Sourdough Pizza Crust Recipe in 40 Minutes – Easy & Perfectly Crispy

The Only Sourdough Pizza Crust Recipe You Need to Master

This sourdough pizza crust recipe uses ¾ cup of unfed sourdough starter, all-purpose flour, and a small amount of instant yeast to produce a tangy, chewy crust in about 40 minutes of active time — compared to a traditional 24-hour cold-fermented dough that demands overnight planning.

After making this 6 times in my own kitchen, I can tell you the combination of sourdough starter and instant yeast gives you the complex flavor of long fermentation with the reliability of a same-day bake. The process is surprisingly easy. The crust comes out with a satisfying chew, visible air pockets along the rim, and that distinctive sour tang that commercial yeast alone simply cannot replicate.

Key Takeaways for This Sourdough Pizza Crust Recipe

Why This Recipe Works Better Than a Standard Pizza Dough

Standard pizza dough made with only commercial yeast tastes flat — one-dimensional. This sourdough pizza crust recipe changes that entirely. This sourdough pizza crust recipe solves that by introducing the wild yeast and lactobacilli cultures present in your sourdough starter. Those microorganisms produce organic acids during fermentation that give the crust its characteristic tang and improve the texture by breaking down gluten in a way that creates a more open, airy crumb.

According to the USDA FoodData Central, all-purpose flour provides roughly 95 calories and 3g of protein per ¼ cup serving, making this crust a reasonable base for loading up with vegetables, cheese, and sauces. The sourdough fermentation process also partially breaks down phytic acid in the flour, which may improve mineral absorption — a benefit you won’t get from a quick-rise dough.

The hybrid approach in this sourdough pizza crust recipe — starter plus instant yeast — is something I adopted after testing a pure sourdough version that took 12+ hours to rise in my kitchen during winter. The instant yeast cuts that time to 2–4 hours without sacrificing flavor. Think of the yeast as the engine and the starter as the seasoning.

Ingredients You Need (With Substitution Notes)

Gather everything before you start. Sourdough dough is forgiving, but having your ingredients measured and ready prevents mistakes during kneading.

• 2 cups all-purpose flour — Bread flour works as a 1:1 swap and produces a slightly chewier crust due to its higher protein content (12–14% vs. 10–12% for AP flour). Do not use cake flour; the protein is too low and the crust will tear.
• ¾ cup sourdough starter, unfed — This is your discard straight from the fridge. If you don’t maintain a starter, you can build one in 5–7 days using equal parts flour and water refreshed daily. Alternatively, ask a local bakery — most will give you some for free.
• ½ cup warm water — Target 100–110°F (38–43°C). Too hot and you’ll kill the yeast. Too cold and activation takes longer. Use a kitchen thermometer; guessing costs you time.

• 1 teaspoon instant yeast — Active dry yeast works but needs to be dissolved in the warm water for 5 minutes first. Instant yeast goes directly into the flour.
• 1 teaspoon salt — Fine sea salt or table salt. If using coarse kosher salt, increase to 1¼ teaspoons to compensate for the larger crystal size.
• Extra-virgin olive oil — For greasing the bowl and pans, plus brushing the crust. You’ll need roughly 2 tablespoons total.

Note: The total time does not include 4 hours and 50 minutes of inactive time for rising and resting.

If you enjoy working with bread doughs, you’ll find my ezekiel bread recipe uses a similar hands-on approach with even more whole grain nutrition. And for another project that uses a fermented dough base, check out my cottage cheese bread recipe — the tanginess is remarkably similar.

---

Step-by-Step Instructions for Making Sourdough Pizza Crust

Follow these steps for this sourdough pizza crust recipe exactly the first time. Once you have a feel for how the dough should look and behave, you can adjust hydration and timing to match your kitchen conditions.

Step 1: Mix and Knead the Dough (5–7 Minutes)

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sourdough starter, warm water, instant yeast, and salt. Turn the mixer to medium-low (speed 2 on a KitchenAid) and knead until the dough pulls cleanly away from the sides of the bowl — this takes 5–7 minutes.

The dough should feel smooth and slightly tacky but not sticky. If it clings to your fingers when you pinch it, it’s too wet. If it feels stiff and cracks when stretched, add 1 tablespoon of warm water at a time until it’s pliable.

Sensory cue: The finished dough should pass the windowpane test. Pinch off a small piece and stretch it gently between your fingers. If you can stretch it thin enough to see light through it without it tearing, your gluten is developed.

No stand mixer? Knead by hand on a lightly floured surface for 10–12 minutes. Use the heel of your palm to push the dough forward, fold it back, rotate 90 degrees, and repeat.

Step 2: First Rise (30 Minutes)

Grease a large bowl with a thin layer of olive oil. Shape the dough into a smooth ball by tucking the edges underneath, then place it seam-side down in the bowl. Cover with a clean tea towel — not plastic wrap at this stage, since the towel allows just enough airflow while insulating the dough from drafts.

Place the bowl in a warm spot. I use my oven with just the light on, which maintains roughly 78–80°F (26–27°C). Let the dough rise for 30 minutes. It won’t double yet — you’re just letting the yeast wake up. Trust the sourdough pizza crust recipe timing here.

Step 3: Stretch and Fold (2 Minutes)

Remove the towel. Grab the center of the dough, pull it upward about 6–8 inches, and push it back down into itself. Rotate the bowl slightly and repeat. Do this 10 times total. This technique — called “stretch and fold” — builds strength in the dough without the tearing that aggressive kneading can cause. You’ll feel the dough tighten and become more elastic with each fold.

Step 4: Second Rise (2–4 Hours)

Cover the dough again and let it rest at room temperature until it doubles in size. In a 75°F (24°C) kitchen, this takes about 2 hours. In a cooler kitchen at 65°F (18°C), expect closer to 4 hours. Don’t rush this step in your sourdough pizza crust recipe with a warmer environment above 85°F — excessive heat produces off-flavors and a gummy texture.

How to tell it’s ready: Press a floured finger about ½ inch into the dough. If the indentation springs back slowly and partially, it’s ready. If it springs back immediately, give it another 30 minutes. If it doesn’t spring back at all, it’s over-proofed — proceed immediately to shaping.

Step 5: Preheat and Shape (10 Minutes)

Preheat your oven to 450°F (232°C). Position a rack in the lower third of the oven for maximum bottom heat.

Turn the dough out onto a lightly floured work surface. For 1 large sheet pan pizza, keep the dough as one piece. For 2 medium round pizzas, use a bench scraper or knife to divide the dough into 2 equal portions (each about 280–300g).

Shape each piece into a tight ball by pulling the edges underneath and pinching them together at the bottom. Lightly grease your sheet pan or round pizza pans with olive oil, or line them with parchment paper. Place the dough on the pan and use a rolling pin combined with your hands to stretch it toward the edges. Don’t force it — if the dough snaps back, it needs to relax.

Step 6: Final Rest (15 Minutes)

Cover the shaped dough with plastic wrap (use it here because you need the dough to stay moist against the pan surface) and let it rest for 15 minutes. After resting, stretch the dough one more time to fill the pan completely. The gluten will have relaxed enough to hold its shape now.

Step 7: Par-Bake the Crust (10 Minutes)

Place the pan in the preheated oven and bake the naked crust — no toppings — for 10 minutes at 450°F (232°C). The surface should look dry and set, with the very beginning of crispy golden color at the edges. This par-bake is what stands between you and a soggy pizza — and it’s what makes this sourdough pizza crust recipe reliable every time.

Step 8: Top and Finish Baking (5–10 Minutes)

Remove the crust from the oven. Add your tomato sauce, cheese, and toppings of choice. Return the pizza to the oven and bake until the crust is golden-brown at the edges and the cheese is bubbling with scattered brown spots — about 5–10 minutes depending on your toppings.

Temperature check: If you have an infrared thermometer, the crust surface should read around 375–400°F (190–204°C) when properly browned.

Step 9: Cool and Serve

Let the pizza cool on the pan for 5 minutes before slicing. This allows the cheese to set slightly so it doesn’t slide off when you cut. Use a sharp pizza wheel or chef’s knife.

Print

What Experienced Bakers Do Differently: Pro Tips

These tips come from my own testing and from techniques used in professional pizzerias. Apply them one at a time so you can isolate what works in your kitchen.

1. Use a kitchen scale, not measuring cups. Flour volume varies by up to 20% depending on how you scoop it. Weigh your flour: 2 cups of AP flour should be approximately 250g. Your sourdough pizza crust recipe will be more consistent every time.
2. Preheat your pan. If you’re using a sheet pan (not parchment-lined), place it in the oven during preheating. Transfer the shaped dough onto the hot pan. The immediate contact creates a crisper bottom — similar to using a pizza stone but without the extra equipment.
3. Dock the center, not the edges. Before par-baking, use a fork to poke holes in the center ¾ of the dough, leaving 1 inch around the edge untouched. This prevents the center from puffing into a giant bubble while allowing the rim to rise into a proper cornicione (the puffy edge).

Continue:

4. Brush olive oil on the crust rim before the second bake. A light coat of oil accelerates browning through the Maillard reaction and adds a subtle richness. About 1 teaspoon brushed around the edge is enough.
5. Counterintuitive: cold starter outperforms room-temperature starter. Most bakers assume you should bring your starter to room temperature before using it. In my tests, cold starter straight from the fridge produced a tangier crust with better oven spring. The cold starter ferments more slowly during the rise, generating more acetic acid (which is responsible for the sour flavor). Try it both ways and taste the difference.
6. Increase hydration for a more open crumb. Once you’re comfortable with the base recipe, try adding an extra 2 tablespoons of water. The dough will be stickier and harder to shape, but the result is a lighter crust with larger air pockets. Professional Neapolitan-style doughs run at 60–65% hydration; this recipe sits around 55%.
7. Par-baked crusts freeze beautifully. After the 10-minute par-bake, cool the crust completely, wrap it tightly in plastic wrap and then aluminum foil, and freeze. Bake from frozen at 450°F (232°C) — just add 2–3 extra minutes to the topping bake time.

Common Mistakes That Ruin Your Sourdough Pizza Crust

Avoid these errors when making this sourdough pizza crust recipe. Each one came up during my testing process, and each one produced a noticeably worse result.

1. Skipping the Par-Bake

Without par-baking, moisture from the sauce and toppings soaks into the raw dough. You end up with a crisp rim surrounding a pale, doughy center. The 10-minute par-bake at 450°F (232°C) creates a barrier that keeps the crust structurally sound under heavy toppings.

2. Over-Proofing the Dough

If your dough more than doubles and starts to deflate or collapse when touched, the yeast has consumed too much of the available sugar. The result is a flat, dense crust with sour off-flavors (not the pleasant tang you want). Set a timer. Check at 2 hours and every 30 minutes after that.

3. Using Too Much Flour on the Work Surface

Excess bench flour gets incorporated into the surface of the dough during shaping, creating a dry, powdery exterior that doesn’t brown well. Use the minimum amount — a light dusting of about 1 tablespoon spread across your work surface. If the dough is sticking, lightly oil your hands instead of adding more flour.

4. Opening the Oven Door During Par-Baking

Every time you open the oven, the temperature drops by 25–50°F (14–28°C). During the critical first 10 minutes, the crust needs consistent high heat to set its structure. Use the oven light and window to monitor progress. Open the door only when the timer goes off.

5. Crowding the Toppings

More toppings means more moisture, which means a soggier crust. Keep your total topping weight under 8 oz (225g) for a large pizza. Spread sauce to within 1 inch of the edge — no further. This sourdough pizza crust recipe makes a medium-thickness base, not a deep-dish vessel.

Sourdough Pizza Crust Variations Worth Trying

Once you’ve nailed the base sourdough pizza crust recipe, branch out. Each variation below modifies only one or two elements, so the core technique stays the same.

Whole Wheat Sourdough Crust

Replace ½ cup of the all-purpose flour with whole wheat flour. The crust will be denser and nuttier. Add an extra 1–2 tablespoons of water because whole wheat absorbs more liquid. Expect a rise time closer to the 4-hour end of the range.

Herb-Infused Crust

Add 1 tablespoon dried Italian seasoning (oregano, basil, thyme) and ½ teaspoon garlic powder directly to the flour before mixing. The herbs toast during baking and release their oils into the crust. Pair this with a simple margherita topping so the herb flavor comes through.

Garlic Butter Crust Edge

After the second bake, brush the rim with a mixture of 2 tablespoons melted butter, 1 minced garlic clove, and 1 tablespoon chopped fresh parsley. This is the same finishing technique used at most pizzerias. Apply it within 30 seconds of removing the pizza from the oven so the butter melts into the hot crust.

Grilled Sourdough Pizza Crust

Instead of baking, grill the shaped dough over medium-high heat (400–450°F / 204–232°C) for 2–3 minutes per side directly on grill grates brushed with oil. The char marks and smoky flavor are outstanding. Add toppings after flipping to the second side, close the lid, and let the cheese melt for 3–4 minutes.

For a completely different baking project that also uses a slow fermentation for flavor, try my cinnamon roll recipe — the principle of patience rewarding you with better taste applies equally.

---

Storage, Freezing, and Meal Prep

Proper storage extends the life of both raw dough and finished crust from this sourdough pizza crust recipe. Here’s how to handle each scenario.

Raw Dough Storage

After the first rise and stretch-and-fold, you can refrigerate the dough for up to 72 hours. Place it in an oiled, airtight container (a lidded deli quart container works perfectly). The cold fermentation continues slowly in the fridge, developing even more flavor. Pull the dough out 1 hour before shaping to let it come to room temperature.

Par-Baked Crust Storage

• Room temperature: Wrap tightly in plastic wrap. Use within 24 hours.
• Refrigerator: Wrap in plastic wrap, then a layer of foil. Good for 3–4 days.
• Freezer: Double-wrap in plastic wrap and foil. Label with the date. Good for up to 3 months. Bake from frozen — no thawing needed, just add 2–3 minutes to the bake time.

Finished Pizza Storage

Leftover topped pizza keeps in the fridge for 3–4 days in an airtight container. Reheat in a skillet over medium heat (about 325°F / 163°C) with a lid on for 3–4 minutes. The skillet re-crisps the bottom while the trapped steam melts the cheese. Do not microwave if you care about texture — it makes the crust rubbery.

Meal Prep Strategy

Make a double batch of this sourdough pizza crust recipe on a Sunday for the entire week. Par-bake all four crusts, let them cool completely, and freeze individually. On busy weeknights, pull a crust from the freezer, top it, and bake at 450°F (232°C) for 12–13 minutes. You’ll have homemade pizza on the table faster than delivery. This same batch-cooking mindset works well for my overnight oats recipe — prep once, eat all week.

Frequently Asked Questions About Sourdough Pizza Crust

Why Sourdough Belongs in Your Pizza Rotation

A sourdough pizza crust recipe isn’t just a trend — it’s a fundamentally better approach to homemade pizza. The fermentation in this sourdough pizza crust recipe produces flavor compounds that commercial yeast can’t match, the texture has more character, and the crust stays satisfying even when it cools down (where standard crusts turn cardboard-like). This sourdough pizza crust recipe sits at the intersection of accessible and impressive: simple enough for a weeknight, good enough to serve to guests. The crispy exterior and easy preparation make it a winner every time.

The key insight from my testing is this: don’t choose between convenience and quality. The hybrid approach — sourdough starter for flavor, instant yeast for reliability — gives you both. You don’t need a 48-hour cold ferment or a $400 pizza oven. You need 2 cups of flour, a jar of starter, 40 minutes of hands-on work, and the discipline to par-bake before topping.

For more Italian-inspired recipes and baking techniques, explore Bon Appétit’s Italian recipe collection and pair this pizza with something from Serious Eats’ appetizer guides. And if you want to keep building your bread-baking skills, my dinner roll recipe uses a similar enriched dough technique that teaches you a lot about fermentation timing.

Make this sourdough pizza crust recipe this weekend. Follow the instructions exactly the first time. Then start experimenting.

According to the Serious Eats Test Kitchen,
proper kneading, gluten development, and precise fermentation timing is essential for this sourdough pizza crust.