisps
4. Pro tip: Place a sheet pan with water on the bottom rack to prevent drying

Skillet Method (Quick & Crispy):

1. Heat a non-stick skillet over medium heat
2. Place pizza slice in dry skillet
3. Cover with lid and heat for 3-5 minutes
4. Crust becomes crispy while toppings warm through perfectly

Air Fryer Method (Fast & Even):

1. Preheat air fryer to 350°F (175°C)
2. Place slices in a single layer (don’t overlap)
3. Heat for 3-4 minutes until hot and crispy
4. Perfect for single servings

Microwave Method (Fastest, Not Ideal):

1. Place a microwave-safe cup of water next to pizza
2. Heat on 50% power for 30-45 seconds
3. Note: Crust won’t be crispy, but this works in a pinch

What NOT to Do:

• ❌ Don’t reheat at high temperatures—burns toppings while leaving center cold
• ❌ Avoid microwaving without water—creates rubbery, soggy crust
• ❌ Don’t reheat multiple times—quality degrades significantly

Frozen Pizza Reheating:

• Thaw in refrigerator overnight first
• Follow oven method above for best results
• Add 2-3 minutes to cooking time if reheating from frozen

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Why You’ll Love This Sourdough Pizza Dough Recipe

This Sourdough Pizza Dough Recipe isn’t just another pizza recipe—it’s a game-changer for home bakers who want restaurant-quality results with added health benefits. Whether you’re a sourdough enthusiast or trying fermented dough for the first time, this recipe delivers incredible flavor, perfect texture, and surprising versatility. Here’s what makes it so special:

Gut-Healthy Recipe

Unlike commercial pizza dough made with instant yeast, this sourdough pizza dough undergoes natural fermentation that transforms it into a gut-friendly option. The long fermentation process breaks down gluten proteins and phytic acid, making the dough easier to digest and allowing your body to absorb more nutrients. The beneficial bacteria and wild yeasts from your sourdough starter act as natural probiotics, supporting digestive health. Plus, the slower fermentation develops complex flavors while reducing the glycemic impact compared to standard pizza dough. If you’ve ever experienced bloating or discomfort from regular pizza, this fermented version might be your perfect solution.

Individual Pizzas

This recipe is designed for making individual-sized pizzas, giving everyone complete control over their perfect pie. Each dough ball creates a 10-12 inch personal pizza—ideal for family pizza nights where everyone has different topping preferences. Individual pizzas also cook more evenly and quickly than large pizzas, with better crust-to-topping ratios and that coveted crispy edge on every slice. They’re perfect for entertaining, portion control, or meal prepping for the week. You can bake multiple pizzas simultaneously on separate baking sheets or stones, making dinner service smooth and stress-free.

Customizable

The beauty of this Sourdough Pizza Dough Recipe lies in its incredible flexibility. Adjust the fermentation time to fit your schedule—from a quick 6-hour same-day dough to a slow 48-hour cold ferment for maximum flavor development. Swap in whole wheat, spelt, or rye flour for nutritional variety and unique taste profiles. Control the thickness by adjusting dough ball size and stretching technique—go thin and crispy for Neapolitan-style or thick and chewy for a satisfying artisan crust. The neutral sourdough base complements any topping combination, from classic Margherita to adventurous barbecue chicken or even breakfast pizzas with eggs and bacon. This recipe adapts effortlessly to your dietary needs, flavor preferences, and cooking schedule.

Frequently Asked Questions

Happy baking!

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