Sourdough Pizza Dough (Simple Step-by-Step Guide)

Create perfectly crisp, golden pizza crust with this sourdough pizza dough recipe baked on a baking sheet! With step-by-step instructions for the entire process.

Just like sourdough bread, sourdough pizza dough is exceptional and has a depth of flavor that is hard to beat. If you have never used your sourdough starter to make pizza dough, you are in for a treat!

Friday’s in our house are pretty much reserved for pizza night. Occasionally I have forgotten to make the dough the day before and used plain old starter spread out on a hot skillet for our pizza crust. Sure there is also the option of using commercial yeast, which has its place. But the preferred pizza crust is this one. A homemade sourdough pizza dough filled with delicious sourdough tang and the goodness of long fermentation.

I won’t pretend that this does not take a little extra as far as effort goes. But these steps are not complicated. Most of which is a little more prep work but the result is a much better, crispy golden crust that makes pizza night worth every effort. It is always a win when I remember to take the starter out on a Thursday!

This is my go-to pizza dough that is not only delicious but a healthier way to have your pizza. How could you go wrong?

The best part is, you don’t have to have a pizza stone, or baking steel to make crusty delicious homemade pizza. A standard baking sheet will suffice. So get your starter ready and let’s get into this delicious pizza dough recipe.

Sourdough Pizza Dough Is…

• Simple to make ahead of time
• Is full of all the goodness of long fermentation
• A great alternative to sourdough bread 
• The easiest and best sourdough pizza crust recipe
• Made without a pizza stone or baking stone
• Made from simple ingredients 
• Perfect for family pizza night

Ingredients

Flour- I like to use bread flour for my pizza crust. I use King Arthurs unbleached bread flour but any type of bread flour will work. You can also use all-purpose with similar results.

Sourdough Starter- use an active fed starter. The starter should be nice and bubbly before mixing up the dough.

Water- use regular drinking water or filtered water.

Salt- sea salt is a great salt for making pizza dough. Himalayan salt or Kosher salt also work great.

Oil- the dough is enriched with a little bit of olive oil. I use extra virgin olive oil but pure olive oil works too.

Tools

• a pizza sheet or baking sheet or baking pan
• a bench scraper

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Directions

In a large bowl, combine the active sourdough starter, bread flour, water, salt and 1 tbsp. of olive oil.

Mix with a fork until just combined. The dough will have a shaggy appearance. This is normal. Cover the dough with a tea towel and allow it to sit for 30 minutes at room temperature.

After the 30-minute rest, uncover the dough. The dough is ready to complete the first of four stretch and fold sets. We will be doing four sets of stretch and folds. Four stretches per set with 30 minutes rest in between each set.

Stretch and Fold

To begin, wet hands, take a corner of the dough, stretch it upwards, and fold it over itself. Turn the bowl, grab another corner of the dough, and repeat folding it over itself. Turn the bowl again and repeat two more times for a total of four stretches and folds. Cover the dough and let the dough rest for 30 minutes.

After the 30 minutes, it’s time for another set of stretch and folds. Repeat the process above, then allow the dough to rest for another 30 minutes.

You will do this two more times.

Place the dough inside a greased bowl and cover it with a tea towel for the bulk fermentation. Since we are not using instant yeast for this recipe, we will be relying on the sourdough starter for the rise. Allow the covered dough to rest for 8-12 hours on the kitchen counter.

When ready punch the risen dough. Drizzle a baking sheet with a little olive oil. Spread the olive oil around the pan. Place the dough onto the baking sheet and begin spreading it out with your hands. The dough will be tight so you won’t be able to stretch it out fully. Oil your fingertips and press them into the dough to create dimples on the surface of the dough. Just as if you were making sourdough focaccia.

Cover the baking sheet with another baking sheet and allow it to sit for 30 minutes.

After the 30-minute rest time, uncover the dough. The dough will be a lot easier to work with. Spread it evenly on the baking sheet. Dimple once again with fingertips.

Par-Bake The Crust

Preheat the oven to 450°F. For best results, we are going to par-bake the dough. 

To par-bake, simply bake the pizza dough before topping it for about 16-18 minutes. The bottom should be golden brown and the top slightly golden. Remove from the oven and place the crust on a work surface, then top with your favorite toppings.

Bake for an additional 12-15 minutes until the cheese is bubbly and the crust is golden brown. Allow the pizza to cool and then cut it into equal pieces. 

Baking Tips

• Dough will look very shaggy at first. This is completely normal. As the gluten strengthens the dough will smooth out. 
• Do not be intimidated by stretching and folding the dough. It is simple enough to be successful on the first attempt.
• Make sure to start with a robust active starter
• Par baking the crust might seem unnecessary but it is SO worth it!
• Use quality ingredients. I like to use King Arthur unbleached bread flour and organic extra virgin olive oil.

Why Par Bake?

Par baking refers to partially baking the pizza dough prior to assembling the pizza. This sets the internal structure of the crust and gives it a delicious crisp bite without needing to use a pizza stone or baking stone. The result is a golden crisp pizza crust that can be stored for up to 6 hours at room temperature or frozen for up to 3 months.

Stretch and Fold Method Vs Stand Mixer

You might be wondering why the stretch and fold method over kneading the dough with a stand mixer. First, it is a gentler way to strengthen gluten and I find it yields better, more consistent results. However, if you prefer the stand mixer method, you can opt to do that instead of the stretch and fold method in the recipe. You will use the dough hook attachment on low for about 5-7 minutes. The dough should have a soft supple feel when ready.

Suggested Toppings

• ​Mozzarella cheese
• Fresh basil 
• Chunky homemade pizza sauce 
• Sausage
• Mushrooms
• Roasted veggies (for roasted veggie pizza)

Benefits Of Sourdough

Of course, we love the taste but sourdough is actually a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food, resulting in a better, more nutritious bread.

It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.

FAQ

Can I use all purpose flour in place of the bread flour?

You can swap out the bread flour for all-purpose. You likely won’t notice a big difference in the taste. The use of bread flour in this recipe is for the higher protein and gluten content. This allows for a better rising and stretching dough. Keep in mind that using all-purpose, you might find the dough is slightly stickier to work with as the hydration in this dough was cultivated with the use of bread flour. A stickier dough is fine, but have some extra flour handy for handling the dough.

Can I use this dough for calzones?

Yes, this dough works fine for calzones. To make, shape the dough into a ball and cut it in half. This will make 2 large or 3 small calzones. One thing I like to do is brush the calzones with olive oil before baking to help them crisp up and give them a more golden look.

What is a fed starter?

A fed starter is one that has been properly “fed” so it is bubbly and ready to be used. We do this when taking our sourdough starter from the fridge. You simply add a few scoops of flour (about a cup or so) and about the same amount of filtered water. Stir it and allow it to sit on the countertop for a minimum of 4 hours before using. This allows the starter to ferment and become active for use. Your starter should be bubbly when used.

Can I make the dough ahead?

Yes! If you are going to make the dough ahead of time to store for later. You can shape it into a tight ball after the bulk fermentation. Wrap it well in plastic wrap and store it in the fridge. The dough will be good for up to 2 days in the fridge.

How To Reheat

The best way to reheat this par-baked sourdough pizza crust is by popping it into a hot oven for a few minutes. I set mine to 400°F and allow it to warm for about 6-8 minutes. Be careful not to leave it in too long or will burn!

How to Store

Storing leftover pizza is easy, that is if you have any leftover. I find storing leftover sourdough pizza in a large plastic zip-lock bag to work well for short-term storage. If I don’t have bags a Tupperware with an airtight lid works just as well. Either way, this will keep the leftover pizza fresh for up to 3 days. 

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