This sourdough pizza crust is naturally leavened with sourdough starter and is super easy to make! With a perfectly crispy, chewy crust, you'll never want to order in pizza again! It rises in the fridge overnight which gives you a ton of flexibility with the timeline. I've also included my recipe for classic margherita style pizza!
Jump to:
Ingredient Notes
You only need a few ingredients to make the best chewy sourdough pizza crust!
- Sourdough starter - Don't have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks
- Italian flour - I always use Italian style flour to make the dough super light and tender. But all purpose flour works in a pinch!
- Whole wheat flour - This is optional, but I like adding a small amount of whole wheat flour for extra flavor. Feel free to substitute with all purpose flour instead.
- Pizza dough flavor - This is completely optional, but I just love the extra flavor it gives to the dough!
- Olive oil - You want to use good, high quality extra virgin olive oil for the best flavor! Adding olive oil to the crust also helps it get super crispy!
Sourdough Pizza Timeline
This pizza dough is super flexible and can be easily adjusted to work with your schedule! So here’s rough timeline of how I make the dough:
Day 1
- 12 pm - feed sourdough starter
- 5 pm - make dough and let ferment for 2-3 hours at room temp
- 8 pm - place dough in refrigerator overnight
Day 2
- 5 pm - remove dough from fridge and let proof for 2 hours at room temp
- 7 pm - make pizza!
How to Make Sourdough Pizza Dough
For all of my sourdough recipes, I measure my ingredients in grams. If you don't have a kitchen scale, I highly recommend getting one! You can find lots of affordable ones on Amazon that work great!
In a stand mixer fitted with a dough hook, combine all of the dough ingredients and knead until the dough comes together in a cohesive ball that pulls away from the sides of the bowl (5-10 minutes). It should be somewhat smooth but still a little wet and tacky. If the dough doesn't come together, add 1 tablespoon of flour at a time until it does.
Cover the bowl and let the dough bulk ferment at room temperature for 3 hours. Perform a set of stretches and folds every 30 minutes (3 sets is plenty) and let the dough rest for the remainder of the 3 hours.
To stretch and fold the dough, you'll do one stretch north to south, and one east to west.
- Grab the top edge of the dough and stretch upwards as far as you can without the dough breaking.
- Then fold it over on the bottom.
- Repeat the same motion from side to side.
Shape the dough into a tight ball and place into a lightly oiled bowl. Cover and place in the fridge overnight (up to 48 hours).
In the morning: Remove the dough from the fridge and divide in half. Shape each half into a tight ball and place in a lightly oiled proofing container (I just use an enameled baking dish). Cover with plastic wrap and let rise at room temperature for 2-3 hours or until doubled in size and puffy.
You can also put the proofed dough balls back in the fridge for another 24-48 hours and then shape/cook immediately after removing from the fridge.
Classic Margherita Pizza
There are endless types of pizza you can make with your homemade sourdough pizza crust! So I've just included my recipe for classic margherita pizza, but feel free to do whatever you want!
- Pomodoro sauce - If you aren't making your own tomato sauce, you're missing out! It's super simple, quick, and healthier than what you get in a jar.
- Fresh mozzarella cheese - Burrata is also a good choice!
- Parmesan - This is optional but I'll never pass up an extra sprinkle of parmesan or pecorino cheese!
- Campari tomatoes
- Fresh basil
- Red pepper flakes - I love adding just a little red pepper for some heat, but you can leave it out if desired.
- Balsamic glaze - Totally optional, but my favorite thing to add to margherita pizza!
How to Make Homemade Pizza
Preheat your oven and pizza stone to 500°F for at least 15 minutes.
Place one of your dough balls on a piece of parchment paper and gently press into a large circle with lightly oiled fingers. Start from the middle and press out to the sides. It should feel like you're pressing all the air to the edges of the dough. The dough will be very elastic at first but will relax as your keep pressing it. The dough will rise about double in the oven, so press it out to about half your desired thickness.
Lightly brush the dough with olive oil (especially the edges), then add the sauce and all your desired toppings.
Slide the pizza onto the preheated baking stone and then switch the oven from bake to broil.
Broil the pizza for 2 minutes (this helps the crust get nice and crispy) and then switch back to bake and bake the pesto pizza for another 4-5 minutes.
Switch the oven back to broil for another 2-4 minutes or until the crust is golden brown and the cheese is bubbly.
Top with fresh herbs and enjoy that perfectly crispy crust!
Recipe FAQ's
1. Use a super hot oven and preheated pizza stone! Preheat both your oven and pizza stone to 500°F. Switch between bake and broil to help get rid of excess liquid from the cheese.
2. Don't use too much sauce! Sauce that contains a lot of liquid can cause your pizza to be soggy. Just spread a thin amount over the crust.
3. Don't use too much cheese!! Make sure you drain excess water from the cheese and don't use too much or else the liquid won't be able to evaporate.
No, but you should!! Preheating a pizza stone or baking steel before baking is the best way to get super crispy pizza crust!
For all of my sourdough recipes, I measure my ingredients in grams because it's the most accurate and ensures the best results. However, there is a toggle button in the recipe card to switch to US customary measurements if you prefer!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. For example, granulated sugar and honey are indeed both sweeteners but they have different properties so that can not always be swapped 1:1. In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Recipe Card
Sourdough Pizza Crust
Ingredients
Pizza Dough
- 80 grams ripe sourdough starter
- 300 grams Italian style flour, substitute all purpose flour
- 22 grams whole wheat flour, substitute all purpose four
- 162 grams water
- 31 grams extra virgin olive oil, plus more for drizzling
- 4 grams kosher salt
- 1 tablespoon pizza dough flavor, optional
Margherita Pizza
- 112 grams pomodoro sauce
- 226 grams fresh mozzarella cheese
- 2 small Campari tomatoes, sliced
- 6 leaves fresh basil
- red pepper flakes, optional
- parmesan cheese, optional
Instructions
Pizza Dough
- In a stand mixer fitted with a dough hook, combine all of the dough ingredients and knead until the dough comes together in a cohesive ball that pulls away from the sides of the bowl (5-10 minutes). It should be somewhat smooth but still a little wet and tacky. If the dough doesn't come together, add 1 tablespoon of flour at a time until it does.
- Cover the bowl and let the dough bulk ferment at room temperature for 3 hours. Perform a set of stretches and folds every 30 minutes (3 sets is plenty) and let the dough rest for the remainder of the 3 hours.
- To stretch and fold the dough, you'll do one stretch north to south, and one east to west. Grab the top edge of the dough and stretch upwards as far as you can without the dough breaking. Then fold it over on the bottom. Repeat the same motion from side to side.
- Shape the dough into a tight ball and place into a lightly oiled bowl. Cover and place in the fridge overnight (up to 48 hours).
- In the morning: Remove the dough from the fridge and divide in half. Shape each half into a tight ball and place in a lightly oiled proofing container (I just use an enameled baking dish). Cover with plastic wrap and let rise at room temperature for 2-3 hours or until doubled in size and puffy.
- You can also put the proofed dough balls back in the fridge for another 24-48 hours and then shape/cook immediately after removing from the fridge.
Margherita Pizza
- Preheat your oven and pizza stone to 500°F for at least 15 minutes.
- Place one of your dough balls on a piece of parchment paper and gently press into a large circle with lightly oiled fingers. Start from the middle and press out to the sides. It should feel like you're pressing all the air to the edges of the dough. The dough will be very elastic at first but will relax as your keep pressing it. The dough will rise about double in the oven, so press it out to about half your desired thickness.
- Lightly brush the dough with olive oil (especially the edges), then add the sauce and all your desired toppings.
- Slide the pizza onto the preheated baking stone and then switch the oven from bake to broil.
- Broil the pizza for 2 minutes (this helps the crust get nice and crispy) and then switch back to bake and bake the pesto pizza for another 4-5 minutes.
- Switch the oven back to broil for another 2-4 minutes or until the crust is golden brown and the cheese is bubbly.
- Top with fresh herbs and enjoy that perfectly crispy crust!
Notes
2. Don't use too much sauce! Sauce that contains a lot of liquid can cause your pizza to be soggy. Just spread a thin amount over the crust.
3. Don't use too much cheese!! Make sure you drain excess water from the cheese and don't use too much or else the liquid won't be able to evaporate.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ireneluv says
Beautiful and thoroughly written.I cannot WAIT to try. I agree that Cento is a great recipe trick for pizza sauce. Might you have a recipe for balsamic glaze?
Jessica Formicola says
Oh my, this is genius! I love sourdough bread, so making it into pizza crust sounds right up my alley!
Kristina says
This tastes amazing!
Maur says
So glad I found this website, I was just discussing with the boys about making pizza from scratch this weekend.
Chef Dennis says
This is such a great timing! I need a recipe for sourdough pizza crust! Thanks for sharing.
Emily says
I love sourdough pizza crust, I can't wait to try your recipe!
Angela says
Delicious!
Ashlea C. says
I'd been looking for a great sourdough pizza crust recipe for awhile now, this one is yields the perfect crust! Just the way that I like it. And the sauce! Yum!
Jessica says
This is the perfect stay at home Valentine's Day recipe! Great tips!!
Sue says
Delicious crust!
Luke says
This sourdough pizza base is amazing the family absolutely loved it, thanks for sharing:)
Janet says
You knocked this crust out of the park! I loved the sauce as well. Made a great base for my veggie pizza. Thanks!
Matt L. says
AMAZING! I love your tips for making the crust super crispy!
Lucille Snellgrove says
I have tried MANY sourdough pizza crust recipes, always ending up disappointed. I found your recipe last week & gave it a try. I followed your directions exactly & what a game changer! Using the parchment paper made such a difference. It is the perfect amount for two small pizza's. Thank you, thank you for posting your recipe!
Kyleigh Sage says
Oh I’m so happy to hear that!