There’s no pizza like sourdough pizza, with a crispy, chewy crust that is perfectly charred on top and bottom and loaded with all the good stuff!
We’ve developed a no-fuss, easy overnight dough that will hold all your favorite pizza toppings and bake to perfection every time!
Get your stretchy pants ready because you won’t be able to eat just one slice!
So you’ve caught the sourdough bug, ay? Me too, I’m obsessed!
We love all things sourdough around here, and pizza crust is right at the top of the list. Especially when it’s this easy to make!
Let the dough ferment on the counter while you sleep and then pop it in the fridge the next morning.
Your pizza dough will be waiting for you to bake when you get home from work and you’ll be ready to get dinner on the table!
There’s only a few steps standing between you and sourdough pizza crust bliss.
Let’s go over the basic steps, so you can get some in your belly, ASAP!
Don’t have a sourdough starter? If you’d like to get one going, follow sourdough starter recipe tutorial. You’ll be baking sourdough in about 7 days.
Step by step instructions
1. Mix the pizza crust ingredients in a large mixing bowl until they come together and form a shaggy mass. Cover the bowl and let it ferment on the counter at room temperature overnight.
2. The next morning, perform one set of stretch and folds, cover the bowl and place in the fridge until ready to bake, at least 8 hours.
3. Remove the dough from the fridge and let sit at room temperature for 30 minutes. Divide the dough into 4 equal portions, flour your work surface and shape each portion into a ball shape. Cover with a towel and let rest 30 minutes.
4. Turn your oven’s broiler on HI and preheat your cast iron skillet over medium-high heat on the stove-top. Working one at a time on a floured surface, press a dough ball into an 8″ wide circle.
5. Carefully lay the crust into the hot skillet, making sure not to burn yourself.
6. Immediately place your pizza toppings onto the crust. Cook on the stove-top for 5-6 minutes and then transfer to the broiler for 2-4 minutes. Check on the pizza frequently to avoid over burning.
7. Remove the pizza from your oven and cut into slices!
Cooking this sourdough pizza crust in a cast iron skillet makes all the difference! It’s so easy to go from stove-top to broiler without messing up the pizza crust.
Tips for success
- Have your pizza toppings ready to go before you shape the dough into the pizza crust. It only takes a few minutes on the stove-top before it’s ready to pop into the oven to finish.
- Pizza dough is best when made with a low protein flour. If you can find type 00 flour, give it a try. It’s very finely ground and is low in protein. If not, use all-purpose flour and your sourdough pizza crust will still be delicious.
This recipe makes (4) 8″ pizza crusts but, can be divided in half if you are looking to make less dough.
You can also partially bake the crust and freeze it up to 3 months for later use.
- Shape the crust and cook in the cast iron skillet over medium-high heat for 5-6 minutes. Finish under the broiler for 1-2 minutes. Let cool and freeze in a freezer-safe container.
- To use a frozen crust, remove the crust and let come to room temperature. Preheat oven to 400 degrees and add desired toppings. Bake until crust is golden and toppings are cooked through.
If you have trouble shaping the dough, let it rest for 15-20 minutes to allow the gluten to relax. This will make it easier to stretch into a nice round shape.
If you make this recipe let us know how it turned out! Leave a comment and a rating in the comment section below!
Sourdough Pizza Crust
- Mixing Bowls
- Kitchen Scale
- 12" Cast Iron Skillet
Sourdough pizza crust
- 100 grams sourdough starter active or discard
- 10 grams fine sea salt
- 30 grams olive oil
- 50 grams whole wheat flour
- 450 grams all-purpose flour
- 375 grams water
- pizza sauce
- your choice of toppings
The night before
- Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.
The next morning
- Perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.
- Cover the bowl and place in the fridge until ready to bake.
- Remove the dough and let rest on the counter for 30 minutes to come to room temperature.
- Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.
- Turn on your oven's broiler and heat a cast iron skillet or medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8" circle. Use flour as needed to prevent sticking.
- When the skillet is smoking hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.
- Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 4-5 minutes. Remove, slice and serve hot.
- Use all-purpose flour or type 00 flour with a low protein content.
- Allow the dough balls to relax if they are hard to shape.
- Use any oven-safe skillet if you do not have cast iron.