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.
Servings:
18
cups
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
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Ensure your sourdough starter is active, bubbly, and at peak before mixing the dough.
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In a large bowl, whisk together the sourdough starter, honey, and water until the starter mostly dissolves.
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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!
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Cover the bowl and let the dough rest for 30 minutes in a warm spot.
Strengthen the Dough
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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.
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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
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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.
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The dough should be smooth and feel stronger after the last stretch and fold.
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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
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After the dough has risen, spray a muffin pan with some non-stick spray.
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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.
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Let the dough rest for 15-20 minutes before topping.
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Once the dough is ready, preheat the oven to 500 degree F.
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Brush each dough piece with olive oil and a little oregano and top with your favorite pizza sauce, low-moisture mozzarella, and pepperoni.
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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).
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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,
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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
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Refrigerator: Allow the pizza cups to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
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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.
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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.
