The Ultimate Sourdough Pizza Crust

Crispy, Chewy & Fermented to Perfection

Plus: How to Make a Classic Pepperoni Pizza from Scratch

There is pizza… and then there is sourdough pizza.

This crust is everything a homemade pizza should be: crispy on the outside, airy and chewy in the middle, with just the right amount of tang from your sourdough starter. It bakes up with those beautiful blistered edges you normally only get from a wood-fired oven.

The best part? Once you make this dough, pizza night will never be the same again.

Let’s build your new favourite dough.

Why You’ll Love This Recipe

✔ Incredible flavor from long fermentation
✔ Crispy bottom + chewy interior
✔ No commercial yeast needed
✔ Freezer-friendly dough
✔ Perfect for pizza night, parties, or Friday rituals
✔ Works in oven or pizza stone

Ingredients (Makes 2 Large Pizzas)

Dough

• 200g (¾ cup) active sourdough starter
• 300g (1¼ cups) warm water
• 500g (4 cups) all-purpose or bread flour
• 10g (2 tsp) salt
• 15g (1 tbsp) olive oil

Step 1 – Mix the Dough

In a large bowl, combine:

• Active sourdough starter
• Warm water

Stir until milky and fully dissolved.

Add:

• Flour
• Salt
• Olive oil

Mix until a shaggy dough forms.

No need to overwork it—just bring it together.

Cover and let it rest for 20–30 minutes.

Step 2 – Develop the Dough

After resting, lightly knead the dough for 1–2 minutes until smoother.

Cover again and let it sit at room temperature until doubled in size (about 4–6 hours depending on your kitchen).

Once risen, divide into 2 dough balls, place in lightly oiled containers, and refrigerate for at least 8 hours (or up to 48 hours).

This cold ferment is where the magic happens—flavor develops, texture improves, and the crust becomes incredible.

Step 3 – Prep for Pizza Night

Remove dough from the fridge 1–2 hours before baking.

Let it come to room temperature so it stretches easily.

Preheat your oven to 500°F (260°C) with:

• Pizza stone OR baking steel (if you have one)
• OR inverted baking tray

Let it heat for at least 30–45 minutes.

Step 4 – Shape the Dough

On a floured surface, gently stretch one dough ball into a 12–14 inch circle.

👉 Don’t use a rolling pin
👉 Keep the air in the edges for a fluffy crust

Transfer to parchment paper or a pizza peel.

Step 5 – Classic Pepperoni Pizza Build

Now the fun part.

Spread:

• ½ cup pizza sauce (homemade or store-bought)

Add:

• 1½–2 cups shredded mozzarella cheese
• Sliced pepperoni (as much chaos as your heart desires)

Optional upgrades:

• Fresh basil
• Chili flakes
• Drizzle of olive oil
• Parmesan dusting

Step 6 – Bake the Pizza

Slide pizza into the hot oven.

Bake for 10–14 minutes, or until:

• Crust is golden and blistered
• Cheese is bubbling
• Pepperoni edges are slightly crisp

Rotate halfway for even baking if needed.

Step 7 – Finish & Serve

Remove from oven and let it rest for 2–3 minutes (this helps the cheese set slightly).

Slice and serve hot.

Optional finishing touch:

• Fresh basil leaves
• Hot honey drizzle
• Garlic oil brush on crust

Baker’s Tips

🍕 Cold fermentation = better flavor (don’t skip it)

🍕 High heat = better crust (preheat properly)

🍕 Don’t overload toppings or it gets soggy

🍕 Stretch dough gently—don’t flatten the air pockets

🍕 Bake on the lowest rack for a crispier bottom

Storage

• Dough keeps in fridge up to 48 hours
• Frozen dough balls last up to 2 months
• Pre-baked slices reheat best in a hot pan or oven

Final Thoughts

This sourdough pizza crust is the kind of recipe that quietly becomes a household ritual. Friday night turns into pizza night. Pizza night turns into “why don’t we do this every week?”

And honestly… you probably should.

Once you taste that crispy-chewy sourdough crust with melted mozzarella and pepperoni crisped at the edges, there’s no going back.

Recipe Summary

Prep Time: 20 minutes
Fermentation Time: 8–48 hours
Bake Time: 10–14 minutes
Total Time: Up to 2 days (mostly hands-off)
Yield: 2 large pizzas
Difficulty: Beginner–Intermediate

Start Baking with Squirrelly Girl Starter

If you’re ready to level up your pizza nights, your sourdough starter is waiting.

Turn it into crusts, flatbreads, focaccia, and everything in between.

Happy baking 🍕