Sourdough Pizza Crust

Sourdough Pizza Dough | In Jennie's Kitchen

We really need to find a way to squeeze a day in between Saturday and Sunday, don’t you think? The girls and I drove into the city yesterday (okay, I drove, they read and watched TV in the backseat for the hundred mile trek). We spent a few hours at The Met with two of my best friends, and then took a long walk down to Bryant Park to visit so Kinokuniya so my girls could use gift cards from the holidays to buy some books.

It was a late night, a lot of driving for one day, but my energies feel a bit recharged in a way that’s only possible after spending time with friends who are like sisters. Now I’m plotting our menu for the week, and decided it was time to share my recipe for pizza dough made with starter instead of yeast for those of you also enjoying using sourdough starter.

I used Clotilde’s method for converting this All-Purpose Dough recipe. We eat homemade pizza quite often (as witnessed by the all the recipes for pizza here). While this starter-based dough is perfectly acceptable to use after an overnight chill in the fridge, I prefer a longer fermented dough, so set reminders for myself to make my pizza dough two days in advance.

This dough will even stay fine in the fridge for up to four days, so you can also pull from it as you need, the approach I often take. As for the actual baking, you can follow these directions for cooking the pizza. You can also use it to make these pizzette, which are perfect to pack in school lunch boxes.

Sourdough Pizza Dough | In Jennie's Kitchen

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Sourdough Pizza Crust

5.0 from 2 reviews
Serves: makes 4 to 6 pizzas


  • 206 grams sourdough starter
  • 447 grams water (more as desired)
  • 582 grams flour
  • 14 grams sea salt


  1. Combine the starter, water, flour, and salt in a deep bowl. Stir until well mixed, and forms a rough, sticky dough.
  2. Turn dough out onto a lightly floured counter. Knead, adding more flour as needed, until dough forms a smooth, elastic ball, 8 to 10 minutes.
  3. Store in the fridge in a covered container with enough headspace to allow dough to rise at least 8 hours, and up to 4 days. Pull dough from the fridge 2 to 3 hours before you plan to use so it can come to room temperature.








  • Jennie

    Good question! I’ve done it with both, and see very very slight differences. -Jennie

  • Gabrielle

    I made this dough on Monday, and we had a great family pizza night on Wednesday! I saved back one little bit and on Friday we had what felt like a magically instant mini focaccia for a pre dinner treat. Thanks Jennie, it’s definitely a keeper.

  • Tracy

    I was disappointed with my sour dough pizza crusts, so went searching and Voila – Your blog appeared! And after having our pizza tonight, I am so happy I found you! It was delish and definitely a keeper. I waited the 2 days – actually 2 1/2 days and it was moist yet well done on the outside thanks to the pizza stone. I even tried using the pizza peel for the first time and didn’t lose one pizza! I’m feeling quite accomplished and I have you to thank – fabulous recipe!

  • Jennie

    Tracy, I’m so delighted to hear you enjoyed working with, and eating this sourdough pizza crust! Pizza peels are all about a confident flick of the wrist—kudos for mastering it. xo-Jennie

  • Krystyna L

    after serching all the recipes on line for discarded and fresh sourdough recipes ,yours was the best! I even reheated next day one slice in microwave and it was soooo good not gummy like all the others.It freezes so good that I have enough for two more. Thanks .

  • Shelly

    Hi Jennie! I really want to try your sourdough pizza recipe but I don’t have a cooking scale. Really need to get one. Can you give the measurements?

  • Jennie

    Hi Shelly,

    I only cook by weight when I use my starter, so I don’t have volume measurements. Sorry. -Jennie

  • Hollie

    Hi Jennie, I’m really keen to try this for my fiancé’s bday this weekend. I make a lot of sourdough loaves but have never tried pizza… what hydration is your starter? Thanks! Hollie

  • Jennifer Miller

    Is there an option to leave it on the counter for a faster rise instead of the fridge? If so how long?

  • Jennie

    Hi Jennifer,

    You can do a counter rise, as I’ve done it in the past. Timing varies depending on heat/humidity levels. In the warmer months, I’d say 4 to 6 hours would be sufficient. In colder months, at least in my cold, older house, the rise is lengthier, around 8 hours. Keep in mind, though, that this is about flavor, which is another benefit of the long, slow, cold fermentation. You won’t get that with a quicker rise at room temp, although it’ll still be a great crust.


  • Jennifer r

    Thank you for the quick reply! I’ll give the counter rise a try and see what happens!

  • BC

    Does this dough freeze well before use? Can you leave longer than 4 days before use if not frozen?

  • Jennie

    Definitely freezes well. Beyond four days the sourdough’s lovely tang gets a bit flat, and the leavening begins to fade. -Jennie

  • Jennie

    That really depends on the size pizza you want. I usually get 6 to 8 single serve sized pizzas, and 3 larger pizzas. -Jennie