12 Delicious Sourdough Pizza Crusts Recipes

Unleash the magic of sourdough in your kitchen with our roundup of 12 Delicious Sourdough Pizza Crusts Recipes! Whether you’re a seasoned sourdough enthusiast or just starting your fermentation journey, these recipes promise to transform your pizza nights into a gourmet experience. From crispy thin crusts to fluffy deep-dish bases, get ready to elevate your homemade pizzas with flavors that’ll have everyone asking for seconds. Let’s dive in!

Classic Sourdough Pizza Crust

Craving something homemade and utterly delicious? This classic sourdough pizza crust is your ticket to a chewy, flavorful base that beats any takeout. You’ll love how simple it is to whip up, with just a few ingredients and some patience for that sourdough magic to work.

Ingredients

• For the dough:
  • 1 cup active sourdough starter
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 cup warm water (about 110°F)
  • 2 tbsp olive oil

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and olive oil until well combined.
2. Gradually add the flour and salt to the mixture, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the crust tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For more sour flavor, let it rise in the fridge overnight.
5. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes.
6. Divide the dough in half and shape each into a 12-inch round on a piece of parchment paper. Tip: For a thinner crust, stretch the dough more; for a thicker crust, leave it a bit puffier.
7. Transfer the parchment with the dough onto the preheated pizza stone or baking sheet and bake for 10-12 minutes, until the crust is golden and crisp.

You’ll be amazed at the crust’s perfect balance of chewiness and crispness, with a subtle tang that elevates any topping. Try serving it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra flavor boost.

Whole Wheat Sourdough Pizza Crust

Today’s the perfect day to whip up something wholesome and delicious. You’re going to love this whole wheat sourdough pizza crust—it’s got that tangy flavor and chewy texture that makes every bite satisfying.

Ingredients

• For the dough:
  • 1 cup active sourdough starter
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)

Instructions

1. In a large bowl, mix the sourdough starter, whole wheat flour, all-purpose flour, and salt.
2. Add the olive oil and warm water to the bowl. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 6-8 hours, or until doubled in size. Tip: For best results, let it rise in a slightly warm spot.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
6. Punch down the dough and shape it into a 12-inch circle on a piece of parchment paper. Tip: For a crispier crust, roll it out thinner.
7. Transfer the parchment with the dough onto the hot pizza stone or baking sheet. Bake for 10-12 minutes, until the edges are golden.

Chewy, tangy, and with just the right amount of crunch, this crust is a game-changer. Try topping it with your favorite veggies and a sprinkle of cheese for a quick, healthy meal.

Garlic Infused Sourdough Pizza Crust

Mmm, imagine biting into a pizza with a crust that’s not just any crust, but a garlic-infused sourdough masterpiece. You’re in for a treat with this recipe that brings together the tang of sourdough with the punch of garlic, perfect for your next pizza night.

Ingredients

• For the dough:
  • 1 cup sourdough starter
  • 3 cups all-purpose flour
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 cup warm water (110°F)
  • 2 cloves garlic, minced
• For the topping:
  • Your favorite pizza toppings

Instructions

1. In a large bowl, mix the sourdough starter, flour, olive oil, salt, and warm water until a dough forms. Tip: The water temperature is crucial for activating the yeast in the sourdough starter.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours or until doubled in size. Tip: The longer the rise, the more flavor your crust will have.
4. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat up.
5. Punch down the dough and knead in the minced garlic until evenly distributed.
6. Roll out the dough on a floured surface to your desired thickness, then transfer to a piece of parchment paper.
7. Add your toppings, then slide the pizza (on the parchment) onto the hot pizza stone or baking sheet.
8. Bake for 12-15 minutes or until the crust is golden and the toppings are bubbly.

Here’s the deal: this crust is chewy with a slight tang and a bold garlic flavor that stands up to any topping. Try serving it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra flavor boost.

Herbed Sourdough Pizza Crust

Feeling like mixing things up for pizza night? This herbed sourdough pizza crust brings a tangy twist and a fragrant aroma to your homemade pies, making it a game-changer for your usual routine.

Ingredients

• For the dough:
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp mixed dried herbs (basil, oregano, thyme)

Instructions

1. In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix until the starter is fully dissolved.
2. Add the all-purpose flour, salt, and mixed dried herbs to the bowl. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For more flavor, let it rise in the fridge overnight.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes before baking.
6. Divide the dough into two equal parts. On a floured surface, stretch each piece into a 12-inch circle. Tip: For a thicker crust, let the shaped dough rest for 10 minutes before adding toppings.
7. Transfer the dough to a piece of parchment paper, add your favorite toppings, and slide onto the preheated pizza stone or baking sheet.
8. Bake for 12-15 minutes, until the crust is golden and the toppings are bubbly.

Delightfully chewy with a crisp bottom, this crust boasts a complex flavor thanks to the sourdough and herbs. Try serving it with a drizzle of garlic-infused olive oil for an extra flavor boost.

Spicy Sourdough Pizza Crust

Believe it or not, your sourdough starter isn’t just for bread—it’s the secret to a pizza crust with a kick. This spicy sourdough pizza crust brings together the tang of fermentation with a hint of heat, perfect for your next pizza night.

Ingredients

• For the crust:
  • 1 cup active sourdough starter
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp red pepper flakes
• For the topping:
  • 1/2 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced jalapeños

Instructions

1. In a large bowl, mix the sourdough starter, flour, salt, olive oil, and red pepper flakes until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: Letting the dough rest for 10 minutes makes it easier to knead.
3. Cover the dough with a damp towel and let it rise at room temperature for 4-6 hours, until doubled in size. Tip: For a more pronounced sourdough flavor, let it rise in the fridge overnight.
4. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up.
5. Roll out the dough on a floured surface to your desired thickness, then transfer it to a piece of parchment paper.
6. Spread the tomato sauce over the dough, leaving a small border for the crust. Sprinkle with mozzarella and jalapeños.
7. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.

The crust comes out crispy on the outside with a chewy center, and the red pepper flakes add a subtle warmth. Try serving it with a drizzle of honey to balance the heat—trust us, it’s a game-changer.

Cheesy Sourdough Pizza Crust

Guess what? You’re about to make the cheesiest, most flavorful sourdough pizza crust that’ll have everyone asking for seconds. It’s simple, delicious, and perfect for your next pizza night.

Ingredients

• For the crust:
  • 1 cup sourdough starter
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp garlic powder

Instructions

1. In a large bowl, mix the sourdough starter, all-purpose flour, salt, and olive oil until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: Letting the dough rest for 10 minutes makes it easier to handle.
3. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat up.
4. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
5. Transfer the rolled-out dough to the preheated pizza stone or baking sheet.
6. Sprinkle the shredded mozzarella, grated Parmesan, and garlic powder evenly over the dough.
7. Bake for 12-15 minutes, or until the cheese is bubbly and the crust edges are golden brown.

Kick back and enjoy your masterpiece. The crust is crispy on the outside, chewy on the inside, and packed with cheesy goodness. Try serving it with a side of marinara for dipping or top it with fresh basil for an extra flavor punch.

Olive Oil and Rosemary Sourdough Pizza Crust

Zesty and aromatic, this Olive Oil and Rosemary Sourdough Pizza Crust is a game-changer for your homemade pizza nights. You’ll love the crispy edges and fluffy interior, with a hint of rosemary that makes every bite unforgettable.

Ingredients

• For the crust:
  • 1 cup sourdough starter, active and bubbly
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 cup warm water (about 110°F)

Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, and salt. Mix until just combined.
2. Add the olive oil, rosemary, and warm water to the bowl. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 4-6 hours, or until doubled in size. Tip: For best results, let the dough rise overnight in the fridge for a deeper flavor.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
6. Punch down the dough and divide it into two equal parts. Roll each part into a 12-inch circle on a floured surface.
7. Transfer the dough to a piece of parchment paper. Add your favorite toppings, leaving a 1-inch border for the crust.
8. Slide the pizza (with parchment) onto the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and crispy. Tip: For an extra crispy crust, broil for the last 2 minutes.

The crust comes out with a perfect balance of chewiness and crisp, infused with the earthy aroma of rosemary. Try serving it with a drizzle of olive oil and a sprinkle of sea salt for an extra flavor boost.

Multigrain Sourdough Pizza Crust

Multigrain sourdough pizza crust is a game-changer for your homemade pizza nights. You’ll love its hearty texture and tangy flavor, plus it’s surprisingly simple to whip up with your sourdough starter.

Ingredients

• For the crust:
  • 1 cup active sourdough starter
  • 2 cups multigrain flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)

Instructions

1. In a large bowl, mix the sourdough starter, multigrain flour, and salt until combined.
2. Add the olive oil and warm water, stirring until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours, until doubled in size. Tip: For a more pronounced sourdough flavor, let it rise in the fridge overnight.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
6. Shape the dough into your desired pizza crust on a piece of parchment paper. Tip: For a crispier crust, roll it out thinner.
7. Transfer the parchment paper with the dough onto the preheated pizza stone or baking sheet.
8. Bake for 10-12 minutes, until the edges are golden and the crust is firm.

Great for topping with your favorite sauce and ingredients, this crust offers a delightful chew and a nutty flavor that store-bought versions can’t match. Try it with a drizzle of honey and some arugula for a sweet and peppery twist.

Sweet Potato Sourdough Pizza Crust

Who knew that combining the earthy sweetness of sweet potatoes with the tangy depth of sourdough could create such a magical pizza crust? You’re in for a treat with this unique twist that’s both nutritious and delicious.

Ingredients

• For the crust:
  • 1 cup mashed sweet potato, cooled
  • 1 cup active sourdough starter
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
• For topping:
  • Your favorite pizza sauce
  • Cheese and toppings of choice

Instructions

1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up.
2. In a large bowl, mix the mashed sweet potato and sourdough starter until well combined.
3. Add the flour and salt to the bowl, stirring until a dough begins to form.
4. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
5. Drizzle the olive oil over the dough and knead it in, then let the dough rest for 30 minutes covered with a damp cloth.
6. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
7. Transfer the rolled-out dough to the preheated pizza stone or baking sheet.
8. Bake for 5 minutes, then remove from the oven and add your sauce, cheese, and toppings.
9. Return the pizza to the oven and bake for another 10-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it to prevent burning.

So there you have it—a pizza crust that’s wonderfully chewy with a hint of sweetness, perfect for those who love a bit of character in their base. Try topping it with goat cheese and arugula for a gourmet touch!

Pesto Swirled Sourdough Pizza Crust

Let’s dive into making a Pesto Swirled Sourdough Pizza Crust that’s as fun to make as it is to eat. You’ll love the tangy sourdough paired with the fresh, herby pesto swirled right into the crust.

Ingredients

• For the dough:
  • 1 cup sourdough starter, active and bubbly
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup warm water (about 110°F)
• For the pesto swirl:
  • 1/2 cup basil pesto

Instructions

1. In a large bowl, mix the sourdough starter, flour, salt, olive oil, and warm water until a shaggy dough forms.
2. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
3. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 4-6 hours, or until doubled in size.
4. Preheat your oven to 450°F and place a pizza stone or inverted baking sheet inside to heat.
5. Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
6. Spread the pesto evenly over the dough, leaving a 1-inch border around the edges.
7. Starting from one long side, roll the dough tightly into a log. Tip: Use a bench scraper to help lift and roll the dough if it sticks.
8. Cut the log in half lengthwise, then twist the two halves together, keeping the cut sides facing up.
9. Transfer the twisted dough to a piece of parchment paper, then onto the preheated pizza stone or baking sheet.
10. Bake for 20-25 minutes, until the crust is golden brown and sounds hollow when tapped. Tip: For an extra crispy crust, brush the top with olive oil before baking.

This pesto swirled sourdough pizza crust is irresistibly fluffy inside with a crispy exterior. The swirls of pesto add bursts of flavor in every bite. Try serving it with a side of marinara for dipping or slice it into strips for a fun appetizer.

Sun-Dried Tomato Sourdough Pizza Crust

Guess what? You’re about to make the most flavorful sourdough pizza crust, packed with the rich, tangy taste of sun-dried tomatoes. It’s easier than you think, and oh so worth it.

Ingredients

• For the crust:
  • 1 cup sourdough starter, active and bubbly
  • 2 cups all-purpose flour
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 cup warm water

Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, sun-dried tomatoes, olive oil, and salt. Mix until a shaggy dough forms.
2. Gradually add warm water, a little at a time, until the dough comes together. It should be slightly sticky but manageable.
3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks too much, add a bit more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size. Tip: For best results, ensure your kitchen is warm to help the dough rise properly.
5. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it hot.
6. Punch down the risen dough and shape it into a pizza crust on a piece of parchment paper. Tip: For a crispier crust, roll it out thinner.
7. Transfer the parchment paper with the dough onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and crisp.

Vibrant and packed with flavor, this sun-dried tomato sourdough pizza crust is a game-changer. Serve it with your favorite toppings, or enjoy it as is for a chewy, tangy treat.

Gluten-Free Sourdough Pizza Crust

Venturing into gluten-free baking doesn’t mean you have to give up on your favorite sourdough pizza crust. This recipe brings all the tangy, chewy goodness you love, without the gluten.

Ingredients

• For the crust:
  • 1 cup gluten-free sourdough starter
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
  • 1 tsp salt
• For the toppings:
  • Your favorite pizza sauce
  • Cheese and toppings of choice

Instructions

1. In a large bowl, mix the gluten-free sourdough starter, gluten-free all-purpose flour, warm water, olive oil, and salt until a sticky dough forms. Tip: The dough should be sticky but manageable. If it’s too wet, add a little more flour.
2. Cover the bowl with a damp towel and let it rise in a warm place for 4-6 hours, or until it has doubled in size. Tip: The warmer the spot, the faster your dough will rise.
3. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up.
4. Once the dough has risen, transfer it to a piece of parchment paper dusted with gluten-free flour. Gently shape it into a pizza crust. Tip: Wetting your hands can help prevent the dough from sticking.
5. Spread your favorite pizza sauce over the crust, then add cheese and toppings of choice.
6. Carefully transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Unbelievably, this gluten-free sourdough pizza crust has a crispy edge with a soft, chewy center, just like the traditional version. Try serving it with a drizzle of olive oil and fresh basil for an extra flavor boost.

Conclusion

Baking your own sourdough pizza crust is a game-changer, and with these 12 delicious recipes, you’re sure to find a favorite. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe you try first—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!