The Best Sourdough Pizza Crust (Crispy, Chewy & Easy!)

Prep Time: 15 minutes | Rise Time: 2 hours 30 minutes | Bake Time: 12–14 minutes | Total Time: ~3 hours Makes: 1 large (24″) pizza, two 12″ pizzas, or four 6″ individual pizzas

If you’ve been feeding that sourdough starter every week, this is the recipe that makes it all worth it. Our Sourdough Pizza Crust is crispy on the outside, soft and chewy on the inside, and packed with that subtle tangy flavor that regular pizza dough just can’t match. Whether you’re craving a classic pepperoni pizza or loading it up with fresh veggies, this crust holds up to anything you pile on top.

The best part? You only need five simple ingredients and a little patience while the dough does its thing.

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Why You’ll Love This Sourdough Pizza Dough

We make pizza at home pretty often around here. It’s one of those meals that everyone in the family can get excited about — especially when everyone gets to add their own toppings! But what really takes homemade pizza from good to great is starting with a crust you’re proud of.

This sourdough pizza crust recipe changed the game for us. Using an active sourdough starter instead of store-bought yeast means you’re getting a depth of flavor you just can’t buy in a packet. The natural fermentation makes the dough easier to digest, and honestly? It tastes like something from a brick-oven pizzeria.

Once you try it, regular pizza dough will feel like a step backwards!

If you love cooking with your sourdough starter, check out our Sourdough Baking Guide for tips on everything from feeding your starter to troubleshooting your dough.

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What’s the Difference Between Active Starter and Sourdough Discard?

This is a question I get a lot! For this recipe, you want active, fed sourdough starter — meaning it’s been fed within the last 24 hours and is bubbly and alive. It should look foamy and smell a little tangy.

Sourdough discard is the portion you remove before feeding. It’s not as active, so it won’t give your pizza dough the same rise or lift.

Don’t have a starter yet? I’ll show you exactly how to make one from scratch in our Sourdough Starter Guide. It only takes a few days and a little flour and water!

And if you have a big pile of discard you’re not sure what to do with, we have a whole collection of Sourdough Discard Recipes that will put every last drop to delicious use.

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Ingredients for Sourdough Pizza Crust

Full measurements are in the recipe card below!

Here are a few notes on what to grab and why each ingredient matters:

Active Sourdough Starter — This is the heart of the recipe. Feed your starter the night before or the morning before you plan to make pizza so it’s nice and bubbly when you use it. A sluggish starter = a flat crust.

Warm Water — You want the water between 90–95°F. Too cold and the yeast won’t wake up; too hot and you risk killing it. A quick check with an instant-read thermometer makes this a breeze.

All-Purpose Flour — Plain unbleached all-purpose flour works beautifully here. If you want a slightly chewier, more pizza-shop-style crust, you can swap in bread flour — it has more protein, which gives the dough extra strength and structure. Use a 1:1 substitution.

Salt — Kosher salt, fine sea salt, or regular table salt all work. Salt is what makes this crust taste like pizza crust, so don’t skip it!

Olive Oil — We use extra virgin olive oil. Pick one you like the flavor of, since you’ll taste it in the finished crust. It adds richness and helps get that golden, slightly crispy bottom.

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Pro Tips for the Perfect Sourdough Pizza Crust

Make sure your starter is truly active. Do the float test — drop a small spoonful of starter into a glass of water. If it floats, it’s ready to use. If it sinks, give it a few more hours.

Use a Danish dough whisk. This little tool is perfect for mixing sticky, wet doughs like this one. A regular whisk will just get clogged. A wooden spoon works in a pinch, but the dough whisk makes it so much easier.

Don’t rush the rise times. The three rest-and-fold sessions are what build the gluten and give your crust that chewy, stretchy texture. Setting a timer and letting the dough do its thing is the secret to success here.

Flour your surface well before rolling. This dough can be sticky! A generously floured surface and rolling pin will save you a lot of frustration when it’s time to shape your crust.

Preheat your oven properly. A hot oven (425°F) is key for getting a crispy bottom. If you have a pizza stone or a baking steel, preheat it in the oven too for an even crispier crust.

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How To Make Sourdough Pizza Crust (Step-By-Step)

Step 1: Mix Starter and Water

In a large mixing bowl, combine your active sourdough starter and warm water. Stir and let it sit for 5 minutes. It will look like a milky mixture — that’s exactly right!

Step 2: Add the Flour

Add half the flour and mix well. The dough will be sticky — don’t worry! Once the first half is incorporated, add the remaining flour, salt, and olive oil. Mix until there’s no dry flour left.

Step 3: First Rise (45 minutes)

Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot for 45 minutes.

Tip: The top of your fridge or inside your oven with just the light on are both great warm spots!

Step 4: First Stretch and Fold

Uncover the bowl. Using the Danish dough whisk or your hands, grab the dough on the side closest to you, stretch it up, and fold it back over itself. Turn the bowl 90 degrees and repeat. Do this 4 times total, turning the bowl each time.

Step 5: Second Rise (45 minutes)

Cover and let rise again for 45 minutes.

Step 6: Second Stretch and Fold

Repeat the stretch-and-fold process from Step 4.

Step 7: Third Rise (60 minutes)

Cover and let rise for 60 minutes. The dough should look airy and puffy. If it still feels sticky, do one more fold and give it 30 more minutes.

During this last rise, go ahead and preheat your oven to 425°F.

Step 8: Shape and Bake

Lightly flour your work surface and roll the dough out for one large pizza, or divide it into two 12″ or four 6″ crusts. Place it on your pizza pan, add your favorite toppings, and bake for 12–14 minutes until the crust is golden and the cheese is bubbly.

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How To Serve Sourdough Pizza

This crust is incredibly versatile! Here are some of our favorite ways to use it:

• Classic Pepperoni Pizza — Pizza sauce, shredded mozzarella, and pepperoni. Simple, perfect, everyone loves it.
• Family Pizza Night — Divide the dough into smaller portions and let everyone make their own mini pizza with their favorite toppings. Kids absolutely love this!
• Margherita Style — Fresh mozzarella, basil, olive oil, and crushed tomatoes. Light and amazing.
• White Pizza — Swap the red sauce for ricotta cheese, garlic, and a drizzle of olive oil. Top with spinach and fresh mozzarella.
• Sheet Pan Pizza — Roll the dough out onto a rimmed baking sheet for a more rectangular, easy-to-cut pizza. Great for feeding a crowd!
• Cheese Breadsticks — Have leftover dough? Roll it out, spread with butter, and sprinkle with cheese. Bake until golden for irresistible cheese sticks.

Serve with a simple green salad, some Pizza Knots as an appetizer, or a cozy bowl of soup for a complete dinner.

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How To Store Sourdough Pizza Dough

Refrigerator (Up to 2 days): After your final stretch and fold, cover the dough with plastic wrap and store it in the fridge. Let it come to room temperature before rolling it out. This slow, cold ferment actually makes the crust taste even better — more flavorful and complex!

Overnight Sourdough Pizza Crust: Want to prep ahead? Complete all the rise and fold steps, then pop the dough in the refrigerator overnight. Roll it out and bake the next day. Think of it like our Overnight Sourdough Bread — the extra time in the fridge is a flavor bonus.

Important: Don’t store the unbaked dough for more than 18 hours once shaped, or it can over-proof.

Freezer (Up to 3 months): You can freeze the raw dough before the first rise! Wrap it tightly in plastic wrap, then foil or a freezer bag. When you’re ready to use it, thaw overnight in the refrigerator or at room temperature, then start with the first rise as outlined in Step 3.

Baked crust: If you’ve already baked the crust, wrap leftovers tightly and store at room temperature for 1–2 days or freeze for up to 1 month.

Sourdough Pizza Crust Variations

Make It Herby — Mix 1 teaspoon of dried Italian seasoning, garlic powder, or dried oregano right into the dough before the first rise. It adds so much flavor to every bite, even the crust!

Make It Spicy — Add ½ teaspoon of red pepper flakes or a pinch of chili powder to the dough for a subtle kick that pairs perfectly with classic pizza toppings.

Make It Deluxe — Fold ¼ cup of freshly grated Parmigiano-Reggiano into the dough after the second fold. Cheesy crust before you even add the toppings? Yes, please!

Whole Wheat Version — Substitute up to 1 cup of all-purpose flour with whole wheat flour for a heartier, nuttier crust. The texture will be slightly denser but still delicious.

Thick Crust (Deep Dish Style) — Press the dough into a cast iron skillet or deep-dish pan instead of rolling it thin. Top generously and bake a few extra minutes. Check out our full Chicago-Style Deep Dish Pizza if you want to go all in on the thick-crust life!

Gluten-Sensitive Option — For those sensitive to regular gluten, sourdough fermentation does break down some of the gluten proteins, which many people find easier to digest. However, this recipe is NOT gluten-free as written.

Sourdough Pizza Crust FAQ

Do I need any special equipment? Not at all! A mixing bowl, a rolling pin, and a baking pan are all you need. A Danish dough whisk makes mixing easier, and a pizza stone gives you an extra-crispy bottom, but neither is required.

Can I make this sourdough pizza dough without yeast? Yes! That’s exactly what this recipe is. Your active sourdough starter IS the leavening agent. There’s no added commercial yeast needed.

How do I know if my dough is over-proofed or under-proofed? Try the poke test! Dip a finger in flour and press it gently into the dough. If it springs back quickly, it needs more time. Springs back slowly about halfway, it’s perfect. If it doesn’t spring back at all, it may be over-proofed — use it soon!

Why is my sourdough pizza dough so sticky? That’s normal! Sourdough doughs have a high hydration level, which means they’re wetter and stickier than regular pizza dough. Make sure your hands and work surface are well-floured when you shape it. Don’t add too much flour to the dough itself or the crust will become tough.

Can I use sourdough discard for pizza crust? You can, but it will not rise or puff up the same way as an active starter. The crust will be flatter and more cracker-like. If you want a proper, chewy crust, use active, bubbly starter.

Can I make sourdough pizza crust without a long rise? This dough needs the rise time to develop flavor and structure. You can cut the total time down by using warmer water and a warmer proofing spot, but don’t skip the bulk fermentation entirely or your crust will be flat and dense.

Related Recipes You’ll Love

If you’re a sourdough fan, we have lots more to explore! Our Overnight Sourdough Bread is a wonderful next step — it uses many of the same techniques and the results are stunning. Or, if you want to bake a sturdy sandwich loaf, our Sourdough Sandwich Bread is soft, tender, and perfect for everyday use.

For more pizza night fun, try our Pizza Casserole for an easy weeknight dinner or whip up a batch of Pizza Knots as a quick appetizer. Both are huge crowd-pleasers!

And if you have discard piling up in the fridge, check out our full list of Sourdough Discard Recipes so nothing goes to waste.

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Ready to Make the Best Pizza Night Ever?

Once you make homemade sourdough pizza crust, it’s really hard to go back. The flavor, the texture, the satisfaction of making something this good from scratch — it just hits differently.

I hope you and your family love this as much as we do! If you try this recipe, please leave a comment below and give it a ⭐⭐⭐⭐⭐ rating. Your reviews help other readers decide if a recipe is right for them — and I truly love hearing how things turn out in your kitchen!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

Originally published: April 8, 2024. Recently updated on March 26, 2026 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.