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Sourdough Pizza Dough

August 21, 2025

20

medium

4–6 slices (1 medium pizza)

Sourdough Pizza Dough Recipe: Crispy, Chewy, and Fail Proof🍕🌟

From bubbly starter to golden crust, this dough makes 4 pizzas you can bake, refrigerate, or freeze for the easiest pizza nights ever.

Pizza night just leveled up. This Sourdough Pizza Dough is the recipe you will come back to again and again. It is soft, airy, and full of that tangy sourdough flavor. After a slow rise and a few easy stretch and folds, you will have enough dough for 4 beautiful pizzas.

Bake one tonight, tuck the rest in the fridge for up to 3 days, or freeze the dough balls for future weeknight dinners. I like to store each dough ball in a lightly oiled quart-sized container. The size gives the dough space to rise slowly in the fridge and makes it easy to bring out and set on the counter when it is time to bake. One time I used a container that was too small and the dough popped the lid right off, so now I always give it a little room to grow.

This dough bakes with golden edges, a chewy bite, and all the character that only sourdough can bring. It is the perfect base for any topping combination, from classic margherita to my new favorite, Lemon Ricotta Sourdough Pizza with fresh basil and thinly sliced lemons.

It is easy enough for weeknights and special enough for Friday pizza night traditions. 🍕✨

Sourdough pizza dough with airy bubble crust, topped with basil, mozzarella, and shallots before baking.
Before the oven does its magic ✨🍕 basil, mozzarella, and shallots perched on a bubbly sourdough crust — pure pizza potential. 🌿🧀🔥

💚 Why You’ll Love This Sourdough Pizza Dough

🍕 Makes 4 dough balls for easy dinners or entertaining
🌿 Tangy sourdough flavor with golden, chewy crust
⏱ Flexible storage: fridge for up to 3 days or freeze for later
✨ Perfect base for creative pizzas like Lemon Ricotta or classic margherita

Sourdough pizza with gooey mozzarella and basil leaves, with sourdough dough balls to the side.
Stretchy, melty mozzarella on golden sourdough crust 🍕🧀 every bite = gooey bliss. ✨

👩‍🍳 A Baker’s Tease

  • Give it space: Store dough balls in lightly oiled quart-sized containers so they can rise without popping the lid.

  • Fridge storage: Dough keeps beautifully in the fridge for up to 3 days. Let it come to room temp before shaping.

  • Freezing: Wrap each dough ball in a little oil, then either place it in a quart container or tuck it into a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temp before baking.

  • Shape with ease: Place the dough on parchment paper when forming your pizza. It makes shaping simple and lets you slide the paper right onto the hot stone or steel without sticking.

  • Hot oven = happy crust: Bake on a fully preheated stone or steel for that perfect pizzeria-style crispy bottom.

Close-up of sourdough pizza crust with golden bubbles and chewy airy texture.
Bubble goals 🎈🍕 this sourdough crust is airy, golden, and ready to steal the show. ✨

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Ingredients

Adjust Servings
500 g bread flour (or your favorite flour blend)
325 g water (room temp)
100 g active sourdough starter
10 g olive oil
10 g salt

Nutritional Information

150 Calories
30g Carbs
5g Protein
2g Fat
1g Fiber

Directions

1.

Start with Starter

Make sure your sourdough starter is active and bubbly before mixing. This gives your dough the best rise and flavor.
Active sourdough starter in a Sourhouse jar with two pizza dough balls, step 1 in making sourdough pizza dough.
Mark as complete
2.

Mix

In a large bowl, combine flour, water, starter, olive oil, and salt. Mix until a shaggy dough forms.
Mark as complete
3.

Stretch and Fold

Let rest 30 minutes, then perform 3–4 rounds of stretch and folds over 2 hours until dough feels smooth and elastic.
Mark as complete
4.

Bulk Rise

Cover and let rise at room temperature until doubled and bubbly, about 4–6 hours depending on your kitchen.
Risen sourdough pizza dough in a 2-quart container with fresh basil above, ready to be shaped.
Mark as complete
5.

Divide and Rest

Turn the dough onto a floured surface and divide into 4 equal portions. Shape each into a smooth ball and let them rest 20–30 minutes to relax the gluten.
Four little dough balls, all lined up and dreaming of pizza night 🍕✨
Mark as complete
6.

Preheat

Place your pizza stone in the oven and preheat to 450°F. Let the stone heat fully while you prepare the dough.
Mark as complete
7.

Form Pizza Rounds

Working one at a time, place a dough ball on parchment paper. Use your fingers to gently press and stretch it into a circle, being careful not to pop the bubbles — this is what creates that beautiful airy crust.
Sourdough pizza dough with bubbly edges, tomato sauce, parmesan, and pepper flakes on top.
Mark as complete
8.

Add your favorite toppings

Add your favorite toppings (try our Lemon Ricotta Pizza with fresh basil and thinly sliced lemons).
Unbaked sourdough pizza topped with marinara, mozzarella, and basil leaves, ready for the oven.
Mark as complete
9.

Bake

Slide the parchment with your shaped dough directly onto the hot pizza stone. Bake until the crust is golden and crisp and the toppings are bubbly, about 8–10 minutes.
Crispy golden sourdough pizza crust with fluffy airy outer edge after baking.
Mark as complete
10.

Enjoy

The wait is over 🎉 Slice up your bubbly sourdough pizza, grab a gooey piece, and dig in. Golden crust, melty cheese, and all your favorite toppings — pizza night dreams come true. 🍕✨
Full sourdough pizza topped with fresh basil, tomatoes, and mozzarella on a golden bubbly crust.
Mark as complete
11.

Store Extra Dough

Place unused dough balls in lightly oiled quart-sized containers or wrap in oil and tuck into freezer bags. Fridge: Store for up to 3 days. When ready to bake, take the dough ball out, let it come fully to room temperature, and allow it to relax before shaping into a pizza round. Freezer: Store for up to 3 months. To use, transfer the dough ball to the fridge the night before you plan to bake. The next day, bring it to room temperature and let it relax before shaping.
Mark as complete

Notes

The best part of this recipe isn’t just the golden crust or the tangy sourdough flavor. It’s knowing you’ve got a fridge or freezer stocked with dough balls just waiting for an impromptu pizza night. One night it might be a classic margherita, the next it’s your lemon ricotta pizza with those paper-thin lemon slices and creamy ricotta swirls. However you top it, each bake feels like a little celebration. Gather your favorite toppings, grab the parchment, and let the bubbles rise — pizza night is officially on. 🍕💫
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