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Homemade pepperoni pizza made with easy sourdough pizza dough on a wooden pizza peel.

Easy Sourdough Pizza Dough

This easy sourdough pizza dough is crispy on the outside, chewy on the inside, and perfect for homemade pizza night. It's a great way to use sourdough discard or active starter and has become our favorite Friday family dinner.
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Prep Time 20 minutes
Rest/Rise Time 10 hours
Total Time 10 hours 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 personal pizzas

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.
Keyword sourdough, weeknight dinners