Same Day Sourdough Pizza Crust: The Best Easy Recipe
This Same Day Sourdough Pizza Crust recipe will quickly become your new best friend! With just a few simple ingredients and no need for an overnight ferment, you can enjoy the a delicious sourdough pizza in under three hours. Whether you’re making it for a weeknight dinner or a weekend treat, this same day sourdough pizza crust will satisfy your cravings without all the waiting!
Pizza is possibly my favorite food, and I love making sourdough recipes. So this sourdough pizza dough recipe is one we make on repeat! There are a lot of sourdough pizza recipes out there, but sometimes you need something that doesn’t require an overnight bulk fermentation. That’s why we love this same day pizza crust recipe for family pizza night. I start the recipe after breakfast, let the dough ferment during the day, and it is ready to go for dinner time.
As long as you have active starter, you can quickly and easily whip up the best sourdough pizza crust without using commercial yeast. The wild yeast of the active sourdough starter gives this delicious pizza the chewy crust we all love. The best part? You can make it in the same day—no waiting overnight!
If you’ve made sourdough tortillas, sourdough English muffins, or sourdough cinnamon rolls (one of my favorite sourdough discard recipes!), you’ll love how easy it is to whip up this same day sourdough pizza recipe. It’s perfect for busy weeknights when you still want the delicious, homemade goodness of sourdough without the wait!
Why You’ll Love This Recipe
Quick and Easy. The great thing about this recipe is the short rise time! Three hours and simple ingredients you already have in your pantry combine to give you that delicious flavor.
Crispy and Chewy. The same day sourdough pizza crust achieves the perfect balance of a crispy bottom and chewy interior, creating an airy crust you can’t resist. It’s just as delicious as yeasted dough, but actually easier.
Customizable. You can easily tweak this dough with your favorite toppings or add-ins, making it versatile for all tastes. You can also easily make homemade pizza sauce by mixing 2 Tablespoons tomato paste, 1 teaspoon garlic, 1/2 teaspoon oregano, and thinning with water to your desired consistency.
What is Same Day Sourdough Pizza Crust
This same day sourdough pizza crust is a quicker version of traditional sourdough pizza dough, using a mature sourdough starter to give the crust its signature tangy flavor without requiring an overnight rise. Unlike regular pizza dough, which uses only yeast for leavening, sourdough pizza crust uses the natural fermentation process of sourdough starter to bring flavor and texture.
Sourdough bread is an art that requires patience, but with this same day sourdough pizza crust, you get to skip the long wait time and still experience that signature tangy sourdough flavor with all your favorite pizza toppings. We love fresh mozzarella, tomatoes, spinach, and salami. The options are really endless! It is a great way to use up extra veggies in the fridge.
Same Day Sourdough Pizza Crust Ingredients
- Sourdough starter: A healthy starter is key for getting the right flavor and texture because it is the leavening agent in the dough. This makes the dough light and airy! You can find tips on how to maintain your starter in my sourdough guide and how to use a stiff starter method (recommended!) right here.
- Flour: All-purpose flour or bread flour will both work. If you want a thicker crust and chewier texture, use bread flour. I buy our flours from Azure Standard.
- Water: Use lukewarm water to help the dough come together more easily.
- Olive oil: Adds flavor and helps the dough stay soft and easy to work with.
- Salt: Balances out the flavors and strengthens the dough.
- Honey: A little sweetness helps activate the starter and encourages fermentation. You can use the same amount of sugar or maple syrup, if desired.
A full list of ingredients and quantities can be found in the recipe card below.
Tools You May Need
Dough whisk. This isn’t necessary, but it is a tool I love and use frequently.
Sheet pan or baking stone. I use a baking stone for this recipe and many others!
You can find all my favorite sourdough tools right here!
How To Make Same Day Sourdough Pizza Crust
- Mix the ingredients: Combine the sourdough starter, flour, water, olive oil, salt, and honey in a large bowl. Stir until the dough forms. You can use a stand mixer with a dough hook if desired.
- Rest dough: Cover with a tea towel and rest for about 30 minutes.
- Light Stretch & Fold: After the 30-minute rest, perform a series of stretch and folds in the bowl to bring the dough together: Wet your hands slightly to prevent sticking, then grab a portion of the dough from the edge and stretch it upward. Fold it over onto the center of the dough. Turn the bowl 90 degrees and repeat the stretch and fold motion. Do this for about 4-6 folds. After the stretch and folds, the dough should start coming together into a tight ball.
- Let it rise: Cover the dough and let the dough proof in a warm place for 3-6 hours, depending on your schedule.
- Shape dough: Pour the dough onto a lightly floured work surface. Use a bench scraper to divide the dough into 2 to 4 equal pieces (4 for individual pizzas). Use a rolling pin to roll out the dough on a floured surface to your desired thickness. For a thin crust, roll the dough very thinly.
- Preheat your oven: While making dough balls and equal portions for pizzas, preheat your oven to 475°F (245°C).
- Add your toppings: Top the pizza with sauce, cheese, and your favorite toppings.
- Bake: Place the pizza on a preheated baking stone or sheet and bake for 10-12 minutes or until the crust is golden brown.
Recipe Tips
- Let the dough rest for the best texture. While this is a same-day recipe, giving the dough a bit of time to rise will enhance the flavor and texture.
- Stretch and fold the dough to create the airy texture you want.
- Use a pizza stone or baking steel. For an extra crispy bottom, preheat a pizza stone or steel in the oven before baking.
- Store leftover pizza in and airtight container the fridge for up to 3 days. Reheat it in the oven for a crispy crust!
Sourdough Pizza Crust Variations
- Garlic Herb Crust: Add minced garlic and dried herbs like oregano or basil to the dough for extra flavor.
- Cheesy Crust: Sprinkle shredded mozzarella or parmesan cheese into the dough for a cheesy twist. This is one of my favorite things to do! I sprinkle around the edges and fold the dough over so it’s just a cheesy crust and not the entire pizza base.
- Gluten-Free Version: Use a gluten-free flour blend for a gluten-free sourdough pizza crust. We love the Bob’s Red Mill 1:1 GF Baking Flour.
- Whole Wheat: Swap half or all of the all-purpose flour for whole wheat flour or freshly milled flour for a heartier, more rustic crust.
Recipe FAQs
I hope you love this recipe!
Same Day Sourdough Pizza Crust
With just a few simple ingredients and no need for an overnight ferment, you can enjoy the a delicious sourdough pizza in under three hours.
Ingredients
- 1 cup (240 grams) sourdough starter, active and bubbly
- 2 cups (240 grams) all-purpose flour or bread flour
- ¾ cup (180 mL) warm water
- 1 ½ teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon honey
Instructions
- Mix the dough: In a large mixing bowl, combine the sourdough starter, warm water, olive oil, and honey. Stir until the honey dissolves and the mixture is well combined. Add the flour and salt. Mix the dough together until a rough dough forms. It will likely be a bit sticky and shaggy at first.
- First Rest (30 minutes): Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for about 30 minutes. This helps the flour hydrate and the gluten to start forming.
- Stretch and Fold: After the 30-minute rest, perform a series of stretch and folds in the bowl to bring the dough together: Wet your hands slightly to prevent sticking, then grab a portion of the dough from the edge and stretch it upward. Fold it over onto the center of the dough. Turn the bowl 90 degrees and repeat the stretch and fold motion. Do this for about 4-6 folds. After the stretch and folds, the dough should start coming together into a cohesive ball.
- Rise for 3-6 Hours Cover the bowl again and let the dough rest in a warm spot at room temperature for 3 to 6 hours. During this time, you can perform additional stretch and folds every 1-2 hours to further develop the dough’s structure, but it’s not strictly necessary if you prefer a simpler method.
- Shape dough: Pour the dough onto a lightly floured work surface. Use a bench scraper to divide the dough into 2 to 4 equal pieces (4 for individual pizzas). Use a rolling pin to roll out the dough on a floured surface to your desired thickness. For a thin crust, roll the dough very thinly.
- Preheat oven: While the dough is resting, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to preheat as well.
- Top the Pizza: Add your favorite pizza sauce, cheese, and toppings. This dough works great with a simple tomato sauce, mozzarella, pepperoni, veggies, or any toppings you love!
- Bake the Pizza: Slide the pizza (with parchment paper) onto the preheated pizza stone or place it on a baking sheet. Bake for about 10 minutes, or until the crust is golden brown, crispy, and the cheese is melted and bubbly.
- Serve: Once baked, remove the pizza from the oven and allow it to cool for a minute or two before slicing and serving.
Notes
- Let the dough rest for the best texture. While this is a same-day recipe, giving the dough a bit of time to rise will enhance the flavor and texture.
- Stretch and fold the dough to create the airy texture you want.
- Use a pizza stone or steel: For an extra crispy bottom, preheat a pizza stone or steel in the oven before baking.
- Store leftover pizza in and airtight container the fridge for up to 3 days. Reheat it in the oven for a crispy crust!
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Why is my pizza dough extremely sticky and hard to work with. I’ve had to add more flour
Is it best to use less water, how much?
You could decrease the water by 30 grams or so. Environment does play a role, and we live in a warmer environment where higher hydration does well. Also, while not absolutely necessary, the stretch and folds help to strengthen the gluten and decrease the stickiness of the dough. Another thought is that you do want to use a strong, active starter.
Thanks for reading! Hope your next crust turns out even better.