This Sourdough Pizza Crust has so much flavor, and the crust can be rolled and stretched very thin. It’s the perfect thin-crust pizza recipe for your oven, grill, or wood-fired pizza oven!

Cheese Pizza on a Sourdough Pizza crust and a wooden peel. — Sourdough Discard Pizza Crust

My experiments in the world of sourdough are going quite well! This pizza dough is so flavorful. Every time I make it, my 18-year-old eats at least 2 8″ pizzas single-handedly! He says he never wants to have “regular” pizza dough again!

Sourdough pizza on pizza peel. — Photo Credit: Binky’s Culinary Carnival.

If you are interested in starting your own starter, it only takes about ten days to have a batch that is ready to make all of your favorite bread. See how here.

Also, many grocers now sell sourdough starters in the bakery section, or you can buy it online. (affiliate)

What is Sourdough Pizza Crust?

Sourdough Pizza Crust is a fermented food. It has been found that fermented foods are great for our gut health. As opposed to active dry yeast, sourdough cultures are active yeast colonies. Although this pizza crust is not exactly healthy food, it still has all of the carbs of a standard pizza crust but has the benefit of a bit more protein and no sugar, unlike traditional pizza dough.

pepperoni pizza with wooden handle pizza cutter

Doughs made from Sourdough Starter are easy to work with and very forgiving! I find that measuring your ingredients by weight is far more accurate than measuring by volume. (Ounces or grams vs. cups) For this reason, I would suggest, if you are going to dabble in the world of sourdough starters, invest in a kitchen scale. They are pretty cheap online. The link posted below to purchase one.

How to Make Sourdough Pizza Crust

Measure (weigh) starter. I use a starter that was discarded from the day before and stored in the refrigerator.
Add starter, non-chlorinated water, flour, and a bit of salt to a mixing bowl. Mix spatula until incorporated.
Use a stand mixer with a dough attachment, kneading at medium-low speed for 5-7 minutes, adding more water or flour to make a good dough consistency (dough should be smooth and elastic). OR, knead by hand for about 10 minutes.
Place dough in an oiled bowl. Cover with plastic wrap. Refrigerate overnight or for up to 2 days. Bring to room temperature before rolling.
Stretch and roll dough on a floured board to the desired thickness. Keep in mind that dough will rise while cooking.

Sourdough starter measured in measuring cup. All ingredients added to mixer bowl. Dough after kneading. Oiled dough in clean bowl. Dough shaped into pizza crust.

Top with your favorite toppings and bake on a pizza stone or baking pan until the crust is golden and the toppings are slightly browned.

Can sourdough pizza crust be frozen?

Yes. Absolutely! This Pizza Crust can be frozen in plastic bags for at least 3-4 months. Let the dough thaw completely in the refrigerator. Once the dough is thawed, bring the dough to room temperature on the counter for a few hours. Then proceed with making your pizza.

steak and cheese pizza with wooden pizza cutter

What toppings can you put on this pizza crust?

Like any other pizza dough, this dough can make any of your favorite pizzas! It is totally customizable to your family’s tastes. Below is a list of some of our favorite pizza toppings.

Other delicious pizzas

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That’s how easy it is to make Sourdough Pizza Dough. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

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Sourdough Pizza Crust

This Sourdough Pizza Crust has so much flavor and the crust can be rolled and stretched very thin. It’s the perfect thin crust pizza recipe for your oven, grill or wood fired pizza oven!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 1 vote

Print Pin Rate

Course: entree, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 20

Resting time: 8

Total Time: 40

Servings: 18 servings

Calories: 159kcal

Author: Beth Neels

Ingredients

▢ 7.5 ounces sourdough starter
▢ 16 ounces water
▢ 26 ounces all-purpose flour
▢ 1/2 tsp Salt
▢ 1 pkg yeast, pizza if you don't have sourdough starter

Instructions

*****It is important to weigh ingredients for your dough.*****
Mix all ingredients together in mixer bowl with spoon or spatula.
Knead by hand or with dough hook mixer attachment for 5-8 minutes, until dough is smooth and elastic. Start with 650 grams flour, and add more, as needed.
Place in oil covered bowl and tightly wrap with plastic wrap. Refrigerate overnight, up to 2 days.
Can be frozen in plastic bags at this point.
Break up dough into equal portions and stretch and roll dough into round.
Top with desired toppings. Bake 450°F for 15-18 minutes, until crust and toppings are browned.

See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Video

Notes

**Notes**

A couple people who have commented, have had a problem with the dough being sticky. To avoid this, measure your liquid very carefully. Also, make sure your butter is measured carefully.

Next, humidity plays a large factor in the texture of yeast doughs. If it is very humid, more flour will be needed.

Third, measure flour carefully. Also know that different brands and types of flour can affect the stickiness of the dough.

Forth, the hydration of your starter can play a big factor as well. These buns were made with a 100% hydration starter. If you use a different hydration starter, more, or less flour may be needed to form a ball. So, don’t add flour all at once. Add it by heaping tablespoons full at a time, after the first 2 cups.

If your dough is still sticky, do not be afraid to add more flour. In my experience, you can not add too much flour to a yeast dough. They are very forgiving. Just continue to add flour to make a nice ball, even if it is over a cup of flour.

Do not add too much sauce to the top of crust or it will spill out.

Oven temperatures vary, so check for doneness 5 minutes before above stated time.

Choose your choice of toppings. Here are some favorites.

If you’d like to make dough without sour dough starter, use Pizza Yeast. See link above to purchase.

Nutrition

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3 Comments

Anna says:

February 7, 2020 at 5:23 pm

I just made this today and it is really a keeper! I left it in the refrigerator about 24 hours and followed your directions. Just the best pizza crust ever–pillowy and wonderful flavor. Thanks for a great recipe!

1. Beth Neels says:
  
  February 7, 2020 at 5:27 pm
  
  Oh great! I’m so glad you liked it! We love it too! Thanks for letting me know! Xoxo
  
Jennifer says:

June 7, 2019 at 10:38 am

I am working on making a sourdough starter now. This is my all time favorite pizza.