This sourdough pizza crust is one of my favorite ways to turn an active sourdough starter into a homemade pizza with plenty of flavor. I get a beautifully crisp, golden exterior while the inside stays chewy, tender, and pleasantly airy. The long fermentation develops a deeper flavor than I get from a quick pizza dough, and the sturdy crust holds everything from a simple layer of mozzarella and tomato sauce to generous combinations of vegetables and cured meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups warm water (80 to 85°F / 360 mL)
⅔ cup fed sourdough starter (150 g)
1 tablespoon olive oil, plus more for brushing
4¾ cups bread flour or all-purpose flour (570 g)
2½ teaspoons salt (15 g)
1 to 1½ cups pizza sauce (240 to 360 g)
8 to 12 ounces mozzarella cheese (226 to 340 g)
Fresh vegetables, cured meats, or other pizza toppings of choice
For the best results, I use a fed, active sourdough starter that is bubbly and ready for baking. I prefer bread flour when I want an especially chewy crust, although all-purpose flour also works well and produces a slightly softer texture.
Directions
I add the warm water, fed sourdough starter, and 1 tablespoon of olive oil to a large mixing bowl. Using a fork, I stir everything together until well combined.
I add the flour followed by the salt. With a silicone spatula, I mix until all the flour is moistened and the mixture forms a shaggy dough. I lightly flour my hands and knead the dough just a few times until everything comes together.
I cover the bowl and leave the dough to rest for 1 hour in a warm place, ideally around 72°F (22°C).
After the first rest, I wet my hands and perform a set of stretch and folds. I lift one side of the dough, gently stretch it upward, and fold it over the center. Then I rotate the bowl and repeat until I have completed approximately 4 to 6 folds around the dough. I shape it into a ball and cover the bowl again.
Next I let the dough rest for another 30 minutes. Then I repeat the stretch-and-fold process three additional times, allowing 30 minutes of rest between each set. By the end, I have completed four sets of stretch and folds.
I lightly oil a large clean bowl and transfer the dough into it. Then I cover the bowl and leave the dough in a warm place for approximately 3 to 5 hours, or until it has increased by about 50% to 75% in size. If I want to bake later, I can refrigerate the dough for up to 24 hours at this stage.
I transfer the fermented dough to a lightly floured work surface and divide it into four equal portions, approximately 275 g each. Then I shape each portion into a tight, smooth dough ball.
Next I arrange the dough balls seam-side down on lightly floured quarter-sheet trays. I dust the tops lightly with flour, cover them with plastic wrap, and leave them to rise for approximately 2 hours, or until noticeably puffed.
I position an oven rack in the bottom third of the oven and preheat the oven to 500°F (260°C). Then I generously brush a large baking sheet with olive oil.
I transfer one dough ball to a lightly floured surface and coat it with a small amount of flour. Using my fingertips, I dimple the center while leaving a ¾- to 1-inch border untouched to create the crust.
Then I gently stretch the dough into a 10- to 11-inch circle, taking care to preserve the thicker outer rim. I shake or brush away any excess flour before transferring the dough to the prepared baking sheet.
Next I reshape the pizza if necessary, then spread pizza sauce over the center and add mozzarella and my chosen toppings. I lightly brush the exposed crust with olive oil.
I bake the pizza for 8 to 10 minutes, or until the crust is puffed and golden brown and the cheese is melted. ThenI repeat the shaping, topping, and baking process with the remaining dough balls.
Servings and Timing
This recipe makes 4 servings, with the dough divided into four portions of approximately 275 g each. Each portion can be shaped into a 10- to 11-inch pizza.
Prep Time: 8 hours 30 minutes
Cooking Time: 10 minutes per pizza
Total Time: approximately 8 hours 40 minutes
Servings: 4
Calories: approximately 690 kcal per serving
I keep in mind that sourdough fermentation times are always approximate. The temperature of my kitchen, the strength of my starter, and the temperature of my dough can all affect how quickly it rises. Instead of relying only on the clock, I look for the dough to increase by roughly 50% to 75% during its main rise.
Variations
For a classic Margherita pizza, I keep the toppings simple with tomato sauce, fresh mozzarella, fresh basil, and a drizzle of olive oil. I like this variation when I want the flavor and texture of the sourdough crust to remain the focus.
For a vegetable pizza, I add combinations such as mushrooms, bell peppers, onions, olives, spinach, or roasted zucchini. I avoid piling on too many watery vegetables because excess moisture can prevent the center of the crust from becoming crisp.
When I want a meatier pizza, I use pepperoni, cooked sausage, prosciutto, or another favorite cured meat. I can also combine meat with peppers, mushrooms, or onions for a heartier topping.
For a white pizza, I skip the tomato sauce and use olive oil, mozzarella, ricotta, Parmesan, garlic, and herbs. The mild toppings work particularly well with the tangy flavor of the naturally fermented crust.
I can also experiment with the fermentation time. Refrigerating the dough after its initial rise gives me more scheduling flexibility and can produce a more developed sourdough flavor.
Storage/Reheating
For leftover baked pizza, I let it cool completely before transferring it to an airtight container or wrapping individual slices well. I store the pizza in the refrigerator for up to 3 to 4 days.
For longer storage, I freeze cooled pizza slices in a freezer-safe container or bag. I like separating the slices with parchment paper so I can remove only what I need. Frozen pizza can be stored for approximately 1 to 2 months for the best texture and flavor.
When reheating refrigerated pizza, I prefer using an oven or toaster oven at about 375°F (190°C) until the crust is hot and crisp again. An air fryer also works well for individual slices. If I use a microwave, the pizza heats quickly, but I find that the crust becomes much softer.
For unbaked dough, I can refrigerate it for up to 24 hours as indicated in the recipe. I keep it well covered so the surface does not dry out.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes. I can make this sourdough pizza crust with either bread flour or all-purpose flour. I prefer bread flour when I want more chew and structure because of its higher protein content. All-purpose flour gives me a slightly softer crust but still produces excellent homemade pizza.
How do I know when my sourdough pizza dough has fermented enough?
I look at the dough rather than relying entirely on time. During the main rise, I want the dough to increase by approximately 50% to 75% in volume. It should look aerated and feel lighter and more elastic. Fermentation may take longer in a cool kitchen and move considerably faster in a warm one.
Can I make the sourdough pizza dough ahead of time?
Yes. After the main fermentation, I can refrigerate the covered dough for up to 24 hours. This makes the recipe much easier for me to fit into my schedule and gives the dough additional time to develop flavor. I allow the dough to complete its final rise before shaping and baking.
Why is my sourdough pizza crust tough?
A tough crust can happen when I add too much extra flour during shaping, stretch the dough too aggressively, or bake it longer than necessary. I use only enough flour to prevent sticking, handle the dough gently, and bake just until the crust becomes golden and cooked through.
Do I need a pizza stone to make this recipe?
No. I can make this recipe on a large baking sheet brushed generously with olive oil. Baking at 500°F (260°C) helps me develop a crisp, nicely browned crust even without a pizza stone. If I already have pizza-baking equipment that I am comfortable using, I can adapt the baking method accordingly.
Conclusion
This sourdough pizza crust combines everything I want from homemade pizza dough: crisp golden edges, a chewy interior, plenty of flavor, and enough structure to hold my favorite toppings. The natural fermentation requires some patience, but most of the preparation time is hands-off, while the stretch-and-fold method makes developing the dough straightforward.
I especially like that one batch gives me four individual pizzas and plenty of freedom to experiment with different sauces, cheeses, vegetables, and meats. Whether I keep my pizza simple or load it with toppings, this sourdough crust gives me a flavorful homemade base that makes pizza night feel a little more special.
📖 Recipe:
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Sourdough Pizza Crust
- Total Time: 8 hours 40 minutes
- Yield: 4 individual 10- to 11-inch pizzas
- Diet: Vegetarian
Description
A naturally fermented sourdough pizza crust with crisp golden edges, a chewy airy center, and deep flavor. This flexible dough makes four individual pizzas and can be refrigerated for convenient make-ahead preparation.
Ingredients
1½ cups warm water (80 to 85°F / 360 mL)
⅔ cup fed sourdough starter (150 g)
1 tablespoon olive oil, plus more for brushing
4¾ cups bread flour or all-purpose flour (570 g)
2½ teaspoons salt (15 g)
1 to 1½ cups pizza sauce (240 to 360 g)
8 to 12 ounces mozzarella cheese (226 to 340 g)
Fresh vegetables, cured meats, or other pizza toppings of choice
Instructions
- Add the warm water, fed sourdough starter, and 1 tablespoon olive oil to a large mixing bowl. Stir with a fork until well combined.
- Add the flour followed by the salt. Mix with a silicone spatula until all the flour is moistened and a shaggy dough forms. Lightly flour your hands and knead the dough a few times until it comes together.
- Cover the bowl and let the dough rest for 1 hour in a warm place, ideally around 72°F (22°C).
- Wet your hands and perform a set of stretch and folds by lifting one side of the dough, gently stretching it upward, and folding it over the center. Rotate the bowl and repeat for approximately 4 to 6 folds. Shape the dough into a ball and cover again.
- Rest the dough for 30 minutes, then repeat the stretch-and-fold process three more times, resting for 30 minutes between each set, for a total of four sets.
- Lightly oil a large clean bowl and transfer the dough to it. Cover and ferment in a warm place for approximately 3 to 5 hours, or until the dough has increased by about 50% to 75% in size.
- Transfer the fermented dough to a lightly floured surface and divide it into four equal portions of approximately 275 g each. Shape each portion into a tight, smooth ball.
- Place the dough balls seam-side down on lightly floured trays. Dust lightly with flour, cover with plastic wrap, and let rise for approximately 2 hours, or until noticeably puffed.
- Position an oven rack in the bottom third of the oven and preheat to 500°F (260°C). Generously brush a large baking sheet with olive oil.
- Place one dough ball on a lightly floured surface. Dimple the center with your fingertips while leaving a ¾- to 1-inch border untouched.
- Gently stretch the dough into a 10- to 11-inch circle while preserving the thicker outer rim. Remove excess flour and transfer the dough to the prepared baking sheet.
- Spread pizza sauce over the center, add mozzarella and desired toppings, and lightly brush the exposed crust with olive oil.
- Bake for 8 to 10 minutes, or until the crust is puffed and golden brown and the cheese is melted. Repeat with the remaining dough balls.
Notes
Use a fed, active, bubbly sourdough starter for the best fermentation and rise.
Bread flour produces a chewier, more structured crust, while all-purpose flour creates a slightly softer crust.
Fermentation times are approximate. Look for the dough to increase by about 50% to 75% during the main rise.
After the main fermentation, the covered dough can be refrigerated for up to 24 hours for additional flavor and scheduling flexibility.
Avoid using excessive flour during shaping because it can contribute to a tougher crust.
Avoid overloading the pizza with watery vegetables, which can make the center less crisp.
Store cooled leftover pizza in an airtight container in the refrigerator for 3 to 4 days or freeze for 1 to 2 months.
Reheat pizza at about 375°F (190°C) in an oven or toaster oven until hot and crisp. An air fryer also works well for individual slices.
- Prep Time: 8 hours 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 individual pizza
- Calories: 690 kcal
- Sugar: 6 g
- Sodium: 1250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 35 mg
