Introduction

This sourdough pizza recipe delivers a crust that’s both crusty and chewy, boasting delicious homemade flavor. Using an active sourdough starter, you’ll create a dough with wonderful texture and a subtle tang. Whether you keep toppings classic or get creative, this pizza will impress every time.

A close-up of a cooked pizza with a thick light golden crust that is slightly puffy and textured around the edges. The base layer is melted white cheese spread evenly with golden brown spots from baking. On top of the cheese are thin slices of purple-red onion arranged in loose circles, small diced green zucchini pieces, and thinly sliced brown mushrooms scattered evenly. The overall texture looks creamy and gooey with a mix of soft and slightly crispy bits, resting on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240g) active sourdough starter

3/4 cup (180ml) warm water

2 1/2 cups (300g) all-purpose or pizza flour

2 tsp olive oil

1 1/2 tsp salt

1/2 tsp honey (optional, helps with browning)

Rao’s Pizza Sauce

Pesto & Alfredo Sauce (mixed together for a yummy pizza sauce)

2 cups mozzarella cheese

Pizza toppings of your choice (pepperoni, chicken, red onion, basil, parmesan)

Instructions

Step 1: Make sure your sourdough starter is active and bubbly. If it’s been refrigerated, feed it 4-6 hours before using, or overnight if possible.

Step 2: In a large bowl, combine the sourdough starter, warm water, olive oil, salt, and honey. Stir until mostly combined.

Step 3: Gradually add the flour a little at a time, until the dough begins to come together. Use your hands to finish mixing if needed.

Step 4: Turn the dough onto a clean surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if the dough is too sticky, but avoid adding too much.

Step 5: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 4-6 hours at room temperature. For more flavor, refrigerate it for 24-48 hours and bring to room temperature 1-2 hours before baking.

Step 6: Preheat your oven to 500°F (or as high as it goes). If using a pizza stone or steel, place it in the oven during preheating for at least 30 minutes to ensure it’s thoroughly hot.

Step 7: After the dough doubles in size, gently punch it down to release air bubbles. Turn it onto a floured surface and divide into two portions for smaller pizzas or leave whole for one large pizza. Shape the dough by hand tossing or stretching it, then place on parchment paper.

Step 8: Optionally brush the dough with olive oil, spread a thin layer of pizza sauce, then add mozzarella and your chosen toppings. Avoid overloading to prevent sogginess.

Step 9: Transfer the pizza onto the preheated stone using a peel or place on a baking pan. Bake for 12-14 minutes, checking at 12 minutes. The crust should be golden and the cheese bubbling and lightly browned.

Step 10: Remove from oven and garnish with fresh basil, a drizzle of olive oil, or a sprinkle of Parmesan cheese before serving.

Tips & Variations

If you don’t have a pizza stone, a heavy baking sheet also works well for baking.

Try mixing pesto and Alfredo sauce for a flavorful twist on traditional tomato sauce.

Letting the dough ferment longer in the fridge develops a deeper flavor and better texture.

Use bread flour instead of all-purpose for a chewier crust.

FAQs

Can I use inactive sourdough starter for this recipe?

For best results, use an active, bubbly starter. Inactive starter won’t provide enough fermentation, resulting in a dense crust.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Gently pressing a finger into it should leave an indentation that slowly fills back in.

Dinner

Crusty, Chewy, and Delicious: The Best Sourdough Pizza Recipe