Sourdough Pizza Dough Recipe: Crispy, Chewy, and Full of Flavor

Home » Sourdough Pizza Dough Recipe: Crispy, Chewy, and Full of Flavor

If you’re anything like me, you have a couple of persistent problems in the kitchen. Mainly what to do with your sourdough discard and a lack of pizza to eat. Well why not solve both problems by using your sourdough discard to make a tasty sourdough pizza dough. Combine all the goodness of pizza and sourdough, while being more sustainable? Sign me up!

Why This Sourdough Pizza Dough Is Worth It

With a crisp bite, subtle tang, and perfect chew, you really can’t go wrong with a sourdough pizza crust. It rises beautifully for that ideal pizza texture and delivers a flavor that’s deeper and more complex than anything made with dry yeast. The best part? It doesn’t take any longer to make. Once you get the hang of it, you can start experimenting with different flour blends, hydration levels, and fermentation times to create your own signature crust.

The Secret Behind Sourdough Flavor and Texture

The secret behind sourdough’s signature flavor and texture comes down to the lactic acid bacteria and natural wild yeasts that live in your starter. Together they create a slow fermentation process that builds complex flavor and strengthens gluten development. The result is pizza dough that stretches thin without tearing and bakes up light, crisp, and chewy at the same time. There’s no downside here, only better pizza.

Fixing Common Dough Problems

One of the most common issues people run into is getting the dough on and off the peel without sticking. To prevent this, make sure the bottom of your pizza dough is well dusted with semolina flour, cornmeal, or regular flour, depending on your preference. A light, even coating acts like ball bearings, letting the dough slide cleanly onto the stone or steel. You can also give the peel a quick shake before launching to make sure it moves freely.

If your dough isn’t rising as much as you’d like, it’s probably too cold. Dough ferments best in a warm, consistent environment. Try placing it in a proofing oven, inside your oven with just the light on, or near a warm surface. A little extra warmth helps wake up the natural yeast and keeps your sourdough active and lively.

Ways to Customize Your Crust

There are plenty of ways to customize your sourdough pizza crust and make it your own. Start by experimenting with hydration levels. Higher hydration creates a more open, airy crumb, while lower hydration gives you a denser, chewier crust. Keep in mind that elevation plays a big role in how your dough behaves, so you may need to adjust based on your environment. You can also add subtle flavor elements, like a touch of olive oil or herbs, to build more depth. Finally, try different fermentation lengths. A longer, slower ferment will produce a tangier, more complex flavor, while a shorter one keeps things mild and balanced.

How to Store and Reheat for the Best Results

If your dough is uncooked, store it in an airtight container in the refrigerator. This slows fermentation so it doesn’t overproof and will keep the dough usable for several days after mixing. The flavor will continue to develop over time, often becoming even more complex and slightly tangier, which most people find desirable. When you’re ready to use it, just pull it out of the fridge and go for it.

If your pizza is already cooked, store it in a sealed container in the refrigerator. You can eat it cold or reheat it however you like. A pan is my go-to method: heat it for about three minutes on the topping side, then flip and toast the crust for another 90 seconds to bring back that perfect crisp texture. You can also reheat it in the oven on a preheated baking steel for a few minutes if you want to be an overachiever.