Crispy & Flavorful Sourdough Pizza Crust Recipe (No Yeast!)
This sourdough pizza crust is crispy on the outside, chewy on the inside, and packed with rich, tangy sourdough flavor. Made with just a few simple ingredients, this no-yeast pizza dough is perfect for anyone looking to use their sourdough starter in a delicious homemade pizza. Whether baked in a conventional oven or a pizza stone, this crust delivers the perfect balance of chewiness and crunch.
Equipment
- Mixing bowl
- Digital kitchen scale (for accuracy)
- Wooden spoon or dough whisk
- Bench scraper
- Baking sheet or pizza stone
- Rolling pin (optional, for thin crust)
- Damp towel or plastic wrap
- Parchment paper
- Oven or pizza oven
Ingredients
- For the sourdough pizza dough:
- 250 g 2 cups bread flour (or all-purpose flour)
- 150 g ⅔ cup active sourdough starter (100% hydration)
- 125 g ½ cup warm water
- 5 g 1 tsp salt
- 7 g 1½ tsp olive oil
- 5 g 1 tsp honey or sugar (optional, enhances fermentation)
- Optional additions for enhanced flavor:
- 1 tsp dried oregano or basil for a herb-infused crust
- ½ tsp garlic powder for extra savoriness
Instructions
- Step 1: Mix the Dough
- In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, olive oil, and honey (if using).
- Stir with a wooden spoon or dough whisk until a shaggy dough forms.
- Transfer to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Step 2: First Rise (Bulk Fermentation)
- Place the dough in a greased bowl, cover with a damp towel, and let it ferment at room temperature (21-24°C / 70-75°F) for 4-6 hours until it doubles in size.
- Step 3: Cold Fermentation (Optional for More Flavor)
- For deeper sourdough flavor, transfer the dough to the refrigerator and let it ferment for 12-24 hours.
- When ready to use, let it come to room temperature (1-2 hours) before shaping.
- Step 4: Shape the Pizza Crust
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Turn the dough onto a floured surface and gently stretch or roll it into a 10-12 inch circle.
- Transfer to parchment paper or a greased baking sheet.
- Step 5: Pre-Bake the Crust (Optional for Crispier Texture)
- Bake the crust alone for 5-7 minutes to create a firmer base.
- Step 6: Add Toppings & Bake
- Spread your favorite pizza sauce, cheese, and toppings evenly.
- Bake for 10-15 minutes until the crust is golden brown and the cheese is bubbly.
- Step 7: Serve & Enjoy!
- Let the pizza cool for 2-3 minutes, then slice and enjoy your homemade sourdough pizza!
Notes
Active Starter: Ensure your sourdough starter is bubbly and active before using. If it’s sluggish, feed it 4-6 hours beforehand.
Cold Fermentation: Extending fermentation enhances both texture and tangy flavor.
Thinner Crust: Roll the dough thinner for a crispier crust. For a thicker, chewier crust, let it rest for an additional 30 minutes before baking.
Make-Ahead: Dough can be frozen after the first rise. Simply thaw overnight in the fridge before using.
Best Baking Method: A pizza stone or cast iron pan gives the best results for a crispy bottom.
Cold Fermentation: Extending fermentation enhances both texture and tangy flavor.
Thinner Crust: Roll the dough thinner for a crispier crust. For a thicker, chewier crust, let it rest for an additional 30 minutes before baking.
Make-Ahead: Dough can be frozen after the first rise. Simply thaw overnight in the fridge before using.
Best Baking Method: A pizza stone or cast iron pan gives the best results for a crispy bottom.