This sourdough pizza recipe is comfort food with a healthy spin and is as delicious as it is simple to make from scratch. Sourdough pizza dough doesn’t require any yeast and is perfect to make with your sourdough discard!
Sourdough Pizza Crust
If you have no other reason to make your own sourdough starter, I’m telling you now, this is it! This no knead sourdough pizza has changed my life, and I know it will change yours as well. I promise!
I’m not going to say that making this sourdough pizza is as easy as ordering from your local pizzeria, but I really think that you’ll be surprised by how easy it is.
Simply stir it together in the morning, as the dough needs 4-8 hours to rise. Adding sourdough to the pizza dough makes it tasty, better for digestion, and easy to throw together in the morning.
One great thing about this recipe is you can move on with your day as the dough does its dough-rising business, and you can be hands-off.
Go on a hike, play with your kids, and work (if you must). Do whatever your day entails, knowing in the back of your mind that your sourdough pizza dough will be ready for you when dinner time comes!
Sourdough Pizza Dough Recipe
In these photos, you’ll see my favorite pizza toppings: one with tomato sauce, cheese, and basil, and one with pesto and artichoke hearts. Feel free to use your favorite toppings!
Sourdough pizza dough doesn’t need yeast since the starter you will add is live and active. It will rise on its own.
Ingredients
All-purpose flour: I use organic flour. Whatever flour you use, make sure you have enough for dusting the sourdough pizza dough, too.
Honey: I use raw honey, which works to feed the sourdough starter and make the dough rise.
Sourdough starter: If you have an active sourdough starter or are ready to make one, that’s perfect. If it’s discard day at your house, feel free to make this a sourdough discard pizza!
Extra virgin olive oil
Tomato sauce: Homemade pizza sauce is a great option. I also love to use pesto on my pizzas. For a fresh and healthy wild greens pizza, try ramp pesto, dandelion pesto, or chickweed pesto!
Shredded cheese
Other desired toppings
How to Make Sourdough Pizza
Get your sourdough pizza dough started in the morning. First, whisk together the flour and salt.
Then, dissolve the honey in warm water, and add it to the dry ingredients.
Next, add the sourdough starter to the bowl.
Stir everything together until it forms a shaggy and mildly wet dough.
You may need to add a tablespoon or two or more water for the best consistency.
Cover with plastic wrap or beeswax wrap and let sit in a warm place in your kitchen for 4-8 hours, until the dough is doubles in size.
Shape the Dough
Turn the dough out onto a floured board and gently knead it several times until it comes together nicely.
This recipe makes enough dough for two pizzas, so cut the dough in half. A dough scraper works well for this task.
Rub two sheet pans liberally with olive oil and put half of the dough on each pan. Here’s the best part: You don’t even have to roll out the dough!
It’s so pliable that all you have to do is push and stretch it with your fingertips into a perfect pizza position. It should be about ¼-½” thick, depending on how thick you like your pizza.
If it wants to spring back, just let it rest for a few minutes before pushing it out again. I usually work on one dough for a minute or two, then the other one, going back and forth a few times.
Make and Bake the Sourdough Pizza
Now’s the time to preheat the oven to 450°F. Pizza likes it hot!
Drizzle or brush the edge of the crust with a little olive oil, and then add the sauce.
Now, add the cheese and other toppings you prefer.
Note: Try not to overload the toppings so it will bake evenly; keep it to 3-4 toppings per pizza, maximum.
Then, pop the sourdough pizzas into the oven and check them after about 10 minutes.
Rotate the pans, then bake for another 5-10 minutes. The bottom of the crust should be fully cooked and light golden brown. Remove from the oven, slice, and enjoy!
Sourdough Pizza For The Win
It’s nice to know that you can make a homemade pizza in no time that is actually a little bit healthy! The sourdough gives it extra flavor, but also makes it much easier to digest.
Above all, this sourdough pizza crust is delicious, and that’s what matters most.
Store any leftover pizza in an airtight container in the refrigerator for up to 5 days. Reheat it in an air fryer for crispy, perfect results or in a microwave. Or, my favorite, eat it cold!
More Delicious Sourdough Recipes
- No-Knead Sourdough Bread
- Sourdough Rye Bread
- Sourdough Blueberry Pancakes
- Sourdough Naan Bread
- Mini Sourdough Appetizer Pizzas
- Sourdough Flatbread
- Sourdough Discard Bagels
Sourdough Pizza Dough
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon raw honey
- 1 ½ cup warm water
- ½ cup sourdough starter
- 4 tablespoons extra virgin olive oil divided
- tomato sauce or pesto
- shredded cheese
- various toppings as desired
Instructions
- Whisk together the flour and salt.
- Dissolve honey in the warm water, then add the honey water and sourdough starter to the dry ingredients. Stir all the ingredients until a shaggy and mildly wet dough forms. Add additional water, if needed, a tablespoon at a time, until you reach the correct consistency.
- Cover with bowl plastic or beeswax wrap and set aside for 4-8 hours at room temperature. The dough should rise to about double in size.
- When you’re ready to bake, turn the dough out onto a floured surface and knead a few times until it comes together. Cut the dough in half.
- Rub two baking sheets or pizza pans with half the olive oil. Place half of the dough onto a baking sheet and push and stretch it with your fingertips until it’s about ¼-½” thick, depending on how thick you like your pizza. The dough should be pliable enough to shape with your hands and fingers. Repeat with the other piece of dough.
- Heat the oven to 450°F.
- Brush the dough with the remaining olive oil, and then add whatever sauce, cheese, and toppings you prefer.
- Put the baking sheets into the oven and bake for 10 minutes. Rotate the pans, then bake for an additional 5-10 minutes, depending on how hot your oven runs. The bottom of the crust should be fully cooked and light golden brown. Remove from the oven, slice, and enjoy!
Notes
- This dough needs to rise for at least 4-8 hours or overnight, so you’ll want to start it the night before or early in the morning.
- Calorie count does not include toppings.
Can you post the measurements in grams?
They are listed in both US customary and metric. On the recipe card, under “Ingredients”, you can toggle to either US or metric and the recipe will change to your preference.
Hey there….Happy Day!
Do you have instructions for freezing this dough?
Thanks,
Peg
I’ll certainly be giving this a try, as it’s a little different from my usual recipe for sourdough pizza. However, I wonder why you put honey and ordinary bread yeast into the mix. What do these do that doesn’t happen without them?
Could you use gluten free flour with this recipe? I love the info on your page it’s great.
Thanks
You can certainly try, but the results may not be the same. Thank you! :)
I will make this myself now that I have the recipe.