Sourdough Pizza Dough: Your Guide to Perfect Crusts Every Time

Incredible flavor, chewy texture, and endless topping possibilities

There’s nothing quite like homemade pizza—and when you use sourdough, every bite gets a tangy, artisan twist. This simple, foolproof Sourdough Pizza Dough recipe yields enough for 3 large or 4 medium pizzas, making it perfect for family pizza night or entertaining friends. With just a handful of ingredients and a bit of patience, you’ll achieve crisp, chewy crusts that rival your favorite pizzeria.

For best results, start with a healthy, active sourdough starter and use a flavorful homemade pizza sauce to bring your pizza to the next level.

• Sourdough Starter
• Zesty Pizza Sauce Recipe (Large Batch-Fresh Tomatoes)
• Pizza Sauce- Easy from canned tomatoes

Ingredients

• 4cups (480g) pizza or bread flour
• ¾ cup (3 oz / ~85g) active sourdough starter
• 2 cups (475ml) water
• 1 tbsp (18g) salt
• 1 tbsp (15ml) olive oil

Tools Needed

• Large mixing bowl
• Spoon
• Kitchen scale (optional, but recommended)
• Clean work surface
• Proofing bowl

Instructions

1. Initial Mix: In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until smooth and lump-free—don’t rush this step, as it forms the foundation for your dough’s structure. Cover the bowl and let the mixture rest for 90 minutes to autolyse.
2. Add Salt & Oil: Sprinkle in the salt and drizzle the olive oil. Mix vigorously for 5 minutes until everything is fully incorporated. Cover and let rest for another hour.
3. Stretch & Fold (3 Rounds): With wet hands to prevent sticking, perform three rounds of stretch-and-fold:
4. Fold 1: With the seam side down, gently stretch and fold ⅓ of the dough over itself 4–5 times. Rest for 30 minutes.
5. Fold 2: Repeat the stretch and fold. Rest for 30 minutes.
6. Fold 3: Final round of stretch and fold. Rest for 30 minutes.
7. Bulk Fermentation: Shape the dough into a smooth ball and transfer it to a lightly oiled proofing bowl.
8. Cover and let rise for 5 hours at room temperature until puffy and airy.
9. Divide & Final Proof: Divide the dough into 3 or 4 equal pieces, shape each into a ball, and let rest for 1 hour.
10. At this point, you can bake right away or refrigerate overnight for even more flavor.

Cooking Instructions

• Oven Baking: Preheat your oven to 500°F (260°C) with a pizza stone or steel inside. Stretch each dough ball into a round, add your favorite toppings, and bake for 7–10 minutes until the crust is golden and bubbly.
• Grilling: Preheat your grill to high heat (~500°F). Stretch dough and grill one side for 2–3 minutes. Flip, add toppings, and grill another 3–5 minutes with the lid closed for a smoky flavor and crisp texture.
• Blackstone Griddle: Preheat your griddle to medium-high (450–500°F), then lightly oil the surface. Stretch the dough, cook one side for 2–3 minutes until bubbles form, flip, add toppings, and cover with a dome or lid. Cook another 3–5 minutes for melty cheese and crisp crust.

Tips & Serving Suggestions

• Use pizza flour for chewier, lighter crusts
• Letting the dough ferment longer in the fridge develops more tang and complexity
• Top with classic tomato sauce, fresh mozzarella, and basil—or get creative with veggies, meats, and unique cheeses

This sourdough pizza dough recipe is your ticket to bold flavor, airy structure, and unforgettable homemade pizza nights. Try it once, and you’ll never go back to store-bought dough!

Jenjoy!