Looking for a delicious and easy sourdough pizza dough recipe? This post walks you through making sourdough pizza dough from scratch, perfect for family pizza nights or a pizza party. With minimal ingredients and simple steps, you'll enjoy a chewy crust perfect for your favorite toppings.
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Ingredients for Sourdough Pizza Dough
One of my favorite things about sourdough is just how simple it is. To get started, you'll need the following ingredients:
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups flour (a mix of bread flour and whole wheat flour works well)
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- Cornmeal for dusting
How to Make Sourdough Pizza Dough
Making sourdough pizza dough is easy. In fact, it's a nice change from regular pizza dough.
Step 1: Mix the Dough
Begin by combining the active sourdough starter, warm water, salt, olive oil, and 2 ½ cups of flour in a large mixing bowl. Use a dough hook attachment on a stand mixer or mix by hand with a wooden spoon until well combined.
The dough will be rough and tacky. Let it rest for 15 minutes to start the fermentation process.
Step 2: Knead the Dough
Gradually add the remaining flour at a low speed. Increase to medium speed until the dough cleans the sides of the bowl and forms a cohesive ball on the hook.
Knead on medium-high speed for 5 minutes. This step helps develop gluten and ensures a chewy crust.
Step 3: First Rise
Shape the dough into a smooth ball on a lightly floured surface. Place it in a lightly oiled bowl, turning it to coat the surface. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
Step 4: Fold the Dough
Uncover the bowl and fold the four sides of the dough towards the center, then flip the dough over. This motion helps evenly distribute the yeast and develop gluten.
Cover and repeat the folding process every 30 minutes. Do this for a total of three times.
Step 5: Bulk Fermentation
Let the dough rest for another 60 minutes. If it seems slow to rise, give it an extra hour at room temperature.
At this stage, you can refrigerate it for up to two days for a cold ferment or proceed with making pizzas.
Step 6: Divide and Shape the Dough
Gently transfer the dough onto a floured work surface without kneading it. Divide the dough into two equal pieces using a bench scraper or a sharp knife.
Shape each piece into a compact ball by gently cupping the dough in your palms and rotating it in a circular motion. Cover the dough balls and let them rest for 20 minutes.
Step 7: Preheat the Oven
Preheat your home oven to 500 °F. If you have a baking stone or baking steel, place it in the oven to heat up. This will help achieve a crispy crust.
Step 8: Flatten and Par-Bake the Dough
Flatten each dough ball into a 12-14-inch circle. Place it on a pizza pan or pizza peel sprinkled with cornmeal.
Par-bake the crust on a preheated pizza stone or baking pan. Bake for 5-7 minutes until it starts to firm up.
Step 9: Add Toppings and Bake
Remove the crust from the oven and add your favorite toppings. I usually add homemade pizza sauce, mozzarella cheese, and fresh basil. Then I return the pizza to the oven for another 5-7 minutes until the cheese is bubbly and the crust is golden brown.
Why Our Family Loves Sourdough
Sourdough has become a staple in our home and one of our favorite homestead recipes because of its rich flavor and health benefits. Unlike commercial yeast, I find sourdough's natural fermentation process using homemade sourdough starter brings out a depth of taste and a chewiness in our bread and pizza crusts that the kids and I just love.
We enjoy experimenting with various sourdough recipes, from classic sourdough bread to creative uses for sourdough discard.
If you're new to sourdough baking, check out some of our favorite recipes on the blog. Our Easy Dutch Oven Sourdough Bread Recipe is a perfect starting point for beginners.
At the same time, if you're looking for ways to minimize waste, I know you'll love our Sourdough Discard Crackers.
For something a bit different, try our Sourdough English Muffins recipe—it's so good with homemade strawberry jam.
Sourdough brings us together in the kitchen, turning baking into a fun and educational activity and an enjoyable part of our homeschool day. The process teaches patience and precision, and the result is always worth the effort.
Whether it's a cozy family pizza night or a special weekend breakfast, sourdough makes our meals memorable and nourishing.
Add Sourdough Recipes to Your Homestead Kitchen
Making sourdough pizza dough at home is fun and delicious. With minimal ingredients and simple steps, this sourdough pizza dough recipe is perfect for any pizza night. Enjoy experimenting with different toppings and perfecting your sourdough crust.
Sourdough Pizza Dough Recipe FAQs
If you have other questions about making sourdough pizza dough, let me know. I'll do my best to answer them.
How long should I let the dough rise?
Let the dough rise for at least 60 minutes during the bulk fermentation process. If it seems slow to rise, give it an extra hour. You can also refrigerate the dough for up to two days for a cold ferment.
Can I use a different type of flour?
Yes, you can use a mix of bread flour and whole wheat flour for added flavor and texture. Adjust the dough hydration by adding more or less water as needed.
What if my dough is too sticky?
If your dough is too sticky, add a little more flour and continue kneading. Lightly flour your work surface and hands to make handling the dough easier.
Recipe
Sourdough Pizza Dough Recipe
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups flour
- 1 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 tablespoon cornmeal for dusting
Instructions
- Begin by mixing the starter, water, salt, olive oil, and 2 ½ cups of flour together with a dough hook or by hand until well combined. The dough will be rough and tacky. Set aside to rest for 15 minutes.
- Gradually add the remaining flour on low speed. Increase to medium speed until the dough cleans the sides of the bowl and forms a cohesive ball on the hook. Knead on medium-high speed for 5 minutes.
- Shape the dough into a smooth ball on a floured surface. Place it in a lightly oiled bowl, turning it to coat the surface. Cover and let it rest at room temperature.
- After 30 minutes, uncover the bowl and fold the four sides of the dough towards the center, then flip the dough over. This motion helps evenly distribute the yeast and develop gluten. Cover and repeat the folding process every 30 minutes for a total of 3 times.
- Let the dough rest for another 60 minutes, during which time it should become lively, elastic, and airy. If the dough seems slow in rising, give it an extra hour at room temperature. At this stage, you can refrigerate it for up to 2 days or proceed with making pizzas.
- Gently transfer the dough onto a floured surface without kneading it. Using a bench scraper or a sharp knife, divide the dough into 2 equal portions. Shape each piece into a compact ball by gently cupping the dough in your palms and rotating it in a circular motion. As the dough is soft, this step facilitates easier shaping and handling of the pizza. Cover the dough and let it rest for 20 minutes. If the ball loses its shape quickly or the dough remains exceptionally soft, reshape the ball and allow it another 20-minute rest period.
- In the meantime, if you plan to bake the pizza in the oven, preheat it to 500 °F.
- Flatten the dough ball into a 12”-14” circle, place on top a pan sprinkled with corn meal. Then bake for 5-7 minutes.
- Remove the crust, top with your favorite pizza toppings and return to oven for 5-7 minutes more.
Notes
