Picture this: It’s Friday night, and you’re craving pizza. But not just any pizza—not the greasy, cardboardy kind you regret ordering at 11 p.m. No, you want something handmade, something that feels artisanal and a little extra special. The kind of pizza that has a crust so good that even the edges get devoured. Well, my friend, it’s time to learn how to make sourdough pizza dough at home. Don’t worry—this isn’t rocket science. You don’t need fancy techniques or 54 hours of free time (although, spoiler: there is some waiting involved—sourdough’s gotta sour).

Hand mixing sourdough pizza dough in a bowl with visible flour chunks.

In this post, I’m going to walk you through how to make sourdough pizza dough at home so you can have the tangiest, chewiest, dreamiest pizza crust of your life without breaking a sweat. Let’s dive in, shall we?

Why Sourdough Pizza Dough?

Before we dig into the nitty-gritty on how to make sourdough pizza dough at home, let’s talk about why sourdough is such a boss move for pizza crust.

Flavor: Sourdough crust has that subtle, slightly tangy zing that you just don’t get from regular pizza dough. Each bite leaves this little whisper of sour in the back of your mouth, and trust me, it’s addictive in the best way.
Texture: Sourdough dough is naturally stretchy, which means your crust will have a soft, chewy interior while still getting that gorgeous golden, crispy exterior. It’s the best of both worlds.
Digestibility: Thanks to the fermentation process, sourdough can be easier to digest than standard pizza dough. Who doesn’t want pizza that’s a little kinder to your belly?
Homemade Magic: Making your own sourdough pizza dough at home is just one of those feel-good experiences. There’s something ridiculously satisfying about creating something from scratch—and let’s be real, sourdough has a vibe.

So now that I’ve hyped up sourdough pizza dough like it’s the bread (or crust?) of life, let’s get to the fun part: how to actually make it.

What You’ll Need to Start

Before you can officially become the pizza-making master you were always meant to be, you’ll need to gather a few essentials.

Ingredients

For the pizza dough:

Sourdough starter (active and bubbly): ½ cup (about 120g)
Water (lukewarm): ¾ cup (180ml)
All-purpose flour: 3 cups (360g)
Olive oil: 2 tablespoons
Salt: 1 teaspoon

For optional extras:

A sprinkle of cornmeal for dusting your pizza peel or baking sheet (this prevents sticking!)
Your favorite pizza toppings, obviously.

Tools

A kitchen scale (optional but makes life SO much easier when dealing with dough).
Mixing bowl.
Wooden spoon or your trusty hands (for mixing).
A damp kitchen towel or plastic wrap.
A pizza stone or a baking sheet.
A bench scraper (optional but helpful!).
Rolling pin or just your hands for shaping the dough.

How to Make Sourdough Pizza Dough at Home (Step-by-Step)

Dough resting in an oiled bowl covered with a towel, ready for fermentation.

Making sourdough pizza dough at home takes time because, surprise, sourdough needs to ferment. But don’t freak out—it’s mostly hands-off. Here’s how to do it.

1. Mix the Dough

Start by grabbing your mixing bowl. Add ½ cup of your bubbly, active sourdough starter along with ¾ cup (180ml) of lukewarm water. Stir them together until the starter dissolves.

Add the flour and salt, and mix until it begins to form a shaggy dough. At this point, drizzle in the olive oil and keep mixing until everything comes together. You can start with a wooden spoon, but I’m just going to warn you, you’ll probably end up mixing it with your hands because, well, dough is sticky.

2. Let It Rest

Once the dough is mixed, let it rest for about 20 minutes. This process is called “autolyse” (fancy word for “let the flour hydrate”), and it’s key for enhancing the dough’s elasticity and smoothness. You don’t have to do anything during this time—Netflix is calling your name.

3. Knead the Dough

After the rest, give your dough some love by kneading it. You don’t need to go full Great British Bake-Off on it—just about 5 minutes of kneading until it becomes smooth and stretchy. Pro tip: Lightly oil your hands to prevent sticking.

4. Bulk Fermentation

Transfer your dough into a clean, lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap, and let it sit at room temperature for 4-6 hours. You’re looking for the dough to puff up and nearly double in size. (Got impatient tendencies? Same. But don’t cut this step short—it’s what gives your crust that signature sourdough tang!)

5. Cold Fermentation (Optional but Recommended)

For even more flavor, pop the dough in the fridge and let it ferment overnight (up to 24 hours). Trust me, this extra step is worth it. The long, cold fermentation builds flavor while also making the dough easier to work with—kind of like marinating, but for bread.

6. Shaping the Dough

When you’re ready to bake, pull the dough out of the fridge, and divide it into two balls (or more, depending on how many pizzas you’re making). Let the dough rest at room temp for 30 minutes so it’s easier to stretch and shape.

Roll it out on a floured surface or just stretch it with your hands. Don’t stress about making a perfect circle—rustic shapes scream “homemade.”

7. Bake That Beauty

Preheat your oven to 500°F (260°C) and let your pizza stone heat up too (if you’re using one). If you’re not fancy like that, a baking sheet works just fine. Dust it with a little cornmeal to keep things non-stick.

Hands stretching sourdough pizza dough into shape on a floured surface.

Build your pizza with sauce, cheese, and toppings. Slide it into the oven and bake for 8-10 minutes or until the crust is golden and your toppings are bubbling.

Bonus Sourdough Pizza Tips

Want a crispier crust? Brush the edges with a little olive oil before baking.
Like it extra tangy? Let your dough ferment even longer (up to 48 hours).
Don’t forget dessert pizza! Sourdough crust + Nutella + strawberries = chef’s kiss.

FAQs

What’s the difference between sourdough pizza dough and regular pizza dough?

Sourdough pizza dough gets its rise from natural yeast in the starter instead of commercial yeast, which results in deeper flavor and a chewier texture.

Can I freeze sourdough pizza dough?

Absolutely! Shape the dough into balls, pop them in a freezer bag, and store for up to 3 months. Just let it thaw overnight in the fridge before using.

Is sourdough pizza dough healthier?

Healthier-ish. The fermentation process can make it a little easier on your stomach, but it’s still pizza—and that’s the real health food for the soul, right?

Final Thoughts

Making sourdough pizza dough at home is a total power move. Sure, it takes some patience, but once you taste that tangy, perfect crust, you’ll be high-fiving yourself for ditching store-bought dough. So grab your starter, fire up your oven, and prepare to blow your own mind. Your homemade pizza nights will never be the same.

For expert guidance, check out The Perfect Loaf’s Sourdough Pizza Dough Guide.

And if you want more ideas of easy sourdough recipes, check out our list of sourdough recipes made for you with love.

Go on, you pizza hero—you’ve got this!