This chewy sourdough pizza crust is definitely on our family’s monthly rotation!
Some of you may know this about me, and some of you may not…
I started my cooking career fresh out of high school in a chain pizza shop. I used to really load up the toppings for the customers there (I’ve always been a rule-breaker). Some loyal customers knew me by name and would actually request that I make their pizzas.
I went on to manage a pizzeria and sub shop on the UC Santa Cruz campus before completing my culinary education at Cabrillo College.
After working in a few classy restaurants in San Francisco, I went back to my roots and got a job as a pizza chef. But this time I would be throwing SOURDOUGH! I was hired by another lady chef who was starting a concept restaurant that featured a gourmet food court. One of the food court options was pizza. I was able to collaborate with her on a lot of the offerings there and I developed my own sourdough pizza crust recipe (the one you will see below) with the sourdough starter I still use today.
My time working as a pizza chef was very valuable to me. I taught myself how to throw pizza dough and I became a very skilled pizza chef. I’ll always look back on that time fondly.
Basically, Pizza Is in My Roots!
Almost every month I make pizza at home and I always use my sourdough pizza recipe. It’s changed a little bit since my days in San Francisco, but the essence remains the same. I like to use lots of fresh awesome toppings and a nice garlicky sauce.
I’ll give you some suggestions for toppings along with a quick and easy pizza sauce recipe to get you started on your sourdough pizza path.
The Night Before
Combine the dough ingredients and kneed them into a smooth dough. It should be wet to the touch but not sticky. Adjust flour or water if needed. Cover the dough and let it proof overnight on the counter.
The Next Morning
The dough should be at least doubled in size. Punch it down and shape it into two even balls. Flour them well on the bottom, put them on a plate or tray and cover them, and put them in the refrigerator. You will remove them 1 hour before making the pizza.
Pizza Time
Remove the dough from the refrigerator and let it rest and rise at room temperature for 1 hour. In the meantime prepare the sauce and toppings.
Grate about 1 pound of cheese for two large pizzas. I like a combination of mozzarella and provolone.
Preheat the oven to 400°F.
Arrange your toppings on a large platter, cutting board, or tray for easy access. For these pizzas I picked salami, green olives, peppadew peppers, and roasted garlic for one pie and ham, spinach, and black olives for the other. This is the fun part! Get creative with those toppings!
Generously flour your work surface. Working one dough ball at a time start flattening the ball with your fingers from the center out. Leave a nice thick rim around the outside if you like a chewy crust. Pick the dough up and drape it over the backs of your hands. Gently pull the dough with the backs of your hands from the center out.
At this point you can toss it or just continue pulling it gently until it’s stretched to at least 12 inches in diameter. You can also gently grip the crust and let the dough hang and stretch from its own weight. Make sure to rotate the dough quickly while doing this so it stretches evenly. When making large pizzas I like to use a pizza pan for supporting the pizza, but smaller pizzas I like to cook on a pizza stone. When the dough is sufficiently stretched place it on the pizza pan and use a fork to perforate the dough from the center to crust. This will help keep your pizza from getting big air bubbles while baking.
Using a wide spoon, add sauce to both pizzas. Then top the sauce with cheese and your favorite toppings.
Pro Tip: If you are using spinach or another leafy green add it to your pizza between the sauce and cheese layer. This will keep the spinach from burning and drying out!
Bake your pizzas staggered on separate racks in the middle of the oven for 25 minutes or until the crust is golden brown and the cheese is bubbly.

Chewy Homemade Sourdough Pizza Crust
The perfect soft and chewy all-purpose sourdough pizza crust for weeknights or pizza parties.
Ingredients
For the dough
- 700 grams (1 1/2 pounds, about 5 cups) organic unbleached flour
- 250 grams (1 cup) sourdough starter
- 60 grams (1/4 cup) extra-virgin olive oil
- 18 to 20 grams (3 teaspoons) salt
- 10 grams (1 tablespoon) coconut sugar
- 365 grams (1 1/2 cup) filtered water
For the sauce
- 16 ounces organic crushed tomatoes, preferably from a glass jar or home canned
- 1 clove to 1 bulb fresh garlic, minced
- 2 tablespoons dried oregano (fresh is great too!)
- 1 teaspoon salt
- 1/2 cup water
Toppings
- Grated cheese, about 1 pound for two pizzas
- Salami, green olives, peppadew peppers, roasted garlic, ham, spinach, black olives — whatever else your heart desires!
Instructions
The Night Before
- Combine the dough ingredients and kneed them into a smooth dough. It should be wet to the touch but not sticky. Adjust flour or water if needed. Cover the dough and let it proof overnight on the counter.
The Next Morning
- The dough should be at least doubled in size. Punch it down and shape it into two even balls. Flour them well on the bottom, put them on a plate or tray and cover them, and put them in the refrigerator. You will remove them 1 hour before making the pizza.
Pizza Time
- Remove the dough from the refrigerator and let it rest and rise at room temperature for 1 hour. In the meantime prepare the sauce and toppings.
- Combine the tomatoes, garlic, oregano, salt, and water in a small saucepan and simmer over medium-low heat, stirring occasionally until the sauce is thick and a deep red color. Cool the sauce to room temperature before using.
- Grate the cheese. I like a combination of mozzarella and provolone.
- Preheat the oven to 400°F.
- Arrange your toppings on a large platter, cutting board, or tray for easy access. For these pizzas I picked salami, green olives, peppadew peppers, and roasted garlic for one pie and ham, spinach, and black olives for the other. This is the fun part! Get creative with those toppings!
- Generously flour your work surface. Working one dough ball at a time start flattening the ball with your fingers from the center out. Leave a nice thick rim around the outside if you like a chewy crust. Pick the dough up and drape it over the backs of your hands. Gently pull the dough with the backs of your hands from the center out. At this point you can toss it or just continue pulling it gently until it's stretched to at least 12 inches in diameter. You can also gently grip the crust and let the dough hang and stretch from its own weight. Make sure to rotate the dough quickly while doing this so it stretches evenly. When making large pizzas I like to use a pizza pan for supporting the pizza, but smaller pizzas I like to cook on a pizza stone. When the dough is sufficiently stretched place it on the pizza pan and use a fork to perforate the dough from the center to crust. This will help keep your pizza from getting big air bubbles while baking.
- Using a wide spoon, add sauce to both pizzas. Then top the sauce with cheese and your favorite toppings. Pro Tip: If you are using spinach or another leafy green, add it to your pizza between the sauce and cheese layer. This will keep the spinach from burning and drying out!
- Bake your pizzas staggered on separate racks in the middle of the oven for 25 minutes or until the crust is golden brown and the cheese is bubbly.
Notes
You may need to use up to 65 grams (1/4 cup) more water depending on dough consistency.
Rose
Wednesday 15th of March 2023
Rose again! Just found the answers to my questions, so disregard! 😊
Rose
Wednesday 15th of March 2023
Hey!! Could this dough be made in advance? And does my starter need to be fed? My friend recommended this recipe, very excited to try it!
Jenni
Saturday 11th of March 2023
I am loving this pizza dough recipe! It has become our favorite as we do Pizza Fridays at our house. Thank you for such a great recipe.
Butter For All
Tuesday 14th of March 2023
Hi Jenni!
Yay! It sounds like the end of the week is something everyone can look forward to! Thanks for the nice note. It means a lot to me :)
Courtney
Kristen
Monday 4th of April 2022
Hi there!
Just wondering if there is a substitute for the coconut sugar?
Thanks!
Butter For All
Sunday 10th of April 2022
Hi Kristen!
You can use honey or cane sugar. Any common sweetener should work just fine! Hope you love it!
Best,
Courtney
Adrianne Black
Thursday 25th of November 2021
I've used your recipe many times for pizza crust. Do you think it would work equally well for stromboli? Any reason it wouldn't? I wasn't sure to use this one or the one I use to make cinnamon rolls and just leave out the vanilla and sugar or a regular sourdough bread recipe. None of them vary a whole lot, so I'm not sure it would matter much, but wondered your thoughts.
Butter For All
Thursday 25th of November 2021
Hi Adrianne!
Good to hear from you! This dough would make excellent Stromboli! Mmmmm, I must try it too :)
Have a wonderful holiday!
Courtney