Easy Sourdough Pizza Dough Recipe

An easy homemade sourdough pizza dough recipe with a crispy crust and soft chewy center. Perfect for pizza nights, meal prep, and beginners.

There’s something really comforting about homemade pizza nights…

Over the past year, Friday slowly became our “pizza day” at home. It started mostly because it fit perfectly into my sourdough starter schedule — but now it has become one of those little family routines we all look forward to.

What I love most about this recipe is that it fits surprisingly well into busy life. The dough takes only a few minutes of actual hands-on work, and after a slow cold fermentation in the fridge, the flavor becomes even better.

I also love that this dough feels very forgiving. You don’t need any special equipment or professional pizza skills. Even if the pizzas don’t turn out perfectly round, they still taste amazing ^^

This recipe creates a pizza crust that is crispy on the outside, soft and airy inside, and flavorful from the long sourdough fermentation.

And honestly… homemade sourdough pizza completely ruined store-bought pizza for us haha

WHY I LOVE THIS RECIPE

• easy enough for beginners

• minimal active work

• flexible fermentation timing

• perfect for busy schedules

• dough can stay in the fridge up to 4 days

• family-friendly soft crust

• freezes beautifully

• great for pizza nights or meal prep

Ingredients

• 250g bread flour

• 250g whole wheat flour

• 330g water

• 100g active sourdough starter

• 10g salt

• 1 tbsp olive oil

Add ons

• semola flour for shaping (or rice flour)

• extra olive oil

• pizza sauce (100% passata or polpa di pomodoro)

• mozzarella cheese

• toppings of choice

EQUIPMENT

Optional — but helpful:

• large mixing bowl

• kitchen scale

• dough scraper

• glass container with lid

• baking tray or pizza stone

• parchment paper

BEFORE YOU START

Make sure your sourdough starter is active and bubbly before starting.

I usually feed mine a few hours before making the dough and wait until it becomes very active and airy.

If your kitchen is colder, fermentation may take slightly longer.

STEP-BY-STEP INSTRUCTIONS

1. MIX THE DOUGH

In a bowl, combine:

• 330g water

• 100g active sourdough starter

Mix gently until mostly dissolved.

Then add:

• 250g bread flour

• 250g whole wheat flour

• 10g salt

• 1 tbsp olive oil

Mix until no dry flour remains.

The dough will look rough and shaggy at first — that’s completely normal.

Transfer the dough to a lightly oiled bowl or container.

Cover and let rest for 30 minutes.

2. STRETCH AND FOLDS

After 30 minutes, perform your first set of stretch and folds.

Gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat until all sides have been folded.

Repeat this process:

• 3 total times

• 30 minutes apart

The dough will slowly become smoother and stronger after each round.

3. BULK FERMENTATION

After the final stretch and fold, let the dough rest at room temperature for another 1.5–2 hours.

The dough should look softer, smoother, and slightly puffed.

Don’t worry if it doesn’t dramatically double in size — sourdough pizza dough tends to rise more slowly.

4. COLD FERMENTATION

Transfer the dough to a lightly olive oil-coated container.

Cover and place in the refrigerator.

You can use the dough:

• after 24 hours

• up to 4 days later

The longer fermentation creates more flavor and a softer texture.

Honestly, the flavor on day 3 is amazing ^^

HOW TO SHAPE THE PIZZA

Remove the dough from the fridge about 1–2 hours before baking.

Divide into pizza portions if needed.

Lightly dust the surface with semola flour.

Gently press the dough outward using your fingertips.

Avoid using a rolling pin if possible — it removes too much air from the dough and creates a flatter crust.

If the dough keeps shrinking back while shaping:
just let it rest for 5–10 minutes and continue afterward.

That’s completely normal and simply means the gluten needs time to relax.

BAKING

Bake at:

• 200C for about 15 minutes

or

• hotter oven = shorter baking time

until the crust becomes golden and crispy.

MY FAVORITE TOPPING COMBINATIONS

Mix Tomato Sauce (sugo or passata di pomodoro) with salt and oregano

Tuna Pizza

• tuna

• olives

• red onion

• capers

Spicy Salami Pizza

• spicy salami

• olives

• chili peppers

• capers

BEGINNER TIPS

• Dough feels sticky?

  That’s normal. Avoid adding too much extra flour.

• Pizza not round?

  Also normal haha. Homemade pizza does not need to look perfect.

• Dough shrinking?

  Let it rest and continue later.

• Crust too hard?

  Try slightly shorter baking time or add olive oil to the dough.

STORAGE

Fridge

Keep dough refrigerated for up to 4 days.

Freezer

You can freeze:

• raw dough balls
  or

• fully assembled frozen pizzas: partially bake the crust first (5 minutes each), cool completely then add tomato sauce, cheese, and toppings later, and freeze. When ready to eat, preheat the oven at 220°C and then bake directly from frozen for 12-14 minutes.

FAQ

• Can I use only bread flour?

  Yes. The crust will become slightly softer and lighter.

• Can I skip the olive oil?

  Yes, but I personally like the softer texture it gives.

• Do I need a pizza stone?

  No. A normal baking tray works perfectly fine.

• Can beginners make this?

  Absolutely. This is actually one of the easiest sourdough recipes I make regularly.

Share & feedback

If you try this recipe, I’d love to see it ♡
You can share and tag me on Instagram @_aisha_ba_so I can see your bread.

And if you have a moment, feel free to come back here to leave a comment or rating — it really helps others and means a lot to me.

Print

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Easy Sourdough Pizza Dough

Yield: 3

Author: Aisha Ba

Prep time: 30 MinCook time: 15 MinFermentation: 36 HourTotal time: 36 H & 45 M

An easy homemade sourdough pizza dough recipe with a crispy crust and soft chewy center. Perfect for pizza nights, meal prep, and beginners.

Cook modePrevent screen from turning off

Ingredients

• 250g bread flour
• 250g whole wheat flour
• 330g water
• 100g active sourdough starter
• 10g salt
• 1 tbsp olive oil

Instructions

1. Mix the Dough

1. In a large bowl, combine the water and active sourdough starter first. Stir until mostly dissolved.
2. Add the bread flour and whole wheat flour, then mix until no dry flour remains. Add the salt and olive oil and continue mixing until a rough dough forms.
3. The dough will look shaggy at first — that’s completely normal.

2. First Rest

1. Cover the bowl with a towel or lid and let the dough rest for 30 minutes at room temperature.
2. This helps the flour absorb the water and makes the dough easier to work with later.

3. Stretch & Folds

1. Perform 3 sets of stretch and folds every 30 minutes:
2. Wet your hands slightly
3. Gently lift one side of the dough
4. Stretch it upward
5. Fold it over itself
6. Rotate the bowl and repeat on all four sides
7. The dough will gradually become smoother and more elastic after each set.

4. Bulk Fermentation

1. After the final stretch and fold, let the dough rest covered at room temperature for about 1.5–2 hours.
2. The dough should look softer, puffier, and slightly risen.
3. If your kitchen is very warm, shorten the time slightly.

5. Cold Ferment

1. Transfer the dough to a lightly oiled container with a lid and place it in the refrigerator.
2. Cold ferment for:
3. Minimum: 24 hours
4. Best flavor: 2–3 days
5. Maximum: about 4 days
6. The longer fermentation develops more flavor and improves texture.

6. Prepare for Baking

1. Remove the dough from the fridge about 1–2 hours before baking to allow it to relax and warm up slightly.
2. Lightly flour your surface and gently stretch the dough with your fingertips.
3. Try not to press out all the air bubbles — this helps create a lighter crust.
4. Avoid using a rolling pin if possible.

Topping Ideas

1. Classic: Tomato sauce, Fresh mozzarella, Basil, Olive oil
2. Tuna & Corn: Tomato sauce, Mozzarella, Tuna, Sweet corn, Red onion
3. Salami & Olive: Tomato sauce, Mozzarella, Spicy salami, Black olives, Capers, Chili flakes
4. White Pizza: Mozzarella, Feta, Olives, after baking - Wild Rucola and Cherry Tomatoes

Baking

1. Bake at 200°C (392°F) for about 15 minutes, or until:
2. the crust is golden,
3. the cheese is bubbling,
4. and the bottom is lightly crisp.
5. For a crispier crust:
6. preheat the tray or pizza stone first,
7. or bake on the lowest oven rack.

Notes

• This dough works beautifully for thin pizzas or slightly thicker airy crusts.
• You can divide the dough into 2–3 pizzas depending on preferred thickness.
• Leftover dough keeps well in the fridge for several days.
• For freezer prep: partially bake the crust first (5 minutes each), cool completely, add tomato sauce, cheese and toppings later, and freeze. When ready to eat preheat oven at 220°C and then bake directly from frozen for 12-14 minutes.

Did you make this recipe?

Tag @_aisha_ba_ on instagram and hashtag it #aisha_sourdough

Hi, I’m Aisha

I’m an Italian living in Korea, sharing my everyday life as a homemaker, mother, and creator.

Here you’ll find simple sourdough recipes, slow cooking, and small routines that fit into a real day — not a perfect one.

Baking bread has become one of those quiet moments I always come back to.
Something simple, but grounding.

If you’re here, I hope you feel inspired to slow down a little and enjoy the process.

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