Home » Sourdough Pizza Crust

Sourdough Pizza Crust


Pizza is in regular rotation here in our kitchen. I love that I can be creative and make our pizza any way we like. This sourdough pizza crust is the perfect base for your next pizza night!

Sourdough is the center of all of my bread products. From sandwich bread https://therosehomestead.com/sourdough-sandwich-bread/ to cake https://therosehomestead.com/sourdough-chocolate-zucchini-cake/, I love my sourdough starter! So, when it comes to pizza, obviously sourdough is best!

I have a yeasted pizza crust recipe https://therosehomestead.com/pizza-crust-made-with-freshly-ground-wheat/ However, I never posted my sourdough pizza crust recipe. So, today, let’s take our pizza’s to the next level!

I love this recipe because I start it the morning before I am going to make the pizza for dinner and just let it rise all day. By the time I’m ready to start dinner, the crust is ready to shape and bake.

Why Sourdough?

The process of long fermenting sourdough makes bread products easier to digest for those who are sensitive to gluten. **SOURDOUGH IS NOT FOR THOSE WHO ARE GLUTEN INTOLERANT**

The longer you ferment your sourdough, the more it breaks down the phytic acid that can be hard to digest.

I prefer to ferment for 4-12 hours. I have made products that fermented close to 24 hours, however, I recommend not going beyond 24 hours due to the possibility of over fermentation.

What you will need for this recipe:

  1. Sourdough starter
  2. Flour
  3. Water
  4. Salt

The morning before you want to make pizza for dinner, add the starter, water, salt, and 2 1/2 cups of the flour to the bowl of your stand mixer. Start the mixer and slowly add the remaining half cup of flour.

Let knead for 10-15 minutes or until it becomes glossy and very stretchy.

Place the ball of dough in a lightly greased mixing bowl, cover, and allow to rise for 4-8 hours. Alternatively, you can place the dough in the fridge after it rises for at least 4 hours and make the pizza whenever you want.

You can use all purpose flour, freshly milled flour, or store bought whole wheat flour.

Your starter doesn’t have to be fed. I used starter that had been in the fridge and hadn’t been fed for several days, but, it turned out great!

After your dough has risen for several hours it will be bubbly and have an airy feel when pressed with your finger.

Preheat your oven to 450 degrees F.

Prepare your baking vessel by lightly greasing it. I like to use a cast iron skillet or a small quarter baking sheet.

Press your dough out from the center outwards in your pan until it covers the pan.

Top your pizza to your liking.

I prefer simple pizzas. Fresh ingredients are my go to. For this particular pizza, I topped it with a simple tomato sauce, thinly sliced zucchini and summer squash, onion, fresh herbs, and cheese. It was so delicious! We also love to top our pizza when it is plated with sauerkraut.

I hope you will give this pizza crust a try!

See you soon!

Sourdough Pizza Crust

Mary Rose
Sourdough takes this pizza crust up to the next level!
Course Main Course
Cuisine Italian


  • 1 Stand Mixer
  • 1 Large mixing bowl
  • 1 Baking vessel Cast iron or Quarter size baking sheet


  • 1/2 cup sourdough starter
  • 3/4 cup water
  • 1 tsp salt
  • 3 cups flour


  • Mix all ingredients in the bowl of stand mixer. Add only 2 1/2 cups of the flour and slowly add the remaining half cup until dough pulls from side of bowl.
  • Knead 10-15 minutes or until glossy and very stretchy.
  • Place in lightly greased bowl, cover, and allow to rise for 4-8 hours.
  • Preheat oven to 450 degrees F.
  • Lightly grease baking vessel of your choice. Spread the dough evenly on the vessel moving from center outwards until the dough covers the pan.
  • Top with your favorite toppings.
  • Bake for 20-25 minutes or until the crust is golden brown and cheese is melted.

Similar Posts


  1. Hi Mary! Blessings to you and Casey!
    May I double the recipe to make a larger pizza pan?

    Thank you!
    Sandy 🙂

    1. Absolutely! This is a great recipe to make double or triple and freeze it so you have pizza crusts on hand, as well!

    2. Mary, I’m so upset. I am having problems with my sourdough batters and my kitchenaid I made the pizza dough early this morning and it doesn’t look like it rising right. Any ideas on why that might be? When I save up I’m going to get a nutramill. Thanks!

      1. Honestly, that is why I sold my KitchenAid and got the Nutrimill. It just never seemed to knead it well enough. However, the good news is, since it’s pizza crust, it will be just fine! You don’t need a huge rise since you will be patting it out in a pan before baking. I’m sure it will be great even if it doesn’t rise as much. Also, with that amount of dough, you may not see as much of a noticeable rise. But, when you turn it out of the bowl, you should see the bubbles and signs of fermentation. I sure hope this helps! My advice is when using a KitchenAid, you need to add more time to the kneading and make sure the dough is glossy and stretchy before stopping…Let me know how the pizza turns out!

  2. Good morning! It cam out so good Sweetie! You were right! I took pictures but can’t find a way to. Thank you so much!!!!

    Sandy Raiano:)

  3. I plan to make this next week, and am wondering if I need to use fed or unfed starter. It is has been sitting in the fridge for several weeks, unfed. Thinking it might be a good idea to feed it anyways! But it is always good to know which would be best or if it matters.

    1. I would feed it if it’s been unfed for a few weeks. I make this every Saturday. We just finished having pizza with this crust and we just love it!

  4. I made this Saturday and it’s one of the few sourdough recipes I tried that came out perfect! I can’t thank you enough…I hope for this to become one of our weekly favorites. One question, do you have a good timeline of about when to start it if you’re making it for let’s say Friday pizza night? I just can’t seem to get my timing right.

  5. Question, when you say “add water” to a recipe, do you mean distilled water or bottled water? Is the water to be hot, cold or what.

  6. Can’t wait to try this recipe! Two questions. Do you have a tomato sauce recipe for the pizza that you’d like to share? Also, if O freeze part of the dough, what steps are best for storing it (in a ball, rolled out?) And what is the thawing process? Thank you!

    1. I used canned salsa that I put up every summer. For the salsa, I just use Mrs. Wages medium salsa mix. I store my dough in a freezer bag that has been lightly oiled. I take it out in the morning and it thaws by afternoon. I just thaw it on the counter and then put it in the fridge after it’s thawed until I am ready to use it.

  7. Hi Mary,
    I am making your pizza dough recipe for tonight and I need to make dinner in less than 4 hours. The dough has been resting/fermenting/rising for an hour and it isn’t rising at all. It never did get glossy even after 15 min. in the mixer, but it was good and stretchy. Is this a lost cause? I am used to baking with yeast and am fairly novice with sourdough. Suggestions at this point?

    1. No, it’s fine. You can still proceed with making the pizza. It will proof. Just go ahead when it’s dinner time and make the pizza. I’m sure it will turn out great!

      1. It did turn out great! Baked on a preheated pizza stone. DH really liked it. I split it in half since we prefer a thinner crust and I liked how the dough handled as I was getting it prepped for toppings. I really like how you simplify things b/c everywhere I read about stretch and folds, long and even multiple ferments in the fridge, proofing boxes, bannetons, etc. Our ancestors did not do all of these fussy things! Keep it simple is my motto. Thanks for your encouragement.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating