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Sourdough Pizza Crust

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This homemade Sourdough discard Pizza Crust is a no yeast pizza dough recipe and also the easiest and most delicious way to make pizza at home!

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homemade sourdough pizza with cheese on top

Did you know that you can make homemade sourdough pizza dough with your sourdough discard, no yeast needed? It makes the absolute best tasting pizza crust! It’s soft but chewy, and tastes amazing.

In fact, it is the best pizza I’ve had. Once you see how quick and easy it is to use your starter to make this easy sourdough pizza crust recipe, weekly pizza nights will become your family’s new favorite.

You’ll need an active starter to make any sourdough recipe. I’m linking my easy sourdough starter recipe. This fast sourdough starter is literally fail-proof thanks to my pro tips. And it has step-by-step instructions – perfect for a beginner.

If you’re looking for a pizza recipe that doesn’t use sourdough, checkout this easy bread machine pizza dough recipe!

When it comes to sourdough, usually bread comes to mind. But did you know a sourdough starter makes much more than just bread?

Sourdough is made from two simple ingredients: flour and water. Given enough time and a little warmth, these two components ferment and become a sourdough starter.

The fermentation process creates gut-healthy enzymes and acids. Most other types of bread doughs do not provide these healthy enzymes and acids. Learn all about Sourdough Health Benefits in this post.

Sourdough Discard Pizza Dough with No Yeast?

Yes, you’ve read it right. This sourdough discard pizza dough recipe has no yeast.

This no yeast recipe doesn’t use yeast because we’re using a sourdough starter. Sourdough starters and discard can make a loaf of bread rise, and they are also perfect for making a tender and bubbly pizza crust too!

Baking sourdough bread weekly might be bit much for your household. So finding new ideas to use your sourdough starter keeps things fresh and fun. Like using it for sourdough pizza crust.

Making this sourdough discard pizza dough no yeast recipe takes just a few ingredients: flour, olive oil, and salt. Mix them with an active, bubbly sourdough starter and warm water and you have the makings of sourdough pizza crust.

Sourdough Starter Discard

A sourdough starter is a living organism, but it needs very little attention. It adapts to meet your needs.

If you are a frequent baker, just a little flour and water every day keep it at the ready on your counter. If you bake every once in a while, it stays dormant in your fridge with a feeding every week or two.

Feeding the sourdough starter produces a discard. That is the part used for baking. The term for the discard is “levain.” But, it’s usually just called a sourdough discard.

Sourdough Discard Pizza Dough

Feed your starter for about 12 hours before making sourdough pizza. You’ll need a cup of stirred down starter. So, unless your starter is over a cup (200 grams) feed it without discarding.

sourdough starter and sourdough discard

Love sourdough? Be sure to check out our sourdough sandwich bread, cheese bread, overnight artisan sourdough, dutch oven sourdough bread, and homemade sourdough starter.

Homemade Sourdough Pizza Crust

There are two kinds of sourdough pizza crust recipes:

  1. A sourdough hybrid that uses a mixture of active-dry yeast (the kind you buy from the grocery store) and sourdough starter.
  2. And those that use the natural yeast that comes from a sourdough starter.

This sourdough discard pizza recipe uses only natural yeast created from the fermentation process. This makes it a true sourdough pizza dough with no yeast.

sourdough pizza dough no yeast

Overnight Sourdough Pizza Crust with No Yeast

This no yeast pizza dough recipe uses an overnight rise, so start things the day prior. Or longer. Since the sourdough pizza dough keeps up to a week in the fridge.

If you’re looking for a pizza crust with a shorter rise time, I have the Best Ever Pizza Dough recipe for you.

Easy Homemade Pizza Dough Recipe Ingredients

  • All-purpose flour
  • Sourdough starter
  • Olive oil
  • Salt
  • Granulated sugar
  • Filtered water
putting the toppings on the top of the homemade pizza

Equipment Used

How to Make the Best Sourdough Pizza Crust

Once you see how easy and delicious this overnight sourdough pizza crust is, pizza night will become a regular thing.

Step 1 – Mix the Pizza Dough

Using a large bowl, add all the ingredients. Mix with a sturdy spoon or dough whisk. The dough will look shaggy and feel sticky.

flour water dough

Ease the dough out of the bowl and finish mixing by hand, then knead the dough for 3 minutes. It should feel smooth and tacky, but not sticky.

sourdough pizza crust dough

Next, place the dough back in the mixing bowl, cover with plastic wrap, and let rise at room temperature overnight.

In the morning, the dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.

Step 2 – Prepare Your Sourdough Pizza Dough

Remove your dough from the refrigerator. Flour the counter, then divide the dough into 2 for making large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour.

the best sourdough pizza dough no yeast

Step 3 – Make the Sourdough Pizzas

Prepare your toppings and preheat your oven.

If you’re using a pizza stone or cast iron griddle, preheat that at the same time.

Pro Tip: A pizza stone isn’t essential for baking pizza, but I find that it promotes a better rise during baking. And, a pizza stone (or cast iron griddle) gives the sourdough pizza a crispier exterior.

Shape the dough using a rolling pin or hand, by flattening with your palm, then press with your fingers to stretch the dough, leaving a 1″ thick crust at the edge.

Large pizzas are 14″, and individual pizzas 10″ – 12″.

homemade pizza crust on a baking sheet

Add your pizza sauce, and favorite toppings, and bake.

And don’t forget to involve the kids in the homemade pizza party. Even the little ones can prepare their own pizzas!

Tip: For storing your pizza dough, check our Freezing Pizza Dough instructions.

Kids making pizza

My favorite method for baking pizzas is on a pizza stone or in cast iron. If you don’t have a pizza stone you can use a cast iron griddle, or you can flip over a cast iron skillet and use the back.

You want to bake small homemade sourdough pizzas for about 10 minutes, and large pizzas for at least 15 minutes. Finished pizzas should have a light golden crust with nice and hot toppings.

Note: I prefer my pizzas dairy-free for a healthier option that also happens to be vegan-friendly. Below is a picture of one of my beautiful cheese-less pizzas. Give it a try sometime!

vegan dairy free pizza no cheese

Frequently Asked Questions

Is sourdough good for pizza?

Yes! Not only does sourdough make a delicious, tangy pizza crust, but the fermentation rise makes the wheat easier to digest. Plus since sourdough is made from wild yeast, sourdough pizza is actually the most authentic form of pizza!

How long can sourdough pizza dough last in the fridge?

If your sourdough discard pizza dough is kept covered in the fridge, it can last for up to 7 days.

Can you freeze pizza dough?

Yes, you can freeze it for up to 3 months. When ready to use, thaw it in the fridge overnight then let it rise at room temp until it’s soft and puffy.

Should pizza dough be proofed twice?

This sourdough pizza recipe uses a long fermentation rise (overnight or 8 hours) then a short refrigerated rise. The high heat of the oven will create a pillowy pizza crust.

Homemade Sourdough Pizza Dough Recipe

Sourdough Pizza Crust
Print Pin
4.58 from 7 votes

Sourdough Pizza Crust

An easy sourdough starter makes the best homemade pizza dough with no yeast. You'll love this soft and chewy sourdough discard pizza crust for your family's weekly pizza nights! The dough will keep up to a week in your fridge, but you can safely half the recipe if you have a small family.
Course Main Course, Dinner
Cuisine Italian, American
Keyword Sourdough, pizza dough, homemade pizza, sourdough pizza, pizza no yeast
Prep Time 10 minutes
Cook Time 15 minutes
Bulk overnight rise & refrigeration 1 day
Total Time 1 day 25 minutes
Servings 10 slices
Calories 596kcal


  • Baking Sheet


  • 6 cups (750g) All-Purpose flour
  • 1 cup (250g) Sourdough starter feed about 12 hours prior
  • 1/4 cup (60g) Olive oil
  • tablespoon (12g) Salt
  • 1 tablespoon (10g) Granulated sugar
  • 1 1/2 cups (365g) Filtered water 95º to 100º


  • Add the ingredients to a large bowl. Mix with a strong spoon or dough whisk. The dough will look rough and shaggy and feel soft and sticky. Turn the dough onto a lightly floured countertop.
  • Knead the dough for about 3 minutes, until the dough is smooth and tacky but not sticky. Return the dough to the bowl, cover with plastic wrap, and let rise overnight at room temperature.
  • In the morning, your dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
  • Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour. Prepare your toppings and preheat your oven to 475º.
  • Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1" thick crust at the edge. Large pizzas 14", and individual pizzas 10" – 12". Add toppings.
  • I prefer to bake pizzas on a pizza stone or cast iron. If you don't have a pizza stone, you can flip over a cast iron skillet or use a cast iron griddle. Add it to the oven before preheating.
  • Bake small pizzas for 10-12 minutes, large for 15-20 minutes.


For a pizza dough recipe that uses active dry yeast, see this recipe Best Ever Pizza Dough Recipe.


Serving: 1slice | Calories: 596kcal | Carbohydrates: 114g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 865mg | Potassium: 152mg | Fiber: 4g | Sugar: 2g | Calcium: 23mg | Iron: 7mg

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8 thoughts on “Sourdough Pizza Crust”

  1. 3 stars
    Excellent sour taste, great rise of the dough, but the pizza stuck and never firmed up like when I use a yeast recipe. I used an outdoor pizza oven and it was at about 500F or more.

    • Unlike yeast dough, sourdough is more affected by the environment. It sounds like your dough needed a little more flour if it stuck and didn’t firm up.

    • I have not tried freezing half of the dough, but that is a great question. I’ll try doing that and let you know how it turns out here in a reply. And, I’ll update the recipe with the results.

  2. Always looking for a new ideas to use my sour dough starter. This worked great and dough didn’t shrink when stretched onto the stoneware like some I’ve tried. I didnt preheat the two large stoneware pans just put the whole pizza in preheated oven. The large pizza cooked perfectly in 17 minutes. This will be our new go to crust as well!


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