Sourdough Savvy: Perfecting Sourdough Pizza Crust Recipe

Calling all sourdough enthusiasts! If you’ve mastered the art of sourdough bread, it’s time to take your skills to the next level with sourdough pizza crust. In this article, we’ll dive into the world of sourdough pizza and explore how to achieve the perfect crust that’s crispy on the outside, chewy on the inside, and bursting with flavor.

Why Sourdough Pizza?

Sourdough pizza offers a unique twist on traditional pizza crust, thanks to the complex flavors and airy texture that sourdough fermentation brings. With its tangy taste and rustic charm, sourdough pizza crust adds an extra dimension of depth to your favorite pizza creations.

The Magic of Sourdough Fermentation

At the heart of sourdough pizza crust lies the magic of fermentation. Sourdough starter, a mixture of flour and water teeming with wild yeast and bacteria, serves as the leavening agent for the dough. As the sourdough ferments, it breaks down the gluten in the flour, resulting in a lighter, more digestible crust with a delightful tangy flavor.

Crafting the Perfect Sourdough Pizza Crust

Now, let’s roll up our sleeves and get baking! Here’s a simple recipe to help you perfect your sourdough pizza crust:


  • 1 cup active sourdough starter
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water


  1. In a large mixing bowl, combine the active sourdough starter, bread flour, salt, olive oil, and warm water.
  2. Knead the dough until it forms a smooth, elastic ball, adding more flour or water as needed to achieve the right consistency.
  3. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
  4. Once the dough has risen, divide it into two equal portions and shape each portion into a ball.
  5. Place the dough balls on a lightly floured surface and let them rest for 30 minutes.
  6. Preheat your oven to the highest temperature setting, preferably with a pizza stone or baking steel inside.
  7. Roll out each dough ball into a thin circle, then transfer it to a parchment-lined baking sheet or pizza peel.
  8. Top the pizza crust with your favorite toppings, leaving a border around the edges.
  9. Slide the pizza onto the preheated pizza stone or baking steel and bake for 8-10 minutes, or until the crust is golden brown and crispy.
  10. Remove from the oven, slice, and serve hot.

Tips for Perfect Sourdough Pizza Crust

  • Use a well-fed and active sourdough starter for optimal fermentation and flavor development.
  • Allow the dough to ferment at room temperature for at least 4 hours, or preferably overnight in the refrigerator, for enhanced flavor and texture.
  • Experiment with different flour blends, such as whole wheat or rye, to add depth of flavor to your sourdough pizza crust.
  • Don’t overload your pizza with toppings. Keep it simple to allow the flavors of the sourdough crust to shine through.


In conclusion, sourdough pizza crust is a game-changer when it comes to homemade pizza. With its tangy flavor, airy texture, and rustic charm, sourdough pizza crust adds a touch of artisanal flair to any pizza creation. So why settle for ordinary pizza crust when you can elevate your pie to sourdough savvy perfection?

FAQs About Sourdough Pizza Crust:

1. Can I use discard sourdough starter for pizza crust?

Yes, you can use discard sourdough starter for pizza crust, although the flavor and rise may not be as pronounced as with active starter.

2. How long should I let the sourdough pizza dough ferment?

The fermentation time for sourdough pizza dough can vary depending on factors like room temperature and starter activity. Aim for at least 4 hours at room temperature or overnight in the refrigerator for best results.

3. Can I freeze sourdough pizza dough?

Yes, you can freeze sourdough pizza dough for later use. Divide the dough into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

4. Do I need a pizza stone or baking steel for sourdough pizza?

While a pizza stone or baking steel can help achieve a crispier crust, you can still bake sourdough pizza on a parchment-lined baking sheet with good results.

5. Can I make sourdough pizza crust gluten-free?

Yes, you can make sourdough pizza crust gluten-free by using a combination of gluten-free flours like rice flour, tapioca flour, and sorghum flour. Adjust the hydration level as needed to achieve the right consistency.

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