The Best Sourdough Pizza- Crisp Edges with a Chewy Center

Homemade Sourdough Pizza has to be one of our all time favorite meals to make. I mean, who doesn’t love a pizza night!!!

If you have sourdough starter at home and have not dipped your toe into the world of sourdough pizza, let this be your sign to do so! The slightly sour dough adds the most delicious flavor no matter what toppings you add.

Whether you like a thinner crust pizza or thicker crust, you will love this recipe! It stays crisp on the outside but you still get a soft and chewy inside. The texture is absolute PERFECTION.

This sourdough pizza dough can be made several days in advance or even be made to store in the freezer. I love making a double batch of this recipe so I can have pizza dough on hand in the freezer anytime I want it. Simply make the dough, let if ferment in the fridge then divide it and freeze.

PRO TIP: If you have a gluten sensitivity like I do, making doughs like this can be a great way to still be able to enjoy wheat flour. I recommend letting the dough ferment in the fridge for an extra day of two. The longer the fermentation process the more gluten that breaks down, making the pizza easier to digest if you have a sensitive stomach!

What Should I put on my sourdough Pizza?

1. Sauce of your choosing. There are many different options for what kind of sauce you can use. My favorite is doing homemade roasted tomato garlic and basil sauce! Some other great options are bbq sauce, pesto, or even an alfredo style sauce.
2. Meat. The sky is the limit when it comes to adding meat to your pizza. You can stick with the classics like pepperoni, chicken and ham or try something fun like some Italian sausage, venison steak or prosciutto.
3. Cheese. Pizza Mozzarella is essential but you can also have some fun with fresh mozzarella, feta, brie or even burrata.
4. Vegetables. Things like red onion, bell pepper, mushrooms, artichokes and sun dried tomatoes are all absolutely delicious on sourdough pizza.
5. Fun Toppers. I’m just making my own name for this category but here I would include anything like arugula, fresh basil, hot honey, balsamic glaze, pizza oil etc. These are all topping that get added in the last minute of cooking or once the pizza has come out of the oven.

This post contains affiliate links which means I make a small commission at no extra cost to you.

Do I need any special equipment?

This Sourdough Pizza can be made with simple things you have in your kitchen like mixing bowls, and standards baking sheets. You can cook this pizza in any standard oven but if you have a smoker or a pizza oven you can cook it on there too!

However, if you do want some equipment to make your pizza EVEN BETTER, here are some of our favorite things we never make pizza without.

Pizza Stone. This aids in giving you that perfectly crisp yet chewy crust. Find our favorite one here ttps://amzn.to/4jJqYsZ

Pizza Cutter. I love having this big rocker one for ease of use and perfect slices. https://amzn.to/4gwJYrF

Sourdough Pizza Ingredients

Flour- You can use whatever type of flour you typically use for your sourdough bread. I use unbleached all purpose.

Water- As always, room temperature, filtered is the best option if you have it!

Sourdough Starter- This recipe has a long ferment so I always recommend using an active sourdough starter, meaning it was fed 6-10 hours prior to using.

Salt- You always need a bit of salt in your sourdough recipes! I like to use pink Himalayan salt.

Pizza Sauce- As I mentioned above you can use any type of sauce you like! Tomato sauce, pest, alfredo, bbq sauce etc. My favorite is my homemade roasted tomato, garlic and basil sauce.

Toppings- This will include the type of cheese you choose, any meats, vegetables, or anything extra you want to add. See above section for ideas.

The Steps

1. Start by mixing together the sourdough starter and water in a large bowl. Once mixed, add in the flour and salt and mix well. You can use a dough whisk or your hands to make sure all of the flour is incorporated. Cover the bowl with a tea towel and let it rest at room temperature for 45 minutes.

2. After 45 minutes, perform a set of coil folds or stretch and folds. Cover the bowl and let the dough rest another 45 minutes. Repeat that step two more times.

3. Once the last set of folds are done, leave the bowl covered, at room temperature for 3-4 hours.

4. After it has rested, cover the bowl with plastic wrap and place in the fridge for min 8 hours or up to 2 days. The longer you leave it in the fridge, the more sour it will be and easier to digest! If you have a gluten sensitivity like I do, I leave the dough in the fridge minimum 2 days so it becomes easier to digest.

5. 30 minutes before you are ready to make your pizza, pull the dough out of the fridge and allow it to warm up. Preheat your oven, pizza oven or smoker to 450F-500F. Depending on how hot your oven or smoker go.

6. Then you will split the dough into 4 pieces. Take each piece and begin to stretch the dough into a pizza crust shape. You can stretch the dough as thin as you like, just be careful not to tear it. I recommend not using a heavily floured counter or the dough wont hold its shape.

7. Finally, flour your Pizza Stone or Baking sheet.

8. Place each pizza crust, gently on the prepared pizza stone or baking sheet, then spread on your desired sauce and top with cheese and whatever other toppings you like!

9. Cook for 10-15 minutes, or until the crust is golden and the cheese is melted and gooey. If you want to add arugula or fresh basil, do this 1-2 minutes before the pizza is done cooking!

10. Slice each pizza into 8 slices with a pizza cutter. Enjoy and ponder why you ever made any other pizza in your life!

Comment below if you try this pizza! We know you will love it!