Sourdough Pizza Crust Recipe

5 from 1 vote

Make a crisp chewy sourdough pizza crust with active starter or discard. Step‑by‑step photos plus home oven, grill, and wood‑fired directions.

Course entree, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Resting time 8

Total Time 8 40

Servings servings

Calories 159kcal

Weigh all ingredients. This gives the most consistent dough.
Mix all ingredients together in mixer bowl with spoon or spatula.
Knead by hand or with a dough hook mixer attachment for 5-8 minutes, until the dough is smooth and elastic. Start with 650 grams of flour, and add more, as needed.
Place in an oil-covered bowl and tightly wrap with plastic wrap. Refrigerate overnight, up to 2 days.
Optional: Freeze at this stage. Wrap tightly in plastic wrap, then in freezer bags, for up to 3 months.
Bring the dough to room temperature, divide into portions, and roll or stretch thin.
Top with desired toppings. Bake 450°F for 15-18 minutes, until crust and toppings are browned.

If your dough is sticky, add flour a tablespoon at a time until a smooth ball forms.
Humidity affects yeast doughs. On humid days, add more flour as needed.
Measure flour carefully. Different brands absorb liquid differently.
Starter hydration matters. This recipe assumes 100% hydration. Adjust flour if using a different type.
Don’t overload with sauce, or the crust will turn soggy.
Oven temps vary. Check the crust 5 minutes before the suggested time.
For an extra crisp base, par-bake the crust for 5 minutes before adding toppings.

Choose your choice of toppings. Here are some favorites.

If you'd like to make dough without sourdough starter, use Pizza Yeast. See the link above to purchase.