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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
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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.
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