Introduction

Sourdough pizza combines the rich flavor of naturally fermented dough with a crisp, airy crust that rivals the best artisan pizzerias. Natural fermentation develops complex flavors, creates a light texture, and produces a crust with a beautiful golden color and delicate chew. Slow fermentation allows enzymes and beneficial bacteria to transform simple ingredients into a dough that bakes into a flavorful pizza with excellent structure and aroma.

This recipe focuses on creating a classic sourdough pizza from scratch using an active sourdough starter. Every stage, from mixing and fermentation to shaping and baking, contributes to the final result. Patience rewards every baker with a crust that features crisp edges, tender interior, and wonderful flavor.

Preparation Time

Preparation: 45 minutes
Resting and fermentation: 18–30 hours
Final proof: 2–4 hours
Baking: 8–12 minutes per pizza
Total time: About 24 hours

Yield: 4 medium pizzas

Ingredients

For the Dough

500 grams bread flour
100 grams active sourdough starter
350 grams lukewarm water
10 grams fine sea salt
15 grams extra virgin olive oil

For the Pizza Sauce

1 can crushed tomatoes
2 tablespoons tomato paste
2 cloves garlic, finely minced
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon black pepper
½ teaspoon sugar
Pinch of chili flakes

Cheese

300 grams fresh mozzarella
100 grams shredded mozzarella
50 grams grated Parmesan

Suggested Toppings

Pepperoni slices
Cooked Italian sausage
Mushrooms
Bell peppers
Red onions
Black olives
Cherry tomatoes
Fresh basil leaves
Spinach
Roasted garlic
Caramelized onions
Jalapeños
Sweet corn

Equipment

Large mixing bowl
Kitchen scale
Dough scraper
Pizza stone or steel
Pizza peel
Mixing spoon
Plastic wrap or lid
Baking paper
Cooling rack

Step 1: Prepare the Starter

Feed the sourdough starter several hours before mixing the dough. The starter should become bubbly, active, and nearly double in volume. An active starter produces the strongest fermentation and the best oven spring.

Step 2: Mix the Dough

Combine bread flour and water in a large bowl. Mix until no dry flour remains. Cover and allow the mixture to rest for 30 minutes.

Add the sourdough starter and mix thoroughly until evenly distributed throughout the dough.

Add salt and olive oil. Continue mixing until everything becomes fully incorporated.

The dough should feel soft, slightly sticky, and smooth.

Step 3: Stretch and Fold

Cover the bowl.

Every 30 minutes during the first two hours, perform one set of stretch and folds.

Lift one side of the dough.

Stretch gently.

Fold toward the center.

Rotate the bowl.

Repeat four times until every side has been folded.

Each fold strengthens gluten while maintaining an airy structure.

Step 4: Bulk Fermentation

Cover the bowl tightly.

Allow the dough to ferment at room temperature for 5–7 hours depending on kitchen temperature.

The dough should noticeably expand and develop bubbles throughout.

Surface texture becomes smooth and elastic.

Step 5: Cold Fermentation

Transfer the dough into the refrigerator.

Allow slow fermentation for 12–24 hours.

Long fermentation creates exceptional flavor, better texture, and improved digestibility.

Step 6: Divide the Dough

Remove dough from refrigeration.

Allow 30 minutes of warming.

Divide into four equal portions.

Shape each portion into a smooth round ball.

Place each ball into lightly oiled containers.

Cover.

Allow final proof for 2–4 hours.

The dough should become soft, puffy, and relaxed.

Step 7: Prepare the Sauce

Heat olive oil over medium heat.

Cook garlic until fragrant.

Add crushed tomatoes.

Stir in tomato paste.

Add oregano.

Add basil.

Season with salt.

Add black pepper.

Add sugar.

Sprinkle chili flakes.

Simmer gently for 20 minutes.

Cool completely before spreading over dough.

Step 8: Prepare the Cheese

Drain fresh mozzarella thoroughly.

Slice into thin rounds.

Pat dry using paper towels.

Combine shredded mozzarella and Parmesan in a separate bowl.

Removing excess moisture helps produce a crisp pizza instead of a soggy one.

Step 9: Prepare Toppings

Slice vegetables evenly.

Cook sausage before using.

Drain mushrooms if necessary.

Dry fresh basil gently.

Organize toppings before assembling pizzas.

Proper preparation allows quick assembly and prevents overhandling the dough.

Step 10: Heat the Oven

Place pizza stone or baking steel inside the oven.

Preheat to the highest available temperature, ideally 250–290°C.

Heat for at least 45–60 minutes.

Properly heated baking surfaces create rapid oven spring and crispy crust.

Step 11: Shape the Dough

Dust the work surface with flour.

Transfer one dough ball onto the surface.

Press gently from the center outward.

Leave a thicker outer edge.

Continue stretching until approximately 12 inches across.

Avoid pressing air from the rim.

Hand stretching creates better texture than rolling.

Step 12: Assemble the Pizza

Transfer dough onto a floured pizza peel.

Spread a thin layer of tomato sauce.

Arrange mozzarella slices evenly.

Sprinkle shredded mozzarella.

Add Parmesan.

Place toppings evenly across the surface.

Avoid excessive toppings.

Balanced toppings help maintain crispness.

Step 13: Bake

Slide pizza onto the hot stone.

Bake for 8–12 minutes.

Edges should become deeply golden.

Cheese should bubble.

Bottom should become crisp.

Rotate halfway through baking if necessary.

Step 14: Finish

Remove pizza carefully.

Rest for 2 minutes.

Scatter fresh basil over the top.

Drizzle lightly with olive oil.

Optional additions include grated Parmesan, crushed chili flakes, cracked black pepper, or garlic-infused olive oil.

Serving Suggestions

Serve alongside:

Caesar salad
Mixed green salad
Roasted vegetables
Tomato soup
Garlic mushrooms
Marinated olives
Grilled vegetables
Fresh fruit platter

Storage

Cool completely before storing.

Refrigerate slices in an airtight container for up to 4 days.

Freeze individual slices for up to 2 months.

Separate slices with baking paper before freezing.

Reheating

Oven:
Bake at 200°C for 6–8 minutes.

Air fryer:
Heat at 180°C for 3–5 minutes.

Skillet:
Warm over medium heat until crust becomes crisp and cheese melts.

Avoid microwave reheating whenever possible because the crust softens considerably.

Helpful Tips

Always use a healthy, active sourdough starter.
High-protein bread flour creates stronger gluten.
Cold fermentation develops deeper flavor.
Do not overload pizza with sauce.
Dry fresh mozzarella before using.
Fully preheat the pizza stone.
Stretch dough gently to preserve air bubbles.
Rotate pizza during baking for even browning.
Allow pizza to rest briefly before slicing.
Fresh herbs taste best when added after baking.
Keep toppings balanced for even cooking.
Flour the pizza peel generously to prevent sticking.
Bake one pizza at a time for the best results.
Practice shaping by hand for a light, airy crust.
Longer fermentation generally produces more complex flavor and a chewier texture.

This sourdough pizza delivers a beautifully blistered crust, crisp bottom, airy interior, rich tomato flavor, perfectly melted cheese, and endless topping possibilities. The slow fermentation process creates a memorable homemade pizza with bakery-quality taste and texture that becomes even better with practice.

Sourdough Pizza Recipe