I like to make this sourdough pizza crust when I want a pizza that has deep flavor and a chewy, slightly tangy bite. Using sourdough starter gives the crust a rustic character and a crisp exterior that feels just like something from a wood-fired oven.
Why You’ll Love This Recipe
I enjoy how this crust develops a rich flavor without needing much yeast. The natural fermentation creates a texture that is both airy and chewy. I also like how versatile it is, since I can make thin and crispy pizzas or thicker, softer ones depending on how I shape the dough.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- active sourdough starter
- all-purpose flour or bread flour
- warm water
- olive oil
- salt
Directions
I start by mixing the sourdough starter with warm water in a bowl until it loosens. I add the flour and salt, then mix until a rough dough forms.
I knead the dough until it becomes smooth and elastic, then drizzle in olive oil and continue kneading until fully incorporated. I cover the dough and let it rest for several hours, or until it doubles in size.
Once risen, I divide the dough into portions and let them rest again briefly. I gently stretch each portion into a pizza shape, being careful not to deflate the air bubbles.
I top the dough as desired and bake it in a very hot oven until the crust is golden and crisp.
Servings and timing
I usually get 2 medium pizza crusts from this recipe.
Preparation takes about 15 minutes, fermentation takes 4 to 8 hours depending on room temperature, and baking takes about 10–12 minutes per pizza.
Variations
I sometimes use whole wheat flour for part of the dough to add a nutty flavor. When I want extra crispiness, I roll the dough thinner and bake it on a preheated stone. I also like brushing the edges with olive oil for a golden finish.
storage/reheating
I store unused dough in the refrigerator for up to 2 days. I let it come to room temperature before using. Baked pizza can be stored in the fridge and reheated in the oven to keep the crust crisp.
FAQs
Can I use sourdough discard instead of active starter?
I can use discard, but I find the dough rises better and tastes more balanced with an active starter.
Why is my dough too sticky?
I notice this happens when there’s too much water, so I add a little more flour while kneading.
Can I freeze the dough?
I freeze portions after the first rise and thaw them in the fridge before using.
How do I get a crispy crust?
I bake the pizza at a very high temperature and use a preheated baking surface.
Do I need a pizza stone?
I don’t always use one, but I find it helps create a better texture and crispness.
Conclusion
I find this sourdough pizza crust to be a rewarding way to elevate homemade pizza. The flavor, texture, and flexibility make it one of my favorite doughs to prepare, whether for a simple meal or a special pizza night.
