Sourdough Pizza Dough is an easy-to-make staple in our household. We make it in bulk and then freeze it for easy, quick meals. This recipe is for 1 ball of sourdough pizza dough that can make approximately a 16 or 18-inch pizza. Or a smaller one with a thicker crust.

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Can I make sourdough pizza dough ahead of time?

Yes! Once the dough has finished rising, you can wrap it in plastic wrap and place it in the fridge for up to 3 days, or in the freezer in a freezer bag for a couple of months.

Let it defrost in the fridge for a couple of hours, not on the counter.

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What special equipment do I need to make sourdough pizza dough?

No special equipment is required for this recipe. You can use a mixer, but I prefer doing it by stretch and folds. Here are some of the supplies that we keep in our kitchen if you’re interested in changing out what you have!

16 inch pizza pan – this is not the kind that we have, but it’s similar!

How to make sourdough pizza dough:

Ingredients:

¼ cup of active sourdough starter

2 cups of flour

¾ cup of water

1 tsp of sea salt

1 tablespoon of olive oil

Instructions:

In a large bowl, combine all of the ingredients. Whisk together and cover with a damp towel. Let it rest for about 15-20 minutes.

Stretch and fold the dough or fold it over on itself four times, then cover and let it rest again for 15-20 minutes. Repeat this step 3 more times. After you’ve done four sets of stretch and folds, the dough should be silky and smooth. If it’s not, do another set of stretch and folds. Cover and let the dough rise for about 8-10 hours, until the dough has nearly doubled.

Alternatively, you can combine all the ingredients in a stand mixer with a dough hook and mix for 10-15 minutes, or until the dough passes the windowpane test. Once the window pane test is passed, let the dough rise for about 8-10 hours or until the dough has nearly doubled. If you’re unsure what the windowpane test is, check it out here!

After your dough has nearly doubled, you can wrap it in plastic wrap and place it in the fridge for up to 3 days, or in the freezer in a freezer bag for a couple of months. Let the dough defrost in the fridge for several hours. It’s better to let the dough defrost in the fridge than on the counter. When it defrosts on the counter, I find that it stretches poorly and is harder to roll out and bake evenly.

Bake the crust:

Preheat the oven to 500 degrees.

Gently stretch the dough using your hands or a rolling pin. Place on an oven safe pizza stone or pan and bake for 10-13 minutes. You want the crust to be crispy on the bottom and edges and the top of the crust to still be soft.

Remove it from the oven, add all of your toppings, and return to the oven for about 5 minutes, until all of your toppings are toasted and melted together.

Let us know in the comments below how you make homemade pizza, and what your favorite kind is! Don’t forget to share this recipe with your friends!

Sourdough Pizza Dough

5 from 3 votes

Easy, 5 ingredient recipe for homemade sourdough pizza dough

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Prep Time 1

rest time 8

Total Time 9

Servings: 1 pizza

Course: Bread

Cuisine: Italian

Ingredients Method

Ingredients

¼ cup of active sourdough starter
2 cups of flour
¾ cup of water
1 tsp of sea salt
1 tablespoon of olive oil

Method

In a large bowl, combine all of the ingredients. Whisk together and cover with a damp towel. Let it rest for about 15-20 minutes.
Stretch and fold the dough, recover, and let it rest again for 15-20 minutes. Repeat this step 3 more times.
After you’ve done 4 sets of stretch and folds, cover and let the dough rise for about 8-10 hours, until the dough has nearly doubled.
Alternatively, you can combine all of the ingredients in a stand mixer with a dough hook and mix for 10-15 minutes, or until the dough passes the window pane test. Once the window pane test is passed, let the dough rise for about 8-10 hours or until the dough has nearly doubled.
After your dough has nearly doubled, you can wrap it in plastic wrap and place it in the fridge for up to 3 days, or in the freezer in a freezer bag for a couple of months.
Let the dough defrost in the fridge for several hours. It’s better to let the dough defrost in the fridge than on the counter. When it defrosts on the counter, I find that it stretches poorly and is harder to roll out and bake evenly.

Bake the crust:

Preheat the oven to 500 degrees.
Gently stretch the dough using your hands or a rolling pin. Place on an oven safe pizza stone or pan and bake for 10-13 minutes. You want the crust to be crispy on the bottom and edges and the top of the crust to still be soft.
Remove it from the oven, add all of your toppings, and return to the oven for about 5 minutes, until all of your toppings are toasted and melted together.

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