Sourdough Pizza Dough (No Yeast)

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Creating homemade pizza with sourdough pizza dough brings the best of fluffy sourdough bread to your favorite dish. The natural fermentation process of sourdough imparts a rich, tangy flavor and a delightfully chewy texture, making it the best sourdough pizza crust you’ll ever taste. Elevate your pizza night by mastering this recipe!

4 pieces of sourdough margherita pizza on parchment.

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Recipe Highlights
Ingredients
Equipment
How to Make a Levain for Sourdough Pizza Dough
How to Make Sourdough Pizza Dough
How to Shape and Rise Sourdough Pizza Dough
How to Shape Pizza Crust
Sample Schedule
Baking Methods
How to Freeze Pizza Dough
Pizza Topping Ideas
Serving Suggestions
FAQ
Related Recipes
Pairing
Sourdough Pizza Dough (No Yeast)
Comments

Recipe Highlights

Flavorful Tang: The long fermentation process imparts a unique, tangy flavor that enhances any homemade pizza. If you love the flavor of sourdough, try my Dutch oven sourdough recipe!

Crispy Yet Chewy: Sourdough pizza dough creates a crust that is both crispy on the outside and delightfully chewy on the inside.

No Commercial Yeast Needed: Sourdough relies on natural wild yeast, eliminating the need for commercial yeast and additives.

Artisanal Quality: Homemade sourdough pizza dough is made with simple ingredients yet brings a gourmet, artisanal touch to your pizzas, rivaling the best pizzerias. For more artisanal goodness try my sourdough baguettes.

Big Batch: This pizza dough recipe takes a few days to make (not all hands-on time, I promise!) so you might as well make a big batch and make the most of your time. This recipe makes 12 small or 6 medium/large pizzas.

Ingredients

Sourdough Starter: Sourdough starter can either be made at home or purchased in various forms (typically dried). I used this guide for making a sourdough starter and it hasn't failed me yet. You can also ask a baking friend to share some! It's important to note that sourdough starters are all different in yeast cultures, consistency, yeast activity, etc. and it may take time to figure out how your starter works with specific recipes.
Bread Flour: Not all bread flours are created equal. The protein content and type of wheat used can drastically affect the outcome of your dough. I get the best results with King Arthur bread flour which has a higher protein content than most bread flours. That's not to say you can't use any type of bread flour, but you may have to test the recipe a few times and adjust it to your liking.
Salt: I use Redmond Real Salt for baking, which is unrefined and has a lower sodium content per gram than regular table salt. If you are using refined table salt, cut the salt down to 15-18 g to make up for the higher sodium content.
Olive Oil: Olive oil is the key ingredient that makes this a pizza dough recipe and not a sourdough bread recipe. Olive oil softens the dough and makes it easier to shape. It also adds wonderful flavor to the dough.

See recipe card for quantities.

Equipment

Dough Whisk: A dough whisk is great for mixing dough but it isn't necessary. You can mix this dough with your hands or another clean kitchen utensil as well.
Proofing Box: A proofing box is a handy tool for allowing dough to rest and rise at optimal humidity. It's not quite an airtight container, allowing a bit of air to circulate to prevent the lid from popping off and the dough from becoming too moist. They're also just the right size and shape for holding dough balls. If you don't have a proofing box, you can also use a glass baking dish covered with plastic wrap.

How to Make a Levain for Sourdough Pizza Dough

A levain is a type of preferment used in sourdough recipes. It is essentially a mixture of flour, water, and an active starter that is allowed to ferment before being added to the final dough. The levain helps to leaven the bread, develop its flavor, and improve its texture. It is a crucial component in this pizza dough recipe, contributing to the dough's unique tangy taste and airy texture.

pouring water into glass bowl with sourdough starter.

Step 1: Add starter to a large bowl. Pour warm water over the starter.

mixing flour and water into sourdough starter.

Step 2: Add bread flour and salt to the bowl.

mixing pizza dough levain with dough whisk.

Step 3: Mix the ingredients together with a dough whisk.

Step 4: Cover the bowl and let it rest for 10-12 hours at room temperature. I like to use a clean shower cap, but you can use a damp tea towel or plastic wrap.

How to Make Sourdough Pizza Dough

Although it takes a few days to make this pizza dough, don't worry! Most of the time is hands-off, including a 2-day rest in the fridge. The flavor and texture of this pizza dough are absolutely worth the wait!

Step 1: The next morning, after the levain has risen for 10-12 hours, add water to the bowl with the levain. Stir with a dough whisk to combine.

Step 2: Add salt and bread flour to the bowl. Stir with a dough whisk until a shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes.

pouring olive oil over sourdough pizza dough.

Step 3: After the dough has rested for 30 minutes, drizzle olive oil over the dough.

Step 4: Knead by hand to incorporate the olive oil into the dough. Cover the bowl and let it rest for 1 hour.

removing sourdough pizza dough from bowl.

Step 5: After the dough has rested for 1 hour, use a silicone bowl scraper to pull the dough away from the bowl edges.

second round of stretching sourdough pizza dough.

Step 6: Gently pull one end of the dough above the bowl until it can't stretch anymore without coming out of the bowl.

Step 7: Then fold the dough in half over itself. Rotate the bowl 90 degrees and repeat the process. Repeat until the dough starts to feel tight and resists stretching, about 6-8 times.

pizza dough covered with shower cap in bowl.

Step 8: Cover the bowl and let it rest for 1 hour.

third round of stretching sourdough pizza dough.

Step 9: Repeat the stretching, folding, and resting process 2 more times (3 times total).

Step 10: Cover the dough and let it at room temperature for 6-8 hours or until the dough is 2-3 times its original size.

How to Shape and Rise Sourdough Pizza Dough

The pizza dough needs to be shaped into balls before the final rise.

Step 1: Generously grease a proofing box or 9x13 glass baking dish with olive. Grease the lid or dish cover too!

cutting sourdough pizza dough into thirds.

Step 2: On a lightly floured work surface, divide the dough into 12 or 6 equal pieces, depending on the desired size of the pizzas.

stretching piece of sourdough pizza dough.

Step 3: Shape each dough piece into a tight ball. Start by stretching each piece of dough into a rough circle.

pinching sourdough pizza dough ball together.

Step 4: Fold the dough into the middle and pinch the edges together.

shaping sourdough pizza dough into ball.

Step 5: Use a bench scraper to pull the sides of the dough ball under itself, making the surface tight.

drizzling olive oil over tops of pizza dough balls.

Step 6: Place the dough balls into the greased box or dish. Add a drizzle of olive oil over the top of the dough balls. Gently spread the olive oil over each dough ball.

sourdough pizza dough balls in proofing box with lid.

Step 7: Cover the proofing box and refrigerate for 18-42 hours. The dough can be baked with after 1 day of resting in the fridge. But for best results, wait another day to let the sourdough flavor develop.

risen sourdough pizza dough balls in proofing box.

Step 8: Approximately 4-5 hours before you plan to make pizzas, remove the dough from the fridge. Let the dough sit at room temperature for the final rise.

How to Shape Pizza Crust

See below for instructions on shaping the pizza dough into rounds for the crust.

Step 1: Preheat your pizza oven, oven, or grill to its highest setting. Working with 1 dough ball at a time, place the dough ball on a generously floured pizza peel or pizza pan.

indenting sourdough pizza dough ball with fingers.

Step 2: Gently press your fingers into the dough, starting at the top and working your way to the bottom, until the dough is covered in indentations. Don't let your fingers go all the way through the dough to the work surface.

cupping hand around sourdough pizza dough ball.

Step 3: Cup your hand into a C shape and gently press around the circumference of the dough, near the edge around the whole dough circle.

stretching sourdough pizza dough in hands.

Step 4: Gently pick up the dough circle and stretch the dough between your hands until a larger circle is formed.

stretching sourdough pizza dough thin with hands.

Step 5: Rotate the dough circle several times between stretches to make sure the dough has an even thickness, about ¼" thick in the middle and a little less than ½" thick on the edges.

Step 6: Once the dough has reached the desired size, shape, and thickness, place it back on the floured surface. Add sauce, cheese, and toppings as desired. Cook the pizza using one of the baking methods listed below!

Pro Tip

It's important to be gentle when stretching the pizza dough into rounds for the crust. Be careful not to let your fingers go through the dough to avoid holes. And don't stretch it farther than it wants to go or it will rip!

Sample Schedule

It can be hard to picture how to work making sourdough into your schedule by just looking at a recipe. I like including my exact schedule for all my sourdough recipes to simplify the process!

Day 1:

10 am: Feed the starter.
6:30 pm: Make the levain.

Day 2:

6:30 am: Add the dough ingredients (except olive oil) to the levain. Combine until a shaggy dough forms.
7:00 am: Incorporate the olive oil into the dough.
8:00 am: Stretch and fold the dough and cover the bowl.
9:00 am: Stretch and fold the dough and cover the bowl.
10:00 am: Stretch and fold the dough. Cover the bowl and let the dough rise at room temperature.
6:30 pm: Shape the dough into small or large balls depending on the desired pizza size.
7:00 pm: Place dough balls into an olive oil-greased proofing box or glass baking dish. Cover and refrigerate.

Day 3:

Leave the dough in the fridge on day 3 to develop more flavor. You can bake with it on day 3, but the flavor is better on day 4.

Day 4:

1:00 pm: Remove the proofing box or glass baking dish from the fridge. Let the dough sit at room temperature for the final rise.
5:30 pm: Prepare and bake pizzas.

sourdough pizza dough on floured wood surface.

Baking Methods

Pizza Oven: My preferred method for cooking pizzas is using an outdoor pizza oven. Small pizzas take 4-5 minutes or less in a 900℉ pizza oven.

Home Oven: You can make pizzas in a variety of ways in a home oven as well. For best results, preheat the oven to its highest setting using a pizza stone (or other baking stone), baking steel, or cast iron skillet. This will help the crust cook evenly and bake to a perfectly crisp texture. Small pizzas take about 10-12 minutes in a 500℉ oven.

Grill: You can also place the pizzas on a hot grill to bake them. To do this, generously drizzle olive oil on one side of the pizza crust and cook the pizza crust on the grill, greased side down for 1-2 minutes. Then, flip the crust and cook for an additional 1-2 minutes. Remove the crust and add sauce, cheese, and toppings. Return it to the grill until the cheese is melted.

placing sourdough pizza into pizza oven.

Pro Tip

Test out the temperature of your pizza oven, home oven, etc. by making a test pizza. Let it cool slightly, then taste it to test the doneness of the crust. If the toppings are done but the crust isn't, turn the temperature down to allow the dough to cook fully.

How to Freeze Pizza Dough

Save time by making a big batch and freezing pizza dough balls for future pizza nights! The texture of the dough that has been frozen isn't quite the same but is still delicious.

After shaping the dough into balls. Freeze in greased individual containers. Or place dough balls on a greased parchment paper-lined sheet pan. Freeze until solid. Store in a freezer zippered bag for up to 3 months.

Thaw under refrigeration for 1-2 days. Approximately 4-5 hours before you plan to make pizzas, remove the dough from the fridge. Let the dough sit at room temperature for the final rise.

Alternatively, you can shape pizza crusts, drizzle a little olive oil over them, and partially bake them without sauce or toppings. Don't fully cook them or they will burn when you try to make pizzas with them. Then, freeze the crusts. When you're ready to make pizzas, thaw the crusts, top and bake them!

12 sourdough pizza dough balls in proofing box.

Pizza Topping Ideas

You can top your pizzas however you'd like! Check out the list below for a few of my favorites.

Margherita - pizza sauce, mozzarella cheese, roasted tomato slices, and fresh basil. Roasting the tomatoes before placing them on the pizza keeps the pizza from getting too soggy and gives the tomatoes extra umami flavor. Add the fresh basil after cooking!
Blue Cheese and Prosciutto - olive oil instead of sauce, blue cheese crumbles, mozzarella, and prosciutto. After it's done cooking, drizzle with hot honey and top with fresh arugula.
Classics - there's nothing wrong with a classic cheese or pepperoni pizza! Simple toppings let the flavor of the crust shine.

4 pieces of sourdough margherita pizza with sauce spoon.

Serving Suggestions

This pizza dough makes the perfect base for any pizza you want to make. Top it with your favorite pizza sauce, mozzarella cheese, and your favorite toppings. Keep it simple to let the flavor of the crust shine and keep it from getting soggy. Serve a simple salad with homemade honey mustard dressing on the side.

My favorite is a classic margherita-style pizza with roasted tomato slices and fresh basil. You're going to love this recipe for your next pizza night or pizza party!

FAQ

What is the secret to making good pizza dough?

The secret to making good pizza dough is time. Using a sourdough starter and allowing for a long cold fermentation develops the best flavor and texture for pizza crust.

Is sourdough good for pizza?

Sourdough starter is an excellent leavening agent for pizza dough and adds great flavor to pizzas!

What flour is best for sourdough pizza?

Traditional pizza dough is made with tipo 00 flour which is a finely milled Italian flour that is often high in protein, made from soft wheat. It makes excellent pizza dough but can be expensive and hard to find. But, you can still make excellent sourdough pizza using bread flour if the recipe is written for it.

Looking for more sourdough recipes? Try these:

Pairing

These are my favorite dishes to serve with pizza:

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