There’s something incredibly satisfying about making your own pizza dough from scratch—especially when it’s made with sourdough. Not only does it fill your kitchen with the most amazing aroma, but it also delivers unbeatable flavor and texture. My homemade sourdough pizza dough is tangy, chewy on the inside, crisp on the outside, and the perfect base for any toppings you love.
This recipe has been a labor of love in my kitchen, evolving over time until it hit just the right balance of simplicity and taste. If you’ve got a sourdough starter hanging out in your fridge, this is the perfect way to put it to good use. And don’t worry—this dough is beginner-friendly with just a bit of planning ahead.
Minimal ingredients: Just flour, water, and salt! My favorite kind of recipes are ones that require minimal ingredients
Flexible schedule: Make it in the morning and let it rise throughout the day.
Crispy & chewy texture: Thanks to the slow fermentation and hot baking method.
Perfect for all toppings: Classic margherita, veggie-loaded, or pepperoni supreme, the sky is the limit with this dough!
Sourdough naturally ferments, which gives the dough its signature tangy flavor while also improving digestibility. Unlike store-bought doughs or yeasted versions, sourdough develops a deep, complex flavor that makes every bite memorable. It’s also a great way to make use of your starter in a savory, creative way.
Use a strong, active starter: Make sure your sourdough starter is bubbly and active before mixing your dough. This ensures that your dough will have ample rise and gives it the fluffy texture inside that we all crave.
Plan ahead: This dough takes time to rise and develop its flavor, so give it the time it needs. With sourdough, you never want to rush the process. Under-fermented dough will be dense and flat, with a slightly acidic taste, so it is important to watch your dough and ensure it at least doubles in size during bulk fermentation.
Use a pizza stone or steel if you have one: It helps create that golden, crisp crust we all love! I also love making this dough in a cast iron skillet for a mouthwatering deep-dish pizza. If you don’t have either, don’t worry! Baking on a lined baking sheet will still give you a crispy, golden crust! Here’s my favorite pizza stone to use with this recipe: Pizza Stone
Once baked, this dough is the perfect blank canvas. We love a classic combo of tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil. But the options are endless—white sauce, roasted veggies, BBQ chicken… this dough can handle it all, and your imagination is the limit!
My daughter loves pizza night because it’s a great way to get her involved in the kitchen with me! I always cut a small piece of dough off and let her shape and build her own personal pizza, making for memorable and fun moments in the kitchen.
Sourdough Starter: Your sourdough starter is the heart of this recipe—it’s what gives the dough its rise and signature tangy flavor. An active starter contains wild yeast and beneficial bacteria that naturally leaven the dough and create the chewy, airy texture we love in a good pizza crust. Make sure it’s bubbly and recently fed for best results.
Water: Water activates the flour and helps form the dough. The hydration level here (roughly 54%) creates a soft, slightly sticky dough that’s easy to stretch and perfect for achieving a crispy bottom and chewy middle when baked.
Bread Flour: Bread flour has a higher protein content than all-purpose flour, which means more gluten. This extra gluten gives the dough structure, chew, and elasticity—key for stretching your pizza base without tearing it and creating that signature chewy bite.
Salt: Salt enhances the flavor of your dough and also helps control the fermentation process. It strengthens gluten bonds and moderates the activity of the sourdough culture, so your dough doesn’t overproof or taste too sour.
Step 1: The night before baking, feed your sourdough starter so it’s active and bubbly by morning. I generally add about 150g of AP flour and 135g of water to 50g of unfed starter, or until it reaches a pancake batter consistency.
Step 2: In a large mixing bowl, add the water and sourdough starter and stir with a Danish Dough Wisk until fully combined. I like to do this step first to that the starter fully disperses into the water. Then, add in the bread flour and salt. Stir again until you see no dry patches. The dough will be soft and slightly shaggy.
Step 3: Transfer the dough to the bowl of a stand mixer (my favorite, budget friendly mixer!), fixated with the dough hook attachment and knead on medium-low speed for roughly 5-7 minutes. You will know that the dough is done when it pulls away from the bowl to form a ball around the dough hook and is smooth. If kneading by hand, this will take roughly 10 minutes.
Step 4: Place the dough into a clean, lightly oiled bowl. Cover with a towel or plastic wrap and let rise in a warm spot for 4–6 hours, or until it has doubled in size. Don’t rush this step! Bulk fermentation times are dependent on environmental conditions such as heat and humidity.
Step 5: Turn the dough out onto a lightly floured surface. Shape into a ball by pushing dough away from you and then pulling it back while tucking the edges underneath to create surface tension. Let rest, covered, for 1 more hour at room temperature.
Step 6: Preheat your oven to 450°F (232°C) about 30 minutes before baking. Shape the dough into your preferred pizza shape and transfer to a pizza stone, lined baking sheet, or preheated cast iron skillet.
Step 7: Add your favorite sauce, cheese, and toppings. Bake for 25–30 minutes, or until the crust is golden and crisp and the cheese is bubbling. Let cool for 5 minutes, slice, and enjoy!
This homemade sourdough pizza dough is a total game-changer—chewy, crisp, and full of that signature tangy flavor only sourdough can deliver.
Feed sourdough starter before going to bed, to ensure it is active and bubbly by morning.
In a large bowl, add water and sourdough starter. Using a Danish Wisk or wooden spoon combine water and starter until the starter has fully combined.
Transfer dough to a large bowl and allow to rest until dough has at least doubled in size. This generally takes roughly 4-6 hours and is dependent on the warmth of your house. I suggest placing dough in the warmest part of your kitchen, or in an empty oven with JUST the light on.
Once your dough has doubled in size and is noticeably puffy, turn it out on a floured surface and shape the dough into a smooth ball by pushing the dough away from you and pulling it back in while tucking the end underneath. This creates tension in the dough. Cover the dough and allow to rest for another hour on the counter.
Once your dough has finished it’s second rise, preheat the oven to 450°F. Stretch and shape dough into your preferred shape, and place on a pizza stone, lined baking tray, or cast-iron pan. Top with your favorite toppings and bake for about 25-30 minutes, or until the top is bubbly and crisp and the bottom is fully cooked.
Let sit for 5 minutes and then cut and serve!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.