Name: Simple Sourdough Pizza Crust Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 25 h
Cuisine: Italian
Ingredients: 375 g water (or less, see notes); 100 g sourdough starter, active and bubbly; 10 g salt; 500 g all-purpose or bread flour; 2 tablespoons tomato sauce; 1 to 2 oz mozzarella cheese; Handful of grated Parmigiano Reggiano (less than an ounce); Drizzle olive oil; Pinch sea salt; Extra-virgin olive oil; A couple handfuls of baby or Tuscan kale; 1 to 2 cloves garlic; Sea salt, such as Maldon; 2 tablespoons crème fraîche; Grated Parmigiano Reggiano, about 1/4 to 1/3 cup; 1/4 cup olive oil; 1/4 cup minced scallions or ramps; 1 teaspoon crushed red pepper flakes; 1 to 2 tablespoons crème fraîche; Handful grated Parmigiano Reggiano; Sea salt

Jump to Recipe· 4.2 from 7 reviews

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If you’ve ever dreamed of creating the perfect pizza at home with a crust that’s chewy, flavorful, and just a little tangy, this Simple Sourdough Pizza Crust Recipe is your new best friend. Combining just a handful of ingredients with some well-timed patience, this crust boasts a beautiful texture and depth of flavor that only natural fermentation can bring. Whether you’re a sourdough novice or a seasoned pro, this crust will elevate your pizza nights to a totally new level of deliciousness and make your kitchen smell like an Italian pizzeria.

Ingredients You’ll Need

A round pizza shown from above with a thick, golden-brown crust that has some dark charred spots. The pizza has one main layer of tomato sauce spread unevenly across the surface, topped with melted white cheese that is bubbly and has browned patches. The cheese covers most of the pizza in irregular blobs, mixing with the red sauce underneath, creating a textured look. The pizza is placed on a wooden board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Simple Sourdough Pizza Crust Recipe is built from simple, honest ingredients that work harmoniously to develop flavor and texture. Each item plays a vital role: from the active starter that kick-starts fermentation, to the salt that balances and strengthens the dough, and the flour that provides that perfect chewy bite.

375 g water: Hydrates the dough and helps activate the starter for fermentation; adjust slightly depending on your flour.
100 g sourdough starter, active and bubbly: The heart of the recipe, which brings natural leavening and flavor complexity.
10 g salt: Enhances taste and controls fermentation pace while strengthening gluten.
500 g all-purpose or bread flour: Provides the structure and chewiness; bread flour will give a bit more elasticity.
2 tablespoons tomato sauce: Classic base for topping your pizza with vibrant flavor.
1 to 2 oz mozzarella: Melts beautifully for that classic gooey pizza goodness.
Handful of grated Parmigiano Reggiano (less than an ounce): Adds a nutty, salty depth that complements the crust perfectly.
Drizzle olive oil: Adds richness and helps crisp the crust edges beautifully.
Pinch sea salt: A final seasoning touch to awaken flavors on the pizza.
Extra-virgin olive oil: Used for sautéing kale or brushing the crust.
A couple handfuls of baby or Tuscan kale: A green, slightly bitter topping that pairs amazingly with creamy cheese.
1 to 2 cloves garlic: Adds aromatic warmth, perfect when sautéed with the kale.
Sea salt such as Maldon: Ideal for finishing, lending a lovely crunch and burst of flavor.
2 tablespoons crème fraîche: Adds creaminess that balances the tang of the sourdough.
Grated Parmigiano Reggiano, about 1/4 to 1/3 cup: For sprinkling over and enriching the toppings.
1/4 cup olive oil: Enhances the finish of toppings and crust edge.
1/4 cup minced scallions or ramps: Bright, fresh flavor that cuts through richness.
1 teaspoon crushed red pepper flakes: A gentle kick for those who love a little heat.
1 to 2 tablespoons crème fraîche: Additional topping for creaminess and tang.
Handful grated Parmigiano Reggiano: For that signature salty, sharp finish.
Sea salt: The final sprinkle to enhance all those tasty layers.

How to Make Simple Sourdough Pizza Crust Recipe

Step 1: Mix the Dough

Begin by placing your sourdough starter, salt, and water in a large bowl. Stir gently with a spatula until combined; don’t worry if it looks uneven at this point. Add the flour, then mix until all the flour is incorporated and you have a shaggy dough. Transfer it to a straight-sided container if you have one, then cover with a cloth or tea towel and let it rest for 30 minutes. This rest allows the flour to hydrate fully, setting the stage for fermentation.

Step 2: Stretch and Fold

After the initial rest, use your hands to reach into the dough and pull it upward before folding it over itself, turning the container a quarter each time. Repeat about 8 to 10 pulls. This technique strengthens the gluten, improves the dough’s structure, and creates the elasticity essential for a great crust. Let it rest for another 30 minutes and repeat this process three more times. You’ll notice the dough becoming smoother and springier with each fold.

Step 3: Bulk Fermentation

Cover your dough and let it ferment at room temperature for 4 to 18 hours, depending on your kitchen’s warmth and the strength of your starter. The dough should rise by about 50% to 100% — look for that swell rather than focusing solely on time. This long fermentation develops the sourdough’s wonderful, mild tang and contributes to a satisfying chew.

Step 4: Portion and Shape

Turn the dough onto a lightly floured surface. Using a bench scraper, divide it into four equal portions. Shape each into a round ball, tucking the edges underneath with floured hands to form a smooth surface. Place each ball into a lightly floured plastic container, cover, and refrigerate for at least 6 hours or up to 3 days. You can also freeze the dough balls for up to one week if you want to prepare in advance.

How to Serve Simple Sourdough Pizza Crust Recipe

A round pizza with a thick, puffed-up golden crust that has some dark, charred spots, placed on a wooden board on a white marbled surface. The pizza shows one main layer of bright red tomato sauce topped unevenly with melted creamy white cheese that has browned in places, giving a bubbly and slightly melted texture. The crust edges are golden and crisp with some blackened bubbles from baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once your crust is baked to golden perfection, top it with a variety of fresh and flavorful garnishes. A drizzle of extra-virgin olive oil, a sprinkle of sea salt, a handful of baby kale sautéed with garlic, and a generous dusting of Parmigiano Reggiano will elevate the rustic charm of this sourdough base. For added creaminess, a dollop of crème fraîche can create a luscious contrast that pairs beautifully with the tang of the crust.

Side Dishes

The beauty of this crust is its versatility; pair your pizza with light side dishes such as a crisp green salad, roasted vegetables, or a simple caprese salad with fresh tomatoes, basil, and mozzarella. These lighter options complement without overpowering, letting the star of the meal — your sourdough crust — shine through.

Creative Ways to Present

For a fun twist, cut your pizza into squares or strips and serve as shareable finger food for gatherings. Alternatively, create a white pizza by swapping tomato sauce for ricotta and garlic, then topping with kale and red pepper flakes. The sourdough crust offers a perfect canvas for endless creativity — let your taste buds lead the way!

Make Ahead and Storage

Storing Leftovers

If you have leftover pizza, store it in an airtight container or wrap it tightly in plastic wrap and refrigerate. Your Simple Sourdough Pizza Crust Recipe keeps well for up to three days and maintains much of its crusty texture when properly covered.

Freezing

You can freeze both the dough balls and any leftover cooked pizza. For dough, freeze each ball individually in plastic containers or bags for up to one week. When you want to use it, thaw overnight in the refrigerator. Cooked pizza can be wrapped tightly in foil or plastic wrap and frozen for up to two months.

Reheating

To bring leftover pizza back to life, reheat it in a hot oven (around 400°F/200°C) for 5–7 minutes or until the crust crisps up again. Avoid microwaving when possible as it can make the crust soggy. For dough, allow it to come to room temperature before shaping and baking for the best results.

FAQs

How active should my sourdough starter be before using it for this pizza crust?

Your starter should be bubbly and have visibly risen after a recent feeding — this ensures it is energetic enough to leaven the dough properly and impart the best flavor.

Can I use whole wheat flour instead of all-purpose or bread flour?

Yes, you can substitute part of the flour with whole wheat; however, whole wheat can make the dough denser and absorb more water, so you may need to adjust hydration slightly and expect a heartier crust.

Why do I need to do multiple stretch and folds?

Stretch and folds develop gluten structure gently without intensive kneading. This process helps the dough become elastic and strong enough to hold the bubbles formed during fermentation, resulting in a light and airy crust.

Is it necessary to refrigerate the dough before baking?

Refrigeration is highly recommended as it allows the flavors to mature and gives you flexibility in timing. Plus, chilled dough is easier to handle and shape without sticking excessively.

Can I make this crust without a sourdough starter?

This particular recipe relies on the natural fermentation of sourdough starter for flavor and leavening. For a quick alternative, you could use commercial yeast but the taste and texture will differ.

Final Thoughts

Trying this Simple Sourdough Pizza Crust Recipe is like inviting a little bit of artisanal magic into your kitchen. The satisfaction of pulling a perfectly fermented, chewy, and tangy crust out of your own oven is unbeatable. Whether you’re making a classic Margherita or experimenting with bold toppings, this crust is a wonderful base that will turn every pizza night into a celebration. Go ahead—grab your starter and get ready to impress your friends and family with your new pizza prowess!

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