Step-by-Step Homemade Sourdough Pizza Crust Recipe
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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Servings: 0 2-3 medium pizzas
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
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
Instructions
Prepare the Dough
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir well to dissolve the starter completely.
- Add the flour, salt, and extra virgin olive oil. Mix until a rough dough begins to form.
- 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)
- 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.
Shape the Dough
- 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.
Preheat the Oven
- 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
- 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.
- Add your homemade pizza sauce, fresh mozzarella cheese, and favorite pizza toppings.
Bake the Pizza
- 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.
Storage
- 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.