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There is nothing quite like homemade pizza, especially when the crust is made from scratch! This sourdough pizza dough has become one of my favorite ways to make pizza at home. It’s simple to put together, requires just a handful of ingredients, and the best part is that you can prepare the dough ahead of time and let it develop even more flavor in the refrigerator.

I wanted a pizza dough that was easy enough to make during the week but still had that delicious, pizzeria-style crust. Using sourdough starter gives the dough a little extra flavor, while the long cold fermentation helps develop an even more flavorful crust, and elastic dough.

The finished pizza has a soft, chewy interior with a golden, crispy exterior. Whether you’re making a classic cheese pizza or loading it up with your favorite toppings, this homemade sourdough pizza dough is a great recipe to keep on hand!

Why Make Pizza Dough With Sourdough?

Sourdough starter works wonderfully in homemade pizza dough because it naturally leavens the dough while adding flavor.

This recipe uses 100g of active sourdough starter, which helps the dough rise and develop its structure. Unlike other recipes that rely on commercial yeast for their rise, this recipe uses active starter as its leavening agent.

One of my favorite parts of this recipe is the extended refrigeration time. After the initial fermentation, the dough rests in the refrigerator for 1–3 days. This gives the dough additional time to develop flavor and makes it easy to prepare your pizza dough ahead of time.

You can bake the dough the same day, but I highly recommend giving it at least some time in the refrigerator if you can plan ahead!

What Are the Ingredients?

You only need six simple ingredients to make this homemade sourdough pizza dough.

Bread flour: Bread flour provides the structure and chewiness that make a great pizza crust.

Water: Hydrates the flour and brings the dough together.

Active sourdough starter: Acts as the leavening agent and contributes to the flavor of the crust. Make sure your starter is active and bubbly.

Salt: Adds flavor and helps regulate fermentation.

Honey: Adds a touch of sweetness and contributes to browning.

Olive oil: Adds richness and helps create a tender dough.

Equipment You’ll Need

Stand mixer with dough hook (optional)

Large mixing bowl

Kitchen scale

Baking sheet

Parchment paper or cornmeal for preparing your baking surface

How to Make Sourdough Pizza Dough

Step 1: Mix the Ingredients

Start by adding your water and active sourdough starter to a mixing bowl. Mix until the starter is mostly incorporated and the mixture looks a little frothy.

Add the olive oil, honey, bread flour, and salt. Mix until a shaggy dough forms and all the flour is incorporated.

Step 2: Knead the Dough

Transfer the dough to a stand mixer fitted with a dough hook and knead for approximately 10 minutes.

If you’re kneading by hand, knead on the counter for about 15 minutes.

You want the dough to become smooth, elastic, and stretchy. A good way to check whether you’ve kneaded enough is to perform a windowpane test. Take a small piece of dough and gently stretch it between your fingers. It should stretch thin enough to let light through without immediately tearing.

Step 3: First Fermentation

Transfer the dough to a lightly oiled bowl, turning it over once to coat the surface.

Cover and let it ferment until visibly puffy. I let mine rest for approximately 3–4 hours at 80°F.

Keep in mind that fermentation times can vary depending on your starter’s activity and the temperature of your kitchen. Look for visual changes in the dough rather than relying only on the clock.

Step 4: Refrigerate the Dough

Once the initial fermentation is complete, cover the bowl and transfer it to the refrigerator for 1–3 days. I use these Fermentation Bowls.

You can absolutely bake your pizza the same day, but the additional refrigeration time is worth it if you have the patience!

This is also a great way to prepare dinner ahead of time. You can make your dough in advance, freeze it, and have it ready when you’re craving homemade pizza.

Step 5: Bring the Dough to Room Temperature

When you’re ready to make your pizza, remove the dough from the refrigerator and allow it to come to room temperature before shaping.

Prepare a baking sheet with a light dusting of cornmeal to help prevent sticking.

Step 6: Shape Your Pizza

Transfer the dough to your prepared baking sheet.

Using your fingertips, gently press the dough outward, starting from the center and working toward the edges. I like to place my knuckles under the dough and lightly roll my knuckles outward to stretch out the dough. Keep the center thinner while leaving the edges slightly thicker to create a crust.

Try not to press all the air out of the edges. You want to maintain some of that lovely structure in the crust.

Once your dough is shaped, you can place it onto your baking sheet or pizza shovel, add your favorite pizza sauce, cheese, and toppings.

Step 7: Bake

Preheat your oven to 450°F.

Bake your pizza on the prepared baking sheet for approximately 15 minutes, or until the crust is golden brown and crispy, the dough is cooked through, and the cheese is melted.

If you’re using a pizza stone or baking steel instead of a baking sheet, adjust the baking time as needed.

Allow your pizza to cool slightly before slicing and serving!

Tips for the Best Results

Use active sourdough starter: Since the starter is responsible for leavening this dough, make sure it is active and bubbly before mixing.

Don’t skip kneading: Kneading develops the gluten structure, which helps create a stretchy, chewy pizza crust. Look for a successful windowpane test.

Watch your fermentation: I like to let my dough ferment at 80°F for approximately 3–4 hours. Your dough should look visibly puffy before refrigerating.

Give the dough time in the refrigerator: Although you can bake this dough the same day, I prefer refrigerating it for 1–3 days for additional flavor development.

Let the dough warm up before shaping: Cold dough can be more difficult to stretch and shape. Allowing it to come to room temperature makes handling easier.

Don’t make the center too thick: Press the center thinner while keeping the outer edges slightly thicker for a nice crust.

Use cornmeal on your baking sheet: This helps prevent the dough from sticking and adds a little texture to the bottom of the crust.

How to Store

Refrigerator: Store the unbaked dough, covered, in the refrigerator for 1–3 days before baking.

This recipe is designed to be made ahead, making it a great option for homemade pizza night!

Frequently Asked Questions

Can I make sourdough pizza dough without refrigerating it overnight?

Yes! You can bake this pizza dough the same day. After the initial fermentation, you can shape your dough and bake. You’ll want to make sure it has doubled in size.

How long should sourdough pizza dough ferment?

I let mine ferment for approximately 3–4 hours at 80°F before transferring it to the refrigerator. Your fermentation time may vary depending on the temperature of your kitchen and the activity of your starter.

How long can I refrigerate sourdough pizza dough?

This recipe is designed for 1–3 days of refrigeration after the initial fermentation.

Can I use sourdough discard instead of active starter?

This recipe relies on active sourdough starter for leavening. I recommend using active, bubbly starter rather than discard for this particular recipe.

Why does my pizza dough keep shrinking when I try to shape it?

If your dough is resisting stretching, it may need more time to relax. Make sure it has come to room temperature before shaping, and gently work it outward rather than forcing it into shape.

Can I use a pizza stone or baking steel?

Yes! You can use either a pizza stone or baking steel. Just keep in mind that baking times may vary depending on your baking surface and oven.

What temperature should I bake sourdough pizza?

For this recipe, I bake my pizza at 425°F on a baking sheet for approximately 15 minutes, until the crust is golden brown and crispy.