Sourdough Pizza Recipe

Delicious homemade sourdough pizza recipe!

Sourdough Pizza Crust

Prep Time 2 days
Servings 4 12″ Pizza Crusts


  • 1 Cast Iron Skillet or Pizza Steel/Stone To Bake Pizza
  • 1 2.5qt mixing bowl with cover
  • 1 Pizza Peel optional, nice to take pizzas in and out if you have a steel or stone


  • 375 grams room temperature filtered water
  • 100 grams active sourdough starter
  • 10 grams salt
  • 500 grams all purpose flour unbleached


  • For the Dough: Mix all ingredients in mixing bowl. Cover. Let rest for 30 minutes. Then do 8 stretch and folds every 30 minutes for 4 rounds. After stretch and folds let the dough sit out covered at room temp until it doubles in size (about 8 hours but will vary depending on the temperature of the room). After doubled put the dough into the fridge, for up to 3 days.
  • To Bake: When you are ready to bake, take the dough out of the fridge one hour before you want to bake and divide the dough into 4 equal portions. Let the dough balls rest for one hour at room temp.
    While the dough is resting, preheat your oven with the cast iron skillets or pizza steel/stone inside at 550. Let the pans preheat for at least 20 full minutes at 550 before you bake.
    Shape your pizzas on parchment paper lined with flour or cornmeal. Top with desired toppings. Drop with parchment paper onto cast iron skillets or slide onto pizza stone with a pizza peel or a flat edge cookie sheet if you don't have a pizza peel.
    Bake at 550 degrees for 6-8 minutes, I do 7 minutes.
    Remove from oven, let cool for 2 minutes on a cooling rack, then enjoy!
  • To freeze: Shape into portions after cold ferment, place in airtight container, and freeze for up to 4 months. Take out of freezer and into the fridge the day before you want to cook to thaw, then follow the regular instructions above.
Keyword sourdough pizza

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