When I first got into sourdough, I wanted to make everything with it.
Maybe I’m alone in this, but I tend to hyperfixate on new hobbies. 😂 I went through a full sourdough phase where I was convinced it was the answer to everything. Sourdough bread, sourdough pancakes, sourdough cinnamon rolls, sourdough crackers, sourdough pizza…
Some of those recipes became regulars in our house.
Others… not so much.
For me, sourdough shines in savory recipes, and sourdough pizza is one of my favorites. It has incredible flavor, a chewy crust with crispy edges, and somehow just makes pizza night feel a little more special.
Friday is our family pizza night, so this recipe has become one we make over and over again. I make the dough ahead of time, Corey cooks the pizzas on our grill with a pizza stone, and the girls get to choose their own toppings. It’s one of our favorite family traditions.
I originally started with a sourdough pizza dough recipe from Little Spoon Farm and have adapted the process to fit our schedule and the way we like to cook pizza at home.
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Why You’ll Love This Recipe
- Crispy edges with a soft, chewy center
- Great way to use sourdough discard or active starter
- Easy to prep ahead of time
- Freezer friendly
- Perfect for family pizza night
- Works in the oven, on a pizza stone, or in a cast iron skillet
Ingredients
For the Dough
- 100 g sourdough discard (or 50 g active starter)
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil
- 50 g whole wheat flour
- 450 g all-purpose flour
- 325 g water
Toppings
- Pizza sauce
- Mozzarella cheese
- Pepperoni
- Parmesan
- Fresh basil
- Mike’s Hot Honey (our oldest daughter’s current obsession)
Equipment
- Kitchen scale
- Large mixing bowl
- Dough scraper (optional)
- Pizza stone or pizza steel
- Pizza peel
- Parchment paper
- Grill or oven
How We Make Our Sourdough Pizza Dough
Step 1: Mix the Dough
The night before pizza night, combine the sourdough discard, water, olive oil, salt, whole wheat flour, and all-purpose flour in a large mixing bowl. Mix until all of the flour is incorporated and a shaggy dough forms.
Cover the bowl and let it rest at room temperature overnight.
Step 2: Stretch and Fold
The next morning, perform one set of stretch-and-folds to strengthen the dough.
Cover the bowl again and refrigerate it until you’re ready to make pizza that evening. The cold ferment develops even more flavor, but if you’re short on time, you can skip this step and use the dough as is.
Step 3: Divide the Dough
About 30 minutes before cooking, remove the dough from the refrigerator.
Divide it into equal portions depending on how many pizzas you’re making, then shape each piece into a smooth dough ball. Let them rest while your grill or oven preheats.
Step 4: Stretch the Dough
On a lightly floured surface, gently stretch each dough ball into your desired pizza shape.
If the dough keeps shrinking back, let it rest for 10–15 minutes before trying again.
Step 5: Add the Toppings
Add your sauce, cheese, and favorite toppings.
Our house almost always has one classic pepperoni pizza and one “everything we have in the fridge” pizza.
Step 6: Bake
We cook ours on a pizza stone on our gas grill because we love the flavor and crispy crust.
If you’re baking indoors, place your pizza stone in the oven while it preheats to 450°F, then transfer the pizza onto the hot stone and bake until the crust is golden brown and the cheese is bubbling.
What This Looks Like Throughout the Day
The Night Before
- Mix the dough
- Cover and leave at room temperature overnight
The Morning
- One set of stretch and folds
- Refrigerate
Thirty Minutes Before Dinner
- Remove from fridge
- Divide into dough balls
- Let rest
Dinner Time
- Stretch
- Add toppings
- Bake
- Enjoy!
Our Favorite Pizza Toppings
We’re pretty traditional over here.
Our go-to pizza is marinara, mozzarella, pepperoni, and a little fresh Parmesan on top.
When we’re feeling fancy, we’ll make a tomato basil pizza or drizzle Mike’s Hot Honey over the pepperoni pizza after it comes off the grill.
Pizza night is also one of my favorite ways to clean out the refrigerator. Leftover grilled chicken, veggies, or extra cheese all make great toppings.
Common Mistakes
- Using too much flour while shaping the dough
- Not giving the dough enough time to ferment
- Stretching the dough before it has time to relax
- Adding too many toppings, which can make the crust soggy
Frequently Asked Questions
Can I freeze sourdough pizza dough?
Yes! This is one of my favorite freezer meals. Freeze individual dough balls after the first rise, then thaw them overnight in the refrigerator before using.
Can I make this the same day?
Yes. If you’re using an active, bubbly starter, you can absolutely make this in one day. The overnight ferment simply develops more flavor.
Can I use sourdough discard?
Absolutely. This is one of my favorite ways to use discard rather than throw it away.
How thin should I stretch the dough?
However you like it! We prefer a thinner crust, but leave it thick enough to support your toppings without tearing.
My Best Pizza Dough Tips
- Always use a kitchen scale.
- Let the dough rest if it keeps shrinking.
- Don’t overload the toppings.
- Preheat your pizza stone.
- If you have a grill, cook your pizzas outside—it gives the crust an incredible texture and lets someone else take over dinner. Around here, that’s Corey’s job, and I highly recommend it. 😂
Other Recipes You’ll Love
- Beginner Sourdough Bread
- Sourdough Discard Banana Bread
- High Protein Dinner Ideas
- My 5-Night Dinner Rotation
Easy Sourdough Pizza Dough
Equipment
- Kitchen scale
- large mixing bowl
- Dough scraper (optional)
- Measuring cups (if not weighing ingredients)
- Pizza stone
- Pizza Peel
- Parchment paper
- Gas grill (our preferred method)
- Cast iron skillet (optional) if you don't have a pizza stone
- Pizza Cutter
Ingredients
Dough
- 100 g ⅓ cup sourdough starter discard (or active starter)
- 325 g 1⅓ cups + 1 teaspoon water
- 450 g 3¾ cups all-purpose flour
- 50 g ⅓ cup + 1 tablespoon whole wheat flour
- 30 g 2 tablespoons olive oil
- 10 g 2 teaspoons fine sea salt
Pizza Toppings
- Pizza sauce
- Shredded mozzarella cheese
- Pepperoni
- Fresh basil optional
- Mike’s Hot Honey optional
Instructions
- In a large mixing bowl, combine the sourdough starter, water, olive oil, both flours, and salt. Mix until no dry flour remains.
- Cover the bowl and let the dough rest at room temperature overnight (about 10–12 hours).
- The next morning, perform one round of stretch and folds. Cover and refrigerate for 8–36 hours for even better flavor. If you’re short on time, you can skip the cold ferment and use the dough the same day.
- Remove the dough from the refrigerator about 30 minutes before baking. Divide into 4 personal pizzas (or 2 larger pizzas) and gently shape into dough balls.
- Preheat your grill or oven (see instructions below for temperatures based on how you plan to cook your pizza)
For Grilling Pizza
- Preheat your grill to 450–500°F with the pizza stone inside. Give the pizza stone plenty of time to fully heat before cooking—this is what creates that crispy crust.If you're making several pizzas, you can also heat a cast iron skillet on the grill to cook a second pizza at the same time.
- Stretch the dough into your desired thickness and add sauce, cheese, and your favorite toppings.
- Transfer the pizza to the hot pizza stone on the grill and cook until the crust is golden and the cheese is melted and bubbly.If you're making multiple pizzas, cook another in the cast iron skillet on the grill at the same time. It's one of our favorite little hacks when everyone is hungry.
- Let the pizza cool for a few minutes before slicing and serving.
For Baking Pizza in Oven
- Place a pizza stone or baking steel in the oven and preheat to 450–500°F for at least 30 minutes.
- Stretch the dough and add your toppings.
- Transfer the pizza onto the hot stone.
- Bake for 10–14 minutes, or until the crust is golden brown and the cheese is bubbling.
- Let cool for a few minutes before slicing.
Notes
- We almost always use sourdough discard for this recipe.
- Using a kitchen scale gives the most consistent results.
- Don’t overload the pizza with toppings or the center may stay soft.
- Our favorite method is grilling the pizza on a pizza stone. It gives the crust a crispier texture and lets Corey take over dinner while I finish getting everything else ready.
- If you’re making multiple pizzas, we often cook one on the pizza stone and another in a cast iron skillet on the grill so everyone gets to eat sooner.
- This dough freezes beautifully. Divide it into portions after fermenting, wrap tightly, and freeze for an easy pizza night later.