There’s something deeply satisfying about pizza made at home, especially when the dough has been slowly fermented and kneaded by hand. This rustic sourdough pizza crust brings together the simplicity of pantry staples and the rich, complex flavor that only sourdough can provide. Crisp on the outside, chewy in the center, and full of character, it’s the kind of recipe that turns an ordinary evening into a cozy gathering around the table.
Whether you’re feeding a family, stretching ingredients a little further, or simply savoring the art of homemade food, this sourdough pizza crust is a reliable, nourishing staple worth keeping.
Why Make Pizza Crust with Sourdough?
Using sourdough starter instead of commercial yeast allows the dough to ferment slowly, creating better flavor and a texture that’s both airy and sturdy enough to hold your favorite toppings.
Benefits of sourdough pizza crust:
- Improved digestibility through natural fermentation
- Rich, slightly tangy flavor
- Fewer ingredients, no commercial yeast
- Crispy edges with a chewy interior
Ingredients for Sourdough Pizza Crust
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup (optional)
- 1½ teaspoons salt
- 3½–4 cups all-purpose or bread flour
How to Make Rustic Sourdough Pizza Crust
Step 1: Mix the Dough
In a large bowl, combine sourdough starter, warm water, olive oil, honey, and salt. Stir until well combined. Gradually add flour until a soft, slightly tacky dough forms.
Step 2: Knead
Turn dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for 5–6 minutes.
Step 3: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover, and allow to ferment at room temperature for 8–12 hours, or overnight, until doubled in size.
Step 4: Shape
Divide dough into 2 equal portions for medium pizzas or leave whole for one large pizza. Shape gently and allow to rest for 30 minutes.
Step 5: Bake
Preheat oven to 475°F (245°C) with a pizza stone or baking steel inside if available. Stretch dough into a circle, add desired toppings, and bake for 10–14 minutes until crust is golden and bubbly.
Tips for the Best Sourdough Pizza Crust
- Use an active, recently fed starter for best rise
- Longer fermentation = deeper flavor
- For extra crispness, parbake crust for 5 minutes before topping
- Bake on the lowest rack for a crisp bottom
Make-Ahead & Storage Options
- Refrigerate dough for up to 48 hours after bulk fermentation
- Freeze dough balls for up to 3 months
- Thaw overnight in the refrigerator before using
A Simple Tradition for Homemade Pizza Nights
This sourdough pizza crust is more than just a base; it’s an invitation to slow down, cook from scratch, and gather the people you love. With a crackling crust and a tender crumb, it’s a recipe that fits seamlessly into a rustic kitchen and becomes better each time you make it.
Top it simply or generously, bake it hot, and enjoy the quiet satisfaction that comes from homemade food done well.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Rustic Sourdough Pizza Crust (An Easy From-Scratch Recipe)
Equipment
- 1 pizza pan
Ingredients
Instructions
Step 1: Mix the Dough
- In a large bowl, combine sourdough starter, warm water, olive oil, honey, and salt. Stir until well combined. Gradually add flour until a soft, slightly tacky dough forms.
Step 2: Knead
- Turn dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for 5–6 minutes.
Step 3: Bulk Fermentation
- Place the dough in a lightly oiled bowl, cover, and allow to ferment at room temperature for 8–12 hours, or overnight, until doubled in size.
Step 4: Shape
- Divide dough into 2 equal portions for medium pizzas or leave whole for one large pizza. Shape gently and allow to rest for 30 minutes.
Step 5: Bake
- Preheat oven to 475°F (245°C) with a pizza stone or baking steel inside if available. Stretch dough into a circle, add desired toppings, and bake for 10–14 minutes until crust is golden and bubbly.
Notes
Tips for the Best Sourdough Pizza Crust
- Use an active, recently fed starter for best rise
- Longer fermentation = deeper flavor
- For extra crispness, parbake crust for 5 minutes before topping
- Bake on the lowest rack for a crisp bottom
[…] I typically make this recipe using my gluten free pizza crust, however, you can substitute the crust for your own pizza crust recipe or my sourdough flatbread pizza crust. […]