It’s a fresh and delicious Sourdough Pizza Crust perfect for a homemade pizza pie!
This is one pizza night you don’t want to miss. Homemade sourdough, coming your way! There is truly nothing like a made-from-scratch pizza crust… you seriously won’t be able to get enough of it!
This sourdough rises just right and provides a slightly tangy bread base, great for pizza flavors and toppings of all sorts. Whether it be a simple cheese and tomato sauce recipe or a pizza pie loaded with the works – sausage, mushrooms, peppers and herbs. You can even use this dough to make a sweet pie. Hold on the marinara sauce and spread your cooked crust with gobs of Nutella and fresh strawberries with a sprinkle of cocoa powder to finish. It’s oh-so-yummy.
If, however, this sourdough crust made from scratch seems a little too intimidating for you, this Cauliflower Pizza Crust might just be an easier starting point.
Is Sourdough Pizza Crust Healthy?
Yes. This pizza crust is made with just a few simple and clean ingredients and is much better for you than store-bought crusts that are oftentimes filled with preservatives or other artificial ingredients in order to maintain a longer shelf life. Made fresh is always best. This sourdough pizza crust is also easier to digest because it has more nutrients, vitamins, and good bacteria from the lactobacillus found in the sourdough starter.
By the way, if you prefer a gluten-free option, I recommend replacing your all-purpose flour with Bob’s Red Mill gluten-free all-purpose baking flour.
Toppings Galore…
Make your sourdough crust into a Neapolitan-style pizza topped with fresh mozzarella, basil and a drizzle of olive oil, all on a light tomato-based sauce. You can also top your pie with kalamata olives, mushrooms of all sorts, grilled bell peppers and sausage, or of course, pepperoni. You could also mix in a few different cheeses for some more variety. I love mozzarella on pizza but white cheddar, burrata, and my favorite Parmesan cheese all blend together well. And of course, if you need a vegan pie, you can always opt for vegan cheeses, sausages, and pepperoni alternatives.
INGREDIENTS
- 1/2 cup active sourdough starter
- 1 1/3 cups lukewarm water (75-85°F)
- 3 3/4 cups all-purpose flour
- 2 teaspoons fine sea salt
- Olive oil for brushing
- Pizza toppings as desired
INSTRUCTIONS
Mix
Combine starter, water, flour, and salt; let rest.
Rise
Allow dough to rise until doubled.
Bake
Roll, top, and bake until crispy.
Devour!
FAQs & Tips
To make ahead, you can store the uncooked dough in the fridge for up to 5 days, or in the freezer for up to 4 weeks. Keep covered if using the refrigerator or wrap tightly in plastic wrap if your dough will be heading for the freezer. Once cooked, leftover sourdough pizza crust will keep for up to 4 days in the refrigerator.
Shape the dough on a floured piece of parchment paper for easy transportation in and out of the oven. You can also use semolina or rice flour instead of regular flour for dusting and shaping, which helps to develop a crispier crust.
Serving Suggestions
Why not make a few mini crusts and have a little pizza party? You could even prepare a bunch of sauces and sides, placing each in different bowls, allowing people to mix and match for custom pizzas of all sorts.
Try a Hawaiian-themed pie made with fresh slices of pineapple or a capricciosa-style pizza with artichoke, mushrooms, and olives. Then there is the classic quattro formaggi which is really just a four-cheese pizza. What else goes well with pizza? A bottle of wine or two. I like a light pinot noir or if it’s too hot out, opt for a refreshing Aperol Spritz. Now get to it, and buon appetito!
Sourdough Pizza Crust
Ingredients
- 1/2 cup active sourdough starter
- 1 1/3 cups lukewarm water 75-85°F
- 3 3/4 cups all-purpose flour
- 2 teaspoons fine sea salt
- Olive oil for brushing
- Pizza toppings as desired
Instructions
-
Combine the sourdough starter and water in a large mixing bowl. Stir until well blended.
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Add the flour and salt to the mixture. Mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes.
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Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for about 18 hours, or until doubled in size.
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Preheat your oven to 500°F. Divide the dough into four equal parts. Roll out each part on a floured surface into a thin circle.
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Transfer the dough circles onto parchment-lined baking sheets. Brush lightly with olive oil. Add your chosen pizza toppings.
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Bake in the preheated oven for about 10 minutes or until the crust is golden and crispy.
Nutrition
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