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Homemade sourdough pizza with a chewy crust, topped with fresh ingredients, baked to perfection on a Pampered Chef pizza stone

Crusty, Chewy, and Delicious: The Best Sourdough Pizza

5 from 1 review

Crusty, chewy, and downright delicious-this is the best sourdough pizza recipe you’ll ever try! ? The crust boasts a perfect balance of crispiness and chewiness, with a subtle tang from the sourdough starter. Top it with your favorite sauce, melty mozzarella, and savory pepperoni for a pizza that’s sure to impress. Perfect for pizza night or any time you’re craving a homemade slice of heaven!

  • Total Time: 24 - 48 Hours
  • Yield: 14" to 16" Pizza 1x

Ingredients

Scale
  • 1 cup (240g) active sourdough starter
  • 3/4 cup (180ml) warm water
  • 2 1/2 cups (300g) all-purpose or pizza flour
  • 2 tsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp honey (optional, helps with browning)
  • Rao’s Pizza Sauce
  • Pesto & Alfredo Sauce (mix together for a yummy pizza sauce)
  • 2 cups mozzarella cheese
  • Pizza Toppings (pepperoni, chicken, red onion, basil, parmesan)

Instructions

  1. Activate the Starter: Make sure your sourdough starter is active and bubbly. If it’s been sitting in the fridge, feed it 4-6 hours before using it, overnight if possible. 
  2. Mix the Dough: In a large bowl, combine the sourdough starter, warm water, olive oil, salt and honey. Stir well until the ingredients are mostly combined. 
  3. Add the Flour: Gradually add the flour, a little at a time, until the dough starts to come together. You may need to use your hands towards the end. 
  4. Knead the Dough: Turn the dough out onto a clean surface and knead for 8-10 minutes until it becomes smooth and elastic. If it’s too sticky, add a little more flour, but be careful not to overdo it. 
  5. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 4-6 hours at room temperature. If you have time, you can also refrigerate it for 24-48 ours to develop more flavor. If your dough refrigerated take it out 1 to 2 hours prior to baking and bring to room temperature. 
  6. Preheat the Oven: Preheat your oven to 500°F or as high as it will go. If using a pizza stone or steel, place it in the oven while preheating to ensure it gets thoroughly hot. Aim for at least a 30-minute preheat time to achieve a crisp, evenly baked crust.
  7. Shape the Dough:  After the dough has doubled in size, gently punch it down to release any air bubbles. Turn it onto a floured surface and divide it into two equal portions for smaller pizzas, or leave it whole for one large pizza. Hand toss or stretch each portion of dough, then transfer it onto a piece of parchment paper. Use your fingers to stretch the dough further, shaping it to your desired size. Aim for a thin base with a slightly thicker edge for the crust.
  8. Assemble the Pizza: Once the dough is shaped (and on parchment paper), brush your pizza with olive oil (optional for browning), spread a thin layer of pizza sauce, and add your cheese & desired toppings. Don’t overload your pizza with toppings as it can make your dough soggy. 
  9. Bake the Pizza: Transfer your pizza to the oven using a pizza peel, or slide it directly onto the preheated pizza stone. If you don’t have a stone, a baking pan works fine too. Bake the pizza for 12-14 minutes, checking it after 12 minutes. You want the crust to be golden and toasty on the bottom, and the cheese should be bubbling and slightly browned.
  10. Finishing Touches: Once the pizza is out of the oven, you can garnish with fresh basil, a drizzle of olive oil, or a sprinkle of Parmesan cheese. 
  11. Slice and enjoy! 

Notes

  • Fermentation: The longer you let the dough ferment, the more flavor it will develop. If you’re short on time, you can speed up the process with a little yeast, but for more tang, a longer rise is ideal. 
  • Crust: For a crispier crust, bake the pizza on a preheated pizza stone or steel. 
  • Storage: You can store leftover dough in the fridge for up to 3 days or freeze it for later use. 

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