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Sourdough pizza crust recipe

Sourdough Pizza Crust Recipe

This recipe is for sourdough pizza crust, made with sourdough starter discard and has no added yeast!
5 from 5 votes
Servings: 1 sheet pan pizza (16 large slices)


  • 1 cup water room temperature
  • 1 cup sourdough starter discard
  • 1/4 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons extra virgin olive oil plus 1/4 cup for the pan
  • 3 cups all purpose flour

Sauce and toppings

  • 1 1/2 cups sauce I use a really good pre-made marinara sauce or pizza sauce
  • 2 cups shredded cheese I use a combination of 1 1/2 cups mozzarella cheese and 1/2 cup shredded parmesan cheese
  • 1 tablespoon seasonings like fresh chopped basil


  • In a bowl combine the water, sugar and salt, stir to dissolve.
  • Add the sourdough starter discard and 3 tablespoons olive oil, stir to combine and then add the flour, 1 cup at a time. Stir with a wooden spoon to combine. If the dough feels too sticky, add a little bit of flour, if it feels a little too dry, add a little water. It should feel sticky, but not drippy or firm and crumbly.
  • Either by hand or with a stand mixer with the dough attachment on, knead the dough for a few minutes, until well combined.
  • You should be able to poke a finger into the dough and leave a finger indent that slowly comes out.
  • Transfer dough into a oil lined bowl, making sure to put a little oil on top of the dough or loosely put a piece of plastic wrap on the top of the dough so it doesn't dry out.
  • Cover the dough with a kitchen towel and allow to rest for 8-12 hours, or until it has risen (this step is important, if you don't let it rise, it will still be good but will be denser), sourdough starter is slower yeast and needs a while to do its thing. *see note to make smaller pizzas
  • When you're ready to bake it, coat a 13 x 18 inch sheet pan (or jelly roll pan) with ¼ cup olive oil.
  • Pull/stretch the dough from the bowl into the lined baking sheet and press edge-to-edge, pressing it into the corners. If it doesn't go all the way into the corners, wait 5 minutes and press again.
  • Preheat oven to 425 degrees and bake crust without toppings for 10 minutes. Then remove from oven and add sauce and cheese and seasonings. Increase the heat to 450 then bake for 15-20 minutes, until the cheese has melted.
  • Remove from oven, slice and enjoy!



If your sourdough starter isn't super active, I'd recommend adding a little bit of active dry yeast (even 1/2 a teaspoon is ok.) Just allow the dough time to rise.
*to make smaller pizzas, after it has risen, divide the dough into 4 equal parts and put in the refrigerator for 6hrs, up to 3 days. This builds additional flavor and dough structure. 
When you're ready to bake the individual pizzas, remove dough from refrigerator.
Preheat oven to 500 degrees and put a pizza stone in the oven for 1/2 an hr.
Turn dough onto a floured surface and gently stretch the dough into a circle crust shape. Put dough onto a piece of parchment paper. If dough isn't stretched as thin as you want it, wait 5 minutes, and then press/stretch it again. 
Add sauce and toppings to your dough. 
Carefully place/transfer parchment paper onto pizza stone. I do this by putting the parchment paper with the pizza on it onto a baking sheet with no lip, and then carefully pulling it onto the stone. It takes a little practice because it's awkward. 
Bake pizzas 7-10 minutes - until done to your likeness depending on toppings. Carefully remove from oven, allow to cool for a few minutes, slice and enjoy!


Serving: 1g | Calories: 212kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 400mg | Fiber: 2g | Sugar: 1g