Same-Day No-Knead Sheet Pan Sourdough Pizza

Think making homemade sourdough pizza requires an overnight cold ferment, endless stretching and folding, or special equipment like a piping-hot pizza steel? Think again! Same-Day No-Knead Sheet Pan Sourdough Pizza is not only possible—it’s ridiculously easy. By feeding your starter the night before and mixing your dough in the morning, you’ll have a light, airy, and golden crust ready to top and bake before dinner time. No kneading, no fancy tools, and no fuss required—just a simple mixing bowl and a standard sheet pan.

Why You’ll Love This Same-Day No-Knead Sheet Pan Sourdough Pizza

• No Kneading Required: Just mix and rest before stretching into your pizza shape.

• Same-Day Satisfaction: Start in the morning and have dinner ready before evening rolls around!

• No Special Equipment: Skip the pizza steel or stone; a generously oiled sheet pan gives you incredible soft and chewy dough.

  
  

Ingredients

• 125g active, bubbly sourdough starter

• 280g warm water

• 400g bread flour (or all-purpose)

• 10g fine sea salt

• Extra virgin olive oil (for the pan and dimpling)

• Your favorite pizza sauce, cheese, and toppings
  

Step-by-Step Instructions

1. Mix the Dough (do this in the morning for your pizza to be ready for dinner!): In a large mixing bowl, whisk your active starter into the warm water until cloudy and combined. Add the flour and salt. Mix with a spatula or your hands until no dry bits of flour remain.

2. Bulk Fermentation: Cover the bowl tightly with a damp cloth or plastic wrap. Let it bulk ferment at room temperature for 3 to 6 hours, depending on the warmth of your kitchen.

Baker’s Note: At an ambient room temperature of 73°F (23°C), the initial rise takes right around 3.5 hours. Look for the dough to increase in size, feel lighter, and show visible air bubbles.

3. Shape & Dimple: Oil a large baking sheet with olive oil—don't skimp here, as this creates a perfect dough texture and ensures your pizza does not stick. Transfer the dough onto the pan. Gently stretch it into a rectangle, pushing it toward the edges to create a soft outer crust. Drizzle the top with olive oil and dimple the dough with your fingertips, just like focaccia.

4. The Second Rise: Cover the dough with a piece of lightly oiled plastic wrap (the oil keeps it from sticking as the dough rises). Let it rest until slightly puffy and filled with air, roughly 30 minutes to 1 hour.

5. Preheat & Top: While the dough finishes its second rise, preheat your oven to 450°F (230°C). Once puffy, remove the plastic wrap and top your pizza with sauce, shredded mozzarella, and your favorite toppings.

6. Bake: Bake for 14 to 18 minutes, or until the cheese is bubbly and the crust turns a deep golden brown. Slice, serve hot, and enjoy the ultimate crisp!