Name: Sourdough Pizza Crust
Prep time: 30 min
Cook time: 12 min
Total time: 24 h
Cuisine: Italian / American
Ingredients: 1 cup active sourdough starter (fed and bubbly); 2 ½ cups all-purpose or bread flour; 1 cup water (room temperature); 2 tbsp olive oil; 1 tsp salt; Optional: 1 tsp honey or sugar; Cornmeal or semolina for dusting

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This Sourdough Pizza Crust is my go-to when I want a flavorful, chewy base for homemade pizza. The tangy flavor from the sourdough starter gives the crust real character, and the texture is perfectly crisp on the outside with a soft, airy inside. Whether I’m making classic Margherita or loading it with toppings, this crust is always a winner.

Why You’ll Love This Recipe

I love how this crust takes my pizza to another level. The natural fermentation from the sourdough adds complexity and depth, while the long rest time makes the dough easy to handle and incredibly satisfying to bite into. It’s a fun way to use my sourdough starter and gives me a reason to plan pizza night in advance. Sourdough Pizza Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Active sourdough starter (fed and bubbly)
All-purpose or bread flour
Water (room temperature)
Olive oil
Salt
Optional: honey or sugar (for slight sweetness)
Cornmeal or semolina (for dusting the pizza peel or tray)

Directions

In a large bowl, I mix the starter, water, and olive oil until combined.
I stir in the flour and salt until a shaggy dough forms, then cover and let it rest (autolyse) for 30–45 minutes.
I perform a few rounds of stretch-and-folds over the next 2 hours to build strength.
I cover and let the dough rise at room temperature for 6–8 hours or until doubled, then refrigerate it overnight for extra flavor.
On pizza day, I remove the dough from the fridge, let it come to room temp, then divide and shape it into balls.
I let the dough rest for 1–2 hours, then stretch it out gently into a circle, dusting the surface with flour or cornmeal.
I top with sauce, cheese, and toppings of choice, then bake at 475–500°F (245–260°C) on a preheated pizza stone or baking sheet for 10–12 minutes until golden and bubbly.

Servings and timing

This recipe makes 2 medium pizzas and takes about 24 hours total, including fermentation time (active prep time is only about 30 minutes).

Variations

I mix in herbs or garlic powder into the dough for added flavor.
I use half whole wheat flour for a nuttier, more rustic crust.
I shape it into mini pizzas or flatbreads for individual portions.
I brush the crust with olive oil and sprinkle with sea salt before baking for extra crisp edges.

Storage/Reheating

I store extra dough in the fridge for up to 3 days, or freeze it in a ball for up to 2 months. To reheat baked pizza, I use a hot skillet or oven at 375°F (190°C) until the crust crisps back up—about 5–7 minutes. Sourdough Pizza Crust

FAQs

Can I make this dough same-day?

Yes, but I won’t get as much flavor. I bulk ferment at room temperature for at least 6 hours, shape, rest, and bake the same day if I’m short on time.

How do I know my dough is ready to bake?

It should be soft, slightly puffy, and stretch easily without tearing. If it springs back too much, I let it rest longer.

Do I need a pizza stone?

It helps, but I’ve made great pizza on a preheated baking sheet. The key is high heat and quick cooking.

Can I par-bake the crust?

Yes, I bake the crust for 5–7 minutes without toppings, let it cool, then store or freeze it for quick pizzas later.

How do I get big air bubbles in the crust?

I handle the dough gently, especially when stretching. I also make sure it’s well fermented and not over-proofed.

Conclusion

This Sourdough Pizza Crust has become a staple in my kitchen—it’s flavorful, chewy, and totally customizable. Once I started making pizza with sourdough, I couldn’t go back. Whether it’s a casual Friday night or a make-your-own pizza party, this crust always delivers.