Sourdough Pizza (in oven)

Simple Overnight Sourdough Pizza Dough

Homemade pizza night is one of my favorite rituals, and this sourdough pizza dough is the recipe I come back to again and again. It’s slow, simple, and rewarding, with a chewy interior, crisp edges, and a subtle sourdough flavor that doesn’t overpower the toppings.

This dough uses a small amount of active sourdough starter and relies on time rather than kneading to develop structure and flavor. If you’re looking for a pizza dough that feels elevated but still approachable, this one’s it.

Why I Love This Dough

What I love most about this recipe is how uncomplicated it is. I feed my starter first, then mix everything together at once in a single bowl. A few sets of stretch and folds do all the work of building strength, and an overnight cold ferment deepens the flavor while making the dough easier to handle the next day.

It’s low-effort, high-reward, exactly how I like my sourdough recipes.

Feeding the Starter First

Before making the dough, I always feed my sourdough starter and wait until it’s active and bubbly. Using a well-fed starter ensures proper fermentation, better rise, and a balanced sourdough flavor. When the starter is at its peak, the dough comes together smoothly and ferments more predictably.

Mixing the Dough

Once the starter is ready, everything gets mixed together at once: flour, water, starter, salt, and olive oil. No autolyse, no separate steps. The dough will look shaggy at first, but it hydrates and smooths out during the resting and folding process.

Stretch and Folds Instead of Kneading

Instead of traditional kneading, this dough gets four sets of stretch and folds, spaced 30 minutes apart. This gentle method strengthens the gluten while keeping the dough airy and relaxed. Each set improves the texture and structure without overworking it.

By the final fold, the dough should feel smoother, stronger, and slightly puffy.

Bulk Fermentation and Overnight Cold Proof

After the stretch and folds, the dough ferments at room temperature for about four hours. It won’t double in size, but it should look visibly more relaxed and slightly risen.

From there, the dough goes into the refrigerator overnight. This cold ferment is key as it enhances flavor, improves texture, and makes the dough much easier to stretch the next day.

Stretching and Baking

The next day, I take the dough out of the fridge and let it sit at room temperature for about 30 minutes. Once relaxed, it stretches easily by hand without snapping back.

I keep the toppings simple and bake the pizza as hot as my oven allows. The result is a puffy, lightly blistered crust with a soft chew and crisp bottom which is everything I want in a homemade pizza.

Final Thoughts

This sourdough pizza dough is perfect for cozy nights in, weekend cooking, or anytime you want pizza that feels a little special. It’s forgiving, flexible, and only gets better the more you make it.

Even if it’s not perfectly round, it’s still really good pizza, and that’s kind of the beauty of sourdough.

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