This sheet-pan sourdough pizza is sure to become a staple on your menu! With just a few simple ingredients and a little time, you can have a very happy family and this incredible pizza on your table. It’s as delicious as it is simple.

I was in the kitchen recently trying to whip up a sourdough pie crust for an apple pie, when I accidentally added the sourdough starter to the flour before cutting in the butter! What a mess. In a hurry, I threw that bowl aside and started over on the pie crust, knowing that I would need to come back to the first bowl and figure out what to do with it.
Later that day I spotted the bowl sitting on the counter once again.. just some flour and sourdough starter. I remembered having some mozzarella in the refrigerator that needed to be used up, so I decided that pizza would be the perfect option! Of course, I didn’t expect it to be anything fantastic, but I threw in the rest of the ingredients to make a pizza dough, kneaded it, and allowed it to rise for the next day.
Looking for a thinner crust, I stretched the pizza dough out onto a parchment paper lined baking sheet and added lots of toppings.. just hoping for the best. Imagine my surprise when my husband couldn’t get over how delicious it was! After tasting it myself I had to agree.. this one was a keeper.

Overnight Sourdough Pizza
This sheet-pan sourdough pizza is as delicious as it is easy. Just whip it up the dough the day before and be prepared to assemble a delicious sheet-pan pizza for dinner the next day!
The nice thing about this pizza is that you can start it anytime the day before you want to have pizza. You can start it in the morning, afternoon, or evening without any trouble!
If you start it in the morning, simply allow it to rise at room temperature for about 8 hours, or until doubled in size, and then move it to the refrigerator until you’re ready to bake. If you make dough in the afternoon, just make sure to put the dough into the refrigerator before you go to bed. If you make it in the evening, just allow it to set out at room temperature overnight and then move it to the refrigerator in the morning. It’s super flexible!

Sourdough Pizza without Yeast
One reason I love this recipe so much is because it only uses sourdough as leaven. This sourdough pizza is made completely without yeast. The reason so many recipes use yeast along with sourdough is because yeast helps the sourdough to rise more quickly. This is helpful when you’re in a pinch and didn’t make sourdough pizza crust the day before.
The benefits of sourdough are the most abundant when the dough is allowed to ferment overnight. This allows all of the dough to become well fermented. This also gives sourdough pizza that delicious sourdough flavor! Your patience will be rewarded. If you’re looking for an even stronger sourdough flavor, definitely check out this whole wheat sourdough pizza recipe.

Sourdough Pizza without a Pizza Stone
Sheet-pan sourdough pizza is SO easy and SO delicious. For the longest time I was keeping my eyes open for a pizza stone. I thought, of course, that this would be a necessary addition to my kitchen if I were to ever have truly delicious pizza. This recipe came as a pleasant surprise.
This pizza is incredibly easy and doesn’t require any special equipment. Although I sometimes make sourdough pizza in my cast iron skillet in the oven in place of a pizza stone, this yields a pretty thick crust. My preference is a thinner crust, which is difficult to achieve using cast iron skillets unless you make multiple batches! Using a sheet pan is a great solution.
I was concerned that baking pizza on a sheet pan would yield a crust with a floppy, unappetizing texture. Thankfully, I was completely mistaken! This pizza has a delicious crusty, chewy texture which leaves nothing to be desired. Sprinkling the bottom of the baking sheet with corn-meal helps give the pizza crust an even more classic pizza texture.

Sourdough Pizza with Discard
This recipe can be made with active sourdough starter or sourdough discard; I’ve had success with both. If you use an active sourdough starter, the dough will ferment more quickly, which just means you may need to move it to the refrigerator a little sooner.
If you are using sourdough discard, make sure you have a mature starter and not a brand new one. Your starter needs to be mature and able to properly rise a loaf of bread. Also, if you use sourdough discard, make sure you are measuring your ingredients by weight. 1/2 cup of sourdough discard weighs much more than 1/2 cup of fresh, active sourdough starter.

Ingredients
320g. All-Purpose Flour
175g. Water
100g. Active Sourdough Starter
6g. Salt
30g. Oil (Avocado Oil or Olive Oil)
How to make sheet-pan sourdough pizza
Begin the day before you want to enjoy sheet-pan sourdough pizza, in the morning, afternoon, or evening.
Combine the flour, water, sourdough starter, salt, and oil in a mixing bowl and stir to combine. Knead with a stand mixer on medium speed for 6-8 minutes, or by hand for 10-12 minutes.
Bring the dough into a ball and lightly coat with oil, then return to the bowl and cover the bowl with plastic wrap.
If you made the dough in the evening, just leave the dough out on the counter overnight, covered. In the morning you can place your risen dough into the refrigerator.
If you made the pizza dough in the morning or afternoon, allow the dough to rise on the counter until bedtime, then move the dough into the refrigerator and allow it to rest in the refrigerator overnight.
The next day when you’re ready for pizza, preheat the oven to 450 degrees.
Pull the bowl out of the refrigerator and stretch the dough out onto a baking sheet lined with parchment paper. I like to sprinkle the parchment paper with corn meal before putting the dough out, just to give the crust a nice texture.
Top with your favorite pizza toppings, such as herbs, cheese, pepperoni, etc.
Bake at 450 degrees for 12 minutes, or until the cheese is very browned on top.
Enjoy!
Standard Measurements
2.5 Cups All-Purpose Flour
3/4 Cup Water
1/2 Cup Active Sourdough Starter
1 tsp. Salt
2 Tbsp. Oil (Avocado Oil or Olive Oil)
Get the printable recipe down below!
Sheet-Pan Sourdough Pizza

This sheet-pan sourdough pizza is as delicious as it is easy. Just whip it up the dough the day before and be prepared to assemble a delicious sheet-pan pizza for dinner the next day!
Ingredients
- 320g. All-Purpose Flour (2.5 cups)
- 175g. Water (3/4 cup)
- 100g. Active Sourdough Starter (1/2 cup)
- 6g. Salt (1 tsp.)
- 30g. Avocado or Olive Oil (2 Tbsp)
Instructions
Begin the day before you want to enjoy sheet-pan sourdough pizza, in the morning or afternoon.
Combine the flour, water, sourdough starter, salt, and oil in a mixing bowl and stir to combine. Knead with a stand mixer on medium speed for 6-8 minutes, or by hand for 10-12 minutes.
Bring the dough into a ball and lightly coat with oil, then return to the bowl and cover the bowl with plastic wrap.
If you made the dough in the evening, just leave the dough out on the counter overnight, covered. In the morning you can place your risen dough into the refrigerator.
If you made the pizza dough in the morning or afternoon, allow the dough to rise on the counter until bedtime, then move the dough into the refrigerator and allow it to rest in the refrigerator overnight.
The next day when you're ready for pizza, preheat the oven to 450 degrees.
Pull the bowl out of the refrigerator and stretch the dough out onto a baking sheet lined with parchment paper. I like to sprinkle the parchment paper with corn meal before putting the dough out, just to give the crust a nice texture.
Top with your favorite pizza toppings, such as herbs, cheese, pepperoni, etc.
Bake at 450 degrees for 12 minutes, or until the cheese is very browned on top.
Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1/4 PizzaAmount Per Serving: Calories: 373Total Fat: 7.8gSaturated Fat: 1.1gSodium: 583mgCarbohydrates: 65.6gFiber: 2.3gSugar: 0.2gProtein: 8.9g
Nutrition information may not always be accurate.
Pin it for later

Leave a Reply