Sourdough Pizza Crust
Desserts, Sourdough Recipes

Sourdough Pizza Crust

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Savor the unparalleled joy of homemade pizza with our extraordinary sourdough pizza crust recipe. This divine creation boasts a crispy yet chewy texture, perfectly charred on both the top and bottom, and infused with the rich flavors of a well-matured sourdough starter. What sets this recipe apart is its remarkable ease – no yeast required, just a touch of hands-on time, and the reward of a freezer-friendly crust for those grab-and-go dinners.

Ingredients Needed:

Sourdough Starter (½ cup, 115 g): Ensure your starter is active and bubbly, lending that distinct sourdough charm. If it’s not quite there yet, exercise patience – a vibrant starter is key.

Olive Oil (1 Tablespoon, 14 g): Bestowing a delightful chewiness to the pizza dough, this ingredient, though modest in quantity, plays a crucial role in enhancing the overall texture.

Honey (2 teaspoons, 11 g): Breaking away from the notion of bland pizza dough, our recipe introduces honey for a subtle sweetness that complements the sourdough flavor exquisitely.

Warm Water (1 cup, 236 ml): Maintain a temperature range of 90-100°F, ensuring the water provides the ideal environment for the ingredients to harmonize. A kitchen thermometer is your ally if you have one.

Bread Flour (2 ¾ cups + 2 Tablespoons, 370 g): Opt for bread flour with its higher protein content, a secret weapon for creating a chewier crust. While all-purpose flour can step in, the true magic lies in the specialized bread flour.

Salt (1 teaspoon, 5 g): The unsung hero of flavor, salt elevates the taste profile in this minimalistic yet powerful recipe.

How to Make:

Making the Dough:

Combine the wet ingredients, ensuring a harmonious blend.

Introduce the dry ingredients, stirring until the dough forms a shaggy texture – exercise restraint to avoid overmixing.

Allow the dough to autolyse, covering it for 30-60 minutes. This crucial step allows the flour to hydrate and the starter to commence breaking down starches.

Form the dough into a ball and initiate the Stretch & Fold process – a series of gentle manipulations that build structure and strength.

After the dough rises by about 50%, divide it into two portions, allowing it to rest in the fridge overnight or up to 3 days.

Baking the Crust:

Shape the dough onto a pizza pan, creating a 10-12″ circle.

Craft a crust, brush with olive oil, and pierce the bottom with a fork.

Bake at 500°F for 8-9 minutes, then enhance the golden crust with more olive oil.

Add your desired toppings and bake for an additional 8-11 minutes until perfection is achieved.

FAQs to Elevate Your Pizza Experience:

How Many Does It Feed?

This recipe yields two 10-12” pizzas, offering thin crusts that could generously serve 4, depending on appetites and accompanying sides. Homemade garlic knots? Always a splendid idea.

Can Sourdough Pizza Dough Be Frozen?

Absolutely! Follow the recipe until the par-baking step, freeze the cooled crust, and when ready, thaw, brush with olive oil, add toppings, and bake.

Is Sourdough Pizza Crust Healthy?

While not a health food, sourdough pizza crust holds advantages such as enhanced digestibility and a nutrient-rich profile compared to its regular counterpart.

Sourdough Pizza Crust

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Course: Bread, Dinner, LunchCuisine: American


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Quick and Easy Sourdough Pizza Crust Recipe.


  • 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

  • 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


  • Combine sourdough starter, water, olive oil, and honey. Stir until well-combined.
  • Add flour and salt, creating a shaggy dough. Cover and let it sit for 30-60 minutes.
  • Use your hands to form the dough into a ball in the bowl.
  • Stretch and fold the dough every 30 minutes until it increases in size by about 50% (approximately 3-4 hours).
  • Divide the dough, place each piece in a lightly oiled bowl, cover, and refrigerate overnight or up to 3 days.
  • Assembly & Baking:
    Remove the dough from the fridge, allowing it to rest at room temperature for at least 30 minutes.
    Preheat the oven to 500°F (250°C).
    Lightly oil a pizza pan with olive oil.
    Shape the dough into a 10-12” circle on the prepared pan.
    Brush the pizza with olive oil, pierce the bottom with a fork, and bake for 8-9 minutes.
    Remove, brush with olive oil, add toppings, and bake for an additional 8-11 minutes until golden and bubbly.


  • Pizza dough can be stored in the refrigerator for several days.
  • For ready-to-go crusts, par-bake, cool, wrap tightly, and freeze for up to several months. Thaw, proceed with olive oil, toppings, and baking.

Nutrition Facts

  • Calories: 761kcal
  • Carbohydrates: 142g
  • Protein: 22g
  • Sodium: 1173mg
  • Potassium: 176mg
  • Fiber: 5g
  • Sugar: 6g
  • Calcium: 31mg
  • Iron: 2mg

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