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Sourdough Pizza Dough

Easy Sourdough Pizza Dough Recipe

Sourdough pizza dough is easy to make, stores for days, and delivers a chewy, flavorful crust perfect for your next pizza night.
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Prep Time 30 minutes
Cook Time 5 minutes
Bulk Fermentation Time 9 hours
Total Time 9 hours 35 minutes

Ingredients
  

Sourdough Pizza Crust

  • ½ cup 100g active and bubbly starter
  • 1 ½ cups 350g warm water
  • 3 Tablespoons 30g extra virgin olive oil
  • 3 ½ cups 500g bread flour
  • 1 ½ teaspoons 10g salt

Pizza Toppings

  • pizza sauce
  • freshly shredded cheese
  • your choice of toppings

Instructions
 

Mix the Dough

  • To a large bowl, add the sourdough starter, olive oil, and warm water.
  • 1/2 cup (100g) starter, 3 T (30g) olive oil, 1 1/2 cups (350g) 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.
  • 3 1/2 c bread flour (500g), 1 1/2 tsp salt (10g)
  • 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 of the stretch and folds are complete, cover the bowl and allow the dough to ferment until the dough has doubled in size, at room temperature in a warm spot. 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.
  • *Don't have a pizza stone? I share other cooking options below!*

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!

Notes

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

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

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