If you’ve never made sourdough pizza crust, you are seriously missing out on one of the best homemade pizza experiences ever. This crust is chewy, slightly tangy, perfectly crisp on the outside, and soft on the inside—basically everything you want in a pizza. The best part? It uses your sourdough starter, so it’s a great way to use up discard or showcase an active, bubbly starter.
Whether you're baking in your home oven or firing up your pizza oven, this sourdough crust is about to become your go-to recipe.
For more inspiration, check out all my other Easy Sourdough Recipes.
Why You’ll Love This Sourdough Pizza Crust
- 🍕 Incredible flavor – That signature sourdough tang takes pizza to the next level
- 🍕 Better digestibility – Long fermentation helps break down gluten
- 🍕 Crispy + chewy texture – The perfect balance for pizza night
- 🍕 Great for meal prep – Make the dough ahead and refrigerate
What Is Sourdough Pizza Crust?
Sourdough pizza crust is made using a natural sourdough starter instead of commercial yeast. The wild yeast and bacteria in the starter create a slow fermentation process that develops deep flavor and gives the crust its signature texture.
You can use:
- Active, bubbly starter (for same-day or overnight dough)
- Discard (for a more mild rise and flavor)
Ingredients You’ll Need
- 1 cup active sourdough starter (or discard)
- 3/4 cup warm water
- 2 1/2 cups all-purpose or bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
How to Make Sourdough Pizza Dough
Step 1: Mix the Dough
In a large bowl, combine your sourdough starter, warm water, and olive oil. Stir until well mixed. Add the flour and salt, mixing until a shaggy dough forms.
Step 2: Knead the Dough
Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
Step 3: First Rise (Bulk Fermentation)
Place the dough in a lightly oiled bowl and cover. Let it rise at room temperature for 4–6 hours, or until it has doubled in size.
For deeper flavor: Place it in the fridge overnight (8–24 hours).
Step 4: Shape the Dough
Punch down the dough and divide if making multiple pizzas. Roll or stretch into your desired pizza shape.
Step 5: Preheat Your Oven
Preheat your oven to 475–500°F. If using a pizza stone or steel, place it in the oven while preheating.
Step 6: Add Toppings
Transfer your dough to parchment paper or a floured peel. Add your favorite pizza sauce, cheese, and toppings.
Step 7: Bake
Bake for 10–15 minutes, or until the crust is golden brown and crispy and the cheese is bubbly.
Tips for the Best Sourdough Pizza Crust
- 🔥 Use high heat – The hotter the oven, the better the crust
- 🍞 Don’t over-flour – Too much flour makes the crust tough
- ⏰ Cold ferment for flavor – Overnight dough = better taste
- 🧀 Pre-bake if needed – For extra crispy crust, bake the dough for 3–4 minutes before adding toppings
Fun Variations
- Thin crust: Roll the dough very thin and bake quickly
- Thick crust: Let the dough rise longer and keep it thicker
- Garlic crust: Brush edges with garlic butter before baking
- Herb crust: Mix Italian seasoning into the dough
How to Store & Freeze
- Refrigerator: Store dough up to 3 days
- Freezer: Freeze dough balls for up to 3 months
- To use: Thaw overnight in the fridge and bring to room temp before baking
Final Thoughts
Making sourdough pizza crust at home is one of those simple joys that feels gourmet without the fuss. Once you taste that crispy, chewy, tangy crust fresh from your oven, you’ll never want to go back to store-bought again.
Pizza night just got a serious upgrade!
For more pizza recipes, check these out!
Sourdough Pizza Crust
Learn how to make sourdough pizza crust with this easy recipe! Crispy, chewy, and full of flavor—perfect for homemade pizza night.
Ingredients
- 1 cup active sourdough starter (or discard)
- 3/4 cup warm water
- 2 1/2 cups all-purpose or bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
Mix the Dough
In a large bowl, combine sourdough starter, warm water, and olive oil. Stir until combined. Add flour and salt and mix until a shaggy dough forms.
Knead
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook.)
First Rise
Place dough in a lightly oiled bowl and cover. Let rise at room temperature for 4–6 hours, or until doubled in size.
Optional: Refrigerate overnight (8–24 hours) for deeper flavor.
Shape the Dough
Punch down and divide into 2 portions. Roll or stretch into pizza crusts.
Preheat Oven
Preheat oven to 475–500°F. Place a pizza stone or steel in the oven if using.
Add Toppings
Transfer dough to parchment or a floured peel. Add sauce, cheese, and desired toppings.
Bake
Bake for 10–15 minutes, or until crust is golden and cheese is bubbly.