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ByTaralynn

Homemade Sourdough Pizza Crust Recipe: Easy and Delicious

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Homemade sourdough pizza crust filled with air pockets—chewy, crispy, and so flavorful, it tastes like it came straight from a restaurant. This recipe is incredibly easy to make, low-maintenance, and absolutely delicious.

This is a SIMPLE recipe for perfect sourdough pizza crust.

No complicated sourdough terms, no special utensils you don’t already own, and no need for refrigeration. It’s a low-maintenance dough you can leave to rise all day—and it turns out perfect every time. You can bake the pizza in the oven (which is what we usually do), cook it in a brick oven, or even make it in an air fryer! I’m a big fan of NOT overcomplicating sourdough recipes. sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust

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If I had to choose one meal to eat for the rest of my life, my quickest answer would be pizza (with sandwiches coming in second). It’s my FAVORITE food! I love pizza with a brick oven-style crust, filled with marinara sauce, chewy cheese, and pepperoni. Who doesn’t love pizza?

I’ve been wanting to share this sourdough pizza crust recipe since making it last summer when my brother visited, but I’m so glad I waited because I’ve perfected it since then. I’ve made it so many times since, experimenting with different flours, techniques, and now we’ve finally got it down! It’s the perfect sourdough pizza crust recipe, with everything you could ever want. It’s packed with flavor, airy bites, chewy centers, and crispy, almost fried-like edges. Even heating the pizza up in the air fryer the next day is just as amazing!

My husband is a tough pizza critic and never sugarcoats recipes for me, but he was a big fan of this sourdough pizza recipe. He even said it might be his favorite pizza of all time! For the game this weekend, we’re making a Philly cheesesteak pizza! Although, every time I’ve made anything with Philly cheesesteak flavor for a game, we’ve lost, so maybe I’ll hold off and save it for a non-game day.

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Easy Sourdough Pizza Timeline

This is the easiest sourdough crust recipe, and the timeline is super simple—it can even be customized to fit your schedule! Here’s what mine typically looks like:

9:00 PM (Before Bed): Activate Sourdough Starter
9:00 AM (Morning): Make Pizza Dough
9:30 AM: Stretch and Fold
5:00 PM: Divide Dough, Shape
5:45 PM: Shape, Add Toppings, Bake!

Watch Video Below to See How Easy and Delicious this Sourdough Pizza Recipe is:

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How to Activate Your Starter:
Activate your sourdough starter overnight to prepare for fresh evening pizza crust.

Instructions for Starter Activation:

  1. Combine Ingredients:
    • all-purpose flour
    • filtered cold water
    • sourdough starter
  2. Mix well and leave it covered at room temperature overnight. By morning, your starter will rise and be ready to use! You’ll make your crust dough in the morning so it will be ready to use by evening.

HOW TO GET SOURDOUGH STARTER?

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How to Make Sourdough Pizza Crust:

Measure Ingredients:
Using a kitchen scale, measure out the sourdough starter, water, bread flour, 00 flour, and salt.

Mix the Dough:
Combine all the ingredients in a large bowl (using your hands) and mix until just incorporated. The dough will be lumpy and bumpy at this stage. Cover the bowl and let it rest for 30 minutes.

Stretch and Fold:
After the 30-minute rest, uncover the dough and perform a 30-second stretch and fold directly in the bowl. To do this, gently pull the dough from the edges, stretch it upwards, and fold it back onto itself. Rotate the bowl and repeat.

Bulk Rise:
Cover the bowl again and place it in a warm area of your house to rise for 6-8 hours. 

Pro Tip: I like to place the bowl in my oven with the door open and the light on. Be cautious—if the oven door is shut, the temperature can get warm enough to slowly cook the dough.

Prevent Sticking:
If the dough rises too high, it may stick to the cloth covering it. To prevent this, dampen the cloth lightly before covering the bowl. sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crustsourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust

Final Dough Prep Before Preparing Pizzas:

Once the dough has doubled in size, it’s time to prepare it for pizza!

  • This recipe makes two extra-large pizzas or four medium to small sized pizzas.
  • Use a dough cutter to divide the dough into portions (2-4). Shape each portion into a smooth dough ball. Do not over shape the dough, they do not have to be in a perfect ball. This step should take about 5-10 seconds of dough handling.
  • Cover the dough balls with a cloth and let them rest for another 45 minutes.

Each ball of dough will be an individual pizza. 

Dividing the dough: You can use your scale to weight the dough to make each pizza the same size, but I hardly ever do that. This will help if you’re cooking them al together, but we usually cook one or two at a time. 

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Shaping and Baking the Pizza:

Preheat the Oven:
After the final resting period, preheat your oven to 475-Degrees 

Shape the Dough:
Lightly flour a clean surface and stretch out the first dough ball into a 1-inch-thick pizza round. Avoid using a rolling pin; instead, use your hands to gently stretch and press the dough.

Prepare the Pan:
Lightly grease a baking pan with olive oil or avocado oil to prevent sticking and add flavor.

Add Oil to the Crust:
Drizzle a small amount of oil around the edges of the crust for a golden, flavorful finish.

Top the Pizza:
Spread your favorite sauce over the dough (leaving about 1/2 of dough uncovered around the edges), then add toppings and mozzarella cheese. For extra flavor, sprinkle dried basil or Italian seasoning on top—it’s delicious!
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Baking the Pizza:

  • Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden and the cheese is bubbly.
  • For an extra crispy crust and perfectly browned cheese, turn on the broiler for the last 2 minutes of baking (if your oven has this feature).

Reheating Tip:
One of my favorite ways to reheat this pizza is in the air fryer. It helps the crust stay crispy while warming the toppings evenly. Simply place the pizza slices in the air fryer basket and heat at 450 for about 4 minutes, or until the crust is crisp and the cheese is melted.

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How to Make This Recipe Easier: Prepare the Dough Days in Advance and Freeze!

After the dough completes its final rise, place it in a plastic bag and freeze it immediately.

When you’re ready to use it, remove the dough from the freezer and let it thaw on floured countertop for about 6-8 hours, until it reaches room temperature.

Once thawed, stretch the dough, add your toppings, and bake as usual.

Right now, I have about six balls of dough ready to use for when we want a pizza night! They turn out perfect each time. sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crustThe sourdough crust on this pizza is close to perfection. It’s thick with perfectly portioned air pockets, providing a satisfying chew. The outside is beautifully crispy, while the inside remains soft and chewy. You’ll want to take that extra crust and scoop up every bit of leftover sauce, savoring every last bite.

Pizza Party Prep

This is a perfect sourdough crust to prepare in the morning for a nighttime pizza night or party, where everyone can top their own pizzas. Or a great recipe to prepare in the morning, and have all the pizzas in the oven by game day or girl’s night. 

Pizza is always in:

It’s the ultimate year-round food—perfect for summer, fall, winter, or spring. While it’s fun to switch up the flavors with seasonal toppings, this sourdough pizza recipe is one to keep handy no matter the time of year.sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust

Use High-Quality Cheese:

Fresh Mozzarella: Opt for fresh, whole milk mozzarella. It has a higher moisture content than pre-shredded cheese, which contributes to a softer, chewier texture. This is how you get that perfect chewy restaurant style cheese. Shredded cheese is fine to use, but you’l love the fresh mozzarella texture and taste so much better.

My Favorite Store-Bought Pizza Sauce:

I absolutely LOVE Trader Joe’s Basil Marinara Sauce. If I’m not making homemade pizza sauce, this is my go-to! Even my husband, who usually prefers white sauce over red, can’t resist this one.
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My Personal favorite Pizza Flavors:

  1. Classic Cheese & Pepperoni
    A classic favorite with tomato sauce, mozzarella, and pepperoni.
  2. Hawaiian Pizza
    Tomato sauce, mozzarella, ham, and pineapple for a sweet-savory combo.
  3. Sauerkraut Pizza
    A tangy twist with sauerkraut, your choice of cheese, and perhaps a protein like sausage or bacon.

Pizza Flavors We Love Making:

  1. BBQ Chicken Pizza
    BBQ sauce, grilled chicken, caramelized red onions, mozzarella, and gouda.
  2. Pumpkin Pizza
    Pesto sauce, burrata, prosciutto, spinach, pumpkin, red onion, and a balsamic glaze drizzle.
  3. Fig and Prosciutto Pizza
    Dried figs, prosciutto, arugula, mozzarella, and a balsamic glaze drizzle.
  4. Breakfast Pizza
    Scrambled eggs, bacon and sausage, cheddar, and a sprinkle of chives.
  5. Philly Cheesesteak Pizza
    White Garlic Cheese sauce, sirloin steak, peppers, onions, and provolone. 

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Sourdough Pizza Crust Recipe

Taralynn
This is one of the easiest and most delicious sourdough pizza crust recipes. It creates the best flavorful, chewy, and crispy pizza crust that tastes like it came from a restaurant!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Starter & Dough Rising 8 hours
Course Dinner, Lunch
Cuisine Italian
Servings 4 Pizzas

Ingredients
  

Sourdough Starter Activation Ingredients
  • 1/2 Cup Filtered Water not luke warm since it's overnight
  • 1/2 Cup All-Purpose Flour
  • 1/4 Cup Sourdough Starter not activated
Sourdough Pizza Crust
  • 100 Grams Activated Sourdough Starter
  • 500 Grams Filtered Water Room Temperature
  • 350 Grams Bread Flour
  • 350 Grams 00 Flour double zero flour
  • 16 Grams Sea Salt

Instructions
 

Activating Sourdough Starter for Pizza Steps

  • Before going to bed (around 9 pm) make sourdough starter.
    Combine all-purpose flour, filtered cold water, and sourdough starter in a jar.
    Mix well, cover, and leave at room temperature overnight. By morning, your starter will be ready to use!

Sourdough Pizza Crust

  • Mix the Dough: Using a kitchen scale, measure out the sourdough starter, water, bread flour, 00 flour, and salt. In a large bowl, combine all ingredients and mix until just incorporated. The dough will be lumpy and bumpy at this stage. Cover the bowl and let it rest for 30 minutes.
  • Stretch and Fold: After the 30-minute rest, uncover the dough and perform a 30-second stretch and fold directly in the bowl. Rotate the bowl and repeat.
  • Bulk Rise: Cover the bowl and place it in a warm area to ferment for 6-8 hours.
    Pro Tip: I place the dough in my oven with the door open and the light on. Be cautious, as the oven door being shut can heat up enough to cook the dough.
  • Divide Dough & Final Rest: Once the dough has doubled in size, it’s time to divide dough up.
    This recipe makes two extra-large pizzas or four medium to small sized pizzas. Use a dough cutter to divide the dough into portions (2-4). Shape each portion into a smooth dough ball. Cover the dough balls with a cloth and let them rest for another 45 minutes.
  • After the final rest, preheat the oven to 475-degrees
  • Shaping and Baking the Pizza: Lightly flour a clean surface and stretch out the first dough ball into a 1-inch-thick pizza round. Avoid using a rolling pin; instead, use your hands to gently stretch and press the dough.
  • Add Toppings: Lightly grease a baking pan with olive oil or avocado oil to prevent sticking and add flavor. Drizzle a small amount of oil around the edges of the crust for a golden, flavorful finish.
    Spread your favorite sauce over the dough, then add toppings and mozzarella cheese. For extra flavor, sprinkle dried basil or Italian seasoning on top—it’s delicious!
  • Baking the Pizza: Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden and the cheese is bubbly. For an extra crispy crust and perfectly browned cheese, turn on the broiler for the last 2 minutes of baking (if your oven has this feature)
    For larger pizzas, add 10-12 minutes of baking time.
Keyword sourdough pizza, pizza crust, homemade pizza recipe, sourdough recipes, pizza night, best sourdough crust, best sourdough recipe for pizza, brick oven style pizza, easy pizza dough
Tried this recipe?Leave a Rating!

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Here are some helpful sourdough pizza tips to perfect your homemade pizza-making:

1. Use a Well-Activated Sourdough Starter:

  • Ensure your starter is fully activated before using it. It should be bubbly and have a pleasant, tangy aroma. If your starter isn’t fully active, your dough may not rise as well, affecting the texture of the crust.

2. Let the Dough Rest for Flavor:

  • After mixing your dough, let it rest for at least 30 minutes before starting to shape it. This allows the flour to fully hydrate and helps the dough become easier to stretch and shape. This resting time also improves the flavor.

3. Stretch, Don’t Roll:

  • Always stretch your sourdough pizza dough by hand, not with a rolling pin. Stretching preserves the air pockets in the dough, ensuring a lighter, more airy crust. If the dough resists, let it rest for a few minutes before continuing to stretch it.

7. Don’t Overload the Toppings:

  • Keep toppings to a reasonable amount to avoid weighing down the dough. Too many toppings can result in a soggy pizza. Focus on balance—use enough cheese, sauce, and toppings to create a flavorful pizza, but don’t overwhelm it.

8. Experiment with Different Sauces:

  • Don’t feel limited to traditional tomato sauce. Try pesto, white garlic sauce, or even olive oil and herbs as a base for different flavor profiles. For example, a pesto sauce pairs wonderfully with a fig and prosciutto topping.

9. Finish with a Drizzle:

  • For extra flavor, drizzle olive oil, balsamic glaze, or even truffle oil on top of your pizza right after it comes out of the oven. 

10. Let the Pizza Rest After Baking:

  • After baking, let your pizza rest for a few minutes before slicing. This helps the cheese set and prevents the sauce from running.

11. Use Fresh Ingredients:

  • Fresh, high-quality ingredients—whether it’s the cheese, sauce, or toppings—will make all the difference in the final flavor of your pizza.

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More Sourdough Recipes You’ll Love:
Pumpkin Spice Sourdough Bagels
Overnight Sourdough Bagels
Golden Sourdough Bread for Beginners
How to Make Sourdough Starter
Pumpkin Spice Sourdough Bread
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Classic Cinnamon Sourdough Cinnamon Rolls
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Jalapeño Pepperjack Sourdough Bread

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It’s a little bittersweet knowing the farm is only open for a short time each year—I can’t help but think they’d thrive if they were open year-round with pizza like that! This summer, I’m planning to make this recipe on a brick oven (fingers crossed I get one for Mother’s Day!) to bring it even closer to the farm’s perfection.

Will we still go back to support the farm and their amazing pizzas, even though we’ve got this recipe? Of course, we will! There’s nothing quite like the experience, and I wouldn’t miss it.sourdough pizza, brick oven style pizza crust, sourdough recipes, sourdough pizza crust, simply taralynn sourdough, sourdough pizza recipes, sourdough, sourdough pizza easy, overnight pizza crust, easy sourdough recipes, easy overnight sourdough pizza, the best sourdough pizza crust

Reasons You’ll Love This Sourdough Pizza Crust Recipe:

  • Simple Ingredients: Made with basic pantry staples—no fancy equipment or hard-to-find items required.
  • Low Maintenance: This dough is easy to handle and doesn’t require refrigeration or constant attention.
  • Versatile Cooking Options: Bake it in a traditional oven, a brick oven, or even an air fryer for delicious results every time.
  • Restaurant-Quality Crust: Expect a chewy, crispy, and perfectly airy crust that feels straight out of a pizzeria.
  • Make-Ahead Friendly: Prepare the dough in advance and freeze it for a stress-free pizza night.
  • Customizable Toppings: From classic cheese and pepperoni to gourmet combinations like fig and prosciutto, this crust works with any flavor.
  • Year-Round Popularity: Pizza is always in season, and this recipe adapts beautifully to your favorite seasonal toppings.

I cannot wait for you to try out this pizza crust recipe. It makes me so happy to see how much you’ve loved my other sourdough recipes, and I think this one is going to go right up there with the others!

Questions for you!

  1. What are your favorite pizza toppings?
  2. What is your favorite style of pizza?

sourdough pizza

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Posted In: Dinner, Kid Approved, Pizza Crave, Printable Recipes, Recipes, Sourdough, Top Recipes

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10 Comments

  1. I love pizza so much. However, I have never thought of a sourdough crust. The only thing I love as much as pizza is sourdough. Seems like a match made in heaven! I will definitely need to try this recipe.

    Reply

    1. So many of my favorite pizza places use sourdough! It’s definitely a game changer when making your own pizza. I’m excited for you to try it!

      Reply

  2. 5 stars
    The crust turned out awesome. We put it in our green egg outside and added prosciutto, pineapple, jalapeños, and mozzarella!

    Reply

    1. Hi, Paige! Our neighbors said they put their pizza in the their green eggs, too! Sounds like we need to get one of those! And your pizza toppings sound amazing 🙂

      Reply

  3. 5 stars
    This looks SOOOO amazingly good, wish I could make it 😍🤤 too bad I don’t understand sourdough at all 😂😩… maybe some day 🥹❤️

    Reply

  4. 5 stars
    Found your recipe on tiktok, tried it over the weekend and it was a hit

    Reply

  5. 5 stars
    I have tried so many pizza dough recipes over the years and this one is by far my favorite! It impressed my husband and my young daughter. Bravo!!

    Reply

    1. Hi, Jen!

      I’m so happy this one is now your favorite!:) I made it again yesterday, but turned the dough into garlic knots. You’ll have to try that next time!

      Reply