Sourdough Pizza Dough

Three slices of sourdough pepperoni pizza next to the full pizza.

5 from 5 votes

This Sourdough Pizza Dough is crispy and chewy and can be made with all of your favorite toppings. Plus it's easy to make and comes together in just one day!

Prep Time20

Cook Time12

Rise time6 30

Total Time7 2

Course: Main Course

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Pizza Dough

350 grams water warm, 1½ cups
600 grams bread flour 4 ½ cups
150 grams active sourdough starter ⅔ cup
20 grams honey 1 Tablespoon
30 grams olive oil 2 Tablespoons
10 grams salt 1 ½ teaspoons
10 grams pizza seasoning 2 teaspoons, optional
Toppings of choice

Instructions

Add all the dough ingredients to the bowl of a stand mixer, and with a dough hook knead the dough for 3-4 minutes. The dough should pull away from the sides of the bowl. If it is not add a little bit more flour. Alternatively, you can mix the dough by hand in a mixing bowl and then knead for a few minutes on a lightly floured surface until it is soft and forms a smooth ball.
350 grams water, 600 grams bread flour, 150 grams active sourdough starter, 20 grams honey, 30 grams olive oil, 10 grams salt, 10 grams pizza seasoning
Let the dough rise covered in a warm spot at 80 degrees Fahrenheit for 5-6 hours until doubled in size. Alternatively you can leave the dough to rise for a longer period of time at cooler temperatures.
After the dough has doubled, punch it down and dump it onto a lightly floured surface. Divide it into 4 balls and leave on the counter covered for 30 minutes.
During that time preheat the oven to 450℉ with a baking steel or heavy duty baking pan. If you are not ready to bake the pizza, you can add the dough balls to the fridge for 3-5 days. Just keep in mind the longer they sit, the more sour they will taste.
To shape the pizza dough dust in cornmeal or if you don't have cornmeal you can use more flour although the cornmeal adds flavor and texture. Begin by dimpling the outside of the dough in a circle leaving about 1/2 inch for the crust. Then continue dimpling in a circle towards the center. Then place the dough on your knuckles and gently stretch the dough. You want to get it thin as possible without tearing until it is a 12 inch round. Make sure there is enough flour or cornmeal down that the dough does not stick to the counter. Place on a piece of parchment paper.
Add toppings and cheese of choice. Be sure only to add about 2-3 Tablespoons of pizza sauce to the top. Too much sauce will make it soggy.
Place the pizza onto the hot baking steel with the parchment paper or use a pizza peel. Bake at 450℉ for about 12 minutes or until the crust is golden brown.
Remove from the oven, slice and enjoy!

Notes

Storage Instructions:

The raw pizza dough balls can be placed in the refrigerator for 3-5 days although the longer they sit the more tangy the flavor will be so it depends on your preference.

You can also freeze the dough balls for up to 2 months. To freeze, wrap the dough balls in plastic wrap and add to a freezer-safe container. When you are ready to use, let the dough balls thaw on the counter or fridge and then shape the dough and bake as instructed.

Tips:

Use a hot baking steel or heavy duty baking pan to help get an even bake and crispy crust on the pizza.
Only use 2-3 Tablespoons of pizza sauce. If you use too much you will make the pizza soggy.
To speed up the process, find a warm spot for the dough to rise or use a dough mat. Find more tips about how to keep your dough warm.
Make sure the dough is coated in cornmeal or flour when shaping to ensure it doesn't stick when shaping.
If you don't want as much dough you can halve the recipe.

Nutrition