Looking for Sourdough? 
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 an easy overnight dough that will hold all your favorite pizza toppings and bake to perfection every time, without a pizza peel.
Get your stretchy pants ready because you won't be able to eat just one slice!
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!
This is the perfect recipe to use with your leftover sourdough starter discard. Just like our cinnamon rolls, pancakes and sourdough biscuits, plan to make the dough the night before you want to bake.
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!
Be sure to check out the recipes for Neapolitan-style pizza sauce and homemade pesto. The perfect compliment to your pizza!
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!
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Sample baking schedule
Here's my baking schedule for family pizza night!
- 8 PM - The night before, mix the dough, cover the bowl and let it sit at room temperature overnight.
- 8 AM - The next morning, perform one set of stretches and folds. Cover the bowl and place in the fridge until ready to cook.
- 5 PM - Remove bowl of dough from fridge.
- 5:30 PM - Cook pizzas.
Step by step instructions
STEP 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.
STEP 2. The next morning, perform one set of stretch and folds, cover the bowl and place in the fridge until ready to bake. (The dough can be used to make the pizza crust at this point.)
STEP 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.
STEP 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. If the dough is sticky, generously flour the work surface and the top of the dough as needed to prevent sticking.
TIP - If the dough is stiff and hard to shape, 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.
STEP 5. Carefully lay the crust into the hot skillet, making sure not to burn yourself.
STEP 6. Immediately place your pizza toppings onto the crust. Cook on the stove-top for 5-6 minutes. Use a spatula to lift the crust in order to check the bottom for doneness. It should have a nice char.
Once the bottom is well cooked, transfer the skillet under the broiler for 2-4 minutes to cook the toppings. Check on the pizza frequently to avoid the crust and toppings from burning.
STEP 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
- If you do not have an oven-safe or cast iron skillet, start the pizza on the stove-top in a non-stick skillet. When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.
- Remember, don't be afraid to generously flour the work surface and the dough while shaping the pizza crust. Anytime your hands start to stick, add more flour.
- 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.
- This recipe makes (4) 8" pizza crusts. The ingredients can be divided in half to make (2) 8" pizzas or (1) 16" pizza.
Adjustments for high humidity and warmer weather
- In warmer months, reduce the amount of water by 25 grams in the initial mix. If the dough seems too stiff, slowly add the remaining water until you achieve the correct hydration level.
- You can adjust the flour measurements to 75g whole wheat flour and 425g all-purpose flour. The whole wheat needs more water than all-purpose, thus slightly reducing the hydration level of the dough.
How to freeze pizza dough
To freeze unbaked pizza dough, form the dough into 4 balls. Coat them with oil to prevent sticking and place each one into an individual freezer bag. Make sure to remove any air from the bag. Store in the freezer for up to 3 months.
When ready to use, thaw the dough in your refrigerator for 12 hours or overnight. Once you're ready to bake, remove the dough from the refrigerator and bring to room temperature. Shape the pizza crust and bake according to directions.
- 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 bags between sheets of parchment paper.
- When ready to bake, preheat your oven to 400°F (204°C). Remove the crust from the freezer and place on a baking sheet. (No need to thaw.) Add desired toppings. Bake about 15-20 minutes or until crust is golden and toppings are cooked through.
Recommended kitchen tools
- cast iron skillet (affiliate link)
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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 Recipe
EQUIPMENT
- Mixing Bowls
- Kitchen Scale
- 12" Cast Iron Skillet
INGREDIENTS
Sourdough pizza crust
- scant ½ cup (100 g) sourdough starter discard
- 2 teaspoons (10 g) fine sea salt
- 2 tablespoons (30 g) olive oil
- â…“ cup + 1 tablespoon (50 g) whole wheat flour
- 3 ¾ cups (450 g) all-purpose flour
- 1 â…“ cups + 2 tablespoons (350 g) water (see notes)
Pizza toppings
- pizza sauce
- homemade pesto
- your choice of toppings
INSTRUCTIONS
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, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)
That night
- 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 over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8" circle on a floured surface. Use more flour as needed to prevent sticking. (If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)
- When the skillet is 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 2-4 minutes. Remove, slice and serve hot.
NOTES
- This recipe has been EDITED on 12-15-20 from the original, with the following changes: water- reduced from 1 ½ cup (375g) to 1 ⅓ cup + 2 tablespoons (350g).
- If you do not have an oven-safe or cast iron skillet, start the pizza on the stove-top in a non-stick skillet. (If it is not a non-stick skillet, spray a little cooking oil to prevent the crust from sticking.) When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.
PREVIOUS
Renee says
I love your recipes (formulas). I always look for new ones you produce and then I make them and they are always spot on. They are really well planned and tested for accuracy and replication by all skill sets. Great technique. Your videos are also excellent and thorough. You cover all things that make the replication of your recipe successful. Cudos to you.
Amy says
Thank you Renee! 🙂
Anita says
HI Amy,
I followed your recipe and mixed ingredients last night. This morning, the dough was a VERY wet slab. After 2 rounds of stretch and fold, it improved a little but not a lot. I have put it in the fridge now, hoping that it would improve itself in 36 hours.
Anything I may have done wrong? My discard is very liquid. I live in Asia so humidity is high (70% and up) but the weather has been quite cool (about 62F)
Any other suggestion how might be able to rescue the dough, or make something else
Any ides how I might be able to rescue this, or turn this into something else? Thanks
Amy says
Hi Anita, this could be due to the type of flour you are using. Was the dough very wet after it was mixed? I would try holding back some of the water and mix it in until the dough comes together.
Anita says
Hello Amy,
My sourdough discard is 3-week old and I am not very confident of its strength. Could I add some instant yeast? If so, how much should you recommend? Thanks
Amy says
You shouldn't need to add yeast because this dough doesn't need to rise. Your starter should be strong enough. You can add 1/4 teaspoon of yeast if you are still unsure.
Denise says
Can you bake the pizza on a pizza stone instead of a cast iron pan then the broiler?
Thanks
Denise
Amy says
You can bake on a pizza stone but you won't need to put under the broiler.
Stef says
Love the recipe, and the fact that it got metric measurements, too.
thumbs up all the way!
And you can use the dough for all sorts, like we often have half as piwone day and then make flatbread for the freezer
Lucy says
I love this recipe!! However I only have enough starter if I use my active starter. Can I use active starter for this?
Amy says
Hi Lucy, yes you can but I would only use 50g of active starter!
Sevda says
This is my go to pizza recipe. I also use wholemealspelt flour as the main flour rather than all purpose and find the pizza still turns out amazing!
Lucy says
Making this weekend. Why would you use a 12-inch iron skillet to make an 8" pizza, rather than a 10-inch, or even the perfect 8"? I'm trying to understand what it offers, as otherwise, it's big and heavy!
Thanks,
Lucy
Amy says
Hi Lucy, its the size pan I have but you can most definitely use a smaller size!
Lynnette McKinley says
I am so excited to try your recipes. I am brand new at sourdough, but want to thank you specifically for the "time line" and stating at what point of the process you can freeze. These are 2 questions I have with other recipes, and you're the first I've found to directly address them! Can't wait to try!
Laura says
I love this recipe and have seriously been making it every weekend for 6 weeks. I'm not a fan of the neopolitan-style char, so it just par-bake, cover with toppings, then pop back in the oven. It always turns out perfect. My favorite part is the fact that it only takes about 5 minutes to whip together. I will never buy another frozen pizza.