Sourdough Pizza Recipe: Pizza is one of those foods that brings instant joy to the table. But when you make it with sourdough, it takes the experience to an entirely new level. Sourdough pizza isn’t just about taste—it’s about texture, aroma, and a little bit of tradition. The tangy, slightly nutty flavor that comes from natural fermentation makes the crust stand out from regular yeast-based dough. It’s chewy yet crisp, light yet filling, and loaded with character.
Why Choose Sourdough Over Regular Pizza Dough?
Unlike instant yeast, sourdough relies on wild yeast and beneficial bacteria to rise. This process creates complex flavors and makes the dough more digestible. Regular pizza dough may taste good, but sourdough adds depth and a hint of tanginess that balances beautifully with cheese and tomato sauce. Plus, sourdough crust tends to be lighter on the stomach because fermentation breaks down gluten and phytic acid, making nutrients more bioavailable.
The Science Behind Sourdough Fermentation
At its core, sourdough is a living culture. When flour and water are combined, natural yeasts and lactic acid bacteria begin to ferment. Over time, this process produces carbon dioxide, which gives your dough its rise, and organic acids, which add tangy flavor. This is why sourdough pizza doesn’t just taste good—it’s the result of a carefully nurtured microbial community working together.
Ingredients You’ll Need for Sourdough Pizza
Making sourdough pizza is not complicated, but having the right ingredients is essential for success. Let’s break it down.
Essential Ingredients for the Dough
- Sourdough starter – This is the heart of your recipe. Make sure it’s active and bubbly.
- Bread flour or all-purpose flour – Bread flour is best for higher gluten, which gives better structure.
- Water – Filtered or bottled water is ideal because chlorine in tap water can affect fermentation.
- Salt – Enhances flavor and controls fermentation speed.
Optional Ingredients for Extra Flavor
- Olive oil – Adds richness and makes the crust softer.
- Honey or sugar – A touch of sweetness to balance acidity.
- Herbs like oregano, thyme, or rosemary – Can be added to the dough for extra aroma.
Toppings and Sauce Recommendations
- Sauce: Classic tomato base, pesto, garlic cream sauce, or even BBQ.
- Cheese: Mozzarella is the standard, but parmesan, ricotta, goat cheese, or provolone work beautifully.
- Toppings: Pepperoni, mushrooms, onions, olives, roasted veggies, or prosciutto.
The beauty of sourdough pizza is that it’s flexible—you can keep it simple or go gourmet depending on your mood.
Tools and Equipment Required
Before you dive into making your pizza, let’s make sure your kitchen is ready. While you don’t need a full pizzeria setup, a few tools can make the process easier and the results better.
Basic Kitchen Tools
- Mixing bowls
- Measuring cups and spoons
- A digital kitchen scale (very important for accuracy)
- A clean kitchen towel or plastic wrap
Specialized Tools for Perfect Pizza
- Pizza stone or steel – Helps achieve a crispy bottom crust.
- Pizza peel – For transferring your pizza into the oven.
- Bench scraper – Useful for handling sticky dough.
- Dough container – Keeps your dough airtight during fermentation.
Even if you don’t have all of these, you can still make sourdough pizza at home. But investing in a pizza stone or steel is worth it if you want that authentic pizzeria-style crust.
Preparing Your Sourdough Starter
Before you can make pizza dough, your sourdough starter needs to be strong and active. This is what gives your pizza crust its signature rise and flavor.
Feeding and Maintaining the Starter
A healthy sourdough starter should be bubbly, airy, and smell slightly fruity or tangy. To maintain it:
- Remove half of the starter from your jar.
- Add equal parts flour and water (by weight).
- Mix until smooth and let it sit at room temperature until doubled in size.
Depending on the temperature of your kitchen, this could take 4–8 hours. The goal is to use your starter at its peak activity.
How to Test if Your Starter is Ready
The easiest test is the “float test.” Drop a spoonful of starter into a glass of water. If it floats, it’s ready. If it sinks, it needs more time to ferment. Using a starter that isn’t fully active can result in dense, flat pizza crust.
Step-by-Step Guide to Making Sourdough Pizza Dough
Now comes the fun part—making the dough itself. This process may look long, but each step contributes to flavor, texture, and structure.
Step 1 – Mixing the Ingredients
Combine your active sourdough starter, flour, water, and salt in a bowl. Mix until no dry flour remains. The dough will look shaggy and sticky at this stage, but that’s completely normal.
Step 2 – Autolyse Process
Let the dough rest for 30–60 minutes after mixing. This allows the flour to hydrate fully and gluten strands to start forming naturally. The autolyse step makes the dough easier to handle later.
Step 3 – Stretch and Fold Method
Instead of kneading aggressively, sourdough benefits from a gentler method. Every 30 minutes, stretch one side of the dough and fold it over the center. Rotate the bowl and repeat 4–6 times. This strengthens the gluten network while keeping the dough airy.
Step 4 – Bulk Fermentation
Cover the dough and let it rise at room temperature for 4–6 hours (depending on temperature). During this time, the dough should double in size and develop bubbles.
Step 5 – Shaping the Pizza Dough
Once fermented, divide the dough into portions (usually 250–300g per pizza). Shape each portion into a tight ball, cover, and let rest for another 30 minutes before stretching it into pizza rounds.
Cold Fermentation and Proofing
When it comes to flavor, patience is your best friend. While your dough is ready to be shaped after bulk fermentation, giving it extra time to develop in the fridge unlocks a deeper complexity that you simply can’t get from a same-day dough.
Why Cold Fermentation Improves Flavor
Cold fermentation is essentially the slow aging of your dough in the refrigerator. When you let the dough rest at a lower temperature (typically between 37–40°F or 3–5°C), the yeast activity slows down while enzymes continue to work on the flour. This process breaks down starches into sugars, which enhances the flavor profile. The result? A crust that has a perfect balance of tanginess, mild sweetness, and an incredible aroma when baked.
Another benefit is texture. Cold-fermented sourdough tends to have a lighter, more open crumb with airy bubbles throughout the crust. This is why many professional pizzerias swear by long fermentation.
How Long to Ferment for Best Results
For optimal flavor, let your shaped dough balls rest in the refrigerator for at least 12 hours, but ideally between 24 and 72 hours. The longer you ferment (up to 3 days), the more pronounced the flavor will be. Just make sure to keep your dough in an airtight container or covered tray to prevent it from drying out.
Before baking, take the dough out of the fridge and let it rest at room temperature for about 1–2 hours. This relaxes the gluten, making it easier to stretch without tearing.
Preparing the Sauce and Toppings
Now that your dough is fermenting, let’s talk about what goes on top. Pizza is as much about toppings as it is about the crust, and using fresh, quality ingredients makes a huge difference.
Classic Tomato Sauce Recipe
A good sauce doesn’t need to be complicated. In fact, the simpler, the better:
- 1 can of San Marzano tomatoes (or high-quality whole peeled tomatoes)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- Fresh basil leaves (optional)
To prepare, heat olive oil in a pan, sauté garlic until fragrant, then add tomatoes, salt, and oregano. Simmer for 15–20 minutes until slightly thickened. Blend if you prefer a smooth texture or leave it chunky for a rustic feel.
Creative Topping Ideas
Sure, pepperoni and mozzarella are classics—but sourdough pizza is a great canvas for creativity. Here are some topping inspirations:
- Mediterranean Style: Feta, olives, sun-dried tomatoes, spinach, and artichokes.
- BBQ Chicken Pizza: Shredded chicken, BBQ sauce, red onions, and mozzarella.
- White Pizza: Ricotta, garlic, parmesan, and spinach with no tomato sauce.
- Margherita: Fresh mozzarella, tomato sauce, basil, and a drizzle of olive oil.
- Truffle Mushroom Pizza: Sautéed mushrooms, mozzarella, parmesan, and a drizzle of truffle oil.
Keep in mind that less is more. Overloading your pizza with toppings can weigh down the crust and make it soggy. Choose 3–4 toppings max for best results.
Baking the Perfect Sourdough Pizza
Baking is where all your hard work finally pays off. The goal is to achieve a crisp bottom crust with a chewy interior and perfectly melted toppings.
Baking in a Conventional Oven
Most home ovens can’t reach the extreme heat of a wood-fired pizza oven, but with the right tricks, you can still get close. Preheat your oven to the highest temperature possible (usually 475–500°F or 250°C) for at least 30–45 minutes before baking. This ensures that your pizza stone or baking tray is thoroughly heated.
Baking on a Pizza Stone or Steel
A pizza stone or steel can take your sourdough pizza from good to amazing. These surfaces store and release heat efficiently, giving you a crispy base. Place your stretched dough directly on the preheated stone or steel and bake for 7–10 minutes, depending on oven temperature. For extra browning, switch to broil mode during the last 1–2 minutes.
Tips for Achieving a Crispy Crust
- Don’t overload your pizza with sauce—too much liquid can make the crust soggy.
- Dust your peel or tray with semolina or cornmeal to prevent sticking.
- If baking multiple pizzas, reheat your stone or steel between batches.
- Bake one pizza at a time for even cooking.
With practice, you’ll find the sweet spot that works best for your oven setup.
Serving and Storing Sourdough Pizza
Once your pizza is baked, the fun part begins—eating! But how you serve and store it can also impact the overall experience.
Best Way to Slice and Serve
Allow your pizza to rest for 2–3 minutes after removing it from the oven. This prevents the cheese from sliding off when you cut into it. Use a sharp pizza cutter or a large chef’s knife to get clean slices. Serve immediately for the ultimate hot, gooey, and crispy bite.
Pair your sourdough pizza with a side salad, roasted vegetables, or even a cold beer or glass of wine. It’s a meal that satisfies on every level.
How to Store Leftovers Properly
If you happen to have leftovers (which is rare!), here’s how to keep them fresh:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices individually in parchment paper, then store in a freezer bag for up to 2 months.
To reheat, avoid the microwave if possible. Instead, warm slices in a skillet or oven at 375°F until the crust regains its crispness.
Common Mistakes and How to Avoid Them
Even experienced bakers can run into challenges when making sourdough pizza. Let’s look at the most common pitfalls and how to fix them.
Dough Too Sticky or Dry
Sticky dough usually means too much water, while dry dough lacks hydration. To fix sticky dough, dust with flour while shaping. For dry dough, knead in a little water during mixing. Always weigh ingredients instead of relying on cups to ensure accuracy.
Pizza Not Rising Enough
This is often due to using an underfed or weak starter. Make sure your starter is bubbly and passes the float test before mixing your dough. Also, give your dough enough time for bulk fermentation—rushing this step leads to flat, dense crusts.
Burnt or Undercooked Crust
If your crust is burnt on the outside but raw inside, your oven is too hot or your pizza is too thick. Adjust baking times and temperatures until you find the right balance. Using a preheated pizza stone or steel helps cook the dough evenly.
Health Benefits of Sourdough Pizza
When you hear the word “pizza,” health might not be the first thing that comes to mind. But sourdough pizza offers a surprising nutritional edge over regular pizza. Thanks to natural fermentation, the crust becomes more than just a vessel for toppings—it’s a health booster in its own right.
Easier Digestion and Gut Health
One of the biggest benefits of sourdough is that it’s easier to digest. The fermentation process partially breaks down gluten, making it gentler on the stomach compared to conventional dough. For people with mild gluten sensitivity (not celiac disease), this can make pizza a more comfortable indulgence.
Additionally, sourdough fermentation produces beneficial acids that support gut health. While baking kills most live bacteria, the prebiotics formed during fermentation remain and can help feed the good bacteria already in your digestive system.
Nutritional Advantages Over Regular Pizza
Another perk of sourdough is nutrient absorption. Regular bread and pizza dough contain phytic acid, which can block the absorption of minerals like iron, zinc, and magnesium. Sourdough fermentation reduces this acid, making nutrients more bioavailable.
Here are a few more advantages:
- Lower Glycemic Index: Sourdough is digested more slowly, preventing sharp spikes in blood sugar.
- Rich Flavor Without Additives: Because of fermentation, there’s no need for artificial enhancers—flavor comes naturally.
- Better Satiety: The airy yet chewy texture makes it more filling, so you’re satisfied with fewer slices.
So yes, sourdough pizza can actually be a healthier choice, especially when paired with wholesome toppings like fresh vegetables, lean proteins, and quality cheeses.
Variations of Sourdough Pizza
One of the best things about sourdough pizza is its versatility. You can adapt the dough and style depending on your taste preferences and even dietary needs.
Thin Crust Sourdough Pizza
If you’re a fan of cracker-like crusts, roll out your dough extra thin before baking. With this method, you’ll get a crispy bite with a slight chew. Thin crust pizzas are perfect for lighter toppings like fresh basil, mozzarella, and a drizzle of olive oil.
Deep Dish Sourdough Pizza
For those who love a hearty, Chicago-style pizza, sourdough works beautifully in a deep dish. The natural fermentation gives the thicker crust a rich, complex flavor. Simply press your dough into a well-oiled cast-iron skillet, layer with cheese first (to prevent sogginess), add toppings, and finish with sauce on top. Bake longer at a slightly lower temperature to ensure the inside cooks through.
Gluten-Free Sourdough Pizza
Yes, it’s possible! Gluten-free sourdough is made using alternative flours like rice flour, buckwheat, or sorghum. It requires a gluten-free sourdough starter, which is fed with non-wheat flours. While the texture will differ from traditional sourdough, it still delivers tangy flavor and a satisfying crust.
These variations prove that sourdough pizza isn’t one-size-fits-all—it’s customizable for any pizza lover.
Tips from Professional Pizza Makers
Ever wonder what makes restaurant-style pizza taste so incredible? Here are a few secrets straight from the pros.
Secrets to Restaurant-Style Flavor
- Hydration is key: Higher hydration dough (more water) creates a lighter, more open crumb. Don’t be afraid of sticky dough—it’s a good sign.
- Less is more with toppings: Professionals use restraint. They let the dough and sauce shine rather than burying it under a mountain of cheese.
- Finish with fresh ingredients: Add basil, arugula, or even prosciutto after baking for a burst of freshness.
Choosing the Right Flour
The type of flour you use can make or break your pizza crust. Professional pizza makers often use high-protein flours like Tipo “00” or strong bread flour. These flours create stronger gluten networks, which means better structure and elasticity in your dough.
If you can’t find specialty flour, don’t worry—regular bread flour still works great for sourdough pizza. The key is practice and technique, not just ingredients.
FAQs about Sourdough Pizza Recipe
Q1: Can I Make Sourdough Pizza Without a Starter?
No, the unique flavor and rise of sourdough pizza come from an active starter. However, you can substitute with yeast if you’re short on time, though it won’t have the same tang.
Q2: How Long Can I Keep Sourdough Pizza Dough in the Fridge?
You can store it for up to 72 hours. Beyond that, the flavor may become overly sour and the dough could weaken.
Q3: Can I Freeze Sourdough Pizza Dough?
Yes! After shaping into dough balls, wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight before use.
Q4: What’s the Best Cheese for Sourdough Pizza?
Fresh mozzarella is the classic choice, but mixing it with provolone, parmesan, or fontina can enhance the flavor profile.
Q5: How Do I Reheat Sourdough Pizza Without Losing Crispiness?
The best method is in a skillet over medium heat with a lid on, or in the oven at 375°F for about 8–10 minutes. Avoid the microwave if possible.
Conclusion
Making sourdough pizza at home is more than just following a recipe—it’s a rewarding process that combines science, patience, and creativity. From preparing your starter to shaping the dough, fermenting, and finally baking, each step contributes to flavor and texture. The end result? A pizza with a chewy, airy crust, tangy undertones, and endless topping possibilities.
Not only does sourdough pizza taste incredible, but it also offers health benefits and versatility. Whether you prefer thin and crispy, deep dish, or gluten-free, there’s a sourdough pizza variation for everyone. With a little practice and some pro tips, you can achieve restaurant-quality pizza right in your kitchen.
So, roll up your sleeves, fire up your oven, and get ready to enjoy the best homemade pizza of your life.
