Chewy Sourdough Pizza Crust -Learn How To Make It

Learn How To make Sourdough Pizza Crust

Chewy Sourdough Pizza Crust
With An Easy Sauce Recipe And Topping Suggestions

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. Some customers knew me by name and would actually request to have me make their pizzas.

I went on to manage a pizzeria and sub shop before completing my culinary education. After I moved to San Francisco and had worked in a few classy restaurants I went back to my roots and I got a job as a pizza chef. 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 help create a lot of the menu with her and I actually developed my own sourdough crust recipe from the sourdough starter I still use today.

Unfortunately it didn’t take off the way that we all hoped. Perhaps because the location and marketing wasn’t as successful as it could be. But I did really enjoy my time there and it was valuable to me because 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.

From time to time 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.

 

Make Your Own Sourdough Pizza At Home


 

 

Recipe yields 2 large pizza crusts

1 1/2 Pounds Organic Unbleached Flour (about 5 cups)
1 Cup Sourdough Starter
1/4 Cup EV Olive Oil
3 Teaspoons Salt
1 Tablespoon Coconut Sugar
1 1/2 Cup Filtered Water

 

For the sauce

16 Ounces Organic Crushed Tomatoes (preferably from a glass jar or home canned is great)
1 Bulb Fresh Minced Garlic
2 Tablespoons Dried Oregano (fresh is ok too!)
1 Teaspoon Salt
1/2 Cup Water

 

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 the dough proof overnight on the counter.

The Next Morning

Your dough should be at least doubled in size. Punch it down and shape it into two even balls. Flour them well on the bottom and put them on a plate or tray, covered in the refrigerator. You will remove them one hour before making the pizza.

Pizza Time

Remove your dough from the refrigerator and let it rest and rise at room temperature for one hour. In the meantime prepare the sauce and toppings.

In a small saucepan combine the tomatoes, garlic, oregano, salt and water. 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 your cheese. I used a combination of Mozzarella and Provolone. You will need about a pound of cheese for two large pizzas.

Preheat your oven to 400°.

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 and 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 it’s 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.

You may even get this compliment from your kiddo…”This pizza, is the best pizza, in the whole world!” -H, Age 3

Make Your Own Sourdough Pizza At Home

 

Chewy Homemade Sourdough Pizza Crust
Prep Time
1 hr
Cook Time
30 mins
Proofing Time
12 hrs
Total Time
1 hr 30 mins
 

The perfect soft and chewy all-purpose sourdough pizza crust for weeknights or pizza parties. 

Course: Main Course, Snack
Cuisine: American, Traditional
Keyword: Fermented, Pizza, Sourdough
Author: Butter For All
Ingredients
For the dough
  • 1 1/2 Pounds Organic Unbleached Flour about 5 cups
  • 1 Cup Sourdough Starter
  • 1/4 Cup EV Olive Oil
  • 3 Teaspoons Salt
  • 1 Tablespoon Coconut Sugar
  • 1 1/2 Cup Filtered Water
For the sauce
  • 16 Ounces Organic Crushed Tomatoes preferably from a glass jar or home canned is great
  • 1 Bulb Fresh Minced Garlic
  • 2 Tablespoons Dried Oregano fresh is ok too!
  • 1 Teaspoon Salt
  • 1/2 Cup Water
Instructions
The Night Before
  1. 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 the dough proof overnight on the counter.
The Next Morning
  1. Your dough should be at least doubled in size. Punch it down and shape it into two even balls. Flour them well on the bottom and put them on a plate or tray, covered in the refrigerator. You will remove them one hour before making the pizza.
Pizza Time
  1. Remove your dough from the refrigerator and let it rest and rise at room temperature for one hour. In the meantime prepare the sauce and toppings.
  2. In a small saucepan combine the tomatoes, garlic, oregano, salt and water. 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.
  3. Grate your cheese. I used a combination of Mozzarella and Provolone. You will need about a pound of cheese for two large pizzas.
  4. Preheat your oven to 400°.
  5. 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!
  6. Generously flour your work surface and 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 it's 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.
  7. 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!
  8. 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.

 
 



28 Comments

    • Hi Fiona!
      I like to use Bee’s Wrap or a flour sack towel. I used to use a lot more plastic wrap but over the last year I’ve been phasing it out of my kitchen. The Bee’s Wrap works the best for keeping dough soft. I use the large or bread loaf size. It’s very cool stuff!

    • Hi Suzie!
      This is such a great question, thanks for asking it!
      I have never personally frozen my sourdough dough unbaked. I know there is some debate on wether or not the yeast can survive freezing and still rise correctly. I’d say it depends on the starter’s strength and origin.
      If I were to freeze the crusts I would par-bake them and then freeze. Make sure to throughly perforate the crusts to keep them from bubbling up during baking without toppings. Also reduce the baking time by at lest 10 minutes.
      I’m very interested to know if you have success with this idea. Please keep me updated 🙂
      Thanks for visiting!

  1. Ashlee

    I made mine with all freshly ground white whole wheat flour and grilled them outside. Turned out delicious! Our guests who looked at us a little strangely when we said we were having grilled pizza were delighted by the delicious grilled sour dough pizza!

  2. Hedy

    Do I need to feed the SD starter before I add the other ingredients? Could you map out the timeline from when I take the starter out of fridge. Leave it out?
    How much flour to feed? Then add the rest?

  3. Carol

    Hello and thanks for your post! Great pizza ? … just as an FYI, I did freeze one ball of dough and it was just as good as the one that I used right away. As you said, I’m not sure how it impacts the benefit of sourdough, but as far as I could tell, it was all good. Thanks again.

    • Hi Carmyn,
      While I never personally endorse refined white sugars it doubt it will affect the outcome of the recipe. Honey, maple, un-refined cane sugar, and coconut sugar are my favorite natural sweeteners. Coconut sugar is great because it is low on the glycemic index, meaning it won’t spike your blood sugar like other sweeteners. I hope you continue to use my recipes and perhaps give these alternative sweeteners a try!
      Thanks for visiting,
      Courtney

  4. Kathi Bilkie

    I have tried a couple of times to freeze raw sourdough pizza dough without success. My starter has a great flavor, is about 2 years old, is very active, and I am always happy with the product outcome, except for freezing the pizza dough. I have tried freezing the pizza dough immediately after rolling it out, freezing a ball of dough before it is rolled out and rolling it out, letting it rise and then freezing…I was not successful.

    • Thank you Kathi for sharing this with us. I’m not sure why sourdough yeast isn’t strong enough to freeze. I’ll have to look into this topic more closely. It’s really too bad, having pizza dough available in the freezer would be delightful.
      I appreciate you trying and sharing the outcome!
      -Courtney

  5. Nicola

    This was first sourdough pizza dough, was surprised how easy to make it was. It was not the the perfect round shape but tasted amazing, looking forward to making it again with different toppings

    • Hi Nicola,
      I’m so happy that you enjoyed my recipe! Who cares what shape it is as long as it tastes good, right?! Thanks for choosing my recipe. If you are on Facebook you should come join me @butterforall and the FB group @Wholesome Homestead Recipes.
      See you soon,
      -Courtney

  6. Kari

    Hi! We used the instructions for making this but I used my sourdough recipe last week. We came out with 4 medium size pizzas. I par baked them, cooked, and froze. We just fixed two tonight and they were great! It’s time for me to make more dough tonight with my starter so I’m going to try your recipe instead of mine. I don’t have coconut sugar but I do have turbinado sugar. Do you think that will work? Oh and yes to everyone asking, they work great to freeze! No more store bought frozen pizzas full of preservatives here!!!

Leave a Reply

Your email address will not be published. Required fields are marked *