Craving Pizza But Want a Better Crust? Try Sourdough!

You ever get that craving for pizza, but most places you go don't offer crust options that really align with your gut health goals?

No worries—we've got a solution that may not only be easier on your stomach, but can also save you some money. Instead of ordering takeout, make your own delicious sourdough pizza at home!

If you already have a sourdough starter bubbling away on your counter, you're halfway there. And if not, this might be the perfect excuse to start one.

Why Make Pizza with Sourdough?

Sourdough fermentation does more than add flavor.

The slow fermentation process helps develop a complex taste, creates a lighter texture, and allows the dough to become easier to stretch and shape. Many bakers also appreciate that naturally fermented dough can be gentler on digestion than conventional quick-rise doughs.

The result is a pizza crust that is crispy on the outside, chewy on the inside, and packed with artisan flavor.

Sourdough Pizza Dough Recipe

Ingredients

• 100g active sourdough starter

• 325g warm water

• 500g bread flour (or your favorite gluten-free flour blend)

• 10g fine sea salt

• 15g olive oil

Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter and warm water.

Add the bread flour, salt, and olive oil. Mix until all ingredients are incorporated and a shaggy dough forms.

Cover the bowl and allow the dough to rest for 30 minutes to 1 hour.

Step 2: Strengthen the Dough

Perform 3 sets of stretch-and-folds, allowing about 30 minutes between each set.

Don't worry if you've never done stretch-and-folds before. Simply grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until you've worked your way around all four sides.

Step 3: Bulk Fermentation

Cover the dough and let it ferment at room temperature for 4–6 hours, or until it has increased in size by approximately 50%.

The exact timing will depend on the temperature of your kitchen and the activity level of your starter.

Step 4: Cold Fermentation

Divide the dough into two equal portions and shape each into a ball.

Place the dough balls into lightly oiled containers, cover, and refrigerate for 12–48 hours.

This is where the magic happens. The cold fermentation develops incredible flavor and improves the texture of the crust.

Step 5: Bring to Room Temperature

Remove the dough from the refrigerator 1–2 hours before baking.

Allowing the dough to warm up makes it much easier to stretch without tearing.

Step 6: Shape and Add Toppings

Gently stretch the dough into your desired pizza shape.

Add your favorite sauce, cheese, meats, veggies, or whatever toppings your pizza-loving heart desires.

Step 7: Bake

Preheat your oven and pizza stone (if using) to 500°F (260°C).

Bake for 8–12 minutes, or until the crust is golden brown and the cheese is bubbly.

Tips for the Best Sourdough Pizza

• Use an active, bubbly starter for the best rise and flavor.

• Preheat your pizza stone for at least 30–45 minutes.

• Don't overload your pizza with toppings.

• Sprinkle semolina or cornmeal underneath the dough for an authentic pizzeria-style crust.

Pizza Night Just Got Better

There's something incredibly satisfying about pulling a homemade sourdough pizza out of the oven. The crispy crust, chewy interior, and rich flavor make every bite worth the wait.

Whether you're making a classic pepperoni, a veggie-loaded masterpiece, or a simple margherita pizza, this sourdough dough recipe is a great foundation for your next pizza night.

So skip the delivery fee, grab your starter, and make pizza night a little more homemade.

Happy baking from all of us at My Rustic Roots! 🍕❤️