Sourdough Pizza Crust (2024)

There's no pizza like sourdough pizza! With a crispy, chewy crust that is perfectly charred on top and bottom and loaded with all the good stuff.

We've developed an easy overnight dough that will hold all your favorite pizza toppings and bake to perfection every time, without a pizza peel.

Get your stretchy pants ready because you won't be able to eat just one slice!

We love all things sourdough around here, and pizza crust is right at the top of the list. Especially when it's this easy to make!

This is the perfect recipe to use with your leftover sourdough starter discard. Just like our cinnamon rolls, pancakes, and sourdough biscuits, plan to make the dough the night before you want to bake.

Let the dough ferment on the counter while you sleep and then pop it in the fridge the next morning. Your pizza dough will be waiting for you to bake when you get home from work and you'll be ready to get dinner on the table!

Be sure to check out the recipes for homemade pizza sauce and homemade pesto. The perfect compliment to your pizza!

There are only a few steps standing between you and sourdough pizza crust bliss. Let's go over the basic steps, so you can get some in your belly, ASAP!

Sample baking schedule

Here's my baking schedule for family pizza night!

• 8 PM - The night before, mix the dough, cover the bowl, and let it sit at room temperature overnight.
• 8 AM - The next morning, perform one set of stretches and folds. Cover the bowl and place in the fridge until ready to cook.
• 5 PM - Remove the bowl of dough from the fridge.
• 5:30 PM - Cook pizzas.

Step-by-step instructions

STEP 1. Mix the pizza crust ingredients in a large mixing bowl until they come together and form a shaggy mass. Cover the bowl and let it ferment on the counter at room temperature overnight.

STEP 2. The next morning, perform one set of stretches and folds, cover the bowl, and place in the fridge until ready to bake. (The dough can be used to make the pizza crust at this point.)

STEP 3. Remove the dough from the fridge and let sit at room temperature for 30 minutes. Divide the dough into 4 equal portions, flour your work surface, and shape each portion into a ball shape. Cover with a towel and let rest for 30 minutes.

STEP 4. Turn your oven's broiler on HI and preheat your cast iron skillet over medium-high heat on the stovetop.

Working one at a time on a floured surface, press a dough ball into an 8" wide circle. If the dough is sticky, generously flour the work surface and the top of the dough as needed to prevent sticking.

TIP - If the dough is stiff and hard to shape, let it rest for 15-20 minutes to allow the gluten to relax. This will make it easier to stretch into a nice round shape.

STEP 5. Carefully lay the crust into the hot skillet, making sure not to burn yourself.

STEP 6. Immediately place your pizza toppings onto the crust. Cook on the stovetop for 5-6 minutes. Use a spatula to lift the crust in order to check the bottom for doneness. It should have a nice char.

Once the bottom is well cooked, transfer the skillet under the broiler for 2-4 minutes to cook the toppings. Check on the pizza frequently to avoid the crust and toppings from burning.

STEP 7. Remove the pizza from your oven and cut it into slices!

Cooking this sourdough pizza crust in a cast iron skillet makes all the difference! It's so easy to go from stove-top to broiler without messing up the pizza crust.

Tips for success

• If you do not have an oven-safe or cast iron skillet, start the pizza on the stovetop in a non-stick skillet. When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.
• Remember, don't be afraid to generously flour the work surface and the dough while shaping the pizza crust. Anytime your hands start to stick, add more flour.
• Have your pizza toppings ready to go before you shape the dough into the pizza crust. It only takes a few minutes on the stovetop before it's ready to pop into the oven to finish.
• This recipe makes (4) 8" pizza crusts. The dough can be divided in half to make (2) 16" pizzas.

Adjustments for high humidity and warmer weather

• In warmer months, reducethe amount of water by 25 grams in the initial mix. If the dough seems too stiff,slowly addthe remainingwateruntil you achieve the correct hydration level.
• You can adjust the flour measurements to 75g whole wheat flour and 425g all-purpose flour. Whole wheat needs more water than all-purpose, thus slightly reducing the hydration level of the dough.

How to freeze pizza dough

To freeze unbaked pizza dough, form the dough into 4 balls. Coat them with oil to prevent sticking and place each one into an individual freezer bag. Make sure to remove any air from the bag. Store in the freezer for up to 3 months.

When ready to use, thaw the dough in your refrigerator for 12 hours or overnight. Once you're ready to bake, remove the dough from the refrigerator and bring it to room temperature. Shape the pizza crust and bake according to the directions.

• Shape the crust and cook in the cast iron skillet over medium-high heat for 5-6 minutes. Finish under the broiler for 1-2 minutes.
• Let cool and freeze in a freezer-safe bag between sheets of parchment paper.
• When ready to bake, preheat your oven to 400°F (204°C). Remove the crust from the freezer and place on a baking sheet. (No need to thaw.) Add desired toppings. Bake for about 15-20 minutes or until the crust is golden and toppings are cooked through.

• cast iron skillet (affiliate link)

Other sourdough recipes you may like:

• thin crust sourdough pizza
• sourdough hamburger buns
• sourdough pasta
• sourdough discard crackers
• sourdough tortillas

If you make this recipe let us know how it turned out! Leave a comment and a rating in the comment section below!