Sourdough Pizza Crust Recipe

If you have an active sourdough starter, you can make the best sourdough pizza crust right at home. This easy sourdough pizza crust recipe creates a chewy, flavorful crust with a crispy bottom. It is simple enough for beginners and perfect for pizza night.

4 from 5 votes

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Course: Main Course

Cuisine: American, Italian

Keyword: Hand Kneading, Pizza, Sourdough

Prep Time: 6

Cook Time: 20

Servings: 4 people

Equipment

Baking stone or baking steel
Dutch whisk - optional
Parchment paper - for transferring pizzas to the oven
Pizza Peel

Ingredients

▢ 2 ½ cups Bread Flour 10oz, 300g
▢ ¾ cup Water 6oz,170g
▢ 1 cup Sourdough Starter 8oz, 225g
▢ 1 teaspoon Salt 0.25oz, 7g

Instructions

In a large mixing bowl, combine warm water and active sourdough starter. Add bread flour and salt. Mix until a shaggy dough forms and no dry flour remains.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook.
Place the dough back in the bowl and let it rest for 45 minutes. Perform one stretch and fold, then let it rest again for another 45 minutes and repeat.
Cover the dough and let it rise in a warm spot for 4 to 6 hours, or until puffy and slightly doubled.
Turn the dough onto a floured surface and divide into 2 large dough balls or 4 smaller portions for personal pizzas.
Cover and let the dough rest at room temperature for 30 to 60 minutes to relax the gluten.
Preheat your oven to 475 degrees. Place a pizza stone or baking steel in the oven while it heats.
On a lightly floured surface, press and stretch the dough into a round. Leave a slightly thicker edge for the crust.
Transfer the dough to a piece of parchment paper. Add sauce, cheese, and your favorite toppings.
Use a pizza peel to transfer the pizza onto the hot surface. Bake until the crust is golden brown and the cheese is melted and bubbly.
Let cool for a few minutes, then slice and serve.

Notes

For a same day bake, feed your starter the night before so it’s ready in the morning.
If your dough is hard to stretch or keeps shrinking back, let it rest for 10 to 15 minutes before shaping.
Bake your pizza in a very hot oven for the best results. A hot surface helps create a crispy bottom crust.
Bread flour gives the best chewy texture. All purpose flour works, but the crust will be softer.
You can refrigerate the dough after the first rise for up to 24 hours. Let it come back to room temperature before shaping.

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