There’s nothing quite like a homemade pizza, especially when you’re using a sourdough pizza crust. The tangy flavor, crispy exterior, and chewy interior make sourdough the perfect base for any pizza. Whether you’re a pizza lover or a sourdough enthusiast, this recipe will guide you through making a delicious sourdough pizza crust from scratch and show you how to assemble your perfect pizza.
What’s even better? This pizza dough recipe doesn’t contain any of the chemicals or additives that can be found in many store-bought or frozen pizzas. In fact, when I first made this pizza, my husband said, “This is the best pizza you’ve ever made!” I was so excited — but then I made it for my mom and grandmother, and they were absolutely swooning over it! They couldn’t believe the incredible flavor and how perfectly crispy the crust was. It’s honestly a game-changer, and once you try it, I’m sure you’ll agree.
Why Sourdough Pizza Crust Is So Special
Before we get into the recipe, let’s talk about why sourdough pizza dough is so much better than traditional pizza dough. Here are a few reasons why sourdough is a standout choice for your pizza base:
- Enhanced Flavor: The natural fermentation process of sourdough adds a tangy, rich flavor to your pizza crust that’s completely unique. It’s the perfect balance of savory and slightly sour, making it a much more flavorful option than traditional pizza dough.
- Better Texture: Sourdough creates a crust that’s crispy on the outside and soft and chewy on the inside. It gives you that ideal pizza crust texture — not too dense and not too fluffy.
- Health Benefits: Because sourdough undergoes natural fermentation, it’s lower in gluten, making it easier to digest. It also contains beneficial probiotics that support gut health, unlike many commercial pizza doughs.
- No Chemicals or Additives: One of the best things about making your own sourdough pizza dough is that you can avoid all the artificial chemicals and preservatives found in store-bought options. In the past, Red Baron used to be one of my favorite frozen pizzas — but after discovering what goes into it, it’s not something I can eat anymore. The artificial additives in frozen pizza aren’t real food, and I’m so glad to have switched to homemade pizza that’s not only better in taste but also healthier.
Sourdough Pizza Crust Recipe
Making your own pizza dough from scratch is easier than you think, and this sourdough pizza dough is the perfect recipe to start with. Here’s everything you need to know to create a pizza dough that’s both delicious and nutritious.
Prep Time: 20 minutes
Rise Time: 8 hours
Total Time: 8 hours 30 minutes
Serves: 4 individual pizzas
Ingredients:
- 4 cups All-Purpose Flour (You can also use bread flour or whole wheat flour for added flavor and texture)
- 1 1/2 cups Room Temperature Water
- 1/2 cup Active Sourdough Starter
- 2 teaspoons Salt
- 2 tablespoons Olive Oil
- 2 cups Homemade Pizza Sauce (or store-bought if you’re in a pinch)
- 2 cups Fresh Shredded Mozzarella Cheese (or fresh mozzarella balls)
- 4 servings Your Favorite Pizza Toppings (e.g., pepperoni, sausage, mushrooms, bell peppers, olives, etc.)
Equipment:
- Stand mixer with dough hook attachment or mixing bowl
- Pizza peel (or baking sheet)
- Pizza stone, baking steel, or cast iron skillet for baking the pizza
- Parchment paper (optional, but it makes transferring the pizza easier)
- Floured work surface for shaping the dough
How to Make Sourdough Pizza Crust
This recipe is easy to follow, and soon you’ll have a perfect sourdough pizza crust that’s crispy, chewy, and full of flavor. Here’s a step-by-step guide:
- Combine the Ingredients:
In the bowl of a stand mixer with a dough hook attachment, combine 4 cups of all-purpose flour, 1 1/2 cups of room temperature water, and 1/2 cup of active sourdough starter. Mix until just combined. If you’re not using a stand mixer, you can do this by hand in a mixing bowl. - Add Salt and Olive Oil:
Add 2 teaspoons of salt and 2 tablespoons of olive oil to the dough mixture. Continue mixing on medium speed for about 10 minutes, or until the dough is smooth and elastic. It should pass the windowpane test: take a small piece of dough and stretch it thin — if it becomes translucent without tearing, it’s ready! - Let the Dough Rise:
Transfer the dough to a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 8 hours. The dough will double in size and develop its characteristic sourdough flavor. If your kitchen is cool, it may take longer, so be patient. - Preheat the Oven:
After the dough has risen, preheat your oven to 475°F (245°C). If you’re using a pizza stone or baking steel, place it in the oven while it’s preheating to ensure the stone gets hot. - Divide and Shape the Dough:
Lightly flour your work surface and divide the dough into 4 equal portions. Shape each portion into a ball. If you’re not using all the dough right away, store the remaining portions in the freezer for future use. Freezing the dough is an excellent way to have homemade pizza dough on hand whenever you need it! - Roll Out the Dough:
Roll each dough ball into a flat, round pizza shape. If you prefer a thicker crust, leave it a little thicker; if you like a thin and crispy crust, roll it out as thin as possible. The dough will rise a little when baking, so don’t worry if it looks a bit thin! - Prepare the Pizza Peel:
Dust a pizza peel (or a baking sheet) with semolina flour or cornmeal to prevent the dough from sticking. If you’re using parchment paper, this is the time to lay it down. Carefully transfer the rolled-out dough onto the peel. - Assemble the Pizza:
Spread about 1/2 cup of homemade pizza sauce over the crust, leaving a small border around the edges. Top with fresh shredded mozzarella and any toppings you like. Some classic choices include mushrooms, onions, peppers, olives, or meats like pepperoni or sausage. - Bake the Pizza:
Transfer the pizza to the preheated oven and bake for 12-14 minutes, or until the crust is golden brown and the cheese is bubbling. If you’re using a cast iron skillet instead of a pizza stone, place the skillet in the oven while preheating, then add the pizza to the hot skillet and bake as usual. - Serve and Enjoy:
Once your pizza is perfectly baked, remove it from the oven, slice it up, and enjoy the fruits of your labor. The crispy, chewy sourdough pizza crust will make your homemade pizza a standout meal.
Homemade Pizza Sauce Recipe
Making your own pizza sauce at home is incredibly easy and adds so much flavor to your sourdough pizza. You can skip the preservatives and chemicals that often lurk in store-bought versions, and tailor the seasoning to your liking. Here’s the simple recipe:
Prep Time: 5 minutes
Total Time: 5 minutes
Serves: Enough for 4-6 pizzas
Ingredients:
- 15 oz Can Tomato Sauce
- 6 oz Can Tomato Paste
- 2 teaspoons Dried Oregano
- 2 tablespoons Italian Seasoning
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Coconut Sugar (helps balance acidity, but optional)
Instructions:
- Combine Ingredients:
In a mixing bowl, combine all the ingredients: tomato sauce, tomato paste, dried oregano, Italian seasoning, salt, garlic powder, onion powder, black pepper, and coconut sugar. Stir well to combine. - Taste and Adjust:
Taste the sauce and adjust the seasoning as needed. If you like it spicier, add a pinch of red pepper flakes. If you want more herbs, feel free to add extra oregano or basil. - Store:
Store the sauce in an airtight container in the fridge for up to 1 week. You can also freeze the sauce for up to 3 months in portioned containers for easy use later.
Why Make Your Own Pizza Sauce?
Making your own pizza sauce ensures you know exactly what’s in it. There are no artificial preservatives or unnecessary sugars, and you can tweak the flavor to suit your tastes. This simple homemade sauce takes just a few minutes to whip up and is the perfect addition to your sourdough pizza crust recipe.
If you have extra sauce, it’s easy to store! You can freeze it in portioned containers, so it’s ready for the next pizza night. Plus, it’s so much better than the processed, preservative-filled sauces that can be found in most grocery stores.
Creative Sourdough Pizza Toppings
Pizza is a wonderful opportunity to get creative with toppings, and you can use whatever you have on hand to make unique, delicious pies. Here are some ideas:
- Buffalo Chicken Pizza:
Use your homemade chicken nuggets and toss them in Primal Kitchen buffalo sauce or BBQ sauce to make a delicious buffalo chicken pizza or BBQ chicken pizza. After baking, sprinkle some minced scallions on top for an extra burst of flavor. This pizza is the perfect combination of spicy and savory. - Margherita Pizza:
For a classic Margherita pizza, use homemade pizza sauce and fresh mozzarella balls. After baking, top with fresh basil strips for an aromatic, flavorful finish. This simple yet delicious pizza never goes out of style. - Veggie Pizza:
If you’re looking for a veggie-packed pizza, try adding mushrooms, peppers, onions, and olives to your dough. Roasted vegetables like zucchini and eggplant also make fantastic toppings for a savory, healthy pie. - Leftover Pizza:
This sourdough Pizza crust recipe is a great way to use leftovers! You can toss on leftover meats, roasted vegetables, or even extra cheeses.
How to Make and Freeze Whole Pizzas for Busy Nights
If you want to have a homemade pizza ready in a flash, making whole pizzas ahead of time and freezing them is a fantastic option. Here’s how to prepare and freeze whole pizzas so you can bake them whenever you need a quick meal:
Steps to Make and Freeze Whole Pizzas:
- Prepare the Dough:
Follow the sourdough pizza dough recipe and divide the dough into portions. This recipe makes enough dough for 4 individual pizzas, so you can either freeze the dough itself or go ahead and assemble the pizzas. - Roll Out the Dough:
On a floured work surface, roll each portion of dough into the desired size for your pizza. You can make individual pizzas or larger ones, depending on your preference and freezer space. - Par-Bake the Crust:
This step ensures the dough is partially cooked before freezing, so the crust doesn’t get soggy when you bake it later. Preheat your oven to 475°F (245°C), and bake the rolled-out dough for 5-7 minutes, or until it starts to set and firm up, but not fully baked. The crust should be slightly golden but still soft. - Cool the Dough:
Let the par-baked pizza crusts cool to room temperature. This is an important step, as it prevents condensation from forming inside the wrapping, which could lead to a soggy pizza when you bake it later. - Add the Sauce and Toppings (Optional):
At this point, you can either top the pizza with sauce and toppings and then freeze it, or you can freeze the par-baked crusts and top them fresh when you’re ready to bake. I recommend adding just the sauce and cheese before freezing, as fresh toppings like vegetables or meats may not freeze well. - Wrap and Freeze:
Wrap the cooled, par-baked sourdough pizza crust recipe in plastic wrap or place them in a resealable freezer bag. You can also place parchment paper between multiple pizzas to prevent them from sticking together. Label the pizzas with the date, and store them in the freezer for up to 3 months.
How to Bake Frozen Pizzas
When you’re ready to enjoy your frozen pizza, here’s how to bake it:
- Preheat the Oven:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it’s preheating to ensure it’s nice and hot. - Add the Toppings:
If you haven’t already topped your pizza, now is the time! Spread a layer of homemade pizza sauce, add fresh mozzarella, and top with your favorite toppings. - Bake the Pizza:
Bake the pizza for about 12-14 minutes or until the crust is golden and crispy and the cheese is bubbly. If you didn’t par-bake your crust, bake it for about 15-18 minutes until fully cooked. - Serve and Enjoy:
Once your pizza is done, remove it from the oven, slice it up, and enjoy a delicious homemade pizza in no time!
Benefits of Freezing Whole Pizzas
- Convenience: Having homemade, frozen pizzas on hand means you can make a fresh, wholesome meal with minimal effort. Pop it in the oven, and dinner is ready in under 20 minutes!
- Healthier Option: Freezing your own pizzas ensures you’re avoiding preservatives, artificial chemicals, and excess sugar found in store-bought frozen pizzas.
- Time-Saving: It’s easy to double or triple the recipe and make several pizzas at once. Simply store them in the freezer for quick meals that are as good as fresh.
Storing Extra Sauce and Dough
If you have extra sourdough pizza dough or homemade pizza sauce, you can easily freeze those as well. Here’s how:
- Freezing the Dough: After the dough rises, divide it into portions and store them in airtight containers or freezer bags. When you’re ready to use the dough, thaw it overnight in the fridge and let it proof on the counter for about an hour before rolling it out.
- Freezing the Sauce: Portion your sauce into small containers or freezer bags, and freeze it for up to 3 months. Thaw the sauce overnight in the fridge or heat it up directly from frozen when you’re ready to use it.
The great thing about making this pizza dough is that it’s easy to double or triple the recipe and store extra portions for later. Simply pull out the dough and sauce when you’re ready to make a fresh pizza, and you’ll have a quick and delicious meal ready in no time!
Why You Should Make Sourdough Pizza Crust
Making your own sourdough pizza crust at home is a rewarding experience. You can control all the ingredients, avoid harmful additives, and create a healthier, more flavorful pizza. Plus, you’ll love the crispy, chewy texture of a sourdough pizza dough that you can’t get from store-bought frozen pizzas.
Whether you use whole wheat flour for extra depth in this sourdough pizza crust recipe or stick with all-purpose flour, sourdough pizza crust will always elevate your pizza game. The possibilities for toppings are endless, and best of all, you know exactly what’s going into your meal.
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Sourdough Pizza Crust
- Total Time: 8 hours 20 minutes
- Yield: 4 pizzas 1x
Description
This sourdough pizza crust recipe is the perfect balance of crispy and chewy. The tang from the sourdough starter gives the pizza crust a unique, delicious flavor, and the process of fermentation makes it lighter and easier to digest. Plus, it’s easy to make ahead and freeze for quick, homemade pizza nights. Whether you’re using all-purpose flour, bread flour, or even whole wheat flour, this pizza dough will elevate any pizza creation, from classic Margherita to inventive toppings like buffalo chicken pizza.
Ingredients
-
4 cups All-Purpose Flour (or bread flour or whole wheat flour for added texture)
-
1 1/2 cups Room Temperature Water
-
1/2 cup Active Sourdough Starter
-
2 tsp Salt
-
2 tbsp Olive Oil
-
2 cups Homemade Pizza Sauce (or store-bought)
-
2 cups Fresh Shredded Mozzarella Cheese
-
4 servings Your Favorite Pizza Toppings (e.g., pepperoni, sausage, mushrooms, bell peppers, etc.)
Instructions
-
In the bowl of a stand mixer with a dough hook attachment, combine 4 cups of flour, 1 1/2 cups of room temperature water, and 1/2 cup of active sourdough starter. Mix until just combined.
-
Add 2 teaspoons of salt and 2 tablespoons of olive oil. Continue mixing on medium speed for about 10 minutes until the dough is smooth and passes the windowpane test (stretch a piece of dough thinly — if it’s translucent without tearing, it’s ready).
-
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 8 hours.
-
Once risen, preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a surface and divide the dough into 4 equal portions. Shape each into a ball.
-
Roll out each portion of dough to your desired pizza size.
-
Dust a pizza peel (or baking sheet) with semolina flour or cornmeal, then transfer the dough onto it.
-
Spread homemade pizza sauce over the crust, then add shredded mozzarella and your desired toppings.
-
Bake for 12-14 minutes, or until the crust is crispy and the cheese is bubbly. For extra browning, broil for 1 minute at the end.
- Prep Time: 20
- Cook Time: 8 hours
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