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sourdough pizza dough in bowl
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5 from 2 votes

Sourdough pizza dough

This sourdough pizza dough gives a delicious pizza base and is a great way to use some sourdough starter for something other than regular bread.
Prep Time10 mins
Cook Time20 mins
rest time (min)3 hrs
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 3 (approx)
Calories: 511kcal
Author: Caroline's Cooking


  • 180 g sourdough starter ¾ cup
  • 210 g all purpose flour 1 ½ cup
  • 140 g whole wheat flour 1 cup
  • 180 ml water lukewarm, ¾ cup
  • 1 tsp salt
  • 1 tbsp olive oil
  • ½ tsp instant yeast (optional - see further below)


  • Mix all of the ingredients (with or without yeast - see step 3 on where different) together in a large bowl until they are well combined then let the mixture sit 15 minutes.
  • Then, knead the dough either on a surface or by stretching and folding the dough over itself in the bowl a few times. Either way, fold over after each stretch, then turn 90 degrees and repeat. Make around 6 - 8 stretch and folds.
  • Form the dough into a ball in the bottom of the bowl, cover the bowl with cling wrap/film and leave to rise around 3 hours. If you are not using yeast, you should leave it longer - either out for around 8 hours or, for a slower rise, prepare the dough the night before, leave it out an hour or two then put in the fridge to continue proving gradually overnight.
  • Once the dough has roughly doubled, turn it out on to a lightly floured surface and divide up to use for your pizzas - you can make them whatever size you want but this makes roughly 3 good-sized personal pizzas (assuming a relatively thin crust). Top as you prefer then bake at 425F/220C for approx 15-20 minutes until lightly brown and crisp.


Calories: 511kcal | Carbohydrates: 99g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 782mg | Potassium: 244mg | Fiber: 7g | Sugar: 1g | Calcium: 26mg | Iron: 5mg