Sourdough Pizza crust tastes amazing, but it often takes forever to make. This same-day sourdough pizza crust recipe allows you to make delicious sourdough pizza all in one day!
If you love the tangy flavor and chewy texture of sourdough, but don’t have the luxury of waiting overnight for dough to ferment, this same-day sourdough pizza recipe is the perfect solution! With a bit of heat and extra starter, you can make fresh, crispy, and flavorful sourdough pizza in just a few hours.
This recipe offers you the flexibility to make either a thin or thicker crust, depending on your preference. Whether you’re craving a quick dinner or a weekend pizza night, this sourdough pizza dough can be ready in just 5-6 hours.
Everything’s ready the same day, and you can have homemade sourdough pizza crust in just a smidgen more time than it’d take to make a yeasted dough.
This particular baker-tested recipe for same-day sourdough pizza crust comes from The Sourdough Whisperer by Elaine Boddy. Elaine is the author of Whole Grain Sourdough at Home, and recently put out another wonderful sourdough book. The publisher was kind enough allow me to publish this recipe from the book so that I can share it with you all.
Reprinted with permission from The Sourdough Whisperer by Elaine Boddy. Page Street Publishing Co. 2022.
Same-Day Sourdough Pizza Dough
Traditional sourdough pizza dough requires a long fermentation process, usually taking overnight or up to 24 hours. While this slow rise is ideal for developing complex flavors, sometimes you don’t have that kind of time. This recipe cuts down the waiting time without sacrificing the signature sourdough taste.
Thanks to the heat and added sourdough starter, this dough rises quickly but still delivers that chewy, flavorful base you love. And because you’re using active starter, you get that wonderful tanginess and texture in your pizza crust, all in the same day.
What You Need
- Makes: 2 medium-sized pizzas
- Prep time: 5-6 hours
- Proofing Spae: Warm spot required
Ingredients:
- 60 g (¼ cup) active sourdough starter
- 200 g (¾ cup) warm water (around 100°F / 38°C)
- 300 g (2½ cups) white bread flour, plus extra for dusting
- 4 g (½ tsp) salt, or to taste
- Rice flour or ground semolina (for dusting)
- Toppings of your choice (I used a simple tomato sauce and sliced mozzarella)
Step-by-Step Instructions
Step 1: Mix the Dough In a medium-sized mixing bowl, combine the sourdough starter, warm water, bread flour, and salt. Stir everything together until you have a rough, shaggy dough. The dough will be sticky, but that’s normal. Cover the bowl with a clean shower cap or a damp cloth, and place it in a warm spot (around 75-80°F or 24-27°C). Let it rest for about 30 minutes.
Step 2: First Set of Pulls and Folds After 30 minutes, perform the first set of “pulls and folds.” To do this, gently stretch a small handful of dough from one side of the bowl and fold it over the rest of the dough. Turn the bowl slightly and repeat until the dough feels less sticky and has formed a soft ball. Cover the bowl again and return it to the warm spot for another 30 minutes.
Step 3: Second Set of Pulls and Folds Repeat the process after 30 minutes with another set of pulls and folds. By this point, the dough should feel stretchy and bouncy, and the texture should start to smooth out. Cover the dough and leave it in the warm spot for the final 30 minutes.
Step 4: Final Pulls and Folds After another 30 minutes, perform the final set of pulls and folds. The dough should now feel smooth, elastic, and ready to rise. Cover the bowl and leave it for an additional 2.5 to 3 hours, or until the dough has doubled in size.
Step 5: Shape the Dough Once your dough has risen, prepare two large baking sheets by sprinkling them with rice flour or ground semolina. Turn the dough out onto a floured surface and divide it into two equal portions. Gently shape each piece into a ball and let them rest on the counter for about 10 minutes.
After resting, place each dough ball onto the prepared baking sheets. Using your fingertips, gently stretch and push each ball into a flat round shape. For a thin crust, aim for about 10 inches (25 cm) in diameter. For a thicker crust, keep the rounds smaller.
Step 6: Preheat the Oven & Add Toppings Preheat your oven to 425°F (220°C) for convection, or 450°F (240°C) for conventional. Add your favorite pizza toppings to the dough bases. For a classic pizza, try a simple tomato sauce and fresh mozzarella.
Step 7: Bake & Serve Place your topped pizzas into the oven and bake for 12-15 minutes (or 15-18 minutes from a cold start) until the cheese is melted, bubbly, and golden, and the base is crisp. Remove from the oven and serve immediately!
Optional: Parbaking for Later Use
If you want to prepare the dough in advance, you can parbake the pizza bases. Bake the plain bases (without toppings) at the directed temperatures for 10-15 minutes from a cold start, or 5-10 minutes in a preheated oven, depending on the thickness. After the bases cool, you can store them for later. When ready to use, add your toppings and bake as usual.
Enjoy your homemade sourdough pizza with the crispy, chewy base and perfect toppings!
Experiment with your pizza toppings—whether it’s a classic Margherita, a veggie medley, or a pepperoni feast. This dough also works well with a variety of sauces and cheeses!
Sourdough Pizza Crust (Same Day Recipe)
This quick, same-day sourdough pizza crust allows you to enjoy flavorful sourdough without an overnight rise.
Ingredients
- 60 g (¼ cup) active sourdough starter
- 200 g (¾ cup) warm water (around 100°F / 38°C)
- 300 g (2½ cups) strong white bread flour, plus more for dusting
- 4 g (½ tsp) salt, or to taste
- Rice flour or ground semolina, for dusting
- Toppings of your choice (e.g., tomato sauce, mozzarella)
Instructions
- In a medium mixing bowl, combine the starter, warm water, flour, and salt to form a rough dough. Cover and let rest for 30 minutes.
- After 30 minutes, perform the first set of pulls and folds. Let rest for another 30 minutes.
- Repeat the folds once more. Let rest for 30 minutes.
- Perform the final folds and leave the dough to rise for 2.5-3 hours, or until doubled in size.
- Divide the dough into two balls. Let rest for 10 minutes, then stretch into rounds on floured pans.
- Preheat the oven to 425°F (220°C) for convection (450°F / 240°C for conventional).
- Add toppings and bake for 12-15 minutes, or 15-18 minutes from a cold start, until golden and crispy.
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