The Best Sourdough Pizza Crust Recipe
What You’ll Love About This Recipe
This sourdough pizza crust is a game-changer, with its perfect balance of chewy and crispy textures that’ll make you ditch store-bought dough for good. Plus, it’s packed with that tangy, homemade flavor only sourdough can deliver.
- Easy to make: No fancy skills needed—just mix, rest, and shape for a crust that feels like it came from a pizzeria.
- Healthier option: Fermented sourdough is easier to digest and adds a nutritious twist to your favorite pizza night.
- Endless creativity: Top it with anything you love, from classic margherita to wild combos, and watch it bake up beautifully every time.
Recipe
This sourdough pizza crust recipe yields a chewy, flavorful base perfect for your favorite toppings. Made with an active sourdough starter, this crust develops a tangy depth and crisp texture when baked. It’s a great way to use discard starter and elevate your homemade pizza game.
Ingredients:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 ½ cups (360ml) warm water (105°F/40°C)
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 1 ½ teaspoons (9g) salt
- 2 tablespoons (30ml) olive oil
Instructions:
- In a large mixing bowl, combine the active sourdough starter and warm water. Mix until the starter is dissolved.
- Add the flour and salt to the bowl. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
- Punch down the dough and divide it into 2 or 3 portions, depending on your desired pizza size. Shape each portion into a ball.
- Place the dough balls on a floured surface, cover with a damp cloth, and let them rest for 30 minutes.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- Roll out each dough ball into a circle or rectangle on a lightly floured surface. Transfer the dough to a pizza peel or baking sheet lined with parchment paper.
- Add your desired toppings, leaving a small border around the edges.
- Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
- Remove from the oven, let it cool slightly, and serve.
Notes:
- If using sourdough discard, the rise time may be longer.
- For a crispier crust, bake directly on a preheated pizza stone.
- The dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer (optional)
- Pizza stone or baking sheet
- Pizza peel (optional)
Time:
- Prep time: 15 minutes
- Cooking time: 15 minutes
- Total time: 5-6.5 hours (including rising)
Cuisine: Italian
Serving: 2-3 pizzas (8 slices each)
Nutrition
Sourdough pizza crust offers a unique flavor and texture compared to traditional crusts. Here’s the nutritional breakdown for one serving.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180 |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 3g |
| Fiber | 1g |
| Sodium | 300mg |
What To Serve With It
I love pairing my sourdough pizza with a fresh salad, like a simple arugula mix or a classic Caesar, to balance the richness of the crust. Artisan cheeses, such as creamy burrata or tangy goat cheese, also make fantastic toppings or sides to elevate the meal. It’s all about finding combinations that feel both delicious and effortless to put together.
Fresh Salad Pairings
Since a crispy sourdough pizza crust pairs so well with fresh, vibrant flavors, let’s talk about the best salads to serve alongside it. I love tossing seasonal greens like arugula or spinach with mixed herbs like basil and parsley for a simple, flavorful base. A drizzle of olive oil and a squeeze of lemon brightens it up perfectly. Sometimes, I’ll add thinly sliced radishes or cucumbers for crunch. It’s light enough to let the pizza shine but still satisfying. This combo feels like a summer picnic on a plate, and I can’t get enough of it—try it, you’ll see!
Artisan Cheese Combos
To take your sourdough pizza to the next level, pairing it with artisan cheeses makes all the difference. I love experimenting with cheese pairings to create unique flavor fusions. A creamy burrata with fresh basil and cherry tomatoes adds richness, while tangy goat cheese pairs beautifully with caramelized onions and arugula. For a bolder taste, try gorgonzola with figs and prosciutto—it’s a match made in pizza heaven. Smoked mozzarella and roasted peppers bring a smoky depth I can’t resist. Don’t be afraid to mix and match; the right cheese can turn your sourdough crust into a masterpiece.
