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Just baked homemade pizza for Step-by-Step Homemade Sourdough Pizza Crust Recipe.
Stephanie

Step-by-Step Homemade Sourdough Pizza Crust Recipe

5 from 1 vote
A simple, old-fashioned sourdough pizza crust with great flavor and a chewy texture. This dough is flexible, easy to work with, and perfect for weeknight pizza or slow weekend baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Course: Appetizer, Dinner Ideas, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the active sourdough starter and warm water. Stir well to dissolve the starter completely.
  2. Add the flour, salt, and extra virgin olive oil. Mix until a rough dough begins to form.
  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.
First Rise (Bulk Fermentation)
  1. 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.
  2. 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.
Shape the Dough
  1. 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.
  2. Shape each portion into a ball and let the dough rest for 15–20 minutes. This resting time makes the dough easier to stretch.
Preheat the Oven
  1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside, allowing it to fully heat before baking.
Stretch and Top the Dough
  1. 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.
  2. Add your homemade pizza sauce, fresh mozzarella cheese, and favorite pizza toppings.
Bake the Pizza
  1. 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.
  2. Remove from the oven, add a drizzle of olive oil if you choose, slice, and enjoy.
Storage
  1. Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

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!