There’s something magical about a sourdough pizza crust—its tangy aroma, chewy texture, and golden crispness make every bite unforgettable. This recipe combines the deep, complex flavors of sourdough with a light, airy crumb that’s perfect for your favorite toppings. With just a day of rising, the dough develops a rich character that store-bought versions simply can’t match. Whether you’re a sourdough enthusiast or a pizza lover, this crust will elevate your homemade pies to restaurant-quality perfection.
In just 16 minutes of baking, this crust transforms into a masterpiece—crispy on the outside, tender on the inside, and bursting with flavor. The slow fermentation process not only enhances taste but also makes it easier to digest, a bonus for your gut. Each 10” pizza is a satisfying blend of wholesome ingredients, offering a balance of carbs, protein, and healthy fats. Share it with a friend or savor it solo—this sourdough pizza crust is a labor of love worth every minute.
What You’ll Need for Sourdough Pizza Crust
- ½ cup (115 g) active sourdough starter
- 1 cup (236 ml) warm water (90-100°F/32-37°C)
- 1 Tablespoon (14 g) olive oil
- 2 teaspoons (11 g) honey (may substitute sugar)
- 2 ¾ cups + 2 Tablespoons (370 g) bread flour
- 1 teaspoon (5 g) salt
- Additional olive oil (for brushing pizza)
- Pizza toppings: pizza sauce, mozzarella cheese, etc.
How to Make Sourdough Pizza Crust
- Mix the dough: In a medium-sized bowl, combine sourdough starter, warm water, olive oil, and honey. Stir until well-combined.
- Add dry ingredients: Mix in bread flour and salt until a shaggy dough forms. Cover with plastic wrap and let it rest for 30-60 minutes (autolyse).
- Stretch & fold: Form the dough into a ball in the bowl. Wet your hands, stretch the top of the dough over the bottom, and turn 90 degrees. Repeat 3 more times. Cover and let rest for 30 minutes.
- Repeat & rise: Repeat the stretch & fold process every 30 minutes until the dough increases in size by about 50% (3-4 hours).
- Divide & refrigerate: Split the dough into two pieces, place each in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight or up to 3 days.
- Prepare to bake: Remove dough from the fridge and let it rest at room temperature for at least 30 minutes. Preheat oven to 500°F (250°C).
- Shape the crust: Lightly oil a pizza pan. Turn out the dough and shape it into a 10-12” (28 cm) circle. Fold or pinch the edges to form a crust.
- Pre-bake: Brush the dough with olive oil and pierce the bottom with a fork. Bake for 8-9 minutes.
- Add toppings: Remove the pizza, brush with another light layer of olive oil, and add your desired toppings.
- Final bake: Return to the oven and bake for 8-11 minutes, until the crust is golden and the cheese is melted and bubbly.
Creative Topping Combinations for Your Sourdough Pizza
Elevate your sourdough pizza with unique topping ideas! Try a classic Margherita with fresh mozzarella, basil, and cherry tomatoes, or go bold with caramelized onions, goat cheese, and arugula. For a meaty option, pair pepperoni with spicy honey and ricotta. Pro tip: Pre-cook veggies like mushrooms or bell peppers to avoid a soggy crust.
Perfect Pairings: Serving Suggestions
Serve your sourdough pizza with a crisp green salad tossed in a tangy vinaigrette or a side of garlic knots for a complete meal. Pair it with a chilled glass of Pinot Noir or a refreshing craft beer to complement the rich flavors. Don’t forget a sprinkle of red pepper flakes and grated Parmesan for an extra kick!
Storing and Reheating Like a Pro
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a preheated skillet over medium heat for 2-3 minutes to restore the crust’s crispiness. Alternatively, use an oven at 375°F (190°C) for 5-7 minutes. Avoid the microwave to keep the crust from turning chewy.
Time-Saving Tips for Busy Bakers
Short on time? Prepare the dough in advance and refrigerate it for up to 3 days. You can also freeze the dough for up to 1 month—just thaw it overnight in the fridge before using. For quicker assembly, pre-measure your toppings and keep them ready to go.
Essential Equipment for Pizza Perfection
Invest in a pizza stone or steel for a crispy, restaurant-quality crust. A dough scraper makes handling the sticky sourdough easier, and a rolling pin (or your hands) helps shape the dough evenly. Bonus tip: Use a pizza peel to easily transfer your pizza in and out of the oven.
Sourdough Pizza Crust
Ingredients
- ½ cup active sourdough starter
- 1 cup warm water 90-100F/32-37C
- 1 Tablespoon olive oil
- 2 teaspoons honey may substitute sugar
- 2 ¾ cups + 2 Tablespoons bread flour
- 1 teaspoon salt
- Additional olive oil for brushing pizza
- Pizza toppings: pizza sauce mozzarella cheese
Instructions
- Combine sourdough starter, water, olive oil and honey in a medium-sized mixing bowl and stir until well-combined.
- Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyse).
- Use your hands to form the dough into a ball in the bowl.
- Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process. Do this twice more until you have made your way all the way around the dough.
- Allow dough to rest, covered, in a warm place for 30 minutes.
- Repeat step 2 every 30 minutes until dough has increased in size about 50%. I find this typically takes about 3-4 hours for me.
- Divide dough into two pieces and place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days.
- Remove dough from fridge and leave it covered to rest at room temperature for at least 30 minutes and up to several hours. Preheat your oven to 500F (250C).
- Once oven is preheated, lightly oil a pizza pan with olive oil.
- Turn out the pizza dough onto the prepared pan and use your hands to gently shape it into a 10-12” (28cm) circle (it will be fairly thin). Fold over or pinch the edges to form a crust.
- Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.
- Transfer pizza to 500F (250C) oven and bake for 8-9 minutes.
- Remove pizza from oven and brush all over again with a light layer of olive oil, then add your toppings.
- Return to the oven and bake another 8-11 minutes, until crust is golden and cheese is melted and bubbly.