This easy sourdough pizza dough recipe uses your homemade sourdough starter to create an artisan-quality crust with incredible flavor and the perfect chewy texture – with no commercial yeast! The natural fermentation process deepens the flavor, resulting in a tangy, delicious crust that’s perfect for your next pizza night!
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As someone who loves making homemade pizzas, I can confidently say this may be the best pizza dough I’ve ever made. Using my sourdough starter brings a depth of flavor that quick-rise methods just can't match. It really takes the crust to the next level!
If you're short on time, you can make my Quick and Easy Homemade Pizza Dough in under one hour. If you're new to sourdough, check out my No-Knead Sourdough Bread for another easy recipe to try!
Ingredients for Recipe
Before we get to the step-by-step instructions, here's what makes each ingredient essential in this sourdough pizza crust:
- Active sourdough starter: Your starter replaces commercial yeast, providing natural leavening and that distinctive tangy flavor.
- '00' pizza flour: Traditional Italian flour perfect for pizza. Bread flour is an excellent substitute. All-purpose flour will also work but may produce a slightly less chewy crust.
- Water at 90°F: The specific temperature activates the starter quickly.
- Salt: Strengthens dough structure and enhances flavor.
- Olive oil: Adds richness and helps create a more tender crust.
Full ingredient amounts are provided in the recipe card below.
How To Make Sourdough Pizza Dough without Yeast
Step 1: Mix the Dough
In a large bowl, add your active sourdough starter. Pour in 90°F (32°C) water and stir until the starter is fully dissolved. Add flour, salt, and olive oil. Mix with a spoon until the mixture becomes shaggy, then use your hands to bring everything together. (You can also use a stand mixer with a dough hook attachment). Cover with plastic wrap or a damp kitchen towel and rest for 30 minutes.
Step 2: Develop Structure with Stretch and Folds
Perform 3-4 sets of stretch and folds over the first 2 hours (gently pull each side of the dough up and fold it over the center). This develops gluten without tough kneading. After the last stretch and fold, place dough in a well-oiled bowl. Continue bulk fermentation at room temperature for 4-6 hours until the dough increases by about 50%. There may be visible bubbles on the surface.
Step 3: Divide and Shape
Turn the dough onto a lightly floured work surface and divide into 4 equal portions (about 240g each). Shape each portion into a tight ball by gently tucking the edges underneath while rotating. Place each dough ball in a lightly oiled baking dish with sides and cover tightly with plastic wrap.
Step 4: Final Proof
Let the dough balls proof at room temperature for 2-4 hours until puffy and relaxed. The dough should be elastic and hold a finger impression when poked.
Want better flavor? You can place the shaped dough balls in the fridge for 24-72 hours. Just bring them back to room temperature (2-4 hours) before shaping and baking.
Step 5: Preheat and Prepare
Place your pizza stone, steel, or cast iron pan in the oven and preheat to 450°F. If using a pellet grill, preheat to 400°F.
Step 6: Shape and Top
On a lightly floured surface, gently stretch one dough ball into a 12-inch circle using your hands – avoid rolling pins which may crush those precious air bubbles. Transfer to a pizza peel dusted with semolina flour or onto parchment paper. Add your favorite pizza sauce and toppings (I love pepperoni, onions, peppers, and mozzarella cheese), keeping them relatively light so the crust bakes properly.
Step 7: Bake to Perfection
Slide the pizza onto your preheated baking surface and bake until golden and bubbly: Pellet grill method: 400°F for about 16 minutes with the lid closed. Oven method: 450°F for about 12-15 minutes.
Step 8: Serve
Remove from oven, add any fresh toppings like fresh basil, slice, and enjoy immediately for the best texture and flavor!
Baking Methods for Perfect Sourdough Pizza
- Pizza Stone: Preheat the stone to 450°F. Slide the pizza directly onto the hot surface and bake for about 12-15 minutes until the crust is golden and the cheese is bubbly.
- Cast Iron Skillet: Preheat a cast iron skillet in a 450°F oven. Carefully place shaped dough in the hot pan, quickly add toppings, and bake for 12-15 minutes.
- Pizza Pan or Baking Sheet: Place shaped dough on an oiled pizza pan or parchment-lined baking sheet, add toppings, and bake at 450°F for about 12-15 minutes.
- Pellet Grill: Preheat your pellet grill to 400°F with a pizza stone on the grates (if using). Once preheated, bake the pizza for about 16 minutes with the lid closed.
Variations to Try
- Whole Wheat Blend: Substitute 20-30% whole wheat flour for more rustic flavor.
- Garlic Olive Oil Crust: Infuse the olive oil with minced garlic before adding to the dough.
- Herb Crust: Add 1-2 tablespoons of dried herbs like oregano, basil, or Italian seasoning to the dough.
Try my Air Fryer Tortilla Pizza or BBQ Chicken Pizza for more pizza inspiration!
Can I use sourdough discard instead of active starter?
You can use sourdough discard, but you'll need to add a small amount of commercial yeast (about 1 teaspoon) since discard doesn't have the same leavening power.
How can I make the crust more or less tangy?
For more tang, increase the bulk fermentation time or use the optional cold fermentation method. For less tang, reduce the proportion of starter and add ¼ teaspoon of instant yeast.
How do I know when my sourdough starter is ready to use?
Your starter should be at peak activity – doubled or tripled in volume with lots of bubbles throughout. A small amount should float when dropped in water (the float test).
No-Yeast Sourdough Pizza Dough Recipe
Ingredients
- 100 grams active sourdough starter (about ½ cup)
- 300 grams water (at 90℉) (about 1¼ cups)
- 500 grams '00' pizza flour (about 4 cups) Bread flour or all-purpose flour can be substituted.
- 12 grams fine sea salt (about 2 teaspoons)
- 15 grams extra virgin olive oil (about 1 tablespoon)
Instructions
- Mix dough: In a large bowl, add active sourdough starter and pour in 90°F (32°C) water. Stir until the starter is fully dissolved. Add pizza flour, salt, and olive oil. Mix with a spoon until the mixture becomes shaggy, then use your hands to fully incorporate all ingredients. Cover with a damp kitchen towel and rest for 30 minutes.
- Bulk fermentation: Cover the bowl with plastic wrap or a damp towel. Over the first 2 hours, perform 3-4 sets of stretch and folds (gently stretching and folding the dough from all four sides). Continue fermentation at room temperature for a total of 4-6 hours until the dough has increased by approximately 50% in size with visible bubbles on the surface.
- Divide and shape: Turn the dough onto a lightly floured work surface and divide into 4 equal portions (about 240g each). Shape each portion into a tight ball by gently tucking the edges underneath while rotating. Place each dough ball in a lightly oiled container and cover.
- Final proof: Allow the dough balls to proof at room temperature for 2-4 hours until puffy and relaxed. The dough should be elastic and hold a finger impression when poked.
- Prepare for baking: Place your pizza stone, steel, or cast iron skillet in the oven and preheat to 450°F. If using a pellet grill, preheat to 400°F.
- Shape pizza: On a lightly floured surface, gently stretch one dough ball into a 10-12-inch circle using your hands. Avoid using a rolling pin as it crushes the air bubbles. Transfer to a pizza peel dusted with semolina flour or onto parchment paper.
- Top and bake: Add pizza sauce and toppings (keeping them light). Slide the pizza onto your preheated baking surface and bake for about 12-15 minutes in either a 450°F oven or 16 minutes in a 400°F pellet grill until the crust is golden with browned spots and the cheese is bubbly.
- Serve: Remove from the oven, add herbs like fresh basil, slice, and serve immediately. Enjoy!
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Notes
Cold Fermentation Option (For Better Flavor)
- After shaping into balls (step 3), place the covered dough in the refrigerator for 24-72 hours.
- Remove from fridge 2-4 hours before baking to come to room temperature.
- Continue with shaping and baking as directed.
Pro Tips
- 'OO' flour creates the most authentic Neapolitan-style crust, but bread flour or all-purpose flour work well too.
- Use active, bubbly starter at peak rise for the best results.
- Handle the dough gently to preserve air bubbles.
- Keep toppings minimal for proper cooking.
- Preheat your baking surface thoroughly.
Storage
- Shaped dough balls can be refrigerated for up to 3 days.
- Freeze after shaping for up to 3 months in airtight containers.
- Thaw frozen dough overnight in refrigerator, then bring to room temperature.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
cricket norris says
How do I get a sourdough starter like yours and can I use a different pizza flour?
Jeri Walker says
I purchased dry sourdough starter from Amazon. Here is the link (https://www.amazon.com/Breadtopia-Sourdough-Starter/dp/B002C08SS2). You can also ask at your local bakery if they sell sourdough starter. And if you know someone who bakes sourdough, ask if they would be willing to share a portion on their starter with you. You can also make your own sourdough starter, but it is time consuming. Here's a link to a guide on how to do it: (https://breadtopia.com/how-to-make-a-sourdough-starter/). You can use any kind of flour. Pizza flour will give you the best results, followed closely by bread flour, then all-purpose flour. I hope this helps! 🙂