Crispy edges, chewy center, and next-level flavor straight from your sourdough starter—this sourdough pizza crust recipe is the kind of recipe that becomes a tradition. First off, I just want to say thank you for landing here and sharing the same appreciation for bold, homemade flavor and slow-fermented bread. Using a sourdough starter for pizza is not only incredibly rewarding, but it’s also wildly delicious—and today, I’ll show you just how simple it can be.
Right after the introduction, we’re diving into how your active starter can transform pizza night forever.
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Why This Is the Best Sourdough Pizza Crust Recipe
This crust recipe has quickly become a staple in my kitchen—and for good reason. It hits every mark: crispy, blistered edges; a chewy, airy center; and an earthy flavor that comes only from time, patience, and wild fermentation. No commercial yeast, no rush—just naturally developed flavor and texture that’s worth every moment.
Here’s why you’ll fall in love with this crust:
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It’s naturally leavened with your own sourdough starter
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The cold ferment develops deep, complex flavor
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The texture is light and chewy inside, crispy on the outside
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It’s perfect for prepping in advance—up to 72 hours ahead
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The dough is forgiving and flexible enough for beginners
What Does Sourdough Pizza Crust Taste Like?
This crust is anything but flat and flavorless. It’s slightly tangy with rich, toasty undertones that develop through slow fermentation. The crumb is tender and full of bubbles, while the outer crust bakes into golden, crackly perfection. It’s rustic, refined, and completely addictive.
Benefits of Making Pizza with a Sourdough Starter
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No need for commercial yeast
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Easier on digestion due to long fermentation
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More nutritional availability from natural fermentation
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Enhanced texture and complex flavor
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Great way to use your starter regularly
Ingredients for the Best Sourdough Pizza Crust
For the Dough:
150g (¾ cup) active sourdough starter (100% hydration, bubbly and ripe)
500g (3¾ cups) bread flour or Tipo 00 flour
300g (1¼ cups) water (room temperature)
10g (2 teaspoons) fine sea salt
15g (1 tablespoon) olive oil (optional, for elasticity)
For Baking:
Semolina or cornmeal for dusting
Tomato sauce, mozzarella, and your favorite toppings
Tools You’ll Need
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Kitchen scale for accurate measurements
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Large mixing bowl
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Dough scraper
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Pizza stone or baking steel
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Pizza peel or upside-down baking sheet
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Airtight containers for cold fermentation
Ingredient Swaps and Additions
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Use all-purpose flour in place of bread flour if needed
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Add a small amount of whole wheat flour for nuttier flavor
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Olive oil adds richness but can be skipped for a leaner dough
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Adjust hydration based on flour absorbency
Step-by-Step Instructions
1. Mix and Autolyse (30 minutes)
In a large bowl, mix flour and water until no dry bits remain. Cover and rest for 30 minutes. This step allows the flour to fully hydrate and helps gluten development naturally.
2. Add Starter, Salt, and Olive Oil
Add the active sourdough starter, salt, and olive oil. Mix well by hand or in a stand mixer for 5–7 minutes until smooth and elastic.
3. Bulk Ferment (4 to 6 hours)
Cover the dough and let it rise at room temperature (around 70°F/21°C) until nearly doubled. Optionally, perform 3 to 4 sets of stretch and folds during the first 2 hours to improve structure.
4. Shape and Cold Ferment (12 to 72 hours)
Divide the dough into 2 or 3 equal balls, depending on your preferred pizza size. Place them in lightly floured containers, cover, and refrigerate for at least 12 and up to 72 hours. Longer fermentation equals more flavor.
5. Preheat and Bring Dough to Room Temperature
One hour before baking, remove dough from the fridge and allow it to come to room temperature. Meanwhile, preheat your oven to 500°F (260°C) with your pizza stone or steel inside for at least 45 minutes.
6. Shape and Add Toppings
On a surface dusted with semolina or cornmeal, gently stretch the dough into a 10 to 12-inch round. Avoid using a rolling pin to preserve air bubbles. Add sauce and toppings sparingly.
7. Bake (8 to 12 minutes)
Slide the pizza onto your preheated stone or steel. Bake until the crust is puffed, golden, and blistered in spots. For extra crispness, broil for the last 1–2 minutes.
What to Serve with Sourdough Pizza
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A bright arugula salad with lemon vinaigrette
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Roasted vegetables or marinated olives
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Fresh basil and chili oil for drizzling
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A crisp lager or glass of red wine
Tips for Sourdough Pizza Crust Success
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Use your starter at its peak activity
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Don’t skip the autolyse—it helps the dough develop naturally
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Cold ferment for at least 12 hours for the best flavor
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Stretch the dough gently to preserve airiness
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Use high heat and preheated baking surface for the perfect crust
Storage Instructions
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Fermented dough balls can be refrigerated for up to 3 days
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Dough can be frozen for up to 2 months—thaw overnight in the fridge
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Leftover pizza slices reheat best in a skillet over medium heat
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly less chewy. Bread flour or Tipo 00 is ideal for that classic structure.
What if I don’t have a pizza stone or steel?
Use an upside-down baking sheet preheated in the oven. It won’t retain heat as well, but it still works.
Do I have to use olive oil in the dough?
No, it’s optional. It makes the dough softer and easier to stretch but isn’t necessary.
How do I know when the dough is ready to bake?
It should be relaxed, puffy, and slightly jiggly. A gentle poke should spring back slowly.
Wrapping It Up
This sourdough pizza crust recipe is one of those game-changers. It’s the kind of recipe you keep coming back to—not only because the flavor is unmatched, but because making it is just as satisfying as eating it. Whether it’s pizza night with friends or a quiet Sunday dinner, this crust sets the stage for something truly memorable.
If you’re loving this recipe, I’ve got more sourdough ideas to keep your starter working overtime. Check out these reader favorites:
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Sourdough Discard Breadsticks – Crispy, Chewy, Packed with Flavor
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Sourdough Discard English Muffins – A Golden Treasure from Your Kitchen Waste
If you make this sourdough pizza crust, I’d love to hear about it. Leave a review and share your pizza photos on Pinterest—let’s keep inspiring each other one bake at a time.
Nutritional Information (Per 12” Pizza Crust, Approximate)
Calories: 580
Carbohydrates: 105g
Protein: 14g
Fat: 6g
Fiber: 3g
Sodium: 780mg
Values may vary depending on flour type and additional toppings.