Easy Sourdough Pizza Dough (No Yeast)

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!

Use this dough to make Smoked Pizza on a Pellet Grill, Spicy Diavola Pizza, or my BBQ Chicken Pizza.

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 amazing 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 Easy Homemade Pizza Dough in under one hour. If you're new to sourdough, check out my No-Knead Sourdough Bread, Easy No-Knead Whole Wheat Sourdough Bread, Sourdough Discard Bread, and No Knead Sourdough Sandwich Bread.

Ingredients for Recipe

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. I used my Homemade Sourdough Starter, but you can also buy starter at Aldi or on Amazon.
• '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.

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.

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).