Easy Sourdough Pizza Crust (Detailed Recipe)


We're taking it back to one of my original and very treasured recipes: my Easy Sourdough Pizza. And I only have three simple words to share: Best. Pizza. Ever.

This naturally fermented pizza crust isn't just amazing in taste, but also helps feed the "good" bacteria in your body! So technically eating pizza is healthy now, right?!

How do you make sourdough pizza?

As with most bread recipes, it always seems intimidating at first, but once you get the hang of it, you won't even need to look at the recipe anymore!

While I go into detail below in the recipe card, here is a quick overview:

DAY 1, Step 1: Make the dough

DAY 1, Step 2: Fold the dough to activate the gluten and create a smooth, elastic dough.

DAY 1, Step 3: Let the dough rest overnight

DAY 2, Step 4: Separate the dough into individual portions, then place in the fridge to rest for 4 hours.

DAY 2, Step 5: Let rest at room temperature 20 minutes prior to baking.

DAY 2, Step 6: Have fun as you spin your pizza in the air, top with your favorites, and enjoy!

Any tips for a simple sourdough pizza crust?

Through trial and error, here are my TOP 3 TIPS:

  1. Feed your starter in the morning, then mix your dough around 5pm. You will have 3, 30-minute intervals of my pull-and-fold method (easy peasy, takes 1 minute of work every 30 minutes). Then, let it rest overnight and refrigerate it when you wake up in the morning so it's ready to eat by lunch or wait until dinner.
  2. DO NOT KNEAD the dough. The key to having those beautiful air pockets is to gently lift the dough so that you are not creating any tears and you are not punching the air out. (Unlike yeast, sourdough is naturally fermenting so it takes way longer to grow in volume).
  3. Generously flour the pizza peel prior to adding the stretched pizza dough if using a pizza oven to bake the pizzas for easy removal.

Ooni Koda 16

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on PinterestFacebookYouTube and Instagram.

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“So do not fear, for I am with you;
    do not be dismayed, for I am your God.
I will strengthen you and help you;
    I will uphold you with my righteous right hand.”

Isaiah 41:10 (NIV)

Easy Sourdough Pizza Crust (Detailed Recipe)

Three simple words: Best. Pizza. Ever.



Servings: 4 individual pizzas

For the crust:

  • 350 grams Water, (preferably lukewarm)
  • 110 grams Sourdough Starter, (active and bubbly)
  • 500 grams All Purpose or Bread Flour
  • 10 grams Salt


Day 1

  1. In a large bowl, stir together the lukewarm water, sourdough starter, and salt.
  2. Add in the flour, use your hand like a spatula to mix until the flour is completely incorporated. (There should not be any dry spots of flour left.) Cover with a kitchen towel or saran wrap, then set aside at room temperature for 30 minutes.
  3. After the first rest, it's time for the first fold. Remove the cover, then gently pull up one side on the dough to then fold over into the center. Turn the bowl slightly and repeat. Repeat the pull & fold method a total of 8 times. Then, cover and rest for 30 minutes.
  4. After the second rest, repeat the pull and fold method same as before, then rest an additional 30 minutes. (You will have done the pull and fold method for a total of 3 times.) By the end, the dough should be more smooth and elastic. If not, repeat one more time.
  5. Cover the dough with saran wrap, set out at room temperature for 4-16 hours (until doubled in volume). (I usually will do this so that I complete the last fold prior to bed, so that it rests overnight. The timining will also depend on the time of year, like summer or winter, and strength of your sourdough. For instance, you may be able to start this dough early morning during the hot summer months and have it ready by the evening).

Day 2

  1. Gently transfer the dough to a clean and very lightly floured surface. (You want to be careful to pull from the edges and DO NOT punch down the dough, or you will loose the air pockets that were created during fermentation.)
  2. Using a bench scraper or knife, carefully separate the dough into 4 equal portions. Using the stickiness of the dough on the clean surface to your advantage, gently roll each portion into a tight ball. (Tip: Use your pink finger to press the bottom of the dough inward as you shape it into a ball.)
  3. Place the dough in either small separate containers or distribute on a baking pan, then transfer to the fridge for at least 4 hours (up to 8 hours).
  4. When ready to be used, remove the dough to sit out at room temperature for at least 20 minutes while you prepare the toppings or heat up your oven/pizza oven.

To Cook:

  1. OVEN: Preheat oven to 500F. place a large baking pan or pizza stone in the oven as it preheats.
  2. PIZZA OVEN: Heat up until temperature reaches at least 500F (you can test this by using a infrared thermometer or allowing it to heat up for at least 15 minutes).
  3. TIP: If using the oven, you will prepare the pizza on the hot baking pan or pizza stone. If using the pizza oven, you will want to prepare the pizza on a pizza peel that has been generously dusted with flour for easy removal.
  4. Place one dough ball on a lightly floured surface, then use your fingers to press into the dough to outline the crust. Either use your hands to gently stretch the dough from the center on the prepared peel or pan until your desired crust thickness.
  5. Add your favorite toppings!
  6. OVEN: Bake for 6-12 minutes, then (optional) broil 1-2 minutes, until desired crust. Enjoy!
  7. PIZZA OVEN: Cook for 40-60 seconds, then pull out to twist 180 degrees and cook an additional 30-60 seconds, until desired crust. Enjoy!

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May 6, 2024
If I wanted one larger pizza, would this recipe be too much or too little?
May 6, 2024
If I wanted one larger pizza, would this recipe be too much or too little?
- From Author:
I would use 3/4th of the dough to make one larger pizza and then the remaining to make one individual!!