Sourdough pizza crust is probably one of my favorite things to make with my sourdough starter. There is something about the entire process that is so gratifying from start to finish. Once the pizza is complete, and you take that first bite, it is extra rewarding knowing you created that! I’ve perfected this recipe so that the dough has a balanced sour taste with a crispy outside and chewy inside. It makes for a pizza unlike any other. You certainly cannot get this at any grocery store!
What’s great about this recipe is its efficiency. With a proofing time of just 4-6 hours, you can prepare the dough and enjoy your pizza all in one day. I’ve included my schedule from dough preparation to serving. While you’re welcome to adjust the timing to suit your needs, this schedule serves as a helpful guideline for planning your day.
Why you’ll love this sourdough pizza crust recipe:
- Satisfying Process: The entire process of making sourdough pizza crust, from creating the dough to baking and enjoying the finished product, is deeply gratifying. There is nothing quite like homemade pizza!
- Unique Flavor and Texture: This recipe has been perfected to achieve a balanced sour taste in the crust, coupled with a crispy outer layer and a chewy interior. The resulting pizza offers a flavor profile and texture that is distinctively different from commercially available options, making it a delightful and memorable culinary experience.
- Convenience and Accessibility: Unlike some sourdough recipes that require lengthy fermentation periods, this pizza crust can be prepared and enjoyed on the same day, with a proofing time of just 4-6 hours. Additionally, the recipe does not call for any specialized equipment, making it accessible to bakers of all skill levels. With detailed instructions provided in both a step-by-step format and a condensed version, it’s easy to follow along and create a delicious sourdough pizza in your kitchen.
Tips for sourdough pizza crust
- This recipe requires a fed starter if you want to eat your pizza the same day. Make sure your starter is active, bubbly, and at its peak before mixing up the dough.
- This recipe yields either two 9-inch pizzas or one large 18-inch pizza. If you require more, simply double the recipe accordingly. It’s important to consider your preference for crust thickness, as this will impact the size of your pizzas. A thicker crust will result in smaller pizzas, while a thinner crust will allow for a larger pizza. Adjust accordingly based on your desired outcome.
- This sourdough pizza dough can be mixed, proofed, and refrigerated for up to 48 hours before baking. Allow the dough to rest for 1 hour before baking to take the chill off. Additionally, it can be frozen for up to 3 months.
How to make sourdough pizza crust: step-by-step
Baker’s schedule: mix the dough in the early morning, and bake for the afternoon/evening.
Equipment needed:
- Baking sheet, cast iron, or pizza stone
- Parchment paper
- Mixing bowl
- Measuring cups
- Dough scraper
Ingredients:
- 3 cups of bread flour (360 grams), I use king Arthur bread flour
- 1 cup of warm water (240 grams)
- 1/4 cup of olive oil (50 grams)
- 2 teaspoons of fine sea salt (10 grams)
- 1 tablespoon of honey (20 grams)
- 1/2 cup of active sourdough starter (100 grams)
Feed your sourdough starter:
- The night before you plan to make your pizza dough, feed your starter. Ensure it is active, bubbly, and at its peak before mixing the dough.
Mix the dough
- 7:00 AM- In a medium mixing bowl pour 1 cup of lukewarm water in, add the sourdough starter and honey, and mix with a fork until everything dissolves.
- Next, add the flour, salt, and olive oil.
- Using your hands mix the dough until all the flour has absorbed the water. It will be sticky and soft. You can use a stand-up mixer, again just mix until the dough has absorbed all the flour.
- After you mix the dough, cover the bowl with plastic wrap and place it in the warmest spot in your kitchen.
Strengthen your Dough
- 7:30 AM- After the dough has rested knead the dough for a few minutes by folding it into itself repetitively on a floured surface.
- When kneading dough, it will be very sticky, use flour to assist with this and your dough scraper to scrape any dough that sticks to the surface. If it gets too sticky or you simply need a break, let the dough rest for 10-15 minutes and return back to it. It will still be sticky after kneading it.
- 7:40 AM- Before putting your dough into your bowl, coat the bowl with a small amount of olive oil. When placing the dough back in the bowl, make sure it gets coated in the oil. Roll it around a few times to ensure full coating and place plastic wrap back over the bowl and let it rest in the warmest spot in your kitchen.
Kneading Pizza Dough
Stretch and Folds
- 8:10 AM- 30 minutes into letting the dough rest, it is time to perform your first stretch and fold. Stretch and folds are not required, but I find it makes for a better rise. See below.
- Start by placing your hand under a portion of the dough. Stretch the dough a couple of inches (be careful not to rip the dough) and fold it to the opposing side. Do this about 4 times so you form a ball. See below. After your stretch and fold, place plastic wrap back over the dough and let it rest.
- 8:40 AM- Do one more stretch and fold, cover, and let the dough rest.
- The dough should be smooth and feel stronger after the last stretch and fold.
Preparing to Bake
- Sourdough pizza dough is ready to bake once it has doubled in size.
Need more time? Sourdough pizza dough can be refrigerated for up to 3 days after it has finished proofing.
- Depending on when you want to eat your pizza, you can leave it proofing for as long as you would like (well not forever!) But if you want to wait until your dinner time, that is fine. Pizza dough is very forgiving. But with this recipe, it only needs about 6 hours of proofing time (do not bake any sooner than 4 hours). We ate it for a late lunch so I started prepping around 2 PM to bake. Just make sure the dough has doubled in size and has a few air bubbles. This is a good sign it is ready.
- 2:00 PM-About 45 minutes before you start to bake, preheat your oven to 450 degrees F with the pan(s) you will be using in the oven. The pans should be scalding hot before placing your dough in them.
- While that is heating up, pour your dough onto a lightly floured surface. If you are making 2 pizzas, divide your dough in half using your silicone scraper. Take a little bit of flour, make a line down the middle of the dough, and cut with the scraper.
- Then shape your dough into small balls and let them rest for 20 minutes.
- If you are making 1 large pizza, simply shape your dough into a ball and let it rest for 20 minutes
Place the dough on parchment paper
- Cut 2 10-11 inch pieces of parchment paper and place the balls on the parchment paper.
- Spread your dough into your desired circle. The dough is very easy to work with! That is the beauty of using bread flour. Allow the dough to rest for another 20 minutes so it can rise a bit more.
Baking Instructions
- If you want to avoid your pizza from excessively puffing up during baking, poke some holes in the dough using a fork.
- Optional: coat the pizza dough with olive oil and some oregano or seasoning of your choice before putting it into the oven.
- 2:45 PM- After the 20 minutes is up, pull your pan(s) out of the oven and place the pizza directly on. Bake for 10 minutes.
- After 10 minutes, pull the pizzas out and add your desired toppings.
- Place the pizza back in, and bake for another 5-10 minutes depending on your crispiness preference. I bake it for the full 10 extra minutes, but check it at 5 minutes and see what you prefer. If you are using 1 baking pan you will bake the pizzas back to back.
- 3:05 PM- You will be cutting into your pizza and enjoying it!
More sourdough recipes
- Sourdough Sicilian Pizza
- Sourdough Pizza Scrolls (baked 2 ways!)
- Simple Sourdough Recipe
- Sourdough Fougasse
Sourdough Pizza Crust (same day bake!)
Sourdough pizza crust made in the same day! The flavor and texture are wonderful, you won't want to eat your pizza any other way.
Servings: 2 9 inch pizzas
Calories: 130kcal
Equipment
- Baking sheet: cast iron, or pizza stone
- Parchment paper
- Mixing bowl
- Measuring cups
- Silicone Scraper
Ingredients
- 3 cups bread flour (360 grams)
- 1 cup warm water (240 grams)
- 1/4 cup olive oil (50 grams)
- 2 teaspoons salt (10 grams)
- 1 tablespoon honey (20 grams)
- 1/2 cup sourdough starter (100 grams) recently fed
Instructions
Mix the dough
- Feed your starter the night before you bake.
- Between 7–9 AM on the morning of baking, prepare your dough. In a medium-sized mixing bowl, dissolve the sourdough starter and honey in warm water, stirring vigorously with a fork until fully combined.
- Next add the flour, salt, and olive oil. Mix with your hands until all the flour has absorbed the water. The olive oil will clump and that is okay. The mixture will be very wet and sticky.
- Cover the bowl with plastic wrap and let rest in the warmest spot of your kitchen for 30 minutes.
Strengthen the dough
- After the dough has rested, turn it out on a floured surface and fold it into itself repetitively for 7-10 minutes using flour to assist with stickiness. The dough will get stickier as you knead it, use your dough scraper to clean up any dough that sticks to the surface. If the dough becomes too sticky or you simply need a break, allow the dough to rest for 10-15 minutes and return back to it.
- The dough will still be quite sticky after kneading it and that is okay. Further strength will be built with stretch and folds. Coat your mixing bowl with olive oil and place the dough back in the bowl making sure to coat your dough in the olive oil (roll it around). Cover with plastic wrap and let it rest for 30 minutes.
- After the dough has rested, perform the first stretch and fold, then cover it with plastic wrap and let it rest for 30 minutes. Repeat with a second stretch and fold, cover again, and allow the dough to rest until it has doubled in size.Need more time? After sourdough pizza dough has doubled it can be refrigerated for up to 3 days.
Preparing to bake
- Once the dough has doubled in size and has some air bubbles (approximately 6 hours later) preheat the oven to 450 degrees F with the baking pan(s) in the oven. You want them scalding hot.
- Place the sourdough pizza dough on a lightly floured surface. If you are making 2 pizzas, cut the dough in half and shape 2 small balls. Allow it to rest for 20 minutes. If you are making 1 large pizza, shape a ball and let it rest for the same amount of time.
- Cut 2 10-11 inch pieces of parchment paper, or 1 large 20-inch one for your pizza. Place dough balls on the parchment paper and stretch until you have your desired pizza shape and thickness then let is rest for 20 minutes.
- If you want to avoid your pizza from excessively puffing up during baking, poke some holes in the dough using a fork. Optional: Coat the sourdough pizza dough with olive oil and seasoning of your choice before placing it into the oven.
Baking Instructions
- Place your pizza(s) on the baking pan(s) and bake for 10 minutes on 450 degrees F.
- After 10 minutes, remove the sourdough pizza crust and add your desired toppings.
- Place the sourdough pizza crust back in for another 5-10 minutes depending on your crispiness preference. I go for the full 10 minutes, but check it at 5 minutes to determine.
- Remove the sourdough pizza from the oven and enjoy! Any leftover pizza can be stored in an airtight container in your refrigerator for up to 4 days.
Notes
Baker’s schedule: Feed your sourdough starter the night before you mix the dough. Mix the dough in the AM and bake for later in the day or until doubled in size (takes approximately 6 hours).
Nutrition: nutrition is based on the pizza crust only, not toppings as this will vary.
Sourdough starter: ensure your sourdough starter has been fed, is active, and is at its peak before using. This will allow for same-day baking.
Refrigeration & Freezing: this sourdough pizza dough can be mixed, proofed, and refrigerated for up to 48 hours before baking. Allow the dough to rest for 1 hour before baking to take the chill off. Additionally, it can be frozen for up to 3 months.
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 22g | Protein: 2.5g | Fat: 2g | Sodium: 300mg
More sourdough recipes:
- Sourdough Pizza rolls (baked 2 ways!)
- Sourdough Italian Bread
- Sourdough Cinnamon Rolls (soft & not too sweet!)
- Sourdough Pie Crust
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