If you’ve ever dreamed of creating the perfect homemade pizza with a tangy, chewy, and satisfyingly crispy base, this Sourdough Pizza Crust Recipe is just the ticket. It takes your everyday pizza experience up a notch by using a naturally fermented sourdough starter that adds incredible depth of flavor and an irresistible texture that store-bought crusts simply can’t compete with. Whether you’re a seasoned pizza pro or a home cook looking to experiment, this recipe is as rewarding as it is delicious.

Ingredients You’ll Need

A close-up view of a soft dough ball placed on a wooden surface dusted with white flour, showing a rough and stretchy texture with light beige color. The dough looks hand-kneaded with small folds and creases. The background includes a faint glimpse of a white cloth and a red item in the top left corner. The surface is rustic brown wood covered lightly by scattered flour. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect sourdough pizza crust starts with a simple list of ingredients, each playing a vital role in building flavor, texture, and appearance. These basics come together in a way that creates crust magic!

½ cup active sourdough starter: This is the heart of the crust, lending a lovely tang and natural fermentation.
1 cup warm water (90-100F/32-37C): Provides hydration to activate the flour and create a supple dough.
1 tablespoon olive oil: Adds richness and helps with the dough’s elasticity.
2 teaspoons honey (or sugar): Feeds the yeast and helps develop a golden crust.
2 ¾ cups + 2 tablespoons bread flour: Gives the dough structure and chew with its higher protein content.
1 teaspoon salt: Enhances flavor and controls fermentation.
Additional olive oil for brushing: Ensures a crisp, flavorful crust edge and prevents sticking.
Pizza toppings (e.g., pizza sauce and mozzarella cheese): Your canvas for creative deliciousness!

How to Make Sourdough Pizza Crust Recipe

Step 1: Mix the Starter with Liquids

Start by combining your active sourdough starter, warm water, olive oil, and honey in a medium mixing bowl. Stir them until fully blended to set the perfect base for fermentation and hydration ahead.

Step 2: Incorporate Flour and Salt

Add the bread flour and salt to your liquid mixture, stirring until a shaggy dough forms that clings together. Cover it with plastic wrap to rest for 30 to 60 minutes; this autolyse period helps develop gluten naturally without kneading.

Step 3: Stretch and Fold

Once rested, wet your hands with cool water and pick up the dough. Pull its top over to the bottom, then turn 90 degrees and repeat. Do this three times all the way around to strengthen the dough without aggressive kneading.

Step 4: Rest and Repeat Folding

Let your dough rest covered in a warm spot for 30 minutes. Repeat the stretch and fold process every half hour until your dough has grown about 50% in size—expect this to take 3 to 4 hours depending on room temperature and starter activity.

Step 5: Divide and Refrigerate

Once risen, divide the dough into two portions. Place each in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight or up to 3 days. This slow fermentation enhances flavor complexity.

Step 6: Shape and Prebake the Crust

Remove dough from the fridge and allow it to come to room temperature for at least 30 minutes. Preheat your oven to 500F (250C). Oil a pizza pan lightly, then gently shape your dough into a thin 10 to 12-inch circle. Fold or pinch the edges to form your crust, brush it with olive oil, and prick the bottom with a fork to avoid bubbles. Pop it into the oven and prebake for 8-9 minutes.

Step 7: Add Toppings and Final Bake

Pull the crust out, brush with olive oil again, then pile on your favorite pizza sauce and cheese. Return it to the oven for 8-11 minutes, until the crust turns golden and cheese bubbles to perfection.

How to Serve Sourdough Pizza Crust Recipe

A round pizza with six slices sits on a piece of parchment paper on a white marbled surface. The pizza has a thick, golden-brown crust with a slightly crispy edge and is topped with melted cheese that is light yellow with some brown spots, and scattered small red tomato pieces and bits of green basil. Around the pizza, there are fresh red cherry tomatoes on the vine, a small wooden bowl with red chili flakes, another small wooden bowl with grated cheese, and fresh green basil leaves. There is also a wooden pepper grinder and a metal pizza cutter in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves, a sprinkle of grated Parmesan, or a drizzle of high-quality extra virgin olive oil brings immediate brightness and aroma. These simple garnishes elevate your pizza from great to memorable.

Side Dishes

A crisp green salad with lemon vinaigrette or roasted garlic Parmesan wings pairs wonderfully with this sourdough pizza crust. The fresh crunch or savory richness balances the tangy, chewy crust.

Creative Ways to Present

Try slicing your pizza into rustic wedges served on a wooden board for a casual feast vibe or go gourmet with mini personal-sized pizzas for sharing. The versatility of the sourdough pizza crust recipe means you can tailor presentation to any occasion.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover pizza tightly in plastic wrap or place it in an airtight container. Store in the refrigerator and enjoy within 2-3 days for the best taste and texture.

Freezing

If you want to keep the crust for longer, fully bake it and cool completely before wrapping tightly in plastic wrap and foil. Frozen sourdough pizza crust holds up well for up to 2 months and is ready to top and bake whenever you like.

Reheating

Reheat leftover pizza in a hot skillet or oven to revive that crispy crust. Avoid microwaving, which can make it soggy. A quick 5-7 minute oven warm-up at 375F restores the perfect bite.

FAQs

Can I use all-purpose flour instead of bread flour?

You can, but bread flour is preferred due to its higher protein content that helps develop gluten, giving your sourdough pizza crust the ideal chew and structure. Using all-purpose flour may result in a softer, less elastic dough.

How do I know if my sourdough starter is active enough?

An active starter should be bubbly and pass the float test—dropping a spoonful in water and seeing it float. This indicates good fermentation, which is crucial for your crust to rise and develop flavor properly.

What if my dough is too sticky to handle?

Sticky dough is normal when working with hydrated sourdough. Lightly oil your hands instead of adding more flour to avoid a dense crust. Stretch and folds will help build strength over time.

Can I skip the overnight refrigeration step?

You can shape and bake the dough after it has risen at room temperature, but refrigerating overnight improves flavor and texture significantly by slow fermentation. It’s worth the wait if you have time!

How thick should I make my pizza crust?

This recipe calls for a fairly thin crust, around 10-12 inches in diameter. If you prefer a thicker, fluffier base, gently form a smaller circle and leave a puffier edge, but keep in mind baking times may need adjusting.

Final Thoughts

This Sourdough Pizza Crust Recipe is a game changer for anyone craving pizza with character, crispness, and a touch of homemade heart. Once you give this process a try, you’ll be hooked on the endless flavor possibilities sourdough brings to your favorite pie. So go ahead, roll up your sleeves, and treat yourself to a pizza night that’s truly special!

Sourdough Pizza Crust Recipe

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Author: Jessica
Prep Time: 30 minutes (initial mixing and autolyse) + 3-4 hours (stretch & fold fermentation) + overnight refrigeration (minimum 8 hours)
Cook Time: 16-20 minutes (two baking stages)
Total Time: Approximately 5 hours 16 minutes (active and passive time including fermentation and resting time)
Yield: 2 pizzas (10-12 inch each)
Category: Pizza
Method: Baking
Cuisine: Italian

Print Recipe

Description

This classic sourdough pizza crust recipe yields a flavorful, chewy, and slightly tangy base perfect for all your favorite toppings. Using an active sourdough starter and a slow fermentation process, this recipe develops deep flavor and a light, airy texture. The dough rests overnight in the refrigerator, making it ideal for preparing ahead, and baking at a high temperature creates a crisp golden crust.

Ingredients

Dough Ingredients

½ cup active sourdough starter
1 cup warm water (90-100°F / 32-37°C)
1 Tablespoon olive oil
2 teaspoons honey (may substitute sugar)
2 ¾ cups + 2 Tablespoons bread flour
1 teaspoon salt

For Baking

Additional olive oil for brushing pizza
Pizza toppings: pizza sauce, mozzarella cheese

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Instructions

Mix Ingredients: Combine sourdough starter, warm water, olive oil, and honey in a medium-sized mixing bowl. Stir well until fully combined.
Add Flour and Salt: Add the bread flour and salt to the bowl and stir until you create a shaggy dough that clings together. Cover with plastic wrap and let it rest for 30-60 minutes for autolyse.
Stretch & Fold: Use your hands to shape the dough into a ball in the bowl. Wet your hands with cool water, grasp the top of the dough, stretch it over the bottom, and turn the dough 90 degrees. Repeat this stretching and folding two more times to complete the full circle.
Rest Dough: Cover the dough and allow it to rest in a warm place for 30 minutes.
Repeat Stretch & Fold Cycles: Every 30 minutes, repeat the stretch and fold process until the dough increases in size by about 50%. This usually takes 3-4 hours.
Divide and Refrigerate: Divide the dough into two equal pieces and place each in a lightly oiled bowl. Cover with plastic wrap and refrigerate for at least overnight or up to 3 days.
Prepare for Baking: Remove dough from the refrigerator and allow it to rest, covered, at room temperature for at least 30 minutes or up to several hours. Preheat your oven to 500°F (250°C).
Shape the Dough: Lightly oil a pizza pan and turn the dough out onto it. Use your hands to gently stretch and shape the dough into a 10-12 inch (28 cm) thin circle. Fold or pinch the edges to form a crust.
Brush and Pierce: Brush the entire pizza dough with olive oil and use a fork to pierce holes all over the bottom crust to prevent bubbles during baking.
Initial Bake: Place the pizza in the preheated oven and bake for 8-9 minutes.
Add Toppings: Remove the pizza from the oven and brush again lightly with olive oil. Add your desired pizza sauce and mozzarella cheese toppings.
Final Bake: Return the pizza to the oven and bake for another 8-11 minutes, until the crust is golden brown and the cheese is melted and bubbly.

Notes

Use a kitchen thermometer to ensure water temperature is between 90-100°F (32-37°C) for optimal starter activity.
Autolyse helps improve dough extensibility and flavor development.
Stretch and fold technique strengthens gluten without kneading.
Fermentation time may vary based on ambient temperature and starter activity.
Dough can be refrigerated up to 3 days, which enhances flavor and flexibility.
Baking at high temperature (500°F / 250°C) creates a crispy crust similar to pizzeria-style pizzas.
Pricking the dough prevents large bubbles forming during the first bake.
Feel free to customize toppings to your liking after the preliminary bake.