If you love my original sourdough pizza crust recipe, you’re going to love these Same-Day Sourdough Pizza Cups! Made with the same tried-and-true dough, they’re baked in a muffin tin to create perfectly portioned pizzas with soft, chewy centers and irresistibly crispy, cheesy edges. They’re easy enough for busy weeknights, fun for kids, and perfect for lunchboxes, game day, or whenever you’re craving homemade pizza without the fuss. Best of all, they’re ready the very same day, so you can enjoy fresh sourdough pizza in a fraction of the time.
Why You’ll Love This Recipe
- Ready the same day. No overnight fermentation required, so you can enjoy homemade sourdough pizza without the long wait.
- Perfectly portioned. Baked in a muffin tin, these pizza cups are great for lunchboxes, after-school snacks, parties, or easy dinners.
- Soft inside, crispy outside. The crust stays soft and chewy while the cheese bakes into irresistibly crispy, golden edges.
- Easy to customize. Switch up the toppings with your family’s favorites, from classic pepperoni to veggie-loaded combinations.
- Kid-approved. These handheld pizza cups are fun to eat and a hit with both kids and adults.
Frequently Asked Questions
Can I make these pizza cups the same day?
Yes! This recipe is designed to be mixed, proofed, shaped, and baked all in one day, making it perfect for busy weeknights or last-minute pizza cravings.
Can I use different toppings?
Of course! Feel free to customize them with cooked sausage, bacon, mushrooms, peppers, olives, onions, spinach, or any of your favorite pizza toppings. Just avoid adding too many watery vegetables, as they can make the dough soggy.
Can I make these ahead of time?
Yes! Bake them completely, let them cool, and store them in the refrigerator for up to 4 days. They’re perfect for meal prep and lunchboxes.
Can I freeze sourdough pizza cups?
Yes. Once cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat straight from frozen or thaw overnight in the refrigerator.
How do I reheat them?
For the crispiest results, reheat them in a 350°F oven or air fryer for 5–8 minutes. You can also microwave them for 30–60 seconds, though the crust will be softer.
How to make sourdough pizza cups: step-by-step
Baker’s schedule: Feed your starter the night before, mix your dough early the next morning, let it rise until doubled (about 4–6 hours), and bake that evening for fresh, delicious sourdough pizza cups.
Need more time? After mixing and allowing the dough to rise at room temperature, the dough can be refrigerated for up to 48 hours. This slow, cold proof deepens the flavor.
Equipment needed:
- 12 cup muffin pan
- Mixing bowl
- Measuring cups and/or food scale
- Dough scraper
Ingredients:
Pizza dough:
- 1/2 cup of active sourdough starter (100 grams)
- 3/4 cup (+ 1 tablespoon) of warm water (200 grams)
- 1 tablespoon of honey (20 grams)
- 3 cups of bread flour (360 grams), I use king Arthur bread flour
- 2 teaspoons of fine sea salt (10 grams)
- 3 tablespoons of olive oil (40 grams)
Toppings
- ½ cup (120g) pizza sauce
- 2 cups (225g) shredded mozzarella cheese
- 36 slices pepperoni (about 2 slices per pizza cup)
Optional for serving
- Italian seasoning
- Grated Parmesan cheese
- Fresh basil
- Crushed red pepper flakes
Instructions: Mix the dough
Ensure your sourdough starter is active, bubbly, and at peak before mixing the dough.
- In a large bowl, whisk together the sourdough starter, honey, and water until the starter mostly dissolves.
- Add the flour, salt, and olive oil. Mix with a spatula or your hands until a shaggy, sticky dough forms. It won’t look smooth yet and that is okay!
- Cover the bowl and let the dough rest for 30 minutes in a warm spot.
Strengthen the Dough
- After resting, use a “slap-and-fold” motion: lift the dough, slap it against the side of the bowl, and fold it back onto itself. Continue for 2–3 minutes until the dough starts to feel more cohesive.
- It will still feel quite sticky and slack and that is normal. Place it in an oiled bowl and let it rest for another 30 minutes in a warm spot.
Stretch and Folds
- Over the next hour, perform 2 sets of stretch-and-folds or coil folds, spaced about 30 minutes apart. This helps strengthen the dough and improve structure.
- The dough should be smooth and feel stronger after the last stretch and fold.
- Place the covered bowl in a warm spot. The dough rises quickly, it should double in 4–7 hours, depending on temperature and starter activity.
Assemble the pizza cups
- After the dough has risen, spray a muffin pan with some non-stick spray.
- Divide the dough into 18 equal pieces. Press each piece into a greased muffin cup, gently shaping it to cover the bottom and slightly up the sides.
- Let the dough rest for 15-20 minutes before topping.
- Once the dough is ready, preheat the oven to 500 degree F.
- Brush each dough piece with olive oil and a little oregano and top with your favorite pizza sauce, low-moisture mozzarella, and pepperoni.
- Bake the pizza cups for 12–15 minutes, or until the cheese is melted and bubbly, the edges are deep golden brown, and the dough reaches an internal temperature of 200–205°F (93–96°C).
- Optional par-bake method for crispier bottoms: par-bake the dough cups for 5–6 minutes before adding the toppings. Remove the pan from the oven, add the toppings then return to the oven and bake for an additional 8–10 minutes,
- Allow the pizza cups to cool in the muffin pan for 5 minutes before carefully removing them. Serve warm with grated Parmesan, fresh basil, or your favorite dipping sauce, if desired.
Storage
- Refrigerator: Allow the pizza cups to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
- Freezer: Place the cooled pizza cups in a freezer-safe bag or airtight container and freeze for up to 3 months. For best results, freeze them in a single layer until firm before transferring them to a freezer bag.
- To Reheat: Warm the pizza cups in a 350°F oven or air fryer for 5–8 minutes, or until heated through and the crust is crispy again. You can also microwave them for 30–60 seconds, though the crust will be softer.
More sourdough pizza recipes
- Sourdough Pizza Scrolls
- Sourdough Discard Pizza Sticks (protein-packed!)
- Sourdough Sicilian Pizza
- High Protein Sourdough Discard Pizza Bagel Bites
Sourdough Pizza Cups (same day recipe!)
Make these easy same-day sourdough pizza cups with a soft, chewy crust, crispy cheesy edges, and your favorite pizza toppings for the perfect snack or lunch.
Equipment
- 12 cup muffin pan
- Mixing bowls
- Measuring cups/spoons/food scale
- Dough scraper
Ingredients
Pizza dough
- 100 grams (1/2 cup) active sourdough starter
- 200 grams (3/4 cup + 1 tablespoon) warm water
- 21 grams (1 tablespoon) honey
- 360 grams (3 cups) bread flour
- 10 grams (2 teaspoons) salt
- 40 grams (3 tablespoons) olive oil
Toppings
- 120 grams (1/2 cup) pizza sauce
- 225 grams (2 cups) shredded low-moisture mozzarella cheese
- 36 slices pepperoni (about 2 slices per pizza cup)
Additional optional toppings
- Italian seasoning
- Grated Parmesan cheese
- Fresh basil
- Crushed red pepper flakes
Instructions
Mix the dough
-
Ensure your sourdough starter is active, bubbly, and at peak before mixing the dough.
-
In a large bowl, whisk together the sourdough starter, honey, and water until the starter mostly dissolves.
-
Add the flour, salt, and olive oil. Mix with a spatula or your hands until a shaggy, sticky dough forms. It won’t look smooth yet and that is okay!
-
Cover the bowl and let the dough rest for 30 minutes in a warm spot.
Strengthen the Dough
-
After resting, use a “slap-and-fold” motion: lift the dough, slap it against the side of the bowl, and fold it back onto itself. Continue for 2–3 minutes until the dough starts to feel more cohesive.
-
It will still feel quite sticky and slack and that is normal. Place it in an oiled bowl and let it rest for another 30 minutes in a warm spot.
Stretch and Folds
-
Over the next hour, perform 2 sets of stretch-and-folds or coil folds, spaced about 30 minutes apart. This helps strengthen the dough and improve structure.
-
The dough should be smooth and feel stronger after the last stretch and fold.
-
Place the covered bowl in a warm spot. The dough rises quickly, it should double in 4–7 hours, depending on temperature and starter activity.
Assemble the pizza cups
-
After the dough has risen, spray a muffin pan with some non-stick spray.
-
Divide the dough into 18 equal pieces. Press each piece into a greased muffin cup, gently shaping it to cover the bottom and slightly up the sides.
-
Let the dough rest for 15-20 minutes before topping.
-
Once the dough is ready, preheat the oven to 500 degree F.
-
Brush each dough piece with olive oil and a little oregano and top with your favorite pizza sauce, low-moisture mozzarella, and pepperoni.
-
Bake the pizza cups for 12–15 minutes, or until the cheese is melted and bubbly, the edges are deep golden brown, and the dough reaches an internal temperature of 200–205°F (93–96°C).
-
Optional par-bake method for crispier bottoms: par-bake the dough cups for 5–6 minutes before adding the toppings. Remove the pan from the oven, add the toppings then return to the oven and bake for an additional 8–10 minutes,
-
Allow the pizza cups to cool in the muffin pan for 5 minutes before carefully removing them. Serve warm with grated Parmesan, fresh basil, or your favorite dipping sauce, if desired.
Storage
-
Refrigerator: Allow the pizza cups to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
-
Freezer: Place the cooled pizza cups in a freezer-safe bag or airtight container and freeze for up to 3 months. For best results, freeze them in a single layer until firm before transferring them to a freezer bag.
-
To Reheat: Warm the pizza cups in a 350°F oven or air fryer for 5–8 minutes, or until heated through and the crust is crispy again. You can also microwave them for 30–60 seconds, though the crust will be softer.
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