100% No-knead Sourdough Pizza (Home Oven, Sheet Pan Method)
100% NO-KNEAD Sourdough Pizza (Home Oven, Sheet Pan Method) is a medium Italian recipe that serves 8. 380 calories per serving. Recipe by Grant Bakes on YouTube.
Prep: 14 hrs 50 min | Cook: 40 min | Total: 15 hrs 45 min
Cost: $7.17 total, $0.90 per serving
Ingredients
- 350 g Water (room temperature)
- 10 g Kosher Salt (can use sea salt)
- 50 g Active Sourdough Starter (fed about 4 hours ago, doubled in size)
- 475 g Bread Flour (can substitute half with all‑purpose flour)
- 30 ml Olive Oil (for greasing the sheet pan)
- 200 g San Marzano Tomatoes (canned, crushed) (about six spoonfuls, drained if watery)
- 160 g Low‑Moisture Mozzarella Cheese, shredded
- 20 g Parmesan Cheese, grated (sprinkled on top)
- 2 g Red Pepper Flakes (optional, about 1 tsp)
- 150 g Pepperoni Slices (loaded on top)
- 5 g Fresh Basil Leaves (optional garnish)
Instructions
Mix Dough Ingredients
In a large mixing bowl combine 350 g water, 10 g salt, 50 g active sourdough starter, and 475 g bread flour. Stir vigorously with a spoon or dough whisk until no dry flour remains.
Time: PT10M
Overnight Bulk Fermentation
Cover the bowl tightly with plastic wrap (oil the wrap to prevent sticking) or use an airtight lid. Let the dough rest at room temperature for 10–12 hours until it has roughly doubled in size.
Time: PT12H
Temperature: 70°F
Transfer and Oil the Sheet Pan
Drizzle about 2 Tbsp (30 ml) olive oil onto a 17×11 in metal sheet pan and spread it evenly. Gently turn the dough out of the bowl onto the oiled pan, trying not to deflate it, and shape it into a rough rectangle matching the pan size.
Time: PT10M
Second Proof
Cover the pan with oil‑greased plastic wrap so the dough doesn’t dry out. Let it sit at room temperature for about 2 ½ hours, or until it has nearly doubled again.
Time: PT2H30M
Temperature: 70°F
Preheat Oven
Place a rack in the middle of the oven and preheat to 450°F (232°C).
Time: PT15M
Temperature: 450°F
Stretch to Edges and Add Toppings
Lightly oil your fingertips with olive oil. Gently stretch the four corners of the dough outward until the dough meets the pan edges. Patch any remaining holes with extra dough. Spread the crushed San Marzano tomatoes, sprinkle shredded mozzarella, Parmesan, pepperoni, and optional red pepper flakes.
Time: PT5M
Bake the Pizza
Place the pan on the middle rack and bake for 20 minutes, checking at 18 minutes. The cheese should be bubbling and the crust golden‑brown.
Time: PT20M
Temperature: 450°F
Cool, Slice, and Serve
Remove the pizza from the oven. Let it rest 5 minutes, then slide it onto a wire rack (optional) to keep the bottom crisp. Slice with a knife or pizza cutter and garnish with fresh basil leaves if desired.
Time: PT5M
Nutrition Facts
- Calories
- 380
- Protein
- 15 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains pork
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of Kosher Salt: Table Salt
- Instead of Active Sourdough Starter: 5 g active dry yeast (adjust fermentation time)
- Instead of Bread Flour: All‑purpose flour
- Instead of Olive Oil: Canola oil
- Instead of San Marzano Tomatoes (canned, crushed): Other crushed tomatoes
- Instead of Low‑Moisture Mozzarella Cheese, shredded: Part‑skim mozzarella
- Instead of Parmesan Cheese, grated: Pecorino Romano
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Pepperoni Slices: Salami, Vegetarian pepperoni
- Instead of Fresh Basil Leaves: Fresh oregano
Equipment Needed
- Large Mixing Bowl
- Spoon or Dough Whisk
- Plastic Wrap
- Metal Sheet Pan (17×11 in)
- Oven
- Large Spatula
- Wire Rack (optional)
- Chef’s Knife
Critical Steps — Do Not Skip
- Mix Dough Ingredients
- Overnight Bulk Fermentation
- Second Proof
- Bake the Pizza
Chef Tips from the Video
- For an extra‑crispy bottom, preheat the sheet pan in the oven for 5 minutes before adding the dough.
- Use a parchment paper liner under the dough for easier cleanup and a uniform crust.
- If you prefer a thinner crust, spread the dough more aggressively after the second proof.
Troubleshooting
Dough did not double during overnight fermentation.
Make sure the starter was active and fed 4–6 hours before use; increase room temperature or add a pinch of commercial yeast (5 g) to boost activity.
Crust is soggy after baking.
Ensure the sheet pan is well‑oiled and preheated; bake on the middle rack and avoid overloading with sauce.
Dough tears when stretching to the pan edges.
Let the dough rest an additional 15‑20 minutes after the second proof; gently pat the torn area with a small piece of dough and re‑seal.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap slices tightly in foil or freezer‑safe bags and freeze for up to 1 month.
Room temperature: Do not leave pizza at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be mixed up to 24 hours in advance; keep it refrigerated after the bulk fermentation if you won’t bake the same day.
- Pre‑measure and refrigerate the shredded mozzarella and pepperoni for a faster assembly.
- If you need to pause after the second proof, cover the pan tightly and refrigerate for up to 4 hours.
Frequently Asked Questions
What is the cultural significance and history of sourdough pizza in Italian-American cuisine?
Sourdough pizza blends traditional Italian pizza making with the tangy flavor of fermented sourdough, a technique brought by European immigrants to the United States. It reflects a rustic, home‑baked style that emphasizes slow fermentation for flavor and texture, a hallmark of many Italian‑American family kitchens.
What are the traditional regional variations of pizza in Italian cuisine that relate to this sourdough sheet‑pan pizza?
In Italy, pizza styles range from thin‑crust Neapolitan to thick‑crust Sicilian and airy focaccia‑like Roman pizza bianca. The sheet‑pan method resembles a hybrid of Sicilian focaccia and Detroit‑style pizza, offering a thicker yet crisp crust that sits between the two traditions.
How is a no‑need sourdough pizza traditionally served in Italian‑American households?
It is usually served hot straight from the pan, cut into square or triangular slices, and enjoyed with a simple side salad or a glass of red wine. Fresh basil or a drizzle of extra‑virgin olive oil is often added just before serving for brightness.
On what occasions or celebrations is sourdough pizza commonly prepared in Italian‑American culture?
Sourdough pizza is popular for casual family gatherings, game nights, and weekend meals. Because the dough can be prepared the night before, it fits well into busy schedules and is often featured at pot‑luck parties or informal celebrations.
How does this no‑need sourdough pizza fit into the broader Italian‑American cuisine tradition?
It showcases the Italian‑American love for hearty, flavorful breads and the adaptation of classic recipes to home kitchens. The use of sourdough starter adds depth, while the sheet‑pan format provides a convenient, family‑style presentation that aligns with American dining habits.
What are the authentic traditional ingredients for a classic Italian pizza versus the substitutes used in this no‑need sourdough sheet‑pan pizza?
Traditional Italian pizza uses “00” flour, fresh mozzarella, San Marzano tomatoes, and extra‑virgin olive oil. In this recipe, bread flour is used for structure, low‑moisture mozzarella for meltability, and optional pepperoni adds an American twist. Substitutes like all‑purpose flour or part‑skim mozzarella work well without compromising the result.
What other Italian‑American dishes pair well with this sourdough sheet‑pan pizza?
Pair it with a simple arugula salad dressed with lemon and Parmesan, roasted garlic‑infused focaccia, or a creamy Caesar salad. A crisp white wine such as Pinot Grigio or a light red like Chianti complements the tangy crust and rich toppings.
What makes this no‑need sourdough sheet‑pan pizza special or unique in Italian‑American cuisine?
The dough requires no kneading and relies on an overnight bulk fermentation, giving it a chewy interior and a crisp, almost fried bottom thanks to the olive‑oil‑coated pan. This method delivers a flavor depth similar to traditional sourdough bread while keeping the process simple for home cooks.
How has sourdough pizza evolved over time in Italian‑American cooking?
Originally, pizza dough was leavened with commercial yeast for speed. Over recent decades, home bakers have revived sourdough techniques, valuing the complex flavor and health benefits of natural fermentation. The sheet‑pan format emerged as a convenient way to bake larger, shareable pies at home.
What are common misconceptions about making sourdough pizza at home?
Many think sourdough pizza requires extensive kneading or a sourdough starter that must be fed daily. In reality, a no‑knead dough with a modest amount of starter and a simple overnight rise can produce excellent results without advanced skills.
What are the most common mistakes to avoid when making this no‑need sourdough sheet‑pan pizza?
Avoid under‑mixing, which leaves dry flour pockets; don’t let the dough over‑proof, which can cause collapse; and ensure the sheet pan is well‑oiled and preheated to achieve a crispy bottom. Also, don’t overload the pizza with sauce, which can make the crust soggy.
Why does this recipe use a no‑knead method instead of traditional kneading for sourdough pizza?
The no‑knead approach relies on long, slow fermentation to develop gluten automatically, reducing hands‑on time and making the dough more forgiving. This method yields a light, airy crumb while keeping the process accessible for home cooks.
Can I make this sourdough pizza ahead of time and how should I store it before baking?
Yes. After the overnight bulk fermentation, you can keep the shaped dough covered in the refrigerator for up to 4 hours before the final bake. Keep it sealed with oiled plastic wrap to prevent drying, then bring it to room temperature before the final stretch and bake.
What does the YouTube channel Grant Bakes specialize in?
The YouTube channel Grant Bakes focuses on sourdough and artisan bread baking, offering step‑by‑step tutorials, fermentation tips, and creative recipes that adapt traditional techniques for home kitchens.
How does the YouTube channel Grant Bakes' approach to Italian‑American pizza differ from other cooking channels?
Grant Bakes emphasizes natural fermentation and minimal‑hands‑on techniques, such as no‑knead dough and overnight bulk fermentation, whereas many other channels rely on commercial yeast and quick‑rise methods. This results in deeper flavor and a more rustic texture.
Last updated: August 14, 2026
