Sourdough Pizza Dough Recipe with No Yeast

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Pizza Night has been a family tradition in our home since the girls were old enough to put on their own toppings. We look forward to Friday nights every week! Here’s our all-time favorite sourdough pizza dough recipe with no yeast and our best pizza night tips.

I have a few homemade yeast pizza dough recipes that I’ve used throughout the years. But once I got the hang of sourdough, I quickly switched to using it for our favorite weekly meal.

It took me awhile to master this incredible sourdough pizza crust and how to bake it to perfection. I feel better feeding my family this type of crust that doesn’t contain store-bought yeast but just wild yeast and simple ingredients.

Here’s the recipe and a timeline to follow to make sure your sourdough is ready. Also, our favorite way to bake fresh pizza and other tips!

Give this sourdough pizza crust recipe a try and enjoy a delicious and fun family pizza night!

Tools You Will Need

  • Large bowl- You can use your stand mixer if you prefer but I just like to mix by hand.
  • Mixing spoon
  • Measuring cups and spoons
Ingredients for sourdough pizza dough with no yeast- a honey pot, oil bottle, bowl of sourdough starter

Ingredients for Sourdough Pizza Dough

  • Active sourdough starter– Since we’re not using commercial yeast, make sure you have a bubbly starter. If you don’t have your own sourdough starter yet, check out this post for directions or get some from a friend.
  • Olive oil– Or your favorite cooking oil.
  • Honey– We use raw honey from our own honeybees. Local honey is always best!
  • Salt
  • Flour– We use freshly-milled whole wheat or good-quality all-purpose flour. You can also use bread flour or whatever type you prefer.
Sourdough starter in a bowl with a wooden spoon

Sourdough Pizza Dough Recipe with No Yeast

Make sure your sourdough starter is room temperature and active.

Measure the active starter, oil, honey, and salt into a large mixing bowl or a stand mixer with a dough hook attachment. Mix well to combine.

Start adding the flour, 1/2 cup at a time, mixing well after each addition.

Once the dough starts forming into a loose ball, use your hands to knead in the remaining flour. Don’t add too much flour or you will have a drier dough. Just enough for a nice, slightly tacky texture of the dough.

I like to knead the dough right in the bowl because it doesn’t take very long. You can also knead it on a floured surface if you prefer then return it to the bowl.

A ball of sourdough pizza dough in a bowl

Cover the bowl with a tea towel, beeswax wrap, or non-airtight lid and allow the dough to ferment for several hours in the fridge. All day is best!

When it’s time to start making pizza. pull the dough out of the fridge. Divide the dough into two balls for two large pizzas or 4 balls for personal pizzas.

Drizzle a small amount of olive oil on a clean work surface and use a rolling pin to roll out the dough into the size to fit your preferred baking method.

Roll out the crust to the thickness you prefer! If you like thin-crust pizzas, you’ll get more out of the dough than thick crust, it’s up to you!

Bake in a preheated 425 degree F oven on your favorite surface. See below for some tips on baking pizza!

Sourdough pizza dough being rolled out with a rolling pin

Timeline for Sourdough Pizza Dough Recipe with No Yeast

To have this sourdough pizza dough recipe with no yeast ready to bake for dinner in the evening, just follow this timeline for best results:

  • The night before– If you are storing your sourdough starter in the fridge, pull it out. Feed your starter enough flour and water so that there will be starter left after you measure out what you need for the dough. For my starter, I feed it about 3 cups of flour and 2 cups of water when I want to make pizza dough. Stir well and allow to sit overnight on the counter.
  • Next day– In the morning on the day you want to make pizza, you should now have an active starter. Pour out the amount you need for the dough into a separate bowl and set aside. Feed your starter a small amount of flour and water, like you normally would, stir well and return to the fridge. To the starter in the bowl, add the remaining ingredients and follow the recipe.
  • All day– Allow the dough ball in the bowl to proof all day in the fridge, the longer the better.
  • In the evening– Remove the dough from the fridge while you are preheating the oven and getting the pizza toppings ready.

If you forgot to feed your starter the night before, don’t worry! You can still make sourdough pizza dough in the same day. Here’s how:

  • In the morning– Pull your starter from the fridge, feed it and stir well. Leave it out on the counter.
  • Mid-day– After a few of hours, your starter should become active and bubbly. If not, wait a little longer. Once it is ready, pour out what you need and follow the recipe to make the dough. Set the dough in the fridge and allow it to chill until you’re ready to make the pizza. Even if it’s only for a couple of hours, that’s alright. It won’t be as easy to work with and you might have a hard time rolling out the dough, from my experience. But, the crust will still be delicious and your family will never know!

How to Bake Homemade Pizza Crust

There are several way to bake and enjoy your homemade sourdough pizza. You might already have your own favorite way to cook homemade pizza and if so, feel free to continue to use your method with this recipe!

Pizza crust in a cast iron skillet

Here are a few options:

Cast Iron Skillet

This has become our absolute favorite way to bake homemade pizza. We have cast iron skillets in various sizes and they cook the crust so nicely. Here’s how we do it:

  • Preheat the oven and the skillets to 425 degrees F. I like to preheat for at least 20 minutes to make sure they’re really hot.
  • After rolling out the dough, very carefully pull a skillet out and place it on a hot pad on the counter.
  • Drizzle about 1 to 2 tablespoons of olive oil (or your favorite oil) into the skillet. Use a hot pad to swirl the skillet a little so the entire bottom is coated well.
  • Gently pick up the dough and very carefully lay it in the skillet.
  • Place the skillet back in the oven and allow the crust to bake for about 5 to 10 minutes, just until slightly cooked on top, not browned.
  • Remove the skillet and place it on the hot pad again. Put all of the toppings on and return to the oven.
  • Bake for another 10 to 15 minutes or until the cheese and crust are browned to your liking.
  • Remove the skillet from the oven and place on the hot pad. Use a spatula to lift the pizza out of the skillet and place on a cooling rack.
  • Return the skillet to the oven while you roll out the next ball of dough, if you’re making more pizzas.

Pizza Stone

  • Preheat the pizza stone in the oven at 425 degrees F.
  • Sprinkle cornmeal on a pizza peel or cookie sheet. Or use parchment paper.
  • Roll out the dough into the desired size and carefully transfer it to the pizza peel.
  • Gently slide the dough onto the pizza stone and bake for 5 to 10 minutes, just until the top of the dough is starting to lightly brown.
  • Very carefully remove the pizza stone from the oven, add all of your toppings, and return to the oven.
  • Bake for another 10 to 15 minutes or until the cheese and toppings are cooked to your liking.

Sheet Pan

  • Preheat the oven to 425 degrees F.
  • Grease a sheet pan with olive oil. Roll out the dough to the correct size and place on the sheet pan.
  • Bake for 5 to 10 minutes or until the crust is starting to brown a little. Watch the center, this is the area that takes quite a bit longer to cook when using a sheet pan. Put foil on the outer crust edge of the dough if the center needs more time.
  • Pull the sheet pan out of the oven, add all of your toppings, and return to the oven.
  • Bake for another 10 to 15 minutes or until the crust is cooked completely and the cheese is melted.

You can also bake pizzas on the grill or in a pizza oven. There are so many options! Try each one until you find what your family likes the most.

Raw pizza in a cast iron skillet before being baked

Family Pizza Night Tips

Here are some tips to make your next Family Pizza Night a huge hit!

Set Up a Pizza Bar

Everyone loves making their own personal pizza, especially kids! Set up a pizza bar so everyone can take turns putting on their favorite toppings. Even guests will enjoy creating homemade pizza.

Set out everything they’ll need in order, from the sauce, to the array of toppings, and finally the cheese. Everyone gets a turn!

A table with pizza toppings, crust, and hands making homemade pizza

Delicious Pizza Toppings

Here are our favorite toppings for Pizza Night. I don’t always manage to have all of these and there are times where we just have plain cheese pizzas! But we love to have a selection so everyone can personalize their pizzas:

  • Homemade mozzarella cheese– We have two dairy cows so using their raw milk to make homemade cheese for our pizza is a treat! It only takes me about an hour to do and it’s so amazing! Fresh mozzarella isn’t very difficult to make so give it a try sometime.
  • Homemade pizza sauce– If you have time, whipping up a homemade pizza sauce is pretty simple and is much more delicious (and healthier!) than the jars at the store.
  • Local ground meat– We like to use wild game that my husband has brought home, from black bear meat to moose to caribou! Always cook thoroughly before putting on pizza.
  • Local Italian sausage– I like to pick up local pork Italian sausage from the feed store to cook up and offer as a topping for our pizzas. Much healthier than store-bought pepperoni!
  • Chopped onion
  • Chopped bell peppers
  • Diced tomatoes
  • Minced jalapeños
  • Honey
  • Italian seasoning– And fresh herbs from the garden during the warm season.

Storing and Reheating Sourdough Pizza

Store leftover sourdough pizza in an airtight container in the fridge for up to 3 days.

You can reheat pizza in the microwave but it’s much better when you use the oven, even though it takes a bit longer.

Preheat the oven to 350 degrees. Place pizza on a pizza stone or baking sheet and bake for about 10 to 15 minutes, or until warmed all the way through.

A friend taught us a trick! Store leftover pizza in the freezer instead! Then pull it out, without thawing, and reheat in a 350 degree oven (or microwave, if you’re in a pinch) for 15 to 20 minutes or until warmed through.

The health benefits of homemade dough along with the enjoyment that comes from making your own pizza makes it a great way to take this favorite meal up a notch. Use this easy recipe and your homemade sourdough starter for great results and great pizza!

Sourdough Pizza Dough Recipe- No Yeast

This is a simple and delicious sourdough pizza dough recipe with no yeast.
Print Recipe
Pizza on a cooling rack
Prep Time:15 minutes
Cook Time:20 minutes
Proofing:8 hours
Total Time:8 hours 30 minutes


  • Mixing bowl
  • Measuring cups and spoons
  • Mixing spoon


  • 2 cups Active sourdough starter
  • 1 tbsp Olive oil
  • 1 tbsp Honey
  • 1/2 tsp Salt
  • 1 1/4 cups Flour


  • The night before: Pull your starter out of the fridge and feed it. I do about 1 1/2 cups of flour and 1 cup of water. Allow it to sit on the counter overnight.
  • In the morning when the starter is active, measure into a large bowl. Feed the starter again and return to the fridge.
  • Add oil, honey, and salt and mix well.
  • Mix in flour a little at a time until dough begins to thicken. Use your hands (or a stand mixer, if you prefer) and knead in just enough flour for a slightly tacky dough ball.
  • Cover the bowl and place in the fridge for the rest of the day, several hours is best.
  • When it's time to make the pizzas, pull the dough from the fridge. Divide into the number of pizzas you want to make. Preheat the oven to 425 degrees F.
  • Drizzle a small amount of oil onto a clean work surface and roll the dough out to the thickness you prefer.
  • Gently move to the cooking surface you're using (cast iron skillet, sheet pan, baking stone, etc).
  • Bake the crust for 5 to 10 minutes or until just starting to brown lightly.
  • Remove from the oven, add all of the toppings, and return to the oven.
  • Bake for another 10 to 15 minutes or until crust is cooked completely and cheese is melted.
  • Remove from the pan to a cooling rack for a minute or two, then move to a cutting board, slice, and serve.


The thickness that you roll out the dough will determine how many pizzas you can make. 
This recipe will yield 2 large pizzas or 4 personal pizzas, depending on preference. It is easily doubled to fee more.
Cook pizza in a cast iron skillet, on a baking stone, in a sheet pan, on the grill, or in a pizza oven. 
Store leftover pizza in an airtight container in the fridge or freezer. Reheat in an oven or microwave until warmed through.
Servings: 2 pizzas
Author: Lisa Harlow
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