The Best Thin Crust Sourdough Pizza Dough Recipe 

If you have an active sourdough starter, you can make the best thin crust sourdough pizza right at home. This recipe is easy, and large so you can either feed a crowd, or freeze for later use.

Get ready to elevate your pizza game with this irresistible sourdough pizza crust recipe, featuring the perfect blend of tangy flavor and crisp texture that will make every bite a delight. This is the perfect recipe for your Friday night pizza, not only is it a healthier option than take-out, but it can be such a fun and memorable thing to do as a family. We love to make smaller pizzas and have each fam member customize their own- seriously such a blast for the kids. 

I used to think that in order to make amazing homemade pizza I needed fancy equipment like a pizza oven or even a pizza stone, but with lots of experimenting I have learned that I can make a perfect pizza on a simple piece of parchment paper and pizza pan like this one. I have no doubt those things can make a wonderful pizza but if I can get by with one less kitchen item, I’m game. 

Why you will love this recipe:

• Unparalleled Flavor: The natural fermentation process of sourdough adds a unique, tangy flavor to the crust that you just can’t get from commercial yeast. Each bite offers a depth of taste that elevates your pizza to gourmet status.
• Better Digestibility: Sourdough fermentation helps break down gluten and phytic acid, making it easier on the digestive system. For many people, this can mean less bloating and discomfort. Who doesn’t want to feel better after eating pizza?
• Health Benefits: Sourdough pizza has a lower glycemic index compared to regular pizza dough, which means it has less impact on blood sugar levels. Plus, the fermentation process can increase the availability of nutrients.
• Crispy and Chewy Texture: The combination of a long fermentation time and high baking temperature results in a crust that’s both crispy on the outside and delightfully chewy on the inside.
• Homemade Satisfaction: Making sourdough pizza dough from scratch can be incredibly rewarding. It’s a fun and engaging process that allows you to control the ingredients and create something customized to your families likes or dislikes. 
• Versatility: Sourdough pizza dough can be used to create a wide variety of pizzas, from thin and crispy to thick and chewy. The dough is adaptable, allowing you to experiment with different styles and toppings.
• Natural Ingredients: Sourdough relies on wild yeast and lactic acid bacteria, which means you can avoid the additives and preservatives found in commercial yeast. It’s a more natural and wholesome option.

Ingredients for sourdough pizza crust recipe:

• 2 cups water
• 3/4 cup active sourdough starter
• 5 cups flour
• 2 tbsp olive oil
• 1 tbsp salt
• toppings of choice

How to make sourdough pizza dough recipe:

1. In a large mixing bowl, combine the active sourdough starter, flour, water, olive oil, and salt.
2. Mix until a rough dough forms, then turn it out onto a floured surface and knead until smooth and elastic, does not have to be completely smooth.
3. Perform 3 set of stretches and folds, 30 minutes apart.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 4-8 hours until it has doubled in size. For a more intense sourdough flavor, you can let it rise in the refrigerator overnight.
5. Preheat your oven to 450 degrees F.
6. Divide the dough into 6 equal portions for 6 medium-sized pizzas.
7. Roll out one dough ball on a floured surface to your desired thinness. You can use a rolling pin or stretch it by hand. Don’t use a lot of flour because it makes it spring back together and you want it thin. 
8. Carefully transfer the rolled-out dough onto a piece of parchment paper for easy handling.
9. Add your sauce, cheese, and favorite toppings.
10. Brush the edge of the pizza with butter or olive oil with a pastry brush. 
11. Carefully slide the parchment paper with the assembled pizza onto a piece of parchment paper. Place the parchment on a pizza pan. 
12. Bake for about 10-15 minutes or until the crust is crispy and the cheese is melted and bubbly.
13. Remove the pizza from the oven and serve immediately. 

Tips to help you achieve a deliciously crispy and flavorful thin crust pizza:

• Go easy on the toppings. Too much sauce, cheese, or other ingredients can weigh down the crust and make it soggy. Aim for a balance.
• Shred your own cheese for the gooiest cheese. Once you taste and feel the difference you will never do it any other way. 
• Use ingredients with low moisture content or drain/squeeze out excess liquid (e.g., tomatoes, fresh mozzarella) to prevent a soggy crust.
• For an extra crispy base, you can par-bake the crust for a few minutes before adding toppings.
• Bake the pizza quickly at a high temperature to achieve a crispy crust. It should take around 10-15 minutes, depending on your oven and toppings.
• Brush the edges of the dough with olive oil or butter before baking. This not only adds flavor but also helps the crust brown and crisp up.
• Roll the dough out as thinly as possible. Stretching it by hand gives you more control over the thickness, especially around the edges.

Different ways to make homemade pizza that might suite you better than my simple parchment paper style:

There are several methods you can use to bake a homemade pizza, here are some popular options:

Conventional Oven

• Preheat your oven to a high temperature, 450 or above.
• Place a pizza stone or an inverted baking sheet in the oven to preheat.
• Slide the pizza onto the hot stone or baking sheet and bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.

This method gives a good balance of crispy chewy crust and well-cooked toppings.

Pizza Stone or Baking Steel:

• Preheat the stone or steel in the oven at the highest temperature for at least 30 minutes.
• Place the pizza on the preheated pizza stone/steel using a pizza peel.
• Bake until the crust is crispy and the toppings are cooked.

Provides excellent heat distribution and a super crispy crust.

Cast Iron Skillet:

• Preheat the oven to 450°F (230°C).
• Heat the cast-iron skillet on the stovetop over medium-high heat.
• Place the stretched dough in the skillet, add toppings on top of the dough, and cook for 2-3 minutes to set the crust.
• Transfer the skillet to the oven and bake for 10-12 minutes.

Delivers a crunchy crust with a slightly charred bottom.

Grill:

• Preheat the grill to medium-high heat.
• Lightly oil the grill grates.
• Grill one side of the stretched dough for 2-3 minutes until grill marks appear.
• Flip the dough, add toppings, and grill for another 3-5 minutes.

Imparts a smoky flavor and gives a crispy, slightly charred crust.

Outdoor Pizza Oven:

• Preheat the pizza oven to the desired temperature (usually around 700°F or 370°C).
• Use a pizza peel to place the pizza in the oven.
• Rotate the pizza occasionally to ensure even cooking.
• Bake for 2-5 minutes, depending on the oven’s heat.

Achieves a professional-quality, blistered crust similar to Neapolitan-style pizza.

Sheet Pan Pizza:

• Preheat the oven to 450°F (230°C).
• Spread the dough evenly on a lightly oiled sheet pan.
• Add toppings and bake for 15-20 minutes.

Produces a thicker, focaccia-like crust with a soft, chewy interior.

Brick Oven:

• Preheat the brick oven to a high temperature (700°F or higher).
• Use a pizza peel to place the pizza directly on the oven floor.
• Bake for 2-5 minutes, rotating as needed.

Produces an authentic, wood-fired flavor with a crispy, blistered crust.

Air Fryer:

• Preheat the air fryer to 400°F (200°C).
• Place the pizza in the air fryer basket or tray.
• Cook for 8-10 minutes, checking for desired doneness.

Provides a quick, crispy crust with evenly cooked toppings.

Here are some delicious and creative topping ideas for your sourdough pizza:

Classic Supreme:

• Pizza Sauce
• Mozzarella Cheese
• Pepperoni
• Sausage
• Green Bell Peppers
• Onions
• Mushrooms
• Black Olives

Classic Margherita:

• Tomato sauce
• Fresh mozzarella
• Fresh basil leaves
• Drizzle of olive oil
• Sprinkle of sea salt

Pepperoni and Mushroom:

• Tomato sauce
• Shredded mozzarella
• Sliced pepperoni
• Sliced mushrooms
• Grated Parmesan cheese

BBQ Chicken:

• BBQ sauce as the base
• Shredded mozzarella
• Cooked, shredded chicken breast
• Red onion slices
• Fresh cilantro
• Drizzle of extra BBQ sauce

Vegetarian Delight:

• Tomato sauce or pesto
• Shredded mozzarella
• Sliced bell peppers
• Red onion
• Cherry tomatoes, halved
• Olives
• Fresh arugula after baking

Hawaiian:

• Tomato sauce
• Shredded mozzarella
• Ham or Canadian bacon
• Pineapple chunks
• Red onion (optional)
• Jalapeños for a spicy kick

Four Cheese:

• Olive oil base
• Shredded mozzarella
• Ricotta dollops
• Crumbled blue cheese
• Grated Parmesan
• Fresh thyme or oregano

Prosciutto and Arugula:

• Tomato sauce or olive oil base
• Fresh mozzarella
• Sliced prosciutto
• Fresh arugula after baking
• Shaved Parmesan
• Drizzle of balsamic glaze

White Pizza with Spinach and Ricotta:

• Olive oil or white sauce base
• Fresh mozzarella
• Ricotta cheese dollops
• Fresh spinach
• Minced garlic
• Grated Parmesan

Buffalo Chicken:

• Buffalo sauce as the base
• Shredded mozzarella
• Cooked, shredded chicken breast tossed in more buffalo sauce
• Crumbled blue cheese
• Thinly sliced green onions

Pesto and Sun-Dried Tomatoes:

• Pesto sauce as the base
• Fresh mozzarella
• Sun-dried tomatoes, chopped
• Artichoke hearts (optional)
• Fresh basil leaves after baking

Fig and Goat Cheese:

• Olive oil base
• Fresh mozzarella
• Crumbled goat cheese
• Sliced fresh figs or fig jam dollops
• Prosciutto (optional)
• Fresh arugula after baking

Sample baking schedule

• 8 PM – The night before, mix the dough, perform stretch and folds, cover the bowl, and let it sit at room temperature overnight.
• 8 AM – The next morning, cover the bowl and place in the fridge until ready to cook.
• 5 PM – Remove the bowl of dough from the fridge and cut into 6 equal pieces. 
• 5:30 PM – Cook pizzas.

FAQs:

What is a sourdough starter?

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. This natural fermentation process leavens the dough and gives it a distinctive tangy flavor. I have a post all about it here. 

How do I feed my sourdough starter?

To feed your starter, discard about half of it, then add equal parts flour and water (by weight). Stir well and let it sit at room temperature until it becomes bubbly and active. Learn how to take care of your starter here. 

Can I use sourdough discard to make pizza dough?

Yes, you can use sourdough discard. It won’t have as much leavening power as active starter but will still add flavor. For better rise and texture, it’s recommended to use active, bubbly starter.

How long should I let the dough rise?

After mixing the dough, allow it to rise at room temperature for 4-8 hours until it doubles in size, but this will depend on your starter strength and room temperature. For a deeper flavor, you can let it rise in the refrigerator for 24-48 hours.

Can I freeze the dough?

Yes, I do this all the time! After the first rise, divide it into portions, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. Thaw in the refrigerator overnight before using.

How thin should I roll out the dough?

Roll the dough out to your desired thinness, typically around 1/8 inch for a thin crust. It will rise and fluff up so shoot for thinner than you think you want the results to be. Be careful not to tear the dough, and use a rolling pin or stretch it by hand.

Do I need a pizza stone?

No, while a pizza stone helps achieve a crispy crust by providing even heat, you can use an inverted baking sheet or a cast-iron skillet as alternatives.

Why is my crust not crispy?

• Several factors can affect crispiness:
•  Ensure your oven is preheated to a high temperature.
•   Preheat your pizza stone or baking sheet.
•   Use less sauce and toppings to prevent sogginess.
•   Bake the pizza quickly at high heat.

What is the best way to reheat pizza?

• In the air fryer: Cook at 350 for 2-4 minutes.
• In the oven: Preheat oven to 450, bake leftover pizza slices for about 4 minutes until crust is crisped and toppings are melted.
• On the stovetop: Preheat a skillet that you have a tight fitting lid for. Once preheated, add pizza slice(s) and place on the lid. Cook for about 2 minutes.

Can I use bread flour in the dough?

Yes, high-protein flours like bread flour or strong all-purpose flour are excellent choices because they provide the necessary gluten structure for a chewy and elastic crust. Bread flour, in particular, has a higher gluten content, which helps the dough develop strength and rise properly. For those seeking a heartier, more rustic crust, incorporating whole wheat flour can add a nutty flavor and extra nutrients, though it may require slightly more water due to its higher absorbency. Also, using a small percentage of rye flour can enhance the flavor complexity and contribute to the fermentation process. Experimenting with different flours or blending them allows bakers to tailor their sourdough pizza crust to their personal preferences.

What are some tips for handling sticky dough?

Always keep your hands and work surface lightly floured to prevent the dough from sticking too much. Use a bench scraper to help lift and turn the dough without adding excessive flour, which can make the dough tough. Work quickly to minimize contact time with the dough and consider using a bit of oil on your hands instead of flour. Allow the dough to rest if it becomes too sticky to handle; this can help the gluten relax and make the dough easier to work with. Lastly, ensure your dough is properly hydrated—too much moisture can make it unmanageable.

How do I know when the dough is ready to bake?

The dough is ready to bake when it has risen adequately, is stretchy, and can hold its shape. It should also have small air bubbles throughout.

Can I make this recipe a day in advance?

Absolutely, this dough can sit in your fridge for up to 4 days after you let it bulk ferment at room temperature. 

Does this recipe work well to par-bake and freeze?

Par-baking and freezing sourdough pizza crust is a fantastic way to have homemade pizza ready whenever you crave it.

• To do this, start by preparing your sourdough pizza dough and rolling it out to your desired thickness. Preheat your oven to 450°F and place the rolled-out dough on a parchment-lined baking sheet or pizza stone.
• Use a fork to poke holes all over the dough to prevent bubbling, then bake the crust for 5-7 minutes until it’s just starting to set but still pale.
• Once par-baked, let the crust cool completely on a wire rack. After cooling, you can stack the crusts with parchment paper between each layer and wrap them tightly in plastic wrap or aluminum foil.
• Store the wrapped crusts in a freezer-safe bag and freeze for up to 3 months.
• When you’re ready to use, simply take out a frozen crust, add your desired toppings, and bake in a preheated oven at 450°F for 10-15 minutes until the crust is golden and the cheese is melted. 

More Sourdough Recipes:

Sourdough Bread Recipe

Sourdough Monkey Bread

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