Sourdough Pizza Crust

This fully fermented sourdough pizza crust is a total game changer for family pizza night. It’s light, airy, and perfectly crisp on the edges—just right for holding all your favorite toppings. Made with simple ingredients and plenty of fermentation time, this foolproof crust delivers incredible flavor and texture every time. A delicious, no-fuss recipe that’s sure to become a regular in your meal rotation.

❤️ Why You’ll Love Sourdough Pizza Crust

This unique and flavorful crust doesn’t require any fancy ingredients. Just simple, wholesome ingredients that you probably already have in your pantry! Also, being able to make homemade pizza crust that is fully fermented, is such a flex.

And if you’re planning ahead for a get together, this recipe is easy for both double batching and making ahead! Prep the dough ahead of time and keep it in the fridge for up to 2 days, or freeze it for later, making it perfect for busy families or last-minute pizza nights.

🍲 Ingredients

Sourdough Starter – previously fed, active sourdough starter.

Water – filtered water is best for sourdough recipes.

Flour – this recipe uses only unbleached all-purpose flour which is such a kitchen staple! I like Kirkland’s brand but use what you have on hand.

Olive oil – good quality oil will make a big difference in the flavor of your crust. And also, to do a finish drizzle.

Salt – whatever salt you have on hand will be fine.

👩‍🍳 How to Make Sourdough Pizza Crust

• The night before, feed your sourdough starter a 1:3:3 ratio. (ex. 50 grams of starter, 150 grams of water, 150 grams of flour. The more food you feed your starter, the longer it will take to rise which makes it perfect for overnight.)
• In the morning, assemble your dough.

Dough Assembly

• In a large mixing bowl, whisk together the sourdough starter, water, and olive oil until the sourdough starter has dissolved.
• Add flour and salt and mix together until a shaggy dough forms.
• Cover and let rest for 30 minutes.
• After resting, perform your first stretch and fold by taking one side of the dough, stretching it up and folding it down. Rotating your bowl each time until a semi – smooth dough forms.
• Do 2 more stretch and folds 30 minutes apart.
• After your last stretch and fold, cover your dough and let rest on the counter for 4 – 6 hours, until it has doubled in size. (after the bulk fermentation, if you’re not ready to bake, you can cover the bowl and place it in the fridge for 24 – 48 hours)
• After fermentation, transfer your dough to a lightly floured work surface. Divide in half and into 2 equal sized balls (about 420 grams each). Let rest for 1 hour.
• Preheat your oven to 475°F. If using a pizza stone or steel, preheat it too. Stretch dough into rounds, top with sauce and toppings, and bake for 10–15 minutes until the crust is golden and crisp.
• You can also par bake your crust for 7 minutes, remove from the oven and top with your desired toppings before baking for an addition 8-10 minutes.
• Enjoy warm!

🪄 Tips and Tricks

• Make-ahead? After cold proofing, shaped dough can be frozen. Just thaw overnight in the fridge and let it come to room temp before baking.
• If you want to skip the 2 – 4 stretch and folds, mix for 5 – 10 minutes in a stand mixer with a dough hook. This will efficiently develop the gluten without needing to stretch and fold.
• Freeze par baked crust, see my bulk freezer pizza post for more details!

🗒 Variations

There are so many ways to make a pizza! This recipe is a more traditional crust, but I have more recipes for inspiration that I think you’ll love:

• Sourdough Focaccia Pizza – Acts Of Sourdough
• Hot Honey Pizza Stuffed Sourdough – Acts Of Sourdough
• Sourdough Discard Spring Pizza – Acts Of Sourdough
• Sourdough Discard Pizza – Acts Of Sourdough

🗒 Substitutions

Instead of all-purpose:
Use bread flour for a chewier crust or whole wheat flour for a nuttier flavor (start with 25–50% whole wheat and adjust hydration if needed).

No active starter?
Use sourdough discard for flavor, but add ½ tsp instant yeast to help it rise.

Want to boost flavor?
Add garlic powder, dried herbs, or a sprinkle of grated parmesan to the dough before kneading.

🗒 Best served with

• 1. Classic Pizza Night
• Top with your favorite sauce, cheese, and toppings—think mozzarella + fresh basil for a simple Margherita, or pepperoni + bell peppers for a crowd-pleaser. Serve hot, straight from the oven, with a side salad.
• 2. Flatbread Style Appetizers
• Roll it thinner and bake with olive oil, garlic, and herbs. Cut into strips and serve with marinara, hummus, or a creamy dip for snacking or sharing.
• 3. Pizza Bar for the Family
• Let everyone shape their own mini crusts and add toppings of their choice—fun for kids and perfect for picky eaters.

👝 How to Store Leftovers

If it’s fully baked pizza:

1. Let it cool completely
Store it once it’s room temp to avoid sogginess from trapped steam.

2. Refrigerate
Wrap slices in foil or place in an airtight container. Store in the fridge for up to 3–4 days.

If it’s just the baked crust (no toppings):

1. Cool and wrap
Wrap tightly in plastic wrap or foil, or store in a zip-top bag with the air pressed out.

2. Freeze for later
Baked crust freezes beautifully! Store in a freezer bag for up to 3 months. Just thaw at room temp and reheat before topping and serving.

🤔 Common Questions