If you’re a pizza lover, you know that the foundation of any great pizza is the dough. While traditional yeast-based dough works just fine, sourdough pizza dough takes things to a whole new level. With its tangy flavor, chewy texture, and crispy crust, this dough is a game-changer. Plus, it’s naturally fermented, making it easier to digest.

But here’s the thing—making sourdough pizza dough requires patience and technique. It’s not as simple as throwing a few ingredients together and letting them rise for an hour. Instead, you’re working with a living culture (sourdough starter), and that means understanding fermentation, hydration levels, and timing.

So, if you’re ready to embark on a journey to pizza perfection, let’s dive deep into this foolproof sourdough pizza dough recipe.

Why Choose Sourdough Pizza Dough Recipe ?

Before we get into the nitty-gritty details, let’s talk about why sourdough pizza dough is worth the effort.

1. Unmatched Flavor

The fermentation process gives sourdough a depth of flavor that commercial yeast simply can’t replicate. It has a mild tanginess, but it’s never overwhelming—just enough to make every bite interesting.

2. Better Digestibility

Since sourdough undergoes a long fermentation process, it breaks down gluten and phytic acid, making it easier on your stomach. If you’ve ever felt bloated after eating regular pizza, you might find sourdough to be a game-changer.

3. Crispy Yet Chewy Texture

One of the hallmarks of sourdough pizza dough is the perfect balance between crispy and chewy. The long fermentation process strengthens the gluten network, resulting in a crust that’s airy on the inside but crisp on the outside.

4. No Need for Commercial Yeast

If you already have a sourdough starter, you don’t need to rely on store-bought yeast. This makes it an excellent choice for those who prefer natural fermentation.

Step-By-Step Sourdough Pizza Dough Recipe

Now that you’re convinced, let’s get into the recipe. This process takes 24 to 48 hours, so be sure to plan ahead. But trust me—it’s so worth it.

Ingredients for Sourdough Pizza Dough Recipe:

• 500g (4 cups) bread flour or pizza flour
• 350g (1 ½ cups) filtered water (70% hydration)
• 100g (½ cup) active sourdough starter (at peak activity)
• 10g (2 tsp) sea salt
• 20g (1 ½ tbsp) olive oil (optional, for added extensibility)

Step 1: Feed Your Sourdough Starter (Morning of Day 1)

To make sure your sourdough starter is strong and active, feed it 4-6 hours before mixing the dough. It should be bubbly and doubled in size before you use it.

Step 2: Mix the Dough (Afternoon of Day 1)

1. Autolyse:
   • In a large mixing bowl, combine flour and water (no salt or starter yet).
   • Mix until no dry flour remains.
   • Let it rest for 30-45 minutes to allow the flour to fully absorb the water.
2. Add Starter & Salt:
   • Mix in 100g of sourdough starter and 10g of salt.
   • Use your hands to pinch and fold the dough until well incorporated.
3. First Rest:
   • Cover the dough with a damp towel and let it rest for 30 minutes.

Step 3: Strengthen the Dough (Bulk Fermentation – Evening of Day 1)

Since sourdough dough doesn’t rely on commercial yeast, you need to develop its structure with a series of stretch and folds.

1. Stretch and Fold:
   • Grab a section of the dough, stretch it upward, then fold it over itself.
   • Rotate the bowl and repeat 3 more times.
   • Let it rest for 30 minutes, then repeat the stretch and folds 3 more times (every 30 minutes).
2. Bulk Fermentation:
   • After the last stretch and fold, cover the bowl and let the dough rise at room temperature for 4-6 hours until it looks airy and has increased by about 50%.
   • Then, transfer it to the fridge for a cold fermentation of at least 12 hours (up to 48 hours for best flavor).

Step 4: Shaping the Dough (Day 2 or 3)

1. Divide & Pre-Shape:
   • Remove the dough from the fridge and divide it into two or three equal portions, depending on the size of pizzas you want.
   • Shape each portion into a tight ball and let them rest for 30-60 minutes at room temperature, covered with a damp towel.
2. Final Shaping:
   • On a lightly floured surface, stretch the dough by pressing from the center outward.
   • Avoid using a rolling pin—it will crush the air pockets.

Step 5: Baking the Perfect Sourdough Pizza

Now for the fun part—baking!

1. Preheat Your Oven :
   • If using a pizza stone or steel, preheat your oven to 500°F (260°C) for at least 45 minutes.
   • If you have a pizza oven, heat it according to the manufacturer’s instructions.
2. Add Toppings:
   • Place the stretched dough on a pizza peel or parchment paper.
   • Add your favorite sauce, cheese, and toppings.
   • Keep it simple—sourdough pizza dough shines with minimal toppings.
3. Bake Sourdough Pizza Dough :
   • Transfer the pizza onto the hot stone or steel.
   • Bake for 6-8 minutes in a home oven or 90 seconds in a pizza oven, until the crust is blistered and golden.

The Ultimate Guide to Mastering Sourdough Pizza Dough (Part 2)

In Part 1, we covered everything from why sourdough pizza dough is superior to the step-by-step process of making it from scratch. Now, let’s dive deeper into the nuances of perfecting your technique, troubleshooting common mistakes, and exploring variations to take your sourdough pizza to the next level.

Mastering Sourdough Pizza Dough: Key Techniques

While the basic recipe lays the foundation, understanding hydration, fermentation, gluten development, and baking techniques will help you achieve pizzeria-quality results at home.

1. Hydration Level: Why It Matters

Hydration refers to the ratio of water to flour in your dough. It plays a crucial role in the texture, extensibility, and final crispiness of your crust.

• Low Hydration (55-60%) → Denser crust, easier to handle, best for beginners.
• Medium Hydration (65-70%) → Chewy but manageable, great for home ovens.
• High Hydration (75-80% and above) → Open crumb, airy crust, requires skill to handle.

For home baking, 70% hydration is the sweet spot. It strikes the perfect balance between structure and hydration without being too sticky.

✅ Tip: If your dough feels too wet, try using the slap and fold technique or let it rest longer before shaping.

2. The Cold Fermentation Advantage

One of the biggest secrets to perfect sourdough pizza dough is cold fermentation. While the bulk fermentation stage at room temperature is essential, an extended cold rise in the fridge enhances flavor and texture.

• 12-hour fermentation: Mild flavor, softer texture.
• 24-hour fermentation: Well-balanced flavor, good chew.
• 48-hour fermentation: Deep tangy flavor, complex texture, professional-level dough.

Longer fermentation not only improves digestibility but also strengthens the gluten, making the dough easier to stretch and shape.

✅ Tip: If you want a crispy, blistered crust, go for 48 hours in the fridge before baking.

3. Perfecting the Stretch & Shape

Stretching sourdough pizza dough requires a different approach than traditional dough. Instead of rolling it out, which destroys air pockets, use gentle stretching techniques:

• Method 1: The Knuckle Stretch
  • Hold the dough over your knuckles and gently rotate it, letting gravity stretch it.
• Method 2: The Press & Stretch
  • Start in the center and press outward with your fingers, leaving a thicker edge for the crust.
• Method 3: The Slap Method
  • Place the dough on a floured surface, lift one side, and slap it onto the counter while turning.

✅ Tip: If the dough resists stretching, let it rest for 10 minutes before trying again.

4. Achieving the Perfect Bake

A weak oven can ruin even the best dough. Here’s how to bake sourdough pizza dough to perfection:

• Using a Pizza Stone or Steel

• Preheat your oven to 500°F (260°C) for at least 45 minutes.
• Place the pizza directly on the hot stone or steel.
• Bake for 6-8 minutes, rotating halfway through.

• Using a Pizza Oven (Ooni, Roccbox, etc.)

• Heat your oven to 850°F (450°C).
• Bake for 90-120 seconds, rotating frequently.

• Using a Regular Baking Sheet

• Preheat to 475°F (245°C).
• Place the pizza on parchment paper and bake for 10-12 minutes.
• Use the broiler for the last 1-2 minutes to crisp up the top.

✅ Tip: If using a home oven, place your stone on the bottom rack for maximum heat exposure.

Troubleshooting Common Issues

Even experienced bakers run into problems with sourdough pizza dough. Here’s how to fix the most common ones:

1. Dough Is Too Sticky to Handle

✔️ Solution: Lightly flour your hands or use damp hands to work with the dough. If it’s still difficult, let it rest longer before handling.

2. Dough Tears When Stretching

✔️ Solution: This happens when the gluten network is weak. Try giving the dough an extra stretch and fold during bulk fermentation.

3. Crust Is Too Tough or Dense

✔️ Solution: Over-kneading or under-fermenting can cause toughness. Make sure to allow the dough to ferment for at least 24 hours for better extensibility.

4. Dough Won’t Rise Well

✔️ Solution: Check if your sourdough starter is active and bubbly before using it. If it’s weak, feed it a few times before baking.

5. Pizza Is Soggy in the Middle

✔️ Solution: Avoid using too much sauce and bake at a high temperature. If needed, bake the crust for 2-3 minutes before adding toppings.

Creative Variations of Sourdough Pizza Dough

Once you’ve mastered the basics, it’s time to experiment! Here are some fun twists on sourdough pizza dough:

1. Whole Wheat Sourdough Pizza Dough

• Swap 25-50% of the bread flour with whole wheat flour.
• Adds a nutty flavor and extra fiber.
• Works best with longer fermentation times.

2. Herb-Infused Sourdough Pizza Dough

• Add dried oregano, basil, or rosemary to the dough for extra flavor.
• Works great for Mediterranean-style pizzas.

3. Sourdough Focaccia Pizza

• Instead of stretching the dough thin, press it into a cast-iron skillet.
• Top with olive oil, garlic, and flaky salt for a thick, airy crust.

4. Sourdough Neapolitan-Style Pizza

• Use 00 flour and increase hydration to 75-80%.
• Bake at high heat (850°F) for 90 seconds for an airy, blistered crust.

5. Sourdough Dessert Pizza

• Brush the dough with butter and cinnamon sugar before baking.
• Top with chocolate, ricotta, or fresh fruit.

✅ Tip: Always adjust hydration and fermentation times based on your flour type and kitchen conditions.

Final Thoughts about Sourdough Pizza Dough Recipe

And there you have it—a beautifully fermented, incredibly flavorful sourdough pizza dough. Sure, it takes a little extra time, but the result is unlike anything you’ll get from a store-bought dough. The combination of chewy texture, crispy edges, and slight tanginess makes it absolutely irresistible.

So, the next time you’re craving pizza, skip the takeout and make your own sourdough pizza dough from scratch. Trust me, once you taste it, you’ll never go back to store-bought dough again!

More FAQs About Sourdough Pizza Dough

1. How long can I keep the dough in the fridge?

You can keep it in the fridge for up to 48 hours. The longer it ferments, the deeper the flavor.

2. Can I freeze sourdough pizza dough?

Yes! Freeze it after the bulk fermentation stage. Just thaw overnight in the fridge before using.

3. My dough is too sticky—what should I do?

Try using damp hands when handling it, and let it rest longer before shaping.

4. Can I use all-purpose flour instead of bread flour?

Yes, but the texture might be softer and less chewy.

5. Why didn’t my dough rise much?

Your sourdough starter might not be active enough. Try feeding it a few times before making the dough.

6. Can I make this gluten-free?

Sourdough fermentation helps break down gluten, but it won’t make it completely gluten-free.

7. How do I get those beautiful air bubbles in the crust?

A long, slow fermentation and gentle shaping will help create that airy texture.

8. Do I need a pizza stone?

It’s highly recommended for a crispier crust, but a baking sheet can work in a pinch.

9. Can I use whole wheat flour?

Yes, but mix it with bread flour (50/50) to maintain a good texture.

10. What’s the best way to reheat sourdough pizza?

Reheat it in a hot oven (375°F) for 5 minutes to keep it crispy.