This Crusty Sourdough Pizza is a real treat! With a crispy, tangy crust, it pairs perfectly with your favorite toppings. It’s pizza night done right!
Making it is easy, and the smell of fresh dough baking fills the house with happiness. I love adding lots of cheese and veggies—what’s your favorite topping? 🍕
Ingredients & Substitutions
Sourdough starter: Your main ingredient! If you don’t have an active sourdough starter, you can use store-bought pizza dough or a different leavening method, like yeast (about 2 ¼ tsp for this recipe).
All-purpose flour: This creates a great texture. You can swap in bread flour for a chewier crust or use whole wheat flour for extra nutrition. Just adjust the water slightly as different flours absorb liquid differently!
Water: Lukewarm water helps activate the starter. If you’re in a pinch, cool water works, but it may slow down fermentation.
Fresh mozzarella: It’s the classic choice, but you could use shredded mozzarella or even a dairy-free cheese if you want a vegan option.
Tomato sauce: You can use store-bought or make your own by pureeing canned tomatoes with a bit of garlic and herbs. For a chunkier texture, crushed tomatoes work well!
How Do You Achieve a Chewy and Crispy Crust?
The key to a great crust lies in your dough preparation. Start by mixing your sourdough starter with the lukewarm water. Stir gently until everything blends. Remember, you’re making a shaggy dough at first!
- Knead the dough by hand for 8-10 minutes. It’s essential for gluten development, which gives that chewy texture.
- During kneading, incorporate the olive oil halfway through. This adds flavor and helps with elasticity.
- After fermentation, gently deflate the dough to preserve its air bubbles, which contribute to a light crust.
- High oven temperatures are vital! Preheat your oven well and use a pizza stone if you can. This gives that ideal crusty finish.
Letting the dough rest after shaping is also important—it promotes flexibility for stretching without tearing. Happy baking!
How to Make Crusty Sourdough Pizza
Ingredients You’ll Need:
For the Sourdough Pizza Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (180ml) lukewarm water
- 1 tsp salt
- 1 tbsp olive oil (plus extra for greasing)
For the Toppings:
- ½ cup (120ml) tomato sauce or crushed tomatoes
- 8 oz (225g) fresh mozzarella cheese, sliced or torn into pieces
- Fresh basil leaves, torn or sliced
- 2 tbsp grated Parmesan cheese (optional)
- Olive oil for drizzling
- Salt to taste
How Much Time Will You Need?
Making this crusty sourdough pizza takes about 4-6 hours for the dough to ferment, plus another 10-15 minutes for baking. So, you’ll need to plan ahead a bit! It’s mostly hands-off time while the dough does its magic, with about 30 minutes of active prep.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the active sourdough starter with the lukewarm water in a large mixing bowl. Stir it gently until the starter is fully dissolved. This is the base for your pizza dough!
2. Add Flour and Salt:
Next, add the flour and salt into the mixture. Use a wooden spoon to stir everything together until it forms a rough, shaggy dough. Don’t worry about it being perfect at this stage!
3. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it with your hands for about 8-10 minutes until it feels smooth and elastic. Remember to add the olive oil halfway through kneading. This helps give the dough a nice texture.
4. Let It Ferment:
Place the kneaded dough into an oiled bowl and cover it with a damp cloth or plastic wrap. Let it sit at room temperature for 4-6 hours. You’ll know it’s ready when it has doubled in size and has some nice bubbles.
5. Shape the Dough:
After fermentation, gently deflate the dough and shape it into a ball. Allow it to rest for about 10 minutes. This resting time makes it easier to stretch later!
6. Preheat Your Oven:
While the dough is resting, preheat your oven to its highest setting (450-500°F / 230-260°C). If you have a pizza stone, place it in the oven to heat up too—this helps achieve a crispy crust!
7. Shape the Pizza Base:
On a floured surface, stretch or roll out the dough into a roughly 10-12 inch circle. Remember to keep the edges a bit thicker for the crust. This gives you that lovely, chewy crust we all love!
8. Prepare for Toppings:
Transfer the shaped dough carefully to a piece of parchment paper or a well-floured pizza peel. This makes transferring to the oven much easier.
9. Add the Sauce and Toppings:
Spread the tomato sauce evenly over the dough, leaving a nice border for the crust. Then distribute the mozzarella cheese on top. Sprinkle a bit of salt and drizzle some olive oil to enhance the flavors!
10. Bake Your Pizza:
Slide the pizza (with parchment paper, if using) onto the preheated pizza stone or onto a baking tray. Bake for about 10-15 minutes, or until the crust is golden-brown and crisp and the cheese is bubbly and slightly browned.
11. Finish and Serve:
Once done, remove it from the oven and top with fresh basil leaves and grated Parmesan cheese if you’d like. Let it rest for a couple of minutes before slicing and serving.
Enjoy your homemade crusty sourdough pizza with its perfectly chewy crust and fresh toppings—it’s the best way to enjoy pizza!
Can I Use Store-Bought Dough Instead of Making My Own?
Absolutely! If you’re short on time or prefer convenience, you can use store-bought pizza dough. Just follow the package instructions for baking, and then add your desired toppings!
How Should I Store Leftover Pizza?
Store any leftover pizza slices in an airtight container in the fridge for up to 3 days. You can reheat them in the oven for a few minutes to regain that crispy crust!
Can I Make This Dough Ahead of Time?
Yes! You can prepare the dough and let it ferment in the fridge instead of at room temperature. Just make sure to cover it well. When you’re ready to use it, let it come to room temperature before shaping and baking.
What Can I Do If My Dough Isn’t Rising?
If your dough isn’t rising well, it might be due to a sluggish sourdough starter or a cool environment. Make sure your starter is active and bubbly before using. If needed, you can try letting the dough rise in a warmer spot or extend the fermentation time.
