I did it. I kept Kerny* the sourdough starter alive long enough (well, sort of) to figure out how to make sourdough pizza dough! This recipe calls for added yeast and results in a pleasantly tangy, bready crust that will satisfy your deepest sourdough and pizza cravings all at once.
For best results, make sure your starter is at room temperature before you mix the dough, and let it rise in a warm spot. I have also frozen this sourdough pizza dough with great success (just make sure to follow my directions here and let the dough thaw all the way to room temperature before using).
*If you must know, my son named my sourdough starter after Kermit the Frog, back when he thought Miss Piggy's nickname for him was Kerny, not Kermie.
Looking for more pizza dough recipes? Check out these four other options.
Sourdough Pizza Dough
- Large mixing bowl
- Large bowl with lid
- Sturdy wooden spoon or dough whisk
- 227 grams sourdough starter at room temperature (8 ounces)
- 524 grams bread flour or all-purpose flour (3⅓ cups, dipped and leveled)
- 1½ teaspoons fine sea salt
- 1 packet instant (rapid-rise) yeast (2¼ teaspoons)
- ¾ cup warm water plus 2 tablespoons if needed
- extra-virgin olive oil
- In a large bowl, combine the sourdough starter, flour, salt, yeast, and ¾ cup warm water. Mix with a wooden spoon or dough whisk until a shaggy dough forms and most of the flour has been incorporated, then continue mixing with your hands until no more flour remains in the bottom of the bowl. Knead the dough in the bowl: Poke your fingers into the dough and then squeeze it with your fists until most of the flour is incorporated, then press the heel of your hand into the dough, fold the dough up and over, turn it, and press the heel of your hand into the dough, repeating until the dough is smooth and elastic and no longer sticks to your hands. If the dough seems too dry and you can't get the rest of the flour to incorporate, sprinkle in a little more warm water, up to 2 tablespoons total, and keep kneading.
- Grab a large bowl with a lid and coat the inside lightly with olive oil. Place the dough in the bowl, cover it with the lid, and let rise in a warm place for 1 to 2 hours, until the dough has about doubled in size.
- Divide the dough into 2 equal-size pieces and form each one into a ball.
- Cover the dough balls with an inverted bowl or a piece of plastic wrap, and let them rest for 30 minutes to 1 hour.
- If you're making pizza right away, stretch or roll out the dough, then top and bake. (Each ball will make a 12 to 14-inch pizza.) If you're prepping the dough for a later use, place each dough ball in a separate airtight container or zip-top bag; refrigerate for up to 24 hours or freeze for up to 3 months. (Let the dough come to room temperature before stretching/rolling out and baking.)
- If using a baking sheet or pizza pan, bake in a 500°F oven for about 10 minutes, until the crust is golden and the toppings are browned in spots. If using a baking steel or stone, preheat your oven to 550°F for at least 30 minutes, then turn the oven to Broil on high; bake for 6 to 8 minutes or until the crust is golden and the toppings are charred in spots.