Sourdough Pizza Dough Recipe (No Yeast)

Last Updated on June 5, 2024 by Heather Mandracchia

Best-ever sourdough pizza dough recipe (no yeast) which uses active starter for all the benefits of sourdough. 

Have you ever enjoyed fire-roasted pizza in a stone oven? It’s a divine dish that makes your average pizza shrivel in shame.

You might not have access to a flaming hot pizza oven but that doesn’t mean you cannot make the same delicious style of pizza right in your home kitchen.  

Lucky for us, we can use our active sourdough starter to make the best-ever pizza dough that will leave you feeling like you have been transported from your kitchen to a hidden Italian pizzeria. 

Don’t have a sourdough starter or confused on how to make one? Start here to learn how to make your own sourdough starter from scratch.

Sourdough Pizza Dough Recipe (No Yeast)

Start With Active Sourdough Starter

The key to a bubbly flavorful crust that has caves and grooves, pillowy to press, but crisp on the edges is a healthy and robust active sourdough starter. 

Be sure that your starter is fed 8 to 10 hours before beginning your dough. This can be easily accomplished by feeding it before you go to bed the day before you plan to bake.

Ingredients

• 3 1/2 cups unbleached all-purpose flour
• 1/3 cup active sourdough starter
• 2 1/4 teaspoon salt 
• 1 1/3 cups filtered water, warm 
• 2 1/2 tablespoons pure Olive Oil 

Step By Step Instructions

In a large bowl, add your starter and warm water then mix with a wooden spoon until your starter is completely dissolved. Next, mix in your olive oil so it is floating in small bits at the top of the liquid.

Don’t worry about how it looks – when you add the dry ingredients, it will combine evenly. 

In a separate bowl, add your flour and salt. Use a fork to mix the salt throughout for light, airy flour.

Pour the wet ingredients into your dry ingredients all at once and mix with a wooden spoon or your hand. Scrape down the sides of the bowl until a wet shaggy dough forms.

You do not want dry bits of flour so now is a good time to notice if your dough is too dry. If it appears crumbly, add a tablespoon of water and mix until the dough is well hydrated and sticky. Sticky dough makes the best pizza. Just be careful not to over moisten the dough. 

Place an air-tight lid on your bowl or cover it with plastic wrap so that your dough doesn’t form a hard, crunchy skin. Leave the dough to rest and ferment for 12 to 18 hours at room temperature. 

After your dough has fermented it will more than double in size and develop beautiful bubbles and you’ll be able to smell the deep characteristics of sourdough. This is exactly what you want!

Lightly flour your board and hands. This will prevent the dough from sticking. Do not knock the bubbles out of the dough. 

Depending on how you decide to serve your pizza- you could cut the dough into 4 equal pieces to stretch into 4 10-inch pizzas, in half for two pies, or to the size of a sheet pan for a large pizza. 

Gently knead your dough into a ball then allow your dough to rest on your board for 30 minutes covered with a tea towel. 

Lightly dust your baking pan, cast iron, or pizza stone. 

Stretch or roll out your dough to your desired thickness on your board. If your dough is springing back, let rest for another 10 minutes.

Now is where you can top your pizza with sauce, pesto, cheese, toppings, herbs; be creative. Pro tip: Less is more here. Too much weight won’t allow you to transfer to your pan. 

Once you are done topping, slide your pizza from your board onto your pan. 

Bake at 450° for ten minutes or until golden brown. 

Storage

Store any leftover pizza in an air-tight container or ziplock bags in the refrigerator for up to 5 days. Reheat in the oven for 8 to 10 minutes at 350°. 

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