Simple Sourdough Pizza Crust Recipe

If you dream of a golden, chewy, flavorful homemade pizza, my Simple Sourdough Pizza Crust delivers every single time! This crave-worthy crust develops incredible flavor with just a handful of ingredients and a little patience, letting your sourdough starter do all the magic. Whether you’re a seasoned sourdough baker or just starter-curious, this is the crust recipe you’ll turn to again and again for pizza nights packed with personality.

Ingredients You’ll Need

This recipe is delightfully simple and proof that extraordinary pizza starts with just a handful of quality ingredients. Each element in this Simple Sourdough Pizza Crust is there to support maximum flavor, texture, and that signature sourdough finish.

• Sourdough Starter (100g): The heart and soul of this recipe—make sure it’s active, bubbly, and ready to infuse your dough with character and rise.
• Water (375g): Hydrates your dough, encouraging a light crumb and airy crust. Adjust for climate and flour type—a little less if it’s humid or you’re newer to sticky doughs!
• Salt (10g): Don’t skimp—salt brings balance, flavor, and helps strengthen gluten for the perfect stretch.
• All-Purpose or Bread Flour (500g): Both work beautifully—the bread flour gives a bit more chew, while all-purpose delivers a lovely tender bite.

Variations

This is your launchpad for pizza stardom—the Simple Sourdough Pizza Crust is endlessly flexible, so feel free to riff with flavors, toppings, or adjust for special diets. A few ideas to inspire your next pizza party:

• Go Whole Grain: Swap in 20–30% whole wheat or rye flour for a deep, earthy tang and extra nutrition.
• Gluten-Free Adaptation: Use a trusted 1:1 gluten-free flour blend and add a teaspoon of xanthan gum to mimic that classic sourdough chew.
• Italian “00” Flour Swap: For Neapolitan-inspired softness, use “00” flour—just reduce the water slightly so your dough isn’t too sticky.
• Flavor Twists: Add a tablespoon of olive oil or a teaspoon of dried herbs into the dough for a herby, golden crust.

How to Make Simple Sourdough Pizza Crust

Step 1: Mix the Dough

Start by stirring together your bubbly sourdough starter, salt, and water in a big mixing bowl. It doesn’t have to look perfect—just a rough blend is all you need before adding the flour and mixing again until everything’s well incorporated. If you have a straight-sided vessel, this is a great moment to use it for easy rise monitoring later.

Step 2: Stretch and Fold

After letting the dough rest for 30 minutes, reach in, gently pull, and fold the dough into itself—do this about 8 to 10 times. Let it rest, then repeat this stretch-and-fold cycle 3 more times if time allows. With each fold, you’ll notice the dough turn silkier, smoother, and magically less sticky—this technique builds strength and elasticity.

Step 3: Bulk Fermentation

Cover your vessel and let the dough rise at room temperature. Depending on your kitchen’s warmth, this can be anywhere from 6 to 18 hours (less in hot weather, more when it’s cold). Watch for the dough to increase by 50–75% in volume, not strictly double—visual cues are your best friend here!

Step 4: Portion and Shape

Turn out your fermented dough, dust with a little flour, then split into four equal pieces. Use floured hands to shape each into a neat ball, tucking edges beneath to create surface tension. Place each round in a container, cover, and chill in the fridge for at least 6 hours. (You can hang onto these for up to 3 days—you’ll taste even more flavor as they rest!)

Step 5: Shape, Top, and Bake

Remove dough balls from the fridge about an hour before you want to bake. Preheat your oven with a Baking Steel, stone, or cast iron skillet. Gently stretch the dough into a round, transfer to parchment, and top however your heart desires. Classic Margherita, greens and crème fraîche, or naked pizza with spiced oil—the Simple Sourdough Pizza Crust is the perfect base! Bake at high heat until bubbly and deeply golden (just 5–6 minutes on a steel!).

How to Serve Simple Sourdough Pizza Crust

Garnishes

Sprinkle your finished pizza with fresh basil for a classic touch, or try a flurry of arugula, a drizzle of good olive oil, or even a pinch of sea salt flakes right after baking to enhance the Simple Sourdough Pizza Crust’s naturally complex tang.

Side Dishes

Pair your pizza with a crisp green salad (extra points for lemony vinaigrette), roasted veggies, or even simple marinated olives for a cozy, well-rounded meal that lets your sourdough crust shine as the centerpiece.

Creative Ways to Present

Cut pizzas into little squares for snackable party bites, serve on wooden boards for rustic charm, or line up a trio of small pizzas with different toppings—all featuring that irresistible Simple Sourdough Pizza Crust everyone will rave about!

Make Ahead and Storage

Storing Leftovers

Once your pizza cools, wrap it in foil or pop slices into an airtight container. Store in the fridge for up to three days—this crust stays chewy and delicious for lunchtime leftovers, midnight snacks, or quick weeknight dinners.

Freezing

Not ready to bake all four pizzas? Shape your dough balls, tuck them into quart containers, and freeze for up to a week. Thaw overnight in the fridge or at room temperature for 8 hours—your next pizza night is already halfway made!

Reheating

For best results, warm pizza slices on a preheated skillet or in a 400ºF oven until the crust is revived and toppings are sizzling. A few minutes is all it takes to bring that Simple Sourdough Pizza Crust back to life!

FAQs

Final Thoughts

If you’ve never tried making your own Simple Sourdough Pizza Crust, you’re in for such a treat. The smell alone as it bakes is swoon-worthy—and the taste rewards every bit of patience. I hope you give it a try and discover just how much fun (and how little stress) artisan pizza can be in your own kitchen. This one’s a favorite in my house—I can’t wait for it to become a favorite in yours, too!

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