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Sourdough

My Go-To Homemade Sourdough Pizza Crust Recipe

With just flour, salt, water, and a sourdough starter this sourdough pizza crust comes together in just a few simple steps.

Prep: 10 minutes
Total: 6 hours 10 minutes
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Recipe Index | Ferment | Sourdough

My Go-To Homemade Sourdough Pizza Crust Recipe

With just flour, salt, water, and a sourdough starter this sourdough pizza crust comes together in just a few simple steps.

Sourdough Pizza Dough (no yeast)

By no yeast, I mean this is an authentic sourdough pizza crust without any packaged yeast. There’s no better pizza than one made with a sourdough pizza crust. You will be surprised at how easy it is to create a quality, flavorful sourdough pizza crust! With just flour, salt, water, and a sourdough starter, this crust comes together in just a few simple steps.

The ingredients are simple, and you can add other ingredients. For example, add basil, thyme, and oregano to the dough to make a herbed sourdough crust.

Add a few teaspoons of minced garlic to the dough if you like garlic crust. You can even make a cheesy crust for extra cheesy pizza flavor! Add a bit of grated parmesan to the dough mix.

For a classic and simple crust, you need the following:

  • All-purpose or bread flour
  • salt
  • water
  • sourdough starter

Make-Ahead Sourdough Pizza Crust

When I make this recipe, sometimes I like to go ahead and make a lot. I like to freeze some of the dough for later, it is easy use!

To freeze pizza dough:

  • Divide the dough into balls that are big enough to make an individual pizza.
  • Next, lightly coat the pizza dough balls with oil. (I like to use olive oil, but vegetable oil works too)
  • Place the dough ball into a freezer bag and tightly seal it closed. Make sure you remove all the air from the bag.
  • You can store the dough in the freezer for three to four months.

How to Shape the Sourdough Pizza Crust (with pictures)

Place the dough ball on a floured surface and gently begin pulling the dough into a circular shape.

Be gentle, keeping the air and bubbles in the dough. Work the dough from the thicker spots, avoiding making holes in the dough.

How to Cook a Pizza With This Crust

To make a pizza with this crust, you need sauce, your favorite pizza toppings, and your favorite cheese!

The key to making a quality pizza with this crust is patience. After the overnight refrigerator proof, you need to let the crust temper and rise properly. When pulling out the dough, sprinkle with enough flour and be gentle. You do not want to roll out this crust with a rolling pin; you want to keep all the fluffy bubbles intact.

The other key to making pizza with this dough is temperature. You want the oven on the hottest setting (mine is 525° F). My favorite way to cook pizza with a sourdough crust is on the grill outside because the grill gets to way higher temperatures.

Crispy Sourdough Pizza Crust

Either way, using an oven or a grill, I suggest using a pizza stone and parchment paper. First, place the pulled-out pizza dough on a parchment paper-lined flat pan before dressing the dough with ingredients.

Preheat your oven or grill with a pizza stone. Once you are ready to cook, slide the parchment paper with the pizza onto the hot pizza stone. The total cooking time here is about 10 minutes on a grill and about 15 in the oven. Halfway through the cooking time, put on an oven mitt, grab the front edge of the parchment paper, and swiftly rip it out from under the pizza. It should slide right out. Allow the pizza to finish cooking to your liking.

Other Sourdough Recipes to Try

  • Easy Sourdough Bread Machine Recipe
  • How to Make Sourdough Hamburger Buns
  • Sourdough Detroit Style Burrata Pizza with Prosciutto
sourdough pizza crust on a piece of crinkly white parchment paper

Things You May Need:

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Breville Smart Oven Air Fryer Pro

Handmade Mixing Bowls

Handmade Mixing Bowls

A package of san francisco style sourdough starter that is blue, white and green

San Francisco Style Sourdough Starter

three sourdough spurtles made of wood

Teakwood Stirring Spatula for Sourdough

A blue package of unrefined sea salt with a wave image on it

Unrefined Sea Salt

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Kitchenaid Dual Platform Scale

Print
Sourdough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

My Go-To Homemade Sourdough Pizza Crust Recipe

There’s no better pizza than one made with a sourdough pizza crust. You will be surprised at how easy it is to create a quality, flavorful sourdough pizza crust! With just flour, salt, water, and a sourdough starter, this crust comes together in just a few simple steps.

  • Prep: 10 minutes
  • Total Time: 6 hours 10 minutes

Ingredients

  • 480 grams all-purpose flour
  • 300 grams water
  • 100–200 grams active sourdough starter
  • 15 grams sea salt

Instructions

  1. This recipe includes overnight proofing. I suggest starting this dough at noon, the day before you need it. 
  2. Combine all ingredients in a large bowl, mix just until a shaggy, rough dough ball forms.
  3. Allow the dough to rest covered for 1 hour.
  4. With wet hands, lightly wet the outside of the dough. (I like to just rinse my hands under the faucet and rub the outside of the dough. 
  5. Gently stretch and pull up one side of the dough, without breaking it. Fold it over the other side. Repeat on all sides. You should notice the dough getting smoother.
  6. Allow the dough to rest covered for one hour. 
  7. Repeat steps 4 and 5.
  8. Allow the dough to rise, covered at room temperature for 2 hours.
  9. Repeat steps 4 and 5. 
  10. Allow the dough to rise at room temperature, covered for 2 hours.
  11. Cover the bowl of dough with plastic wrap or reusable wax-coated wrap. Place in the fridge overnight for 8 to 12 hours.
  12. The next morning, remove the dough from the fridge and let it sit at room temperature for 2 hours.
  13. Divide the dough into even pieces for the size pizza you desire. (this recipe at 1x makes two 12 inch pizzas)
  14. You can stop here and freeze the dough for later. Use the instructions above in the body of this blog post to freeze the dough or continue to the next step to prepare for baking a pizza. 
  15. Gently pull out the dough: generously flour your work surface and hands. Place the dough on the floured surface, and lightly dust it with flour. Gently pull out the dough into a circular shape. This is easier than it sounds (reference the photos above). Do not overwork the dough, and try to keep all the bubbles and rise intact. 
  16. Place the pizza crust on a flat pan lined with parchment paper, and you are ready to dress with toppings and bake. 
  17. See blog sections above this recipe for baking instructions and tips.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Maddy
    09|30|2022

    Are there any special thawing directions or is it as easy as take it out of freezer, let it thaw, spread out like your instructions above, add toppings, etc?
    Thank you

    Reply
    1. Kaitlynn Fenley
      09|30|2022

      Yes, you just thaw it until it’s room temperature then continue with the directions.

      Reply
  2. Millie
    10|20|2022

    This pizza dough was so good. My husband said it was the best he had ever had! I made a double batch and put some in the freezer like she said in the blog post. Can’t wait to have it again!

    Reply
  3. Megan Humphreys
    06|28|2023

    Can you make the whole pizza and freeze it that way? Or does it just have to be the dough?

    Reply
    1. Kaitlynn Fenley
      06|28|2023

      Though I’ve never tried it, I think it should work!

      Reply
  4. Kieron
    08|10|2023

    Have you tried making four 6″ crusts? If so, how was the cooking time affected?

    Reply
    1. Kaitlynn Fenley
      08|10|2023

      I haven’t. I usually just make one pizza for me and my husband. I’m sure 6″ will work great and if cooking one at a time it will reduce the cooking time by a few minutes.

      Reply
  5. Sandy
    01|05|2024

    Do you just leave the dough out all day if you’re making pizza in the evening following dough being refrigerated?

    Reply
    1. Kaitlynn Fenley
      01|05|2024

      you only need to pull the dough out of the fridge two hours before baking. But leaving it out all day can work too, especially if it’s cool in your house.

      Reply
  6. Heather
    01|14|2024

    This recipe yielded the best pizza dough we’ve ever made by far! My family could not get enough and we will be making this recipe weekly. Thank you so much! Looking forward to gifting some frozen dough to a friend as well.

    Reply
    1. Kaitlynn Fenley
      01|16|2024

      I’m happy to hear you loved the recipe! pizza dough is a fantastic gift!

      Reply
  7. Kara Kirkpatrick
    02|03|2024

    Delicious!! I skipped the cold proof and just did a counter proof for about 10 hours! It was super airy, however the cold proof would have most likely made it easier to shape. I did a more “rustic” shape, LOL!

    Reply
  8. Melanie
    02|11|2024

    Can you explain the range for starter? How do we know how much to add? Does more starter result in a thicker crust (more rise)? thanks!

    Reply
    1. Kaitlynn Fenley
      02|12|2024

      more starter gives more flavor, and depending on how thick or liquid your starter is, it can change the texture a little.

      Reply
      1. Candice
        02|27|2024

        So if we have thick starter we use 100grams?

        Reply
        1. Kaitlynn Fenley
          02|27|2024

          sure, anywhere between 100-200 grams works well. More starter = more flavor.

          Reply
  9. Suzi
    02|20|2024

    Can this be mixed in a bread machine on dough cycle?

    Reply
    1. Kaitlynn Fenley
      02|20|2024

      yep! I do that all the time

      Reply
  10. Megan
    03|19|2024

    Can you make the dough ahead of time and leave in the fridge for a few days or should it be frozen?

    Reply
    1. Kaitlynn Fenley
      03|20|2024

      you can leave it in the fridge for up to 72 hours!

      Reply
  11. Dominick
    04|26|2024

    I started the sourdough starter a few days ago and it has really taken off. I came across your recipe and I thought I’d give it a go . I was overwhelmed by the beautiful sourdough smell as I combined all the ingredients. The dough worked just as you said. Proving now for first hour and will follow your steps. Very excited and so are my 2 girls. Keep your updated.

    Reply
  12. Debra
    05|05|2024

    This is the best pizza dough I’ve ever made from scratch! Excellent chew and the bottom crisped up perfectly. I’ll use this recipe from now on!
    Wish I could add a picture to my post. Yum!

    Reply
  13. Debra
    05|05|2024

    This is the best pizza dough I’ve ever made from scratch! Excellent chew and the bottom crisped up perfectly. I’ll use this recipe from now on!
    Wish I could add a picture to my post. Yum!

    Reply
  14. Julie
    06|06|2024

    The best pizza dough! It’s a process but so worth it. Believe me, I wouldn’t go do extra work if it weren’t. I have a gluten intolerance at minimum (Positive antibody test) and find that sourdough is so much lighter for me, causing far less bloating and discomfort. This also happens to be my family’s favorite pizza which is saying a lot with 2 young boys who used to love take out pizza! Thanks for a great recipe!

    Reply
  15. Becca
    08|12|2024

    Recipe is working well, however, it would sure be nice to have the baking instructions as a part of the printed recipe…

    Reply
    1. Kaitlynn Fenley
      08|15|2024

      Thanks for your feedback!

      Reply
  16. Brandy
    08|15|2024

    Can I use 00 flour?

    Reply
    1. Kaitlynn Fenley
      08|15|2024

      yeah that should work

      Reply
  17. Leah
    08|18|2024

    When it says to cover the dough with plastic wrap or reusable wax paper before the cold proof, does that mean over the bowl or do you take the dough out of the bowl and cover? Aka there’s not really a rise?

    Reply
    1. Kaitlynn Fenley
      08|18|2024

      cover the bowl.

      Reply
  18. Kimberly Ware
    10|03|2024

    Hi! Do you think it will work with discard? I fed my starter last night around 9pm?

    Reply
    1. Kaitlynn Fenley
      10|15|2024

      If you’ve fed your starter in the 24 hours prior to making this pizza crust it should work!

      Reply
  19. Katelyn
    11|12|2024

    My favorite pizza dough by far. Instructions are simple and the dough comes out thin, crispy and delicious. I’m in the middle of making my parents dough so they can have it when they want it. Thank you for this recipe!

    Reply
    1. Kaitlynn Fenley
      11|12|2024

      Thank you for leaving a review! Sharing pizza dough with your parents is so sweet!

      Reply
  20. Holly
    12|29|2024

    Hi! Just curious about the refrigeration. Can it sit on the counter overnight covered without being refrigerated?
    Thanks 😊

    Reply
    1. Kaitlynn Fenley
      12|29|2024

      depends on the temperature in your house, you don’t want to over-proof it.

      Reply
      1. Anonymous
        12|29|2024

        Thanks!

        Reply
  21. Pamela
    01|02|2025

    Do I have to do the cold fermentation or can I use after the 2 hour rise on the counter. I really want pizza tonight! Lol!

    Reply
    1. Kaitlynn Fenley
      01|02|2025

      you don’t have to cold ferment! you can use it right away. once it’s risen.

      Reply
  22. KARLA
    06|08|2025

    I just realized the recioe said active starter. I haven’t fed mine in 3 days. I added a little instant yeast to the recipe. Not sure how it will turn out. I was juat wondering if anyone has done that and how did the pizza turn out?

    Reply
    1. Kaitlynn Fenley
      06|09|2025

      discard + instant yeast should work great! I do it all the time. Just might rise a little faster.

      Reply
  23. Vanessa
    07|13|2025

    Oh. My. Gosh!! I will never go back to any other pizza dough! If you’re already familiar with sourdough, this is a piece of…pizza? Seriously, very easy as the steps are pretty much the same as a loaf of bread.Its very forgiving as I didn’t cold ferment for as long and I shaped it while cold.

    Reply
    1. Kaitlynn Fenley
      07|15|2025

      Thanks for trying my recipe and leaving a review! Glad you enjoyed it!

      Reply

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