🥖 Sourdough Pizza Crust Recipe: The Ultimate Guide to Artisan Italian Flavor
If you’ve ever bitten into a pizza with a perfectly crisp, blistered crust that crackles under your teeth, followed by a tender, chewy interior—then you understand why this is my passion. After years in the kitchen chasing the perfect sourdough pizza crust recipe, I’m ready to share everything I’ve learned. This isn’t just any pizza dough guide—it’s your ticket to artisan-level flavor, baked right at home, Italian style.
In this deep-dive, we’ll explore:
- A catchy intro that hooks you in (obviously!)
- A clear ingredients table with all the essentials
- Step-by-step instructions, from starter to stone
- A Tips & Tricks section with pro insights
- A helpful FAQ section
- And warm final thoughts to send you off inspired
Let’s roll up our sleeves and let that starter shine. Ready?
🔥 Why Sourdough Pizza? A Kitchen Love Letter
There’s fast food, and there’s real food. Sourdough pizza falls gloriously in the latter category. The long fermentation brings out an earthy tang, while the natural wild yeast enhances flavor and digestion. And yes, that means this crust is crisply caramelized, light as air, and downright addictive.
I’ve perfected this over years of Friday-night experiments, late-night bake-offs, and a handful of dough “flops.” The reward? That ear-to-ear grin after your first bite. The kind you only get from authentic Italian pizza made at home—and enjoying every second of it.
🧾 Ingredients & Measurements
Here’s your roadmap to success. This recipe makes two 10–12 inch pizzas or one giant sheet pizza.
| Ingredient | Amount |
|---|---|
| Bread flour or Tipo 00 flour | 500 g (≈3 ¾ cups) |
| Water (room temperature) | 350 g (≈1 ½ cups + 1 tbsp) |
| Active sourdough starter | 100 g (≈½ cup, bubbly) |
| Fine sea salt | 12 g (≈2 tsp) |
| Extra virgin olive oil (optional) | 1 tbsp |
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With these ingredients, you’re all set to embark on a flavorful journey.
🍕 Step-by-Step Instructions
Everything you need is right here. No fluff, just dough magic.
Step 1: Feed Your Starter (Night Before or Same Morning)
You’ll need a happy, active sourdough starter. Feed it about 6–12 hours before mixing. When it doubles in size and glistens with activity, you’re good to go. If it passes the “float test” (a spoonful floats in water), that’s a green light.
Step 2: Mix the Dough
- In a large bowl, combine 100 g starter and 350 g water. Stir until smooth.
- Add 500 g flour, mix until there are no dry spots.
- Cover and rest (autolyse) for 30 minutes.
This short rest helps the gluten form naturally—giving you better structure later.
Step 3: Add Salt & Oil
Sprinkle 12 g salt and add 1 tbsp olive oil (if using). Use wet hands to fold and squeeze the dough until it is cohesive and smooth.
A few pinches and folds are all it takes.
Step 4: Bulk Fermentation & Stretch & Folds
- Cover the dough and let it ferment at ~70°F for 4–5 hours.
- Every 30 minutes for the first 2 hours, perform stretch-and-folds:
- Pull one side gently and fold over the dough.
- Rotate the dough bowl 90°, repeat 3 more times.
- After 2 hours, let it rest undisturbed until you see some rising and bubbles.
Step 5: Cold Ferment
Transfer dough to a lightly oiled container. Cover and refrigerate for 24–72 hours.
- 24 hours = light tang
- 48 hours = balanced sourness
- 72 hours = pronounced depth
Patience pays off in spades.
Step 6: Shape the Dough
- Remove dough from fridge 1–2 hours before baking.
- Divide into two balls (~430 g each).
- Let rest 30 minutes to relax the gluten.
- On a floured surface, gently shape each ball into a 10–12″ round, preserving those lovely air pockets.
Step 7: Preheat Your Oven
- Preheat to 500°F–550°F with a pizza stone or baking steel in the oven for at least 45 minutes.
- A screaming-hot surface means instant oven spring and a crisp crust.
Step 8: Top & Bake
- On a floured peel, add dough.
- Top with sauce, cheese, olive oil—keep toppings light.
- Bake for 7–10 minutes, watching for golden-brown edges and bubbly cheese.
- Remove, let rest 2 minutes so your cheese sets.
Step 9: Slice & Enjoy
Cut and serve immediately. Watch the cheesy stretch, inhale the smoky aroma, and take that first bite. That moment? That’s what we bake for.
💡 Tips & Tricks: Secrets of Artisan Crust Wings
1. Hydration Matters
This 70% hydration dough is slightly wet, but it makes for incredible texture. It can feel sticky, but trust the process — flour your fingers lightly if needed.
2. Stretch & Folds Build Gluten
No kneading. These simple folds give your dough its strength and structure.
3. Start with Cold Dough
Chilled dough is easier to shape and retains more air—creating that light, blistered crust.
4. High Heat = Perfect Crust
Don’t skimp on oven temperature. Without heat, you won’t get lift or char. Use the oven’s max setting and preheat long enough.
5. Light Toppings Only
This is crust showcase time. Avoid heavy, wet toppings that weigh it down.
6. Let Dough Rest Pre-Bake
The 30-minute bench rest after shaping makes stretching effortless and keeps structure intact.
7. Flour Choice
Bread flour works great for structure. Tipo 00 brings an authentic finer crumb. Use what’s available.
8. Flour the Peel
Semolina or rice flour helps your pizza slide onto the stone without sticking.
9. Rotate Mid-Bake
If one edge is browning faster, rotate quickly with a peel to ensure even cooking.
10. Reheat Like a Pro
Store leftover pizza in the fridge. To reheat: warm in a cast iron skillet or oven—they bring back crust crispness, unlike a microwave.
❓ FAQ: Your Dough Questions Answered
Can I use starter discard?
Use an active starter. Discard alone won’t build the structure or flavor fast enough.
How do I know when the dough is ready?
Look for bubbles, a gentle dome, some spring when poked. After cold ferment, it takes on texture and feel.
What if my dough is too sticky?
Slight stickiness is normal. Use just a light dusting of flour if needed. Over-flouring = dense crust.
Why cold ferment?
It slows fermentation, deepening flavor, improving texture, and making the dough more manageable for shaping.
Can I freeze this dough?
Yes. After bulk fermentation, portion, wrap tightly in plastic, freeze for up to 3 months. Thaw in the fridge overnight before shaping.
Do I need a stone or steel?
You don’t need one, but you’ll get totally different results without it. A hot metal surface gives you that restaurant-grade crust.
How do I get charred bubbles?
High oven heat, minimal toppings, hot stone/steel, and a light hand on the olive oil.
Can I use whole wheat flour instead?
Yes, but flavor and texture will change. Consider mixing 50/50 whole wheat and bread flour, and boost hydration by 5%.
🌟 Final Thoughts & Encouragement
If you only bake one pizza, let it be sourdough. This crust tells a story—of fermentation, time, and intention. When you bake this, you’re not just feeding your family; you’re creating warmth, tradition, and joy.
Don’t worry about imperfections. A slightly misshapen pizza is a homemade one, carrying your effort and love. It’s not just food—it’s community and comfort.
Go easy on yourself, taste along the way, and celebrate each rise and bubble. In a world of speed, this is the art of slow cooking—for pizza.
Share your kitchen wins with me on Instagram @LaTavolaItaliana. I live for that fabulous grill-marked crust and cheese pull shot!
Buon appetito e buon forno! (Happy eating and happy oven!) 🍕❤️
See Also: Authentic Margherita Pizza Recipe – Simple, Classic, and Full of Italian Flavor
