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Sourdough Pizza Dough

  • Sarah
  • 3 days ago
  • 2 min read

This sourdough pizza dough is naturally leavened, soft, chewy, and has just the right amount of tang from the sourdough starter!


This recipes makes 2 dough balls, and is freezer friendly.





Four round dough balls rest on a speckled countertop. A blue pot with plants and a dough scraper are in the background. Warm kitchen setting.
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This is my favorite way to make pizza dough, its so easy, gut healthy, and delicious.

If you have been wanting to dive into the world of sourdough, but bread feels to intimidating, try starting with this pizza dough!


Once you get the hang of making homemade pizza, you will never want to order pizza again. Its so easy, customizable, and it freezes wonderfully. So go ahead and make a double batch and pop some in the freezer for you next pizza night.


Unbaked pizza with tomato sauce, cheese, and salami on a metal peel. Flour jar and sauce jar on a marble counter. Cozy kitchen vibe.

Sourdough Pizza Dough


Ingredients:

  • 500g bread flour

  • 365g water (73% hydration)

  • 175g active sourdough starter

  • 20g olive oil

  • 10g salt

This is a high-hydration dough, which gives great texture but can be a bit sticky, add a bit more flour if needed. We are using the stretch & fold method to build structure.

 Instructions:

  1. Mix Everything In a large mixing bowl.

    • Flour

    • Water

    • Starter

    • Salt

    • Olive oil

    Mix by hand or with a spoon until a shaggy dough forms. Let it rest 10–15 minutes.


  2. Knead or Stretch & Fold

    • Do 3–4 sets of stretch & folds over 1.5–2 hours (every 30–45 min)


  3. Bulk Fermentation

    • Cover and let rise at room temp (ideally 70–75°F / 21–24°C) for 4–6 hours

    • Dough should rise in size and feel puffy


  4. Divide & Cold Proof (Optional but Recommended)

    • Divide into 2 dough balls

    • Place in lightly oiled containers, cover, and refrigerate for 12–48 hours for better flavor


  5. Bring to Room Temp

    • Pull from fridge at least 1–2 hours before baking


  6. Shape & Bake

    • Preheat oven to 500°F / 260°C with a pizza stone or steel

    • Gently stretch dough into a circle, add toppings

    • Bake for 7–10 minutes until crust is golden and bubbly


Two pizzas on a stone countertop; one with pepperoni, the other with mushrooms and cheese. Warm, inviting kitchen setting.

 How to Freeze Sourdough Pizza Dough

Freeze your dough after the bulk fermentation (before or after cold proofing), once you've divided the dough into balls.

Steps:

  1. Portion the Dough

    • Divide into individual dough balls.

    • Lightly oil each dough ball to prevent sticking.

  2. Wrap

    • Wrap tightly in plastic wrap or place in a freezer-safe bag/container.

    • Squeeze out as much air as possible.

  3. Freeze

    • Freeze for up to 3 months.


To Use Frozen Dough:

  1. Thaw in Fridge

    • Place in fridge overnight (8–12 hours).

    • Still wrapped, or in a covered bowl to prevent drying out.

  2. Bring to Room Temp

    • Let rest on the counter for 1–2 hours before shaping and baking.



The Recipe:




Did you try making Sourdough Pizza Dough? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

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