Jessica DeMay

No-knead Sourdough Pizza Dough Recipe

If you think our standard pizza dough recipe is delicious, wait until you try this. This no-knead sourdough pizza will change your perception of pizza (yes, it's that good).

Since Sourdough is higher in hydration, it's important to have an oven that can reach higher temperatures, or your pizza will become too soft. We have tested multiple ovens throughout the years, and we have realized there are no better at-home pizza ovens than the Ooni ovens. See here which Ooni oven is our test-winner.

Cooked Sourdough Pizza

Sourdough Pizza Recipe

This no-knead sourdough pizza recipe will change your life.
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Prep Time 16 hrs
Cook Time 2 mins
Total Time 8 hrs 2 mins
Course Pizza
Cuisine Italian
Servings 4 pizzas
Calories 474 kcal


  • 500 g Tipo 00 flour
  • 100 g Sourdough starter discard from (100% hydration)
  • 15 g Fine sea salt
  • 350 g Water (room temperature)


  • Before beginning this recipe, be sure to refresh your sourdough with equal parts water and flour and let rest for 8 hours.
  • Pour the water into a bowl and add 100g of sourdough starter.
  • Dissolve the sourdough in the water until it appears milky.
  • Combine the flour with the sea salt and stir until all the water is absorbed.
  • Cover and let it rest for 2 hours.
  • Dump the dough onto a work surface, roll into a ball, and bulk ferment for 6 hours.
  • Divide into four equal pieces and roll into balls.
  • Allow the dough balls to rest at room temperature for 2 hours before stretching.


Calories: 474kcalCarbohydrates: 95gProtein: 16gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1456mgPotassium: 125mgFiber: 3gSugar: 1gVitamin A: 3IUCalcium: 20mgIron: 1mg
Jessica DeMay
Jessica is the lead content creator of Dishcrawl. She has lived in Italy (Napoli) for 7 years and has since become absolutely obsessed with pizza.
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