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Perfect Crispy Sourdough Pizza Dough Recipe Easy Homemade from Scratch

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This recipe creates a perfect crispy sourdough pizza dough with a crackly crust and chewy interior, featuring a subtle tangy flavor from natural fermentation. It’s approachable, forgiving, and pairs well with any toppings.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and fed within the last 8-12 hours
  • 350g (12.3 oz) all-purpose flour (can substitute half with bread flour for extra chew)
  • 230g (8 fl oz) lukewarm water
  • 8g (1.5 tsp) fine sea salt
  • 1 tbsp olive oil (optional)
  • Semolina flour for dusting (optional)
  • Herbs or garlic powder (optional, for an herby twist)

Instructions

  1. Feed your sourdough starter about 8-12 hours before baking to get it bubbly and active; it should double in size and be full of bubbles.
  2. In a mixing bowl, combine 350g (12.3 oz) all-purpose flour with 230g (8 fl oz) lukewarm water. Stir until no dry flour remains. Let rest for 30 minutes (autolyse phase).
  3. Add 100g (3.5 oz) active starter and 8g (1.5 tsp) salt to the dough. Mix thoroughly until sticky dough pulls away from the bowl but remains tacky.
  4. Cover dough with a damp towel or plastic wrap and let rest at room temperature (about 70°F / 21°C) for 4-6 hours. Every 30 minutes for the first 2 hours, perform a stretch and fold to strengthen gluten.
  5. Turn dough onto a lightly floured surface. Divide into two equal portions if making smaller pizzas. Shape into tight balls by folding edges underneath. Let rest 20 minutes.
  6. Place dough balls in lightly oiled bowls, cover, and refrigerate for 12-24 hours for final proof.
  7. Preheat oven to 500°F (260°C) with baking stone or steel inside about 45 minutes before baking.
  8. Remove dough from fridge and let warm for 30 minutes. On a semolina-dusted surface, gently stretch dough into a 10-12 inch (25-30 cm) circle, careful not to deflate air bubbles.
  9. Transfer dough to pizza peel, add toppings, and slide onto hot stone. Bake for 7-10 minutes until crust is golden and crisp, rotating halfway for even baking.
  10. Let dough rest uncovered for 10 minutes before baking for a slight skin that crisps beautifully.

Notes

Use semolina or cornmeal for dusting to prevent sticking and add crunch. Do not rush fermentation; slow rise improves flavor and texture. Stretch dough by hand to preserve air bubbles. Preheat oven and stone for at least 45 minutes. Dough can be frozen for up to 3 months; thaw overnight in fridge before use.

Nutrition

Keywords: sourdough pizza dough, crispy pizza crust, homemade pizza dough, sourdough starter, easy pizza dough, fermented dough, chewy pizza crust

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