Sourdough Pizza Crust
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There is something about a good pizza crust and a Friday night. It just calls out to you saying it’s time to eat! Whether you’re having family movie night or simply want a cozy dinner at home, sourdough pizza crust takes this classic comfort food to a whole new level.
Unlike store-bought crusts or a quick-rise dough, sourdough offers a depth of flavor that’s hard to beat. The natural fermentation process gives the crust a tangy, complex taste and a perfectly chewy texture. Plus, it’s easier on your digestion and packed with nutrients, making it a win-win for indulgence and health.
Homemade pizza crust also offers you the opportunity to know exactly what ingredients are being put into your pizza. In today’s world and the addition of sneaky ingredients being placed in our food, learning how to make things with your own two hands is such a blessing to your own health and your family’s health.
Why Make Sourdough Pizza Crust?
If you already have a sourdough starter bubbling on your counter, pizza crust is one of the most rewarding recipes to try. If you don’t have a sourdough starter-now is the best time to start one. I have a sourdough 101 guide that you can go check out to gain some wisdom and guidance into starting your own. Sourdough starter will allow you to use up some of that discard, but it also creates a golden, airy crust that’s light yet sturdy enough to hold all your favorite toppings.
One more reason to try it? Sure why not! Sourdough pizza dough is surprisingly versatile. You can prep it the day before for a long ferment or make it fresh the same day. And once you’ve tasted homemade sourdough pizza, it’s hard to go back to anything else.
Tips for Perfecting Your Sourdough Pizza Crust
Use High-Quality Ingredients: A good crust starts with wholesome ingredients. I use a good quality organic AP flour and would encourage you to do the same.
Don’t Rush the Process: The long fermentation time is where the magic happens. Let your dough rest and rise slowly. If you’re in a hurry, there’s always an option to add a little instant yeast to get that homemade dough in about 2 hours.
Preheat Your Oven & Purchase a Pizza Stone: To get that crispy, golden bottom, make sure your oven is nice and hot before sliding in your pizza. A pizza stone can also make a big difference in achieving that perfect bake. I like this one the best.
Easy Sourdough Pizza Crust Recipe
Here’s my go-to recipe for a sourdough crust that’s sure to become a Friday night homerun in your home:
Ingredients:
150g active sourdough starter
600g organic AP flour
300g warm water
50g olive oil
25g honey
10g sea salt
1 tablespoon Golden Instant Yeast (if needing to make in a pinch)
Instructions:
In a large bowl of your stand mixer fitted with the dough hook, combine the sourdough starter, warm water, honey, and olive oil. Stir until well mixed.
If you are in a hurry and need pizza dough TONIGHT, you can add a tablespoon of golden instant yeast to the above mixture. I like this brand the best! If you have time for a long ferment, then skip this step
Gradually add the flour and salt, mixing until a shaggy dough forms.
Knead the dough for 8-10 minutes until it becomes smooth and elastic. If you do not have a stand mixer all of this can be done by hand as well-the mixer just makes it a tad easier on the hands
Transfer the dough to a large bowl (I like glass ones) that has been well oiled and cover with a damp tea towel or bowl cover. I like to do a series of 2-4 sets of stretch and folds, but this can be skipped if need be. Let it rest at room temperature for 6-8 hours, or until doubled in size. For a long ferment, refrigerate the dough overnight and let it come to room temperature before shaping. I have made this dough in the morning and it is ready by dinner time. I would get the dough completely put together and resting in the bowl no later than 7-8am for a 5-6pm dinner call.
If you decide to use the golden instant yeast you will need to do all of the above minus the long ferment time. You will need about 2-3 hours to let the dough almost double in size. If it completely doubles chances are you have over proofed it. I would check in on the dough in 30 minute increments if using the instant yeast version to make sure it doesn't overproof!
Divide the dough into two equal portions and let rest about 10-20 minutes before shaping. Roll out each portion into a circle or press it out into the pan you are using for the pizza.
Assemble your favorite toppings and sauce, and bake in a preheated oven at 445°F for 10-15 minutes, or until the crust is golden and crisp and the cheese is melty and brown just a dash.
Another great sourdough pizza tip is to bake the pizza on your grill at the highest temperature it will go for about 10-15 minutes. This is the way we like to eat our pizza in my family.
Carefully remove the pizza from the oven and let cool for about 5 minutes before slicing and eating it all up!
Topping Ideas for Sourdough Pizza
Sourdough pizza crust pairs beautifully with a wide variety of toppings. Keep it classic with marinara sauce, mozzarella, and fresh basil, or get creative with combinations like egg, Canadian bacon, roasted veggies, Parmesan cheese, and a drizzle of truffle oil.
No matter how you decide to top it, sourdough pizza crust will change your pizza nights forever and leave your family and friends asking for more. It’s the perfect blend of crispy, chewy, and flavorful—everything a pizza crust says it should be
Enjoy this recipe, savor the results, and let sourdough pizza become your new favorite Friday night tradition!
If you make this recipe I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Sourdough Pizza Crust!
Happy pizza making, baking, and eating!
Sourdough Pizza Crust
Ingredients
- 150g active sourdough starter
- 600g organic AP flour
- 300g warm water
- 50g olive oil
- 25g honey
- 10g sea salt
- 1 tablespoon Golden Instant Yeast (if needing to make in a pinch)
Instructions
- In a large bowl of your stand mixer fitted with the dough hook, combine the sourdough starter, warm water, honey, and olive oil. Stir until well mixed.
- If you are in a hurry and need pizza dough TONIGHT, you can add a tablespoon of golden instant yeast to the above mixture. I like this brand the best! If you have time for a long ferment, then skip this step
- Gradually add the flour and salt, mixing until a shaggy dough forms.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic. If you do not have a stand mixer all of this can be done by hand as well-the mixer just makes it a tad easier on the hands
- Transfer the dough to a large bowl (I like glass ones) that has been well oiled and cover with a damp tea towel or bowl cover. I like to do a series of 2-4 sets of stretch and folds, but this can be skipped if need be. Let it rest at room temperature for 6-8 hours, or until doubled in size. For a long ferment, refrigerate the dough overnight and let it come to room temperature before shaping. I have made this dough in the morning and it is ready by dinner time. I would get the dough completely put together and resting in the bowl no later than 7-8am for a 5-6pm dinner call.
- If you decide to use the golden instant yeast you will need to do all of the above minus the long ferment time. You will need about 2-3 hours to let the dough almost double in size. If it completely doubles chances are you have over proofed it. I would check in on the dough in 30 minute increments if using the instant yeast version to make sure it doesn't overproof!
- Divide the dough into two equal portions and let rest about 10-20 minutes before shaping. Roll out each portion into a circle or press it out into the pan you are using for the pizza.
- Assemble your favorite toppings and sauce, and bake in a preheated oven at 445°F for 10-15 minutes, or until the crust is golden and crisp and the cheese is melty and brown just a dash.
- Another great sourdough pizza tip is to bake the pizza on your grill at the highest temperature it will go for about 10-15 minutes. This is the way we like to eat our pizza in my family.
- Carefully remove the pizza, let it cool for 5 minutes, and enjoy right away!