How to Make the Best Sourdough Pizza Dough (Crispy & Chewy)

Few things compare to biting into a pizza with a perfectly chewy yet crispy crust. Traditional pizza as we know it originated in Naples, Italy, where simplicity was key: good flour, water, salt, and time. Over the years, that humble dough has evolved - and for many home bakers today, sourdough pizza dough is the ultimate expression of that evolution.

If you’ve already started baking sourdough bread, you’ll love how your starter can bring a tangy depth of flavor and irresistible texture to your homemade pizza. This post will walk you through making your own sourdough pizza dough from scratch - no commercial yeast, no shortcuts, just pure fermented goodness.

Don’t have a starter yet? Check out How to Make a Sourdough Starter from Scratch before diving in.

Tools You’ll Need

• Mixing bowl

• Dough scraper or spatula

• Lidded container or baking tray for cold fermentation

• Parchment paper

• Pizza peel or a flat tray for oven transfer

• Baking stone or steel

Ingredients for 4 sourdough pizzas

• 500 g 00 flour (or high-quality pizza flour)

• 350 g cold water

• 150 g active sourdough starter

• 15 g salt

• 10 g olive oil

• Semolina or fine cornmeal, for dusting

Use cold water! This dough is veryhidrated, soft and sticky - cold water makes it easier to handle during the first mixing phase.

Instructions: Step-by-Step

Initial Mix

In a mixing bowl, combine the flour, cold water, and active sourdough starter. Mix just until no dry spots remain. Cover the bowl and let it rest for 30 minutes.

Want to learn more about starter prep? Here's our full post on how to feed your sourdough starter for baking.

Add Salt and Olive Oil

After the rest, sprinkle in the salt and add the olive oil. Mix thoroughly until fully incorporated. You can use your hands or a spoon—whatever feels easiest.

Strengthen with Coil Folds

Over the next 2.5 hours, perform 3 sets of folds - preferably coil but you can use stretch and fold also - spaced 45 minutes apart. This helps develop gluten strength and gives the dough its structure.

New to this technique? Read Folding Dough: Why It Matters and How to Do It Right to master it step by step.

Divide & Pre-shape

After the final fold, divide the dough into 4 equal pieces. Form each piece into a loose ball and dust lightly with semolina to prevent sticking.

Cold Fermentation

Place the dough balls into a lidded tray or individual containers. Let them rest at room temperature for 30 minutes, then refrigerate for 24 to 48 hours.

The longer, the better! A 48-hour cold ferment gives more flavor, better digestibility, and stronger fermentation.

Shape the Dough

When you're ready to bake, remove the dough from the fridge and let it sit for about an hour. It will be soft and airy, so handle it gently. Use plenty of semolina underneath to prevent sticking.

Top and Bake

Preheat your oven to the highest temperature it allows (250°C / 480°F or higher ideally). Use a pizza peel or flat board to transfer the shaped dough onto parchment paper.

Add toppings - but keep it minimal. A thin layer of passata, some fresh mozzarella, and basil go a long way. Too many toppings make the crust soggy.

Slide it into the oven and bake until puffed and golden. Watch it closely, the thin dough can burn easily!

Curious about topping combos? We’ll share future posts on Buffalo Mozzarella Pizza and Gorgonzola & Pear Pizza stay tuned!

Why Sourdough Pizza?

Sourdough fermentation doesn't just add flavor - it also helps break down gluten and phytic acid, making the dough more digestible. It also gives you more control over fermentation and timing, especially with a long, cold ferment.

If you’ve already made homemade sourdough bread, you’ll notice similarities, but pizza dough is even more delicate and stretchable thanks to the high hydration.

Learn more about the history of pizza and Neapolitan traditions at the Associazione Verace Pizza Napoletana.

Final Thoughts

Making sourdough pizza dough from scratch is incredibly rewarding. It’s a chance to slow down, let your dough develop deep flavor, and create a crust that’s crisp on the outside and soft in the middle.

With just flour, water, salt, and your own homemade starter, you’ll create a pizza base that rivals any wood-fired pizzeria.

You Might Also Like These Posts

How to Make a Sourdough Starter from Scratch

How to Feed and Maintain Your Sourdough Starter

How to Feed Your Sourdough Starter for Baking

Folding Dough: Why It Matters and How to Do It Right

How to Make Homemade Sourdough Bread