Sourdough Pizza Crust

This Sourdough Pizza Crust comes out perfectly crisp, chewy, airy, and tangy. It's 100% naturally fermented with no active or instant yeast involved. I made the dough in the morning, and it was ready before dinner. It took about 7-8 hours total. If you prefer, you can make the dough before bed, and it will be ready by the morning, then refrigerate it until dinner.

Looking for more sourdough recipes? Try my Sourdough Cinnamon Rolls or Sourdough Waffles next!

About This Recipe

If you've been following my blog, you know I'm somewhat of a pizza expert. My parents ran a pizza restaurant growing up, and I worked there since I was just 10 years old. Technically, it was probably not legal for me to be working at that age, but you know... we were a small family-run business, and that's how it goes sometimes. I probably would have been up to no good anyway, but instead, I was folding pizza boxes for my parents for free.

A few weeks ago, I tried sourdough pizza for the first time, and let me tell you, it was life-changing. The crust was chewy, tangy, and so delicious. I never knew pizza crust could be that good. I want to take all my friends who throw away their crusts to this place and see what they do. I'm pretty sure they'd be eating every last bite.

I tested this recipe as a same-day bake, but it works perfectly well as an overnight bake as well. The total time is about 7-8 hours (could be potentially longer if you live in a colder climate). If you start in the morning, it'll be ready before dinner. If you start it before bed, it'll be ready in the morning, and then you can just refrigerate the dough until you need it.

Key Ingredients

Sourdough starter: You'll need ⅓ cup of active sourdough starter or discard.

Water: The base of the dough is made with water.

Olive oil: Gives the crust a nice flavor and makes it more tender.

Sugar and salt: For flavor.

All-purpose flour: Make sure to fluff your flour before measuring. Also, spoon it into your measuring cup and level it off with a knife. This will ensure you do not overmeasure the flour by compacting it.

Instructions

STEP 1: In a stand mixer bowl, whisk together the sourdough discard, water, olive oil, sugar, and salt.

STEP 2: Mix in the flour and knead with the dough hook for 5-6 minutes until smooth and elastic.

STEP 3: Cover with plastic wrap and allow to rise in a warm place for 6-8 hours, or until doubled in size.

STEP 4: Turn the dough onto a floured surface and divide into 3 equal pieces.

STEP 5: Place each piece on a piece of parchment paper and gently press it into a 10-inch circle. Cover with plastic wrap and let rise for another 45-90 minutes.

STEP 6: Transfer one crust onto a greased pizza pan. Spread on pizza sauce and add your favorite toppings.

STEP 7: Bake for 10-12 minutes each until the cheese is lightly browned on top (I added some basil to mine after baking). Enjoy!

Freezing

If desired, you can freeze the pizza dough after rolling it out. If freezing multiple, place a piece of parchment paper or plastic wrap between each rolled-out dough so that they don't stick. Wrap tightly in plastic wrap, then put it in a freezer-safe bag. When you're ready to bake, allow the crust to defrost for 1-2 hours at room temperature.

📋 Recipe

Sourdough Pizza Crust

This sourdough pizza crust is crispy, chewy, and perfectly tangy. I tested it as a same-day bake and had it ready in about 7–8 hours, but it also works as an overnight dough if you prefer. Start in the morning for dinner, or mix it before bed.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 3 (10-inch) crusts

Ingredients

  

1x2x3x

• ▢ ⅓ cup sourdough starter
• ▢ 1 ⅓ cups water
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoons salt
• ▢ 4 cups all-purpose flour (spooned and levelled)

Instructions

 

• In a stand mixer bowl, whisk together the sourdough discard, water, olive oil, sugar, and salt.
• Mix in the flour and knead with the dough hook for 5-6 minutes until smooth and elastic.
• Cover with plastic wrap and allow to rise in a warm place for 6-8 hours, or until doubled in size.
• While the dough rises, cut out 3 large squares (13x13 inches) of parchment paper to hold the pizza crusts.
• Turn the dough onto a floured surface and divide into 3 equal pieces.
• Place each piece on a piece of parchment paper and gently press it into a 10-inch circle. Cover with plastic wrap and let rise for another 45-90 minutes.
• Preheat your oven to 450°F. If you're using a pizza stone, allow the stone to preheat for at least one hour.
• Transfer one crust onto a greased pizza pan. Spread on pizza sauce and add your favorite toppings.
• Bake for 10-12 minutes each until the cheese is lightly browned on top. Enjoy!

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!