Sourdough Pizza Dough From Scratch – Soft, Chewy, and Full of Flavor

The Best Homemade Sourdough Pizza Dough for Your Next Family Pizza Night

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There’s just something about pizza night that makes the whole week feel complete. It’s the one meal that brings everyone together—rolling out dough, layering on toppings, and gathering around the table (or couch) to dig into a fresh, homemade slice. But when you make your pizza with sourdough? That’s when it becomes next-level delicious.

Our Friday night pizza & movie tradition started four years ago, and it has become one of the most cherished routines in our home. No matter how crazy the week gets, we all know that by Friday evening, the kitchen will be buzzing with excitement, the smell of fresh dough will fill the air, and we’ll all get to pick our favorite toppings before settling in for a movie.

When we first moved away from the East Coast, we quickly realized that pizza just wasn’t the same. Finding a truly good pizza—one with a thin-yet-chewy crust, the right amount of tang, and those slightly crispy edges—felt nearly impossible. Not to mention, the prices were outrageous! $60+ for two small pizzas? That wasn’t going to work.

So, we decided to start making our own. At first, we went the easy route—using store-bought dough. It worked, but something was always missing. The texture wasn’t quite right, the flavor was a little flat, and the experience of making it felt almost homemade but not quite. That’s when we decided to bring sourdough into the mix, and let me tell you—it was a game-changer.

With just four simple ingredients—flour, water, salt, and a little love from our sourdough starter—we were able to create the chewiest, most flavorful pizza crust we had ever made. It was light, airy, slightly crispy, and full of that delicious tangy depth that only sourdough can give. And the best part? It reheats beautifully the next day, whether in the air fryer, oven, or cast iron pan, meaning we always have leftovers that taste just as good as fresh.

Making homemade sourdough pizza isn’t just about the end result—it’s about the process, the tradition, and the memories. It’s the kids helping stretch the dough, picking their own toppings, and the satisfaction of knowing that something so simple can be so incredibly delicious.

If you’re ready to elevate your pizza night with a homemade sourdough pizza dough recipe that’s packed with flavor, easy to make, and budget-friendly, you’re in the right place. Let’s dive into the magic of homemade sourdough pizza! 🍕✨

Why Sourdough Pizza Dough is the Best

There are a million pizza dough recipes out there, but sourdough takes homemade pizza to another level. If you’ve ever had a slice of pizza and thought, this is good, but something is missing, chances are, it’s that depth of flavor and perfect chewiness that only a slow-fermented dough can bring.

Using sourdough starter instead of commercial yeast not only gives your crust a distinct, rich taste—it also makes it easier to digest, more nutritious, and naturally fermented without the need for store-bought yeast. And let’s be real—once you try it, there’s no going back.

Unmatched Flavor & Texture

One of the biggest differences between sourdough pizza dough and standard dough is the flavor. Thanks to the slow fermentation process, sourdough develops a deep, slightly tangy taste that you just can’t get from store-bought pizza crusts or quick-rise yeasted doughs.

If you’ve ever bitten into a pizza crust that tastes flat or bland, it’s likely because it didn’t have enough time to develop flavor. With sourdough, the natural fermentation enhances the taste while also improving the texture—giving you that perfect balance of crispy edges, a chewy center, and a light, airy crumb.

✔ Slow fermentation = more complex, rich flavor.

✔ Crispy yet chewy = the ultimate homemade pizza crust experience.

✔ Naturally airy = those beautiful bubbles that make every bite better.

Easier to Digest

For a lot of people, gluten can be tough on the digestive system, but sourdough offers a solution.

The long fermentation process breaks down much of the gluten before you even take a bite, making it significantly easier for your body to process. Even if you don’t have a diagnosed gluten sensitivity, you might notice that sourdough doesn’t leave you feeling as heavy or bloated compared to standard pizza dough.

Plus, sourdough contains prebiotics and beneficial bacteria, which are great for gut health. It’s a win-win—delicious pizza that’s easier on your stomach and digestion.

✔ Gluten is naturally broken down = easier on sensitive stomachs.

✔ Supports gut health with natural fermentation.

✔ Less bloating compared to commercial yeast-based doughs.

No Commercial Yeast Needed

One of the most satisfying parts of making sourdough pizza is that it’s completely naturally leavened—meaning, you don’t need commercial yeast at all.

If you have a strong, active sourdough starter, that’s all you need! The wild yeast and bacteria in your starter do all the work of fermenting and rising the dough, giving you a beautifully airy and flavorful crust without any extra additives.

This means:

✔ No last-minute runs to the store for yeast.

✔ Less processed ingredients in your homemade pizza.

✔ A completely natural, old-world baking method that has been used for centuries.

And let’s be honest—there’s something incredibly rewarding about making a pizza crust using only flour, water, salt, and your trusty sourdough starter.

Healthier & More Nutritious

If you’re looking for a better-for-you way to enjoy pizza without sacrificing taste, sourdough is the answer.

Because of its long fermentation process, sourdough pizza dough is:

✔ Higher in vitamins & minerals – Fermentation helps break down phytic acid, making nutrients more bioavailable.

✔ Lower in glycemic index – Sourdough doesn’t spike blood sugar levels as quickly as regular white flour doughs.

✔ Rich in probiotics & prebiotics – Supporting overall gut health and digestion.

It’s still pizza—just a pizza that tastes better and is better for you.

Why You’ll Never Go Back to Regular Pizza Dough

Once you taste homemade sourdough pizza, you’ll never settle for a boring, flavorless crust again. The combination of deep, rich flavor, the perfect chew, and all-natural fermentation makes this dough the absolute best base for your homemade pizza creations.

It’s the kind of crust that stands on its own—crispy, chewy, flavorful, and the perfect balance of lightness and substance. Whether you love classic cheese, loaded veggie, meat-lovers, or even dessert pizza, sourdough dough will elevate every single bite.

Ready to make the best pizza of your life? Let’s dive into the recipe!

What You’ll Need to Make Sourdough Pizza Dough

Ingredients:

- 500g (4 cups) all-purpose or bread flour (higher protein for a chewier crust)

- 100g (1/2 cup) active sourdough starter (bubbly and fed)

- 10g (2 tsp) salt (for flavor and gluten development)

- 325g (1 ⅓ cups) water (warm but not more than 95 degrees)

- 15g (1 tbsp) olive oil (optional, for extra softness and elasticity)

Equipment:

- Large mixing bowl

- Kitchen scale (for accuracy!)

- Dough scraper

- Baking stone, cast iron, or pizza pan

Step-by-Step Guide to Making Sourdough Pizza Dough

Step 1: Mix the Dough (Morning - 8 AM)

- In a large bowl, whisk together the flour and salt.

- Add the sourdough starter and water, mixing until fully incorporated.

- Knead gently or mix with a dough scraper until a shaggy dough forms.

- Let it rest for 30 minutes—this allows the flour to absorb the water.

Step 2: Stretch & Fold (Morning - 8:30 AM - 9:30 AM)

- Over the next hour, perform 3-4 stretch-and-folds every 20 minutes.

- Gently stretch one side of the dough and fold it over itself, rotating the bowl as you go.

- This builds gluten without overworking the dough.

Step 3: Bulk Fermentation (Morning - 9:30 AM - 2 PM)

- Cover the dough and let it ferment for 4-6 hours at room temperature.

- The dough should double in size and look soft and airy.

Step 4: Divide & Shape (Afternoon - 2 PM - 3 PM)

- Divide the dough into 2-3 equal portions (depending on pizza size).

- Shape into balls and place in a lightly oiled bowl.

- Cover and rest for another 1-2 hours to allow for final proofing.

Step 5: Preheat & Roll Out (Afternoon - 4 PM - 5 PM)

- Preheat your oven to 500°F (260°C) (or as hot as it will go).

- If using a pizza stone or steel, place it in the oven to heat up.

- Roll or stretch the dough into your desired pizza size and thickness.

Step 6: Top & Bake (Evening - 5 PM - 6 PM)

- Add your favorite toppings—sauce, cheese, and whatever else you love!

- Bake for 7-10 minutes, until the crust is golden brown and bubbly.

- Let it cool for a couple of minutes before slicing.

Tips for the Best Sourdough Pizza Dough

Making sourdough pizza dough from scratch isn’t complicated, but there are a few key tricks that can take your crust from good to pizzeria-level perfection. If you’ve ever struggled with dough that’s too tough, too dense, or just missing that signature crispy-yet-chewy balance, these tips will change the game.

Use a Mature Starter – The Stronger, The Better

Your sourdough starter is the heart and soul of this dough, so it needs to be active, bubbly, and at peak strength before mixing.

If your starter is sluggish, your dough won’t rise properly, and you’ll be left with a flat, dense crust. No one wants that. Here’s how to make sure your starter is ready to go:

- Feed it 4-6 hours before baking – This ensures it's at its peak activity level.

- It should pass the float test – Drop a small spoonful into water. If it floats, it’s good to go!

- Look for bubbles & volume increase – A healthy starter should double in size and have plenty of air pockets.

If your starter isn’t quite there yet, don’t rush it! Give it an extra feeding or two, and try again.

Cold Ferment for More Flavor – Patience Pays Off

Want that classic, tangy sourdough flavor that sets your pizza apart? Let the dough rest overnight in the fridge for a slow, cold fermentation.

While you can make this dough in a single day, refrigerating it for 12-24 hours allows the wild yeast and bacteria to work their magic—deepening the flavor, improving the texture, and making it even easier to digest.

How to Cold Ferment:

- Once your dough has gone through bulk fermentation, shape it into a ball.

- Lightly coat it in olive oil and place it in a covered bowl or airtight container.

- Refrigerate for up to 24 hours.

- When ready to use, let it come to room temperature for about an hour before stretching.

Cold fermentation is the #1 trick that takes your homemade pizza from good to artisan-level amazing.

Preheat Your Baking Surface – Crispy Crust is a Must

One of the biggest mistakes people make when baking pizza at home is not preheating their baking surface.

If you’ve ever ended up with a pizza that’s soggy on the bottom or lacks that signature crispy bite, chances are, your stone or pan wasn’t hot enough. A cold baking surface = uneven baking and a limp, underwhelming crust.

How to Get That Perfect Crisp:

- Use a pizza stone, cast iron, or steel – These retain heat beautifully and mimic a wood-fired oven.

- Preheat your oven to 500°F (or as hot as it will go) – Let the stone heat up for at least 30-45 minutes before placing your pizza on it.

- Bake directly on the stone or steel – No parchment paper needed (unless you’re transferring from a peel).

Pro Tip: If you don’t have a pizza stone, use a preheated cast iron pan or an upside-down baking sheet. It won’t be exactly the same, but it will drastically improve your crust texture!

Don’t Overload with Toppings – Less is More

It’s tempting to load up your pizza with extra sauce, tons of cheese, and every topping you can think of, but here’s the truth: too many toppings = a soggy mess.

Too much sauce can weigh down the dough, preventing it from getting crispy. Excess cheese melts into an oily layer, and an overload of toppings prevents the heat from reaching the crust properly.

Keep it Balanced:

- Use a thin layer of sauce – Just enough to coat the dough without soaking it.

- Limit cheese to a moderate amount – Mozzarella melts beautifully, but too much can make things greasy.

- Pre-cook watery veggies like mushrooms or spinach – This prevents excess moisture from seeping into the dough.

When in doubt, less is more. If you want a loaded pizza, try baking the crust for a few minutes before adding heavier toppings—this helps it hold up better!

How to Reheat Leftover Pizza the Right Way

Let’s be real—leftover pizza is one of the best things ever. But if you’ve ever microwaved a slice only to end up with a sad, soggy crust and rubbery cheese, you know that not all reheating methods are created equal.

When you’ve put in the effort to make homemade sourdough pizza, you deserve to enjoy it the next day just as much as you did fresh out of the oven. Luckily, there are a few tried-and-true methods to bring your pizza back to life with crispy edges, melty cheese, and that same chewy, delicious crust.

Air Fryer – Quick & Crispy Perfection (3-5 Minutes at 350°F)

If you have an air fryer, this is hands-down the fastest and easiest way to reheat pizza. The circulating hot air crisps up the crust while keeping the inside soft and cheesy—almost as if it was just freshly baked.

How to Do It:

- Preheat your air fryer to 350°F.

- Place a slice (or two) in the basket—don’t overcrowd!

- Air fry for 3-5 minutes, checking at the 3-minute mark.

- Enjoy your perfectly crispy, hot slice!

Pro Tip: If your pizza has lots of toppings or a thicker crust, drop the temperature to 325°F and reheat for an extra minute or two to avoid burning the top.

Cast Iron Pan – The Secret to a Crisp Bottom (5 Minutes on Medium Heat)

Reheating pizza in a cast iron skillet is a game-changer. This method gives you a golden, crispy bottom crust while keeping the inside soft and gooey. Plus, there’s no waiting for an oven to preheat—it’s a quick stovetop solution.

How to Do It:

- Heat a cast iron skillet over medium heat (no oil needed).

- Place your pizza slice in the pan and cover with a lid to trap steam and help melt the cheese.

- Cook for 4-5 minutes, checking occasionally.

- If the crust needs a little extra crisping, remove the lid for the last minute.

Pro Tip: If you like extra crispy edges, add a few drops of water to the pan before covering it—this creates steam that helps melt the cheese perfectly while keeping the bottom crispy.

Oven – The Best for Multiple Slices (375°F for 8-10 Minutes)

If you’re reheating several slices at once, the oven is your best bet. It takes a little longer, but it warms the pizza evenly and prevents the crust from getting soggy.

How to Do It:

- Preheat your oven to 375°F.

- Place your pizza slices directly on the middle oven rack (for extra crispiness) or on a baking sheet lined with parchment paper.

- Bake for 8-10 minutes, or until the cheese is bubbly and the crust is hot.

Pro Tip: For an even crispier bottom, place the pizza on a preheated baking stone or cast iron pan instead of a baking sheet.

The Microwave – Why You Should Skip It

Look, we’ve all done it. When you’re in a hurry, the microwave seems like the easiest way to reheat pizza. But let’s be honest—it just doesn’t work.

- The crust turns soft and rubbery.

- The cheese melts unevenly and becomes oily.

- The overall texture is just... meh.

If you absolutely have to microwave your pizza, here’s a little trick to make it slightly better:

- Place a cup of water in the microwave alongside your slice—this helps distribute heat more evenly and prevents the crust from turning rock-hard.

- Heat in 20-second bursts to avoid overheating.

But honestly? Stick with the air fryer, cast iron, or oven—you’ll thank yourself later.

Our Pizza & Movie Night Tradition – More Than Just Dinner

Pizza night in our house is so much more than just a meal—it’s one of those traditions that makes our home feel like home. Every Friday night for the last four years, we’ve gathered in the kitchen, rolled out dough, picked our favorite toppings, and curled up for a cozy family movie night.

It’s the night we all look forward to the most—a chance to slow down after a busy week, cook together, and enjoy a meal that we made with our own hands. There’s something about the process of making homemade pizza—kneading the dough, watching it rise, stretching it out, and customizing each pizza exactly how we like it—that makes the whole experience feel special.

Making sourdough pizza from scratch is one of the best ways to create delicious, homemade pizza that’s healthier, more flavorful, and budget-friendly. Whether it’s for your Friday night tradition, a weekend treat, or just because you’re craving something amazing, this homemade sourdough pizza dough is a must-try.

And the best part? You’ll never have to settle for overpriced, mediocre takeout again.

- Better taste, better texture, and more control over ingredients.

- A fun, hands-on experience that brings the family together.

- Leftovers that reheat beautifully and taste just as good the next day.

Give it a go, and let me know what toppings you choose in the comments below! And if you’re a fan of a deep, complex crust, get ready—Sourdough Beer Pizza Dough is coming soon!

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Coming Soon: Sourdough Beer Pizza Dough! 🍕🍺

If you loved this classic sourdough pizza dough, just wait until you try our Sourdough Beer Pizza Dough—it’s next-level delicious. Adding beer to sourdough dough gives it even more depth of flavor, a beautiful golden crust, and an extra malty richness that makes every bite unforgettable.

Not to mention, beer is naturally carbonated, which helps create a lighter, airier texture while still keeping that signature sourdough chew. The yeast in the beer also works alongside your sourdough starter, enhancing fermentation and giving the dough an even more complex, slightly nutty taste. It’s the perfect dough for a heartier, pub-style pizza or rustic wood-fired vibe.

- Why Beer? It enhances fermentation, deepens flavor, and creates an airy texture.

- Best Beer to Use? A light lager or pale ale for a mild taste, or a dark stout for a rich, bold crust.

- Pairs Well With? Bold toppings like caramelized onions, smoked meats, or sharp cheeses.

I’ll be sharing the full recipe soon, so stay tuned—it’s absolutely worth trying, especially if you love experimenting with different dough flavors! Be sure to check out our sourdough starter post if this is your first time making starter too!