clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Once you try Sourdough Pizza Crust, there is no going back! Chewy, crispy, and super flavorful, it's the perfect base for all your favorite toppings. Here we've added a secret i

Sourdough Pizza Crust

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 12 hours
  • Total Time: 12 hours 10 minutes
  • Yield: 4 x 12-inch pizzas 1x
  • Category: sourdough
  • Method: fermented
  • Cuisine: American
  • Diet: Vegan


Once you try Sourdough Pizza Crust, there is no going back! Chewy, crispy, and super flavorful, it’s the perfect base for all your favorite toppings. Here we’ve added a secret.


Units Scale
  • 385 grams water (1 3/4 cups)
  • 90 grams sourdough starter ( 1/3 cup) see notes
  • 2 teaspoons salt
  • 480 grams flour- 00′ Pizza flour, bread flour or AP flour (3 2/3 cups, spooned and leveled)
  • 40 grams rice flour -optional, or sub more of the above flour- 1/3 cup
  • olive oil for coating, flour for dusting.


  1. Make the pizza dough: Place water in the bowl. Stir in the starter and the salt, combining well. Stir in rice flour if using. Then add main flour and stir (with a fork or wooden spoon) to create a shaggy ball, incorporating all the dry flour. Let sit covered 10 minutes. 
  2. With wet hands, do two sets of stretch and folds, 10-15 minutes apart (see video above), then place dough in a 2-quart measuring container and cover. 
  3. Proof dough: Choose your rising schedule from the 3 options in the notes.  When the dough has doubled (or almost doubled 1.75) it is ready to use.
  4. Divide pizza dough by 4 (220 grams each) for 10-12 inch pizzas, storing extras in the fridge- best used within 2-3 days (or freeze). 
  5. To make a pizza, let the dough come to room temp on a floured pizza peel or floured parchment for 30-45 minutes.
  6. Preheat the oven to 500F preferably with a pizza stone or steel inside on middle rack. 
  7. Stretch out the dough- pulling it from the middle outward, resisting the urge to roll it or press it down preserving those air bubbles! Stretch outward, aiming for 10-12 inches and thinner in the middle. 
  8. Build your pizza. Add your favorite sauce, fresh mozzarella cheese, pecorino, and your favorite toppings. 
  9. Bake: Slide pizza onto a pizza stone or sheet pan (leave it on the parchment) and bake for 6-8 minutes- depending on the thickness of the dough. Feel free to broil for a couple of minutes. 
  10. Cut and enjoy! 


This recipe makes 4 x 12-inch pizza crusts.  

To freeze pizza dough, coat in olive oil and place in a ziplock, removing air. 

For wood fired pizza ovensIf using AP or bread flour, preheat until the pizza oven stone temperature reaches 650F. With a lightly dusted pizza peel, launch the pizza and bake for 3-4 minutes, rotating every 30 seconds as needed and until the cheese is lightly browned. If using 00 flour, preheat until the stone temperature reaches 850F and the flame is high; launch the pizza and bake for 1 – 2 minutes, rotating frequently. 

Dough Schedule:

  1. Fastest: Make the dough in the morning, let rise during the day on the counter, use it at night. (10-12 hours.)
  2. Medium: Make the dough in the evening, let it rise overnight, refrigerate until the evening and use it that night. (24 hours.)
  3. Slowest: Make the dough anytime, place it in the fridge, use it 36-48 hours later. Great for meal prep.


  • Serving Size: 12 inch pizza crust
  • Calories: 535
  • Sugar: 1.4 g
  • Sodium: 1304.4 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 111.3 g
  • Fiber: 4 g
  • Protein: 15.4 g
  • Cholesterol: 0 mg

Keywords: pizza dough, sourdough pizza crust, sourdough pizza dough, sourdough pizza dough recipe, wood oven pizzas