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A slice of simple sourdough pizza.
The Simplest Sourdough Pizza Crust Recipe (With A Perfect Chew)
Prep Time
20 mins
Cook Time
8 mins
12 hrs

Imagine a pizza crust with the perfect rise and chew, and you've got my Simplest Sourdough Pizza Crust recipe just waiting for your favorite toppings!

Course: Dinner
Cuisine: American
Servings: 3 pizzas
  • ½ cup (4oz/120g) sourdough starter
  • 1 cup (8floz/240ml) warm water
  • 3 tablespoons olive oil
  • 2⅓ cups (12oz/360g) bread flour*
  • 2 teaspoons salt
Mixing The Sourdough Pizza Dough
  1. In a medium bowl, whisk together the starter, water, and olive oil.

  2. Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be.

  3. Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.

Stretching And Folding The Dough
  1. Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times. (See video above for step by step.)

  2. Then, flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. At this point, the dough will have become considerably more smooth, which is the goal.

  3. Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before. All in all, you will have rest the dough for four 30 minutes increments and stretched and folded in between. In the end, the dough will be very pliable and elastic.

  4. Cover once more and ferment for 4 hours at room temperature. Your dough will probably not rise significantly but that is perfectly fine.

Shaping Your Pizza
  1. Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds.

  2. Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.

  3. Important step: Refrigerate for at least 24 hours before using. The dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of 5 days. It can also be frozen at this time for up to 4 weeks.

  4. To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. Coat the dough lightly all over with flour as well.

  5. With your hands, gently flatten and stretch the dough into a thin circle about 10 inches (25cm). Form a thicker border around the edge for a lovely, bubbly pizza crust. Add pizza sauce, cheese, and desired toppings.

  6. Bake at 550°F (288°C) for only 8-10 minutes. Enjoy immediately.

Watch the Recipe Video!

Recipe Notes

*Bread flour: Bread flour is preferred for this recipe to yield you a chewy, bubbly pizza. You can use all-purpose if needed but bread flour gives you the best results.