Easy Sourdough Pizza Dough Recipe (Perfect Chewy Homemade Crust)

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This easy sourdough pizza dough recipe makes a perfectly chewy homemade crust using simple ingredients. Overnight fermented and bakes in just 10 minutes.

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Pizza is hands down my favorite food. I love everything from a classic cheese pizza to something a little fancier, like chicken Alfredo (and if you haven’t tried my homemade Alfredo sauce yet, you definitely should!). Because we love it so much, pizza night is a standing tradition in our house every Sunday. I rotate through our favorite toppings and flavor combinations, but no matter what’s on top, it all starts with the crust — and this one is truly a winner.

Homemade pizza night doesn’t have to be complicated, and this easy sourdough pizza dough proves exactly that. It creates a perfectly chewy sourdough pizza crust with crisp edges, incredible flavor, and simple, real ingredients. Whether you’re using sourdough discard or an active starter, this dough comes together easily and ferments overnight for the best texture and taste.

If you love from-scratch cooking and finding practical ways to use your sourdough starter, this homemade sourdough pizza dough is one you’ll come back to again and again. It’s flexible, forgiving, and makes enough dough for two 12-inch pizzas — perfect for family pizza night or weekend entertaining.

Why You’ll Love This Sourdough Pizza Dough

• Soft and chewy with crisp, golden edges
• Naturally fermented for better flavor and digestion
• Uses simple, whole ingredients you likely already have
• Works with sourdough discard or active starter
• Easy overnight or same-day fermentation option
• Bakes quickly at a high temperature for pizzeria-style results

This is the kind of everyday recipe that fits right into real life — no complicated techniques, just good ingredients and reliable results.

Ingredients for Sourdough Pizza Dough

• 1/2 cup water
• 1/3 cup milk
• 1/4 cup Greek yogurt – non-fat or full fat both work
• 1/2 cup sourdough discard or active starter
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons olive oil
• 3 cups bread flour

Why these ingredients work:
The combination of milk and Greek yogurt creates a softer, more tender crumb, while bread flour gives the dough enough structure for that classic chewy pizza crust. Olive oil adds richness, and sourdough brings depth of flavor without overwhelming sourness.

How to Make Sourdough Pizza Dough

1. Mix the Dough

Add all of the ingredients to the bowl of a stand mixer fitted with the dough hook. Mix on low speed (or for my digital mixer, turn on the knead function and let it do the work) until the dough comes together, then continue kneading for about 5–7 minutes until smooth and elastic.

The dough should be soft but not sticky. If needed, add a tablespoon of flour at a time until it pulls cleanly away from the sides of the bowl.

2. Ferment the Dough

Cover with a silicone bowl cover or a damp towel.

You have two fermentation options:

• Overnight fermentation (recommended): Let the dough ferment at room temperature for 12–18 hours for the best flavor and texture.
• Same-day option: Allow the dough to ferment for 6–12 hours until slightly puffy and relaxed.

Longer fermentation develops more flavor and improves digestibility, which is one of the reasons sourdough pizza dough is so loved.

3. Divide and Shape

Once fermented, turn the dough out onto a lightly floured surface and divide it into two equal portions.

Shape each portion into a ball and let rest for 20–30 minutes. This rest period helps relax the gluten, making the dough easier to stretch.

How to Bake Sourdough Pizza at Home

Oven Temperature

Preheat your oven to 500°F. If using a pizza stone (highly recommend this one) place it in the oven while preheating for the best results.

Shaping the Crust

Gently stretch each dough ball into a 12-inch round, working from the center outward. Avoid using a rolling pin if possible — stretching by hand keeps the dough airy and light.

Add Toppings

Transfer the dough to your pizza stone. Add your favorite sauce, cheese, and toppings.

Bake

Bake at 500°F for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.

Let the pizza cool for a few minutes before slicing — if you can wait!

Best Toppings for Sourdough Pizza

This sourdough pizza crust pairs beautifully with both classic and creative toppings. A few favorites:

• Fresh mozzarella, tomato sauce, and basil
• Olive oil, garlic, ricotta, and roasted vegetables
• Pepperoni with whole-milk mozzarella
• Alfredo Sauce, chicken, and caramelized onions
• BBQ Sauce, chicken, and jalapeños

Storage & Make-Ahead Tips

• Refrigerate: After fermentation, dough can be refrigerated for up to 3 days. Bring to room temperature before shaping.
• Freeze: Wrap dough balls tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Leftover pizza: Store baked slices in the fridge and reheat in a hot oven or skillet for best texture.

Troubleshooting Sourdough Pizza Dough

Dough is too sticky:
Add a small amount of flour during mixing until workable.

Dough won’t stretch:
Let it rest longer. Tight dough usually just needs time.

Crust isn’t browning:
Make sure your oven is fully preheated and bake on a stone if possible.

Final Thoughts

This homemade sourdough pizza dough is everything I love about from-scratch cooking — simple ingredients, flexible timing, and consistently great results. Whether you’re using up sourdough discard or planning a slow overnight ferment, this dough delivers a chewy, flavorful crust that makes pizza night feel extra special.

If you give this recipe a try, I’d love to hear how it turns out. Leave a comment, share your favorite toppings, or tag My Colorado Kitchen when you make it.

Don’t forget to check out the full step-by-step video on YouTube (video linked above). Save this recipe on Pinterest, then follow me on YouTube, TikTok, and instagram @my.colorado.kitchen so you never miss a new recipe.

Where Real Ingredients Meet Everyday Cooking.