Homemade sourdough pizza crust is a delicious way to enjoy pizza with a crispy outside and a soft, chewy center. The crust develops a rich flavor during its long fermentation, making it a wonderful base for cheese, tomato sauce, vegetables, and your favorite pizza toppings.

This recipe is designed to make pizza preparation easier by allowing the dough to ferment overnight. You do not need to prepare everything on the same day. Mix the dough in the evening, let it rest at room temperature overnight, and move it to the refrigerator the next morning. When you are ready to make dinner, the dough will be waiting for you.

One of the best things about this sourdough pizza crust is its flexibility. You can cook it in a cast iron skillet on the stovetop and finish it under the oven broiler, or you can bake it on a preheated pizza stone. Both methods can produce a delicious pizza with a golden bottom and beautifully cooked toppings.

The dough is also a useful way to use unfed sourdough discard. Instead of throwing away leftover starter when maintaining your sourdough starter, you can turn it into a homemade pizza crust. The discard adds flavor to the dough, while the overnight resting time gives the flour and water time to develop a better texture.

This recipe makes four small pizzas, each about 8 inches wide. If you prefer larger pizzas, you can divide the dough into two portions and make two pizzas approximately 16 inches wide.

What Makes Sourdough Pizza Crust Special?

Sourdough pizza crust has a different flavor and texture from many quick pizza dough recipes. The long resting time gives the dough an opportunity to ferment slowly, helping it develop a pleasant taste and a stretchy texture.

The outside of the finished crust can become crisp and slightly charred, while the inside stays chewy. This combination makes it a great base for both simple and generously topped pizzas.

Another advantage is that the dough does not need complicated preparation. Once you have mixed the ingredients, most of the work happens while the dough rests. The following morning, you complete one set of stretches and folds before placing the covered bowl in the refrigerator.

When dinner time arrives, divide the dough, shape it, add your toppings, and cook it using your preferred method.

Why Make Pizza Dough the Night Before?

Preparing the dough overnight makes homemade pizza more convenient. You can mix it after dinner or before going to bed, leaving the dough to ferment at room temperature while you sleep.

The next morning, perform one set of stretches and folds. Cover the bowl and place it in the refrigerator until you are ready to bake. The dough can remain refrigerated for approximately 8 to 36 hours, giving you flexibility when planning your meals.

For example, you can mix the dough at 8 PM, handle it the following morning at 8 AM, and refrigerate it until late afternoon. Around 5 PM, remove the dough from the refrigerator. After it has rested and been shaped, you can begin cooking the pizzas around 5:30 PM.

Fermentation time can change depending on your kitchen temperature. This recipe was developed in a kitchen kept around 68–70°F. If your kitchen is cooler, the dough may ferment more slowly. If your kitchen is warmer, fermentation may happen more quickly.

Use the suggested schedule as a guide rather than a strict rule. Watch the dough and adjust your timing to suit your kitchen.

Ingredients for Sourdough Pizza Crust

The dough uses six basic ingredients: unfed sourdough discard, all-purpose flour, whole wheat flour, water, olive oil, and salt.

Each ingredient has a purpose, and keeping the correct balance helps you achieve dough that is easy to handle and bakes well.

1. Unfed sourdough discard

Unfed sourdough discard is leftover starter that has not recently been fed. It is useful for this recipe because it adds sourdough flavor and helps you make good use of extra starter.

If you prefer to use an active sourdough starter instead, use ¼ cup (50 g). Keep in mind that an active starter may affect the fermentation process, so watch the dough as it rests.

2. All-purpose flour

All-purpose flour forms the main structure of the pizza dough. It helps create a crust that can stretch without becoming too difficult to handle.

You can substitute bread flour or 00 flour if needed. However, these flours may absorb water differently from all-purpose flour. If you change the flour, you may need to adjust the amount of water slightly to get the right dough consistency.

3. Whole wheat flour

Whole wheat flour adds flavor and gives the dough a slightly heartier texture. It works alongside the all-purpose flour to create a balanced crust.

If you want to change the flour ratio, one suggested variation is to use 75 g whole wheat flour and 425 g all-purpose flour. Whole wheat flour absorbs more water, so this combination slightly lowers the dough’s hydration.

4. Water

Water brings the flour and other ingredients together to form the dough. The recipe has been adjusted to approximately 70% hydration to make the dough easier to work with.

If the dough feels too sticky, try reducing the water by 25 g the next time you make it. If the dough feels too stiff, add 25 g more water. Make adjustments carefully because flour type, room temperature, and the condition of your starter can affect the dough.

During warmer months, you can begin by reducing the water by 25 g. If the dough then feels too firm, gradually add some of the reserved water until the texture feels right.

5. Olive oil

Olive oil is part of the dough mixture and can also be used to lightly coat the cast iron skillet if needed. A small amount of oil in the skillet helps prevent sticking while the crust cooks.

6. Salt

Salt adds flavor and balances the taste of the dough. The correct amount depends on the type of salt you use because different varieties have different levels of density.

The recipe uses fine sea salt, with 10 g equal to 2 teaspoons. If using regular table salt, use 1½ teaspoons. If using flaky sea salt, use a heaping 2½ teaspoons. If you follow a low-salt diet, you can reduce the salt by half.

For the most consistent results, weighing the salt is helpful.

Equipment You Will Need

You do not need a complicated set of tools to make this sourdough pizza crust. A few basic kitchen items will help you prepare, shape, and cook the dough.

Large mixing bowl

Use a large bowl to combine the sourdough discard, flours, water, olive oil, and salt. The bowl should have enough room for the dough to rest and ferment overnight.

Kitchen scale

A kitchen scale is useful for measuring flour, water, salt, and starter accurately. Measuring with cups can sometimes give different results depending on how tightly the flour is packed. Weighing ingredients helps you repeat the recipe more consistently.

Cast iron skillet

A 12-inch cast iron skillet is recommended for the stovetop and broiler method. It allows you to cook the bottom of the pizza on the stovetop before finishing the top under the broiler.

The skillet helps create a golden, crisp base while the broiler melts the cheese and cooks the toppings. Make sure your skillet is suitable for high oven temperatures and broiler use, and always handle it with oven mitts because the handle becomes extremely hot.

Pizza stone and pizza peel

A pizza stone is another good choice. It needs to heat in the oven before you place the pizza on it. A pizza peel makes it easier to transfer the shaped dough onto the hot stone.

If you do not have a pizza peel, you can shape the pizza on parchment paper and carefully transfer it to the baking stone. Check that your parchment paper is suitable for the temperature you use and follow the manufacturer’s instructions.

Additional kitchen tools

A dough scraper or spatula can help divide and handle the dough. You will also need a clean kitchen towel or suitable cover for the bowl, a flat surface for shaping, and a knife or pizza cutter for serving.

How to Make Sourdough Pizza Crust

The process is straightforward, but giving the dough enough time to rest is important. Follow the steps in order for a crust that is easier to shape and cooks evenly.

Step 1: Mix the dough

Place the sourdough discard, all-purpose flour, whole wheat flour, water, olive oil, and salt in a large mixing bowl.

Mix everything until the ingredients come together. At this stage, the dough may look rough, uneven, and slightly shaggy. It does not need to look perfectly smooth.

Cover the bowl and leave it at room temperature overnight. During this time, the dough will ferment and develop flavor.

The dough should have enough room in the bowl to expand. Choose a cover that keeps the surface from drying out while allowing you to leave the dough undisturbed.

Adjusting the water: The recipe is designed for approximately 70% hydration. If the dough seems too sticky to handle, try reducing the water by 25 g the next time you prepare it. If it feels too firm, try adding 25 g more water. Make changes gradually when experimenting with a different flour or kitchen temperature.

Step 2: Stretch and fold the dough

The following morning, perform one set of stretches and folds.

To do this, gently pull one side of the dough upward and fold it over the middle. Turn the bowl and repeat around the dough until you have completed one set.

This action helps organize the dough and improve its structure without the need for extensive kneading.

Cover the bowl again and place it in the refrigerator until you are ready to make the pizzas. The dough can stay refrigerated for around 8 to 36 hours.

If you do not want to extend the fermentation time, you can use the dough to make pizza after this stage. Otherwise, refrigerating it allows you to plan the baking time around your schedule.

Step 3: Divide and shape the dough

When you are ready to cook, remove the dough from the refrigerator. Let it sit at room temperature for 30 minutes.

Lightly flour your work surface. Divide the dough into four equal portions and shape each portion into a ball.

Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes. This resting period makes the dough easier to stretch and shape.

If you want to make larger pizzas, divide the dough into two equal portions instead. Each portion can then be shaped into a pizza approximately 16 inches wide.

Step 4: Prepare the skillet and shape each crust

Turn the oven broiler to HIGH.

Place a cast iron skillet on the stovetop over medium to medium-high heat. If necessary, lightly coat the skillet with olive oil to help prevent sticking.

Work with one dough ball at a time. Lightly flour the work surface and press the dough into an approximately 8-inch circle.

If the dough sticks to your hands or work surface, add more flour as needed. You can also sprinkle a little flour over the top of the dough to make shaping easier.

Try to stretch the dough evenly so the middle and edges cook at a similar rate. Avoid forcing the dough if it keeps shrinking back.

If the dough feels stiff: Let it rest for another 15–20 minutes. This gives the gluten time to relax and makes the dough easier to stretch into a round shape.

Step 5: Start cooking the crust

Once the skillet is hot, carefully place the shaped dough into it.

Use your fingers very carefully to press the edges outward so the dough covers the bottom of the skillet. Be cautious because the pan is hot. Keep your hands away from the hot metal and avoid touching the skillet’s sides.

Immediately add your pizza sauce and desired toppings. Cook the pizza on the stovetop for approximately 5–6 minutes, or until the bottom begins to develop a char.

The dough should start to cook and become firm underneath. Use a spatula to lift an edge and check the bottom as it cooks.

If the crust is thick, it may need additional time on the stovetop at a lower temperature. This helps the middle cook through without burning the outside.

You can also place the plain crust under the broiler for a few minutes before adding the toppings if needed. This can help the center cook more thoroughly and reduce the chance of a doughy layer remaining inside.

Step 6: Finish the pizza under the broiler

Once the bottom has cooked and developed a good char, carefully transfer the skillet beneath the broiler.

Broil for approximately 2–4 minutes, or until the cheese has melted and the toppings are cooked. Keep a close eye on the pizza because the intense heat can burn the crust or toppings quickly.

The exact time will depend on your broiler, the thickness of the dough, and the toppings you choose.

Use oven mitts to handle the skillet. The handle will be very hot, even after the pizza has finished cooking.

Step 7: Slice and serve

Remove the skillet from the oven carefully and place it on a heat-safe surface.

Allow the pizza to settle briefly before cutting it into slices. This makes it easier to serve and gives the melted cheese a moment to set.

Repeat the cooking process with the remaining dough portions. Add your preferred sauce, cheese, vegetables, or other toppings to each pizza.

Serve the pizzas while they are warm, when the bottom is crisp and the cheese is melted.

How to Bake Sourdough Pizza on a Pizza Stone

If you prefer using a pizza stone instead of a cast iron skillet, you can use the same dough with a different cooking method.

Step 1: Place the pizza stone inside a cold oven. Preheat the oven to 450°F (232°C), allowing the stone to heat along with the oven.

Step 2: Press the dough into your desired pizza shape. Add your sauce and toppings.

Step 3: When the oven and stone are fully heated, carefully transfer the pizza onto the hot stone using a pizza peel. Work quickly but carefully so the dough keeps its shape.

If you do not have a pizza peel, shape the pizza on parchment paper and transfer it to the baking stone, using parchment that is suitable for the oven temperature.

Step 4: Bake the pizza for approximately 15–20 minutes, or until the toppings are cooked and the crust is fully baked.

Cooking times can vary depending on your oven, the thickness of the crust, and the toppings. Check the pizza near the end of the baking time to prevent overcooking.

Use suitable oven protection when handling the hot stone, and avoid placing a hot stone on a cold or wet surface because sudden temperature changes can damage it.

Tips for Getting the Best Dough Texture

The amount of water in pizza dough affects how sticky, soft, and easy to shape it feels. This is known as hydration. Flour type, room temperature, and the condition of your sourdough starter can all affect the final texture.

During warmer months, start by reducing the water in the initial mixture by 25 g. If the dough feels too stiff, gradually add the reserved water until you reach a suitable consistency.

You can also adjust the flour blend by using 75 g whole wheat flour and 425 g all-purpose flour. Since whole wheat flour absorbs more water than all-purpose flour, this combination slightly lowers the dough’s hydration.

Try to avoid adding too much extra flour during shaping. A little flour can stop the dough from sticking, but too much can make the crust drier and firmer than intended.

Another important point is to give the dough enough resting time. If it keeps pulling back while you shape it, cover it and leave it for 15–20 minutes before trying again.

Choosing Pizza Toppings

One of the best parts of homemade pizza is choosing your own toppings. The sourdough crust can be paired with a simple tomato sauce and cheese or a combination of your favorite ingredients.

For a classic pizza, use tomato sauce and cheese. You can also add vegetables, herbs, or other toppings that you enjoy.

Keep the amount of sauce and toppings balanced. Adding too much moisture or too many heavy toppings can make the center harder to cook properly. This is especially important when using the cast iron method, where the crust begins cooking on the stovetop before going under the broiler.

For additional flavor, homemade pizza sauce or homemade pesto can be good choices. Spread the sauce evenly without leaving the dough heavily covered in liquid.

Remember that different toppings cook at different speeds. Keep an eye on the pizza during the final cooking stage so the crust does not burn while the toppings finish cooking.

How to Store Leftover Pizza

If you have leftover pizza, let it cool and place it in a closed container in the refrigerator. It can be stored for up to five days.

For the best texture when reheating, preheat your oven to 375°F (190°C). Place the leftover pizza in the oven for about 10 minutes, or until it is heated through and the crust becomes crispy again.

If you need a faster option, place a slice on a microwave-safe plate and microwave it for 30–60 seconds. The pizza will warm quickly, although the crust may become softer rather than crispy.

How to Freeze Unbaked Pizza Dough

Freezing the dough is useful when you want to prepare pizza ahead of time.

After the dough has completed its refrigerated rise, divide it into two or four portions. Shape each portion into a ball and coat it lightly with oil to help prevent sticking.

Place the dough balls in freezer bags and remove as much excess air as possible. Store them in the freezer for up to three months.

When you want to use the dough, transfer it to the refrigerator and let it thaw for approximately 12 hours or overnight. Allow the dough to come to room temperature before shaping and baking it.

Once the dough is ready, follow the same shaping and cooking instructions provided in this recipe.

How to Freeze Cooked Pizza Crust

You can also prepare and freeze the crust before adding the final toppings.

After the dough has completed its refrigerated rise, shape it into pizza crusts. Cook each crust in a cast iron skillet over medium-high heat for 5–6 minutes, then finish it under the broiler for 1–2 minutes.

Let the crusts cool completely. Place them in a freezer-safe bag, separating individual crusts with parchment paper so they do not stick together.

When you are ready to make pizza, preheat the oven to 400°F (204°C). Place a frozen crust on a baking sheet without thawing it first. Add your favorite sauce and toppings, then bake for 15–20 minutes, or until the crust is golden and the toppings are cooked through.

Sourdough Pizza Crust

Description

This homemade sourdough pizza crust has a crispy outside, a chewy center, and a rich flavor from overnight fermentation. Make four 8-inch pizzas or divide the dough into two larger pizzas. Cook in a cast iron skillet or bake on a pizza stone.

Duration

Preparation

About 1 hour

Cooking

5–10 minutes per skillet pizza

Fermentation

Overnight, plus 8–36 hours refrigerated

Yield

4 small or 2 large pizzas

Times are estimates. The total time depends on fermentation, resting, and your chosen cooking method.

Ingredients

• Unfed sourdough discard
• All-purpose flour
• Whole wheat flour
• Water
• Olive oil
• Salt

For cooking and serving:

• Extra flour for shaping
• Olive oil for the skillet, if needed
• Pizza sauce and toppings of your choice

The supplied recipe text does not include the original quantities for the main dough ingredients. Use the quantities from your original recipe rather than guessing.

Instructions

1. Mix the sourdough discard, all-purpose flour, whole wheat flour, water, olive oil, and salt in a large bowl until a rough dough forms.
2. Cover the bowl and leave the dough at room temperature overnight.
3. The next morning, perform one set of stretches and folds. Cover and refrigerate the dough until ready to bake, for approximately 8–36 hours.
4. Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
5. Divide the dough into four equal portions and shape them into balls. Cover and rest for another 30 minutes.
6. Turn the oven broiler to HIGH and heat a cast iron skillet over medium to medium-high heat. Lightly oil the skillet if necessary.
7. Press one dough ball into an 8-inch circle on a floured surface. If the dough is stiff, let it rest for another 15–20 minutes.
8. Carefully place the dough in the hot skillet, pressing it gently to cover the bottom. Immediately add the sauce and toppings.
9. Cook on the stovetop for 5–6 minutes, checking the bottom until it develops a good char.
10. Transfer the skillet under the broiler for 2–4 minutes, checking frequently until the toppings are cooked and the cheese has melted.
11. Remove the pizza carefully, slice, and serve warm. Repeat with the remaining dough.

Tips & Tricks

• If the dough is too sticky, try reducing the water by 25 g the next time you make it. If it is too stiff, try adding 25 g more.
• In warmer weather, begin with 25 g less water and add more gradually if needed.
• Bread flour or 00 flour can replace all-purpose flour, but you may need to adjust the water.
• For the salt adjustment, use 1½ teaspoons of table salt or a heaping 2½ teaspoons of flaky sea salt instead of 2 teaspoons of fine sea salt.
• Watch the pizza carefully under the broiler to prevent burning.
• Refrigerate leftover pizza in a closed container for up to five days.
• Freeze unbaked dough for up to three months.
• To freeze cooked crusts, cool them completely and separate them with parchment paper.