This crusty sourdough pizza has a crispy, chewy base that’s super fun to eat! With your favorite toppings, it’s a crowd-pleaser for sure.
I love making this pizza on Fridays. It’s easy to share and tastes amazing fresh out of the oven—who can resist that smell? 🍕
Key Ingredients & Substitutions
Sourdough Starter: A strong, active starter is key for the best rise and flavor. If you don’t have one, you can use store-bought pizza dough. Just remember to adjust your cooking times.
Flour: All-purpose flour works great for this pizza, but you can also use bread flour for an even chewier crust. Gluten-free flour blends are an option too!
Cheese: I prefer fresh mozzarella because it melts beautifully and tastes fabulous. If you can’t find it, shredded mozzarella works fine. For a twist, try adding provolone or fontina.
Toppings: Pepperoni adds a nice kick, but feel free to mix things up with veggies like bell peppers, mushrooms, or olives. You can even go completely plant-based with vegan cheese!
How Do You Get That Perfectly Crispy Crust?
The secret to a crispy crust lies in the baking method. Using a hot pizza stone or an inverted baking sheet gives your pizza a fantastic bottom. Here’s how:
- Preheat your oven with the stone or sheet for at least 30 minutes. This ensures it’s super hot when the pizza touches it.
- Dust your pizza peel or parchment paper with flour or cornmeal to prevent sticking.
- Transfer the pizza quickly to the hot surface to keep the heat and achieve that desired crunch.
Let your pizza cool a bit after baking, which helps set the crust for easy slicing and keeps the toppings from sliding off. Enjoy your pizza-making adventure!
Crusty Sourdough Pizza
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 1/2 cups (300g) all-purpose flour
- 3/4 cup (180ml) warm water
- 1 teaspoon salt
- 1 tablespoon olive oil, plus extra for greasing
- 1/2 cup pizza sauce or crushed tomatoes
- 6 oz fresh mozzarella, sliced or torn
- 8-10 slices pepperoni (optional)
- Fresh basil leaves, thinly sliced
- Grated Parmesan cheese (for sprinkling)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 4 to 6 hours for the dough to rise. Once it’s ready, you’ll spend another 30 minutes at most baking and finishing the pizza. Let’s say it’s a total of about 5-6 hours from start to finish, so it’s perfect for a cozy evening!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together the active sourdough starter, warm water, and olive oil until well combined. Then, add the flour and salt. Stir everything together until it forms a shaggy dough that looks a bit messy but delicious!
2. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes, or until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead to save some time and effort!
3. Bulk Ferment:
Now it’s time to let that dough rise! Place it in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it sit at room temperature for 4 to 6 hours. You want it to nearly double in size, which is a great sign that it’s ready!
4. Shape the Dough:
Once the dough has risen, turn it out onto a floured surface. Gently stretch and shape it into a round pizza shape, aiming for about 10-12 inches in diameter. When you’re done, place it on a piece of parchment paper or a pizza peel dusted with flour or cornmeal.
5. Preheat Oven:
Place a pizza stone or an inverted baking sheet in the oven and preheat it to 500°F (260°C) for at least 30 minutes. This high heat is what gives your pizza that glorious crispy crust!
6. Add Toppings:
Spread the pizza sauce evenly over the dough, leaving a little space around the edge for the crust. Now, add the mozzarella and pepperoni slices on top, along with any other toppings you love!
7. Bake the Pizza:
Carefully transfer the pizza onto the hot stone or baking sheet. Bake it for about 8-12 minutes, or until the crust is golden brown and blistered, and the cheese is bubbling and nicely browned.
8. Finish with Fresh Basil and Parmesan:
Once it’s out of the oven, sprinkle the chopped fresh basil leaves and grated Parmesan cheese on top for added flavor. The brightness of the basil really lifts the whole pizza!
9. Serve and Enjoy:
Let the pizza rest for a few minutes before slicing it up. This will make it easier to cut and keep the toppings from sliding off. Now, grab a slice and enjoy your deliciously crusty sourdough pizza!
Can I Use a Different Flour for the Pizza Base?
Absolutely! While all-purpose flour is great, you can use bread flour for a chewier texture. If you’re gluten-free, try a good gluten-free flour blend, but adjust the liquid accordingly as different blends can absorb moisture differently.
What Should I Do If My Sourdough Starter Isn’t Active?
If your starter is not bubbly and active, it might need a feeding. Feed it with equal parts flour and water, then let it sit at room temperature for a few hours until it’s at its peak activity. If it’s still slow to rise, you can use store-bought pizza dough as a substitute.
Can I Make This Pizza Ahead of Time?
Yes, you can prepare the dough in advance! After kneading, place it in the fridge instead of letting it rise at room temperature. It will develop more flavor as it ferments. Just remember to let it come back to room temperature before shaping.
How Should I Store Leftover Pizza?
Store any leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place the pizza back in the oven at a low temperature or use an air fryer for a few minutes to crisp it back up!
