Artisan Sourdough Pizza Dough - Sourdough Recipes (2024)

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

This Artisan Sourdough Pizza Dough is one of the best recipes I’ve worked with to date, especially if you’re going for that charred crispy edge, puffy crust, and a simple topping. Flavored with a touch of onion and garlic, and a homemade chunky sauce, I think you’re going to love this one.

(Post modified on 3/9/24.)

When studying up on artisan pizza recipes, most recommend baking in a pizza oven (Like an Ooni Pizza Oven) in order to get the charred crust. Well, I don’t have one of those, nor will I anytime in the near future. So, I took it upon myself to figure out how to get as close to this as possible in my regular 30″ kitchen oven. (*My oven has a convection option and will heat up to 550 degrees F.)

Let me just say that I’ve been tweaking this pizza recipe for months now–many, many months. And my husband still hasn’t tired of me testing it on him! Of course, I like my other pizza recipes, too. I LOVE pizza. So, it just depends on what type of pizza I’m craving. Thick and Chewy. Stuffed Deep Pan. Crispy. You know what I’m talking about, right?

For this dough, I desired a charred crust that had the look of an artisan pizza. The bottom needed to be darkened, and the outer crust needed to be airy, yet crisp. It took me what seemed like forever to test a dough that would turn out the type of crust that I yearned for, time and time again. But I finally figured it out. Then I worked to tweak the flavor just a bit, with a touch of onion and garlic. Voila! So here it is in all it’s glory!

Please note that this recipe will make four 12″ pizzas, perfect for serving your family for pizza night. If desired, you may cut the recipe in half for two pizzas and refrigerate half of the dough to use later, for another night of pizza or to make focaccia.

More Pizza Recipes to Try

• Barbecue Beef Pizza
• Chicago-Style Stuffed Pizza
• Skillet Pan Pizza
• Thin and Crispy Pizza

Ingredients for Artisan Sourdough Pizza Crust

(See the full recipe at the bottom of this post.)

Pizza Dough

• sourdough starter (fed – active and bubbly)
• warm water
• extra virgin olive oil
• baker’s artisan sea salt (Buy Here, or use kosher salt)
• granulated sugar
• dried minced onion
• garlic powder
• all-purpose flour

Hand-Crushed Tomato Sauce (Pizza Sauce)

• whole plum tomatoes (hand crushed)
• red wine vinegar
• granulated sugar
• Italian seasoning
• dried minced onion
• Worcestershire sauce
• red pepper flakes
• garlic powder
• seasoned salt

Toppings

• mozzarella cheese, grated
• fresh mozzarella cheese, sliced
• pepperoni

Instructions for Making this Recipe

Prepare the Pizza Dough

In a large bowl, combine the “fed” or active sourdough starter, warm water, extra-virgin olive oil, artisan sea salt, granulated sugar, dried minced onion, garlic powder, and 3 cups of the all-purpose flour. Mix together by hand with a wooden spoon or dough whisk until combined.

Continue mixing in the remaining all-purpose flour until the dough comes together in a ball. The dough may still be sticky at this point. Cover with plastic wrap and allow the dough to set out on the counter overnight.

The next morning, turn out the dough onto a lightly floured surface and stretch and fold the dough two or three times until it comes together in a nice ball.

Place the dough in a greased bowl and cover with plastic wrap. Refrigerate until ready to use, up to 4-5 days.

Please note that the longer your dough sits in the refrigerator the more sour it will become. I have used the dough up to week later, and it was still good.

Make the Sauce

Shape the Dough

Place a large baking stone on the lowest rack of your oven. Preheat oven to 550° F with convection air turned on 45-60 minutes prior to baking to give your oven and the baking stone plenty of time to heat.

If your oven doesn’t go to 550°, simply turn it up to it’s highest temperature. This may alter the time needed for baking, so adjust as needed, checking often for doneness.

When you’re ready to make the pizza, remove the bowl of dough from the refrigerator and allow it to come to room temperature, about 25-30 minutes prior to making the pizza.

Depending on how many pizzas you want to serve, divide the dough in half or in quarters, for up to four 12″ pizzas. For simplicity sake, we will make 2 pizzas for these instructions.

This recipe will make four 12″ pizzas. If desired, you may cut the recipe in half for two pizzas and refrigerate half of the dough for use later. You may store the dough in the refrigerator in a covered bowl, plastic bag, or container for up to 5 days.

See Also

Potato Peel Pie Recipe100+ Soy-Free Dairy-Free Recipes for Nursing MamasBourbon Whiskey Sour co*cktail RecipeEggnog Rice Pudding - Extra Creamy (easy recipe) (GF) | The Worktop

On a lightly floured surface, form each piece of dough into a ball. Using your fingers, gently press each ball into a 10″ circle, being careful not to touch the outer edge of the dough.

It is important not to touch the outer edges of the dough to help ensure that puffy, airy crust that we are striving for. Simply press from the center of the dough outward until you have reached twelve inches. If your dough seems difficult to work with, allow it to rest for 10 minutes and try working it again.

Carefully, transfer the pressed dough onto a 13″ piece of parchment paper. Once again, gently press the dough easing it into a 12″ circle (and again being careful not to touch the outer edge of the dough.)

At this point, you will need to trim away any excess parchment paper using a pair of sharp kitchen scissors.

Parchment paper will burn at temperatures higher than 500° F, so you always want to make sure to trim the excess off with scissors.

Alternately, you may place the dough onto a pizza peel that has been lightly dusted with cornmeal or Semolina flour.

I do not advise beginners to bake the pizza this way as it can be difficult to transfer the pizza to the baking stone without catastrophe. (Ask me how I know.) Also, I found that the very hot oven tended to burn any cornmeal left on the stone for repeated baking. Again, this was not good. (Imagine a very smoky kitchen.) But if you are proficient at baking pizza, you have my blessing. Go for it!

Once you have trimmed the parchment paper, it’s time to place the dough on a pizza peel to assemble the pizza.

Assemble the Pizza

With the pizza dough on the pizza peel, assemble the toppings. For this artisan pizza, I like to use block mozzarella that has been grated, as well as freshly sliced mozzarella. Both are not necessary, but you will get a delicious and eye-appealing pizza with both cheeses.

Also, I found that the fewer toppings you put on the pizza, the better it tasted. My husband agreed with me on this, and he loves many toppings on a pizza. The more the better, in his opinion. But that is not the case for this artisan pizza. Go with one or two toppings at most. We both preferred pepperoni, but you may use what you like. Hamburger, Italian Sausage, or maybe Canadian Bacon.

Drizzle the hand-crushed tomato sauce over the pizza, spreading it to the edges.

Next, sprinkle on the grated mozzarella cheese, followed by the slices of pepperoni. Finish with fresh mozzarella slices mixed in-between the pepperoni.

Bake the Pizza

Using the pizza peel, slide the pizza (and parchment paper) onto the hot baking stone in the preheated convection oven. Bake for 6-7 minutes until the crust is charred and the mozzarella cheese is lightly browned.

It always seems that I remove the pizza too soon from the oven and wish that it had baked longer. I have learned that when I think it is done, to bide my time and allow it to bake just a little bit longer. So, maybe 8 minutes, tops.

Remove the pizza from the oven and place it on a serving tray, discarding the parchment paper from underneath. Keep warm until ready to serve but do not cover as this will create steam and soften the crust.

Repeat with remaining pizzas. Once all the pizzas have baked, slice into 4-8 pieces and serve warm.

If desired, serve pizza with freshly grated parmesan cheese and red pepper flakes.This recipe will make up to four 12″ pizzas and serve up to 8 people.

Wine Recommendation – Serve pizza with your favorite Chianti, Beaujolais, or Pinot Noir.

See more Pizza Recipes Here. Browse Italian Dinner Ideas Here. View my Sourdough Recipes Here.