Step-by-Step Homemade Sourdough Pizza Crust Recipe

This step-by-step homemade sourdough pizza crust recipe carries a unique tangy flavor that melds beautifully with its chewy interior and crispy exterior, finished with a light, airy texture. The long fermentation process enhances the taste, supports easier digestion, and creates a naturally preserved dough that keeps well. The natural leavening from the sourdough starter adds a depth of flavor that pairs perfectly with recipes like my Easy Pepperoni Cheese Pizza Sourdough Discard Recipe, or even a comforting homemade meal such as Easy Sourdough Pasta Recipe (Discard or Overnight).

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What to Serve with Sourdough Pizza

We love serving this sourdough pizza as part of a simple, well rounded meal. Pair it with a fresh green salad and a drizzle of Healthy Homemade Salad Dressing for a from scratch dinner that feels both comforting and complete. The crisp salad on the side balances the chewy crust and rich toppings of the pizza perfectly, making this our favorite way to enjoy homemade pizza night!

What are the Best Pizza Toppings

Of course the best pizza toppings often come down to personal preference, but here are some popular and delicious options:

Classic Combinations:

1. Margherita – Fresh mozzarella, tomato sauce, fresh basil, and a drizzle of olive oil.
2. Pepperoni – Classic pepperoni slices and mozzarella cheese.
3. Mushroom and Sausage – Sauteed mushrooms, Italian sausage, and mozzarella.
4. Veggie – Bell peppers, onions, mushrooms, olives, spinach, and mozzarella.
5. Hawaiian – Ham, pineapple, and mozzarella.

Gourmet Toppings:

1. Prosciutto and Arugula – Thinly sliced prosciutto, fresh arugula, and a sprinkle of Parmesan.
2. Fig and Goat Cheese – Figs, goat cheese, prosciutto, and a balsamic drizzle.
3. Truffle Oil and Mushrooms – Mushrooms, mozzarella, and a drizzle of truffle oil for extra richness.
4. Buffalo Chicken – Grilled chicken tossed in buffalo sauce, blue cheese, and mozzarella.

Unique Additions:

1. Smoked Salmon – Smoked salmon, cream cheese, capers, and red onions for a bagel-inspired pizza.
2. BBQ Chicken – Grilled chicken, BBQ sauce, red onions, and cilantro.
3. BBQ Pulled Pork – Pulled pork, red onions, and mozzarella with a tangy BBQ sauce.

These toppings offer a mix of traditional and creative options, allowing you to craft the perfect pizza for family pizza nights!

What's the secret to a good pizza crust?

The secret to a good pizza crust is using high-protein flour, ensuring the right hydration (60-70% water to flour), allowing for long fermentation to develop flavor, adding salt and olive oil for taste and texture, baking at high heat for a crispy finish, and hand-stretching the dough to preserve air bubbles for a light, chewy texture.

Equipment Needed for This Sourdough Pizza Recipe 

Pizza peel

Home oven, or outdoor pizza oven

Cast iron skillet, pizza stone, or baking sheet

Large bowl

Piece of parchment paper

Bench Scraper

Tea towel or plastic wrap

Best Sourdough Pizza Crust Ingredients

• ½ cup active sourdough starter (100g)
• 4 ¼ cups all-purpose flour (500g) (or a mix of white flour and bread flour)
• 2 ¼ teaspoons salt (14g)
• 1 tablespoon extra virgin olive oil (13.5g)
• 1 ¼ cups warm water (300g)

Sourdough Pizza Dough Recipe

Step 1: In a large mixing bowl, combine the active sourdough starter and warm water. Stir well to dissolve the starter completely.

Step 2: Add the flour, salt, and extra virgin olive oil. Mix until a rough dough begins to form.

Step 3: Knead the dough for 8–10 minutes, either by hand or using a stand mixer fitted with a dough hook, until the dough becomes smooth and elastic.

Step 4: Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise at room temperature for 4–6 hours, until it looks puffy and noticeably expanded.
For a slower, more complex fermentation, transfer the dough to the refrigerator and let it rise overnight for 12–18 hours. I always use this latter method, and it is ready the next day, just in time to throw together for lunch.

Step 5: Once the dough has risen, gently turn it out onto a lightly floured surface and lightly degas it. Divide the dough into 2 equal portions for individual pizzas, or leave it whole for a larger pizza. Shape each portion into a ball and let the dough rest for 15–20 minutes. This resting time makes the dough easier to stretch.

Step 6: After resting, gently stretch each ball of dough with your hands, or use a rolling pin, to form a thin round shape about 10–12 inches in diameter.

Step 7: Add your homemade pizza sauce, fresh mozzarella cheese, and favorite pizza toppings.

Step 8: Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10–15 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove from the oven, add a drizzle of olive oil if you choose, slice, and enjoy. (Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days.)

Tips for Success

• The flavor of the dough will deepen the longer it ferments. For best results, a slow rise overnight in the refrigerator is ideal.
• You can adjust the hydration (amount of water) based on your flour and desired dough consistency. If the dough feels too sticky, add a little more flour. If it feels too dry, add a small amount of water.
• For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

Enjoy your homemade sourdough pizza!

Frequently Asked Questions

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