Sourdough Pizza Dough Recipe | Easy Homemade Crust Guide

Quick Sourdough Pizza Dough Recipe for Beginners

After years of making regular pizza dough, I finally tried a homemade Sourdough Pizza Dough Recipe, and it completely changed how I looked at pizza nights. The sourdough starter gives the crust a natural tang and a light, chewy texture that store-bought yeast just can’t match. I’ll admit, the first time I made it, I rushed the fermentation and ended up with a flat, dense base, but over time, I learned patience is the real secret.

This recipe is for anyone who loves the deep flavor and artisanal touch that sourdough brings. Perfect for weekend cooking projects, family pizza nights, or when you want a crust that feels like it came straight from a wood-fired oven.

Difficulty: Moderate (requires patience, not skill)

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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

 

1. Mix the dough. In a large bowl, combine water and sourdough starter. Stir in the flour until no dry bits remain. Cover and let rest 30 minutes (autolyse).
2. Add salt. Sprinkle salt over the dough, mix, and knead gently for 3–5 minutes until smooth.
3. Bulk fermentation. Cover and let the dough rise at room temperature for 4–6 hours, stretching and folding every 30–45 minutes during the first 2 hours.
4. Cold fermentation. Transfer the dough to the fridge and let it rest for 12-24 hours. (This slow rise builds flavor.)
5. Shape. Remove from fridge, divide into 2 balls, and let rest at room temperature 1–2 hours.
6. Preheat the oven. Heated to the max (250–280°C / 480–530°F). Preheat a pizza stone or steel for at least 45 minutes.
7. Stretch. Gently press and stretch dough into circles, avoiding the use of a rolling pin to preserve bubbles.
8. Bake. Top as desired, then bake for 7-9 minutes until the crust is puffy 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.

Tips & Tricks

• Crispy crust: Dust the peel or tray with semolina flour instead of regular flour.
• Flavour boost: Add 1 tbsp of honey to the dough for a subtle sweetness.
• No starter waste: Use sourdough discards for flavor in garlic breadsticks or flatbreads.
• Even baking: Switch oven to broil for the last 1–2 minutes to mimic wood-fired char.
• Freeze option: Dough balls freeze well, wrap tightly, and thaw overnight in the fridge.

Serving Suggestions

• Classic Margherita: Top with San Marzano tomatoes, mozzarella, and basil.
• Rustic style: Try toppings like caramelized onions, mushrooms, and goat cheese.
• BBQ night: Pairing well with grilled chicken, BBQ sauce, and red onions.
• Casual dinner: Serve alongside a simple arugula salad with lemon vinaigrette.
• Party idea: Bake small rounds and serve them as personal mini pizzas.

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