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Sourdough Pizza Dough

If you’ve never tried working with sourdough pizza dough, make trying this recipe a priority. We love pizza in our house. However, once we started working with sourdough pizza dough, we never looked back.

partially eated sourdough pizza
Photo credit: Bill Behre.

Working with Sourdough

If you don’t have time to let the dough rise, try our Fast No Rise Dough recipe. However, if you can wait, you will be rewarded with an outstanding flavor and texture.

Last fall, I took a class at a local bed and breakfast. Their specialty when serving guests is sourdough pizza. So, they opened up a class for locals to try their hand at it.

We even got to take home our own sourdough starter. I’ve been using it ever since.

sourdough pizza dough starter in the fridge
Sourdough starter in my refrigerator. Photo credit: Bill Behre.

One of the benefits I’ve discovered from making my pizza dough using a sourdough is a better crust. It is more flavorful and definitely crisps up better than other dough recipes I’ve used.

Also, just the feel of working with the dough makes me think it’s closer to the kind of dough you see the guys in a pizzeria tossing around. Not that I know this firsthand. Remember: I worked baking New York bagels in high school, not making pizza.

Ingredients

Step-by-Step Sourdough Pizza Dough

Mix all of the ingredients.

Photo credit: Leah Ingram.

If your dough is dry, mound it, make an indented well and add some water. I recommend doing this one-quarter cup at a time. If you find you’ve added too much, you can always add some flour back.

Photo credit: Leah Ingram.

Knead the dough. You can also use a mixer with a dough hook.

Photo credit: Leah Ingram.

To make your dough less sticky, coat with a half tablespoon of olive oil.

Photo credit: Leah Ingram.

Form a smooth dough ball.

Photo credit: Leah Ingram.

Flatten to form a pie.

Photo credit: Leah Ingram.

Coat with sauce.

Photo credit: Leah Ingram.

Top as you see fit.

Photo credit: Leah Ingram.

Topping your sourdough pizza dough

homemade pizza two kinds
Photo credit: Leah Ingram.

You can use any tomato sauce when you make a pizza using sourdough. However, you should try our Goat Cheese Pizza Sauce. It is my favorite and complements hearty toppings, like pepperoni and onions.

You can use any mozzarella cheese when making pizza. However, fresher is better — either shredded or thin sliced.

The pre-shredded cheese in grocery stores is convenient, but contains a bunch of anti-caking and anti-mold ingredients that distract from the flavor. Also, it tends not to melt as nicely. So, if you have the time and money, go with the fresh stuff.

Storing Your Pizza Dough

This dough is good in the fridge for a day or two. Beyond that, freeze it. Always store in an airtight container.

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sourdough pizza with peppers onions arugula

Sourdough Pizza Dough

Here is great sourdough recipe for a crispy crusted pizza. It also works great for calzones and strombolli. One of the benefits I've discovered from making my pizza dough using a sourdough is a better crust. It is more flavorful and definitely crisps up better than other dough recipes I've used.
Also, just the feel of working with the dough makes me think it's closer to the kind of dough you see the guys in a pizzeria tossing around. So you end up with perhaps the closest thing to New York pizza dough, which is always a plus in my book.
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6 slices
Calories 310 kcal

Ingredients
 
 

  • 3 cups flour All purpose or bread. I prefer bread flour for this recipe
  • ¾ cup active sourdough starter
  • cup warm water Plus extra water if the dough is too dry.
  • tablespoons olive oil Divided, two tablespoons and ½ tablespoon.
  • 1 teaspoon sugar
  • 1 teaspoon salt

Instructions
 

  • In a large mixing bowl, combine all of the ingredients except the ½ tablespoon of oil and the extra water. Mix thoroughly.
    3 cups flour, ¾ cup active sourdough starter, 1¼ cup warm water, 2½ tablespoons olive oil, 1 teaspoon sugar, 1 teaspoon salt
  • The resulting dough is likely to be dry. If it is, add additional water ¼ cup at a time until the dough is pliable.
  • Shape on a flat surface with a light coating of flour or directly on a nonstick baking sheet baking sheet. If the dough is too sticky, drizzle an additional ½ tablespoon of olive oil and massage it into the surface. Add sauce, cheese and toppings of your choice.
  • Bake in a preheated 425℉ oven until the crust is golden brown. About 15-20 minutes. Use a pizza stone if you have one.

Nutrition

Serving: 1 slice (dough only)Calories: 310kcalCarbohydrates: 54gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 392mgPotassium: 67mgFiber: 2gSugar: 1gCalcium: 11mgIron: 3mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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