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This naturally fermented, no-yeast sourdough pizza crust is mostly hands-off and so simple to make! Knead all the ingredients, let it ferment for 8-24 hours, and then bake when you’re ready for pizza!

A close up of freshly baked sourdough pizza crust with pepperoni and mozzarella cheese.

I’m not going to lie, when I think of naturally fermented, gut-healthy sourdough in any way, shape, or form, I immediately think, “man, this is healthy”. 😉

I know what you’re thinking. And I know I’m not *exactly* correct. But dang, it beats normal pizza, right?! With all the fake ingredients and preservatives, yeah?

Anyway, if you bake with sourdough, welcome to your new favorite pizza dough recipe. It’s a cinch to put together. I like to feed my sourdough in the morning, knead the ingredients in the evening before bed, and let it do its magic while I sleep.

Then, I prepare the crust or throw the dough in the fridge to bake later that day. Easy peasy. Now let’s get into it.

Looking for more sourdough recipes? Check these out!

A closeup of jalapeno and pepperoni sourdough pizza.

Ingredients You’ll Need to Make This Sourdough Pizza Dough

active, bubbly sourdough starter
bread flour – unbleached all-purpose flour works too
water
extra-virgin olive oil – extra to grease the bowl the dough will ferment in
honey
salt
cornmeal – for dusting

Step-By-Step Instructions

A glass mixing bowl sits on the counter with the full fermented and risen sourdough pizza dough.

Add the sourdough starter, water, olive oil, honey, bread flour, and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low until everything comes together, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and stretchy.

Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover and let the dough ferment at room temperature for 8–12 hours, or until doubled in size. (My kitchen is around 68 degrees Fahrenheit, and it took the full 12 hours).

To bake later, transfer the covered dough to the refrigerator after the dough has doubled. The dough can be refrigerated for up to 24 hours before baking.

The sourdough pizza dough balls are divided into two dough balls and sitting on the counter.

When you’re ready to bake, place a baking steel or pizza stone in the oven and preheat to 450°F. Let it heat for at least 30 minutes so it’s nice and hot.

While the oven heats up, divide the dough in two and shape into dough balls. Let rest for 15-30 minutes (this makes the pizza dough easier to shape).

The sourdough pizza dough is shown shaped and sitting on parchment paper.

Sprinkle cornmeal over a sheet of parchment paper and transfer the dough onto the parchment. Drizzle lightly with olive oil, then use your fingertips to gently press the dough outward into a round shape, leaving a slightly thicker edge for the crust.

The par-baked sourdough pizza crust sits on parchment paper.

Carefully transfer the parchment and dough onto the hot baking steel. Par-bake for 8 minutes at 450°F, just until the crust is set.

The naturally fermented sourdough pizza crust has cheese, jalapenos, and pepperoni on it preparing for the complete bake.

Remove the crust from the oven and add your sauce, cheese, and favorite toppings.

Return the pizza to the oven and bake for another 10 minutes at 450°F, or until the cheese is melted and bubbly.

For a little extra color and crispness, turn on the broiler and cook for 1–2 minutes. Watch closely — that broiler can work fast!

Remove from the oven, let cool slightly, then slice and enjoy.

Equipment Needed

Stand mixer with dough hook
Large mixing bowl
Kitchen scale (recommended for accuracy)
Measuring cups and spoons
Parchment paper
Baking steel or pizza stone
Rimless baking sheet or pizza peel (for easy transfer)
Oven
Bench scraper (optional, but helpful)

Storage

Refrigerator:
Store leftover pizza in an airtight container or wrapped tightly in foil for up to 3–4 days. Reheat in a hot oven or skillet for best texture.

Reheating:
Reheat pizza in a 450°F oven until warmed through, or in a skillet over medium heat to crisp the bottom. Avoid the microwave if possible, as it softens the crust.