The Crust & Craft Signature Sourdough Pizza Dough Recipe

The Crust & Craft Signature Sourdough Pizza Dough Recipe

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If there’s one recipe that completely changed how I make pizza at home, it’s this one.

This is my Crust & Craft Signature Sourdough Pizza Dough — the dough I reach for every single time I want pizza that’s flavorful, flexible, and deeply satisfying. It’s naturally fermented, beautifully balanced, and endlessly adaptable. Want a thin, crisp crust? You’ve got it. Prefer a thicker, airy edge with lots of chew? This dough does that too.

Best of all, it works in a regular home oven. No pizza stone obsession. No special equipment required. Just good ingredients, a little patience, and a method that actually fits real life.

Why Sourdough Pizza Is Different (and Better)

Sourdough pizza isn’t just about flavor — though the flavor is incredible. It’s about how the dough behaves.

Natural fermentation:

  • Develops deeper, more complex flavor
  • Creates a dough that’s easier to digest
  • Produces a crust that’s crisp on the outside and tender inside
  • Gives you flexibility with timing

This dough ferments slowly, which means it fits beautifully into your schedule. Make it one day, bake it the next — or even the day after. And unlike commercial yeast doughs, it doesn’t feel rushed or fragile.

Thin Crust or Thick Crust? You Choose.

One of the reasons I love this recipe so much is that you don’t have to choose a style upfront.

Using the same dough:

  • Roll it thin for a crisp, classic pizza
  • Let it relax and stretch gently for a thicker, airy crust
  • Shape it round, rustic, or free-form

This is why I teach this dough in my Crust & Craft classes — it builds confidence fast. Once you understand the dough, pizza night becomes fun instead of stressful.

Ingredients

Makes enough for two medium pizzas

  • 100 g active sourdough starter (about ½ cup)
  • 320 g water (1 ⅓ cups)
  • 10 g salt (2 tsp)
  • 30 g olive oil (2 tbsp)
  • 450 g unbleached organic white flour (3 ½ cups)
  • 50 g organic whole-wheat flour (⅓ cup)

Mixing & Bulk Fermentation

  1. In a large bowl, combine the active sourdough starter and water. Stir until the starter dissolves.
  2. Add the salt and olive oil.
  3. Mix in both flours until a shaggy dough forms.
  4. Cover and let the dough rest for 30 minutes.
  5. Over the next 2 hours, perform a few gentle stretch-and-folds every 30 minutes.
  6. Cover and allow the dough to bulk ferment at room temperature for 4–6 hours, or until doubled in size.

Cold Fermentation (Flavor Happens Here)

Lightly oil a container and transfer the dough. Cover tightly and refrigerate overnight (or up to 48 hours).

This slow fermentation is what gives the crust its signature flavor and texture — don’t skip it if you can help it.

Shaping & Preparing to Bake

About 2 hours before baking:

  1. Remove the dough from the refrigerator.
  2. Divide it in half (this is the perfect time to freeze one portion if desired).
  3. Oil a cookie sheet and sprinkle lightly with cornmeal.
  4. Place the dough on the sheet, cover with parchment paper, and roll it out gently.
  5. Remove parchment, cover with a dish towel, and let rest 1 hour.
  6. Roll again to your desired thickness.
  7. Cover and rest another hour.

This resting time allows the gluten to relax so the dough stretches easily without snapping back.

Baking the Crust

  1. Preheat your oven to 475°F (245°C).
  2. Bake the crust without toppings for 6–8 minutes, until lightly golden and just crisp to the touch.
  3. Remove from the oven, add your favorite toppings, and return to the oven for 5–10 minutes, until the pizza is baked to your liking.

Sourdough Sorceress Tip

Brush the edges with olive oil and sprinkle lightly with sea salt or Parmesan before baking for a beautifully flavored crust.

My Favorite Way to Use This Dough

This dough is incredibly versatile. I use it for:

  • Classic pepperoni pizza
  • Vegetable-loaded garden pizzas
  • Gourmet combinations like fig & prosciutto
  • Even dessert pizzas

It’s the same dough every time — the magic is in how you shape and top it.

Final Thoughts

This isn’t a fussy recipe. It’s not about perfection. It’s about understanding your dough and trusting the process.

Once you’ve made this a few times, pizza night becomes second nature — and honestly, it’s hard to go back to anything else.

And now the real fun begins. From pepperoni to gourmet and dessert pizzas, the Crust & Craft Collection shows you just how far one great dough can go.

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🍂 Ready to Bake Like a Pro?

I've gathered all my favorite sourdough tools — from whisks and bannetons to enamel Dutch ovens — to make your baking magical.
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Want More Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Sticky Toffee Sourdough Pudding

Sourdough Challah Bread

Gruyere Apricot Sourdough Bread

Grandma's Classic White Bread Reimagined As Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

The One Tool Every Sourdough Baker Swears By

From crackly crusts to even bakes, these Dutch ovens are the secret behind bakery-quality loaves. Explore the full Sourdough Sorcery collection and find your perfect match.

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