It’s pizza time! Whip up this homemade sourdough pizza for a gourmet tasting meal right at home. If you love sourdough bread, you’ll love this hearty and chewy pizza crust!
Homemade Sourdough Pizza
IT’S PIZZA TIME BABIEZ. And while alllll pizza is good pizza, it’s time to step up your homemade pizza game with the newest craze: SOURDOUGH PIZZA. Yes, ppl, you heard your girl. Picture the perfect homemade pizza crust had a baby with a soft, crusty sourdough. So if you’re ready to level up your homemade pizza, scroll right on down to that recipe. Flavorful, chewy, slightly crispy and so satisfying to make, you’ll love this sourdough pizza!
Not to toot my own horn, but multiple people have told me this is the “best pizza they have ever eaten.” Now, I don’t know about that, but I will say…it’s pretty damn good.
What is sourdough pizza?
Haven’t you heard, sourdough is like the new thing we’re doing these days. Now I’m actually relatively new to the whole sourdough baking, but pizza is a regular staple in our household. Pizza is one of the easiest homemade breads to make at home and when my sister gave me some of her sourdough starter, I knew we had to make sourdough pizza. Sourdough pizza is exactly as it sounds: pizza made with sourdough starter. And, yes…it is as good as it sounds. It’s seriously gourmet and actually surprisingly easy to make!
How long does it take to make sourdough pizza?
Pizza is actually one of the easiest breads to make at home, and this sourdough pizza only requires a few minutes of actual hands on time. You’ll use a stand mixer fitted with the dough hook to knead the dough for ten minutes. After that you basically just let it rise, stretch it out and then fire it up in the oven or on the grill for just a few minutes. The whole process will take about 5 hours, but about 4 and 1/2 of those hours the dough is just chillin’ doing it’s things while you’re going about your day, making chocolate chip cookies, catching up on Netflix, or out and about.
Can you prep sourdough crust ahead?
We find that the crust is at it’s bubbliest and most sourdough-y with a slightly shorter rise out of the fridge, but you can prep it ahead if you’d like. A lot of people give sourdough crusts a 72 hour proof in the fridge, but we actually found this neutralized our sourdough a bit. Don’t get me wrong, it’s still delicious, but we find it’s best enjoyed the same day you prepped it.
So how can you prep ahead? You can make this dough in the morning, let it rise for a few hours, knead it a few times and then let it proof until dinner time! If you can’t make it day of, let it proof in the fridge for up to 72 hours and then let the dough come to room temp before baking!
What do you need to make sourdough pizza at home?
Simple is best when it comes to homemade pizza. You’ll only need a few ingredients to make this sourdough ‘za. If you’re a sourdough enthusiast like us, you’ll already have a sourdough starter on hand, but if not–don’t worry. We’ll break it down 🙂
Sourdough Starter: You’ll want to use a fresh and fed sourdough starter for this recipe!
Water: Any old room temperature water will do the trick.
Flour: No specialty flours required here. You can use all purpose flour or bread flour if you have it on hand for a slightly chewier crust!
Active Dry Yeast: We like to add a little regular yeast to our sourdough crust to give it a little extra boost!
Salt: Good pizza is salty. I’ll say it. The sourdough starter will really deepen the flavor of this homemade crust, but salt goes a long way in rounding out the flavor and preventing any bland crust.
Tomato Sauce: Use your favorite recipe! You’ll need 1 cup for a 15 inch pizza!
Fresh Mozzarella: If you want to keep your pizza seriously gourmet, keep it simple and fresh. Use a fresh ball of mozzarella cheese instead of the shredded kind!
Tips for the best sourdough pizza
Don’t be scared of the sticky dough: Sourdough is an active, live yeast so don’t be alarmed by the wet dough. Use a stand mixer to knead it and keep things clean and try not to use too much flour as this can dry out your dough. This dough is much wetter than regular pizza dough. If it’s impossible to work with you can add a little flour, but do not try to get it to a normal pizza dough consistency!
Use the hottest cooking gadget you have: Pizza from a pizza place or restaurant tastes so good because of how hot pizza ovens can get. Now I don’t know about you, but I don’t have a pizza oven lying around. BUT I can get my grill up to 600+ degrees. You’ll get a crispier crunch and chewy interior with your hottest gadget so if you have a grill (or a pizza oven!) use that. If not, you can alway use your oven–just make sure you get it as hot as it can go!
Keep a close eye on the pizza: Pizza bakes up super quickly, and depending on how hot you have your grill or oven it could burn quickly too, so keep a close eye on it!
Stir your unfed sourdough starter well to incorporate any liquid on the top before measuring out 1/4 cup*. Place the sourdough starter, water, salt, and yeast in a stand mixer fit with the dough hook. Beat the dough on low speed with the dough hook for 10 minutes. The dough will be very tacky and soft, but it shouldn’t stick too much to your hands if you touch it lightly. Don’t worry if the dough seems too sticky at first–sourdough is a wet dough and it will firm up and tighten after it proofs. Form the dough into a ball and transfer the dough to a greased bowl. Cover and let rise in a warm place for 2 hours.
After 2 hours, punch the dough down and fold it a few times before returning it to the bowl and covering to rise for another 2 – 3 hours to double in size.
When you are ready to make the pizza, place a pizza stone in the grill or oven and preheat to the hottest temperature you can get for at least 20 minutes. This will get the pizza stone super hot.
While the pizza stone heats up, form your pizza. Dust a large piece of parchment paper with flour. Stretch the dough out into a 15 inch circle on the prepared parchment paper. Spread the tomato sauce over the unbaked pizza crust, using the back of a spoon to spread it evenly, leaving about an inch around for the crust. Tear the fresh mozzarella into medium size pieces, sprinkling them over the sauce. Top with any additional toppings if using!
Place the pizza on a flat surface to transfer it to the hot pizza stone. Bake the pizza for 6 to 7 minutes if using a grill or 10 to 15 minutes if using an oven, or until the pizza is golden brown and bubbling.
Garnish with fresh basil and parmesan before slicing and serving hot!
If you need to make a sour dough starter, King Arthur really is the king of flour. You can find a recipe for a sour dough starter here. If you are making one for the firs time, you’ll want to feed it for at least a week before using it. You can also purchase fresh sourdough starters in some specialty grocery stores and online!
Don’t feed your sourdough before using it for this sourdough pizza recipe. This is called a “unfed” sourdough. This will keep your dough tangy and bubbly. After you measure out the amount needed for the recipe you can feed your sourdough like usual!
You’ll get the best results in the hottest grill on a pizza stone. If you don’t have a pizza stone, you can use a cookie sheet too, the key is to cook the pizza on a surface that is already super hot to prevent any soggy pizza crust.
Leave a comment and rate this recipe!
Made with gluten free bobs 1:1 flour using gf starter. WAS HANDS DOWN BEST GF PIZZA I HAVE EVER HAD. Amazing texture and taste ~thanks for such a great recipe
Trying this right now, can’t wait to taste it! I noticed the first instruction doesn’t mention adding the flour. I’m assuming that’s what you meant? Figured I would let you know!
Can you link a piZza stone you recommend? My husband used one on the grill and the stone cracked 😑
Hi Shannon! Oh no! We have this one from Crate and Barrel and it’s been holding up great!
I just mixed up the dough but it’s impossible to form it into a ball for rising, it’s very runny. Should I add flour to it to make it firmer?
I have been making true sourdough for years so this recipe caught my eye. I tried it tonight and have a few comments. 1) The dough was extremely sticky. I think more directions would be helpful for newbies to sourdough. 2) If maintaining a starter, why not make full sourdough without yeast? I do multiple times a month and it isnt much more difficult than this. 3) The flavor lacked the true sourdough taste. Sourdough needs more time to develop flavor. Overall, not a bad pizza, just not true sourdough.