Same-Day Sourdough Pizza Crust Recipe

If you love the tangy flavor and chewy texture of sourdough but dread waiting overnight for your dough to ferment, this same-day sourdough pizza crust recipe is the answer. With just a few hours and some clever techniques, you’ll have a homemade sourdough pizza that tastes amazing and is ready in time for dinner.

This quick recipe doesn’t skimp on flavor or texture—it’s crispy, chewy, and packed with that signature sourdough tang. Plus, it’s flexible, allowing you to make either a thin or thick crust, depending on your preference.

Whether you’re new to sourdough or a seasoned baker, this recipe will become your go-to for fast, homemade pizza nights.

Why Same-Day Sourdough Pizza Crust?

Traditional sourdough recipes require overnight fermentation, but sometimes you need a faster option. By using active sourdough starter and warm resting spots, this recipe speeds up the process without sacrificing flavor. It’s ideal for busy weekdays or spontaneous pizza cravings.

Ingredients You’ll Need

Here’s what you’ll need to make 2 medium-sized pizzas:

• 60 g (¼ cup) active sourdough starter (bubbly and ready to go)
• 200 g (¾ cup) warm water (around 100°F / 38°C)
• 300 g (2½ cups) bread flour (plus extra for dusting)
• 4 g (½ tsp) salt
• Rice flour or ground semolina (for dusting)
• Toppings of your choice: tomato sauce, fresh mozzarella, veggies, or anything you love

Step-by-Step Instructions

1: Mix the Dough

Combine your sourdough starter, warm water, bread flour, and salt in a medium-sized bowl. Mix until you get a rough, sticky dough. Cover with a damp cloth and let it rest for 30 minutes in a warm spot (75-80°F / 24-27°C).

2: First Pulls and Folds

After 30 minutes, perform the first set of pulls and folds. Gently stretch a portion of the dough and fold it over the rest. Repeat until the dough forms a soft ball. Cover and let it rest for another 30 minutes.

3: Second Pulls and Folds

Repeat the pulling and folding process. By now, the dough should feel smoother and more elastic. Cover and let it rest for a final 30 minutes.

4: Final Rest and Rise

Perform a final set of pulls and folds, then leave the dough to rise in a warm spot for 2.5-3 hours, or until it doubles in size.

5: Shape the Dough

Divide the risen dough into two equal portions. Shape each into a ball and let them rest for 10 minutes. Gently stretch each ball into a round shape on floured baking sheets.

6: Add Toppings and Bake

Preheat your oven to 425°F (convection) or 450°F (conventional). Add your favorite toppings, then bake for 12-15 minutes or until the crust is golden and crisp.

What is Sourdough Discard, and Why Should I Use It in Baking?

Sourdough discard is the portion of starter you remove during feeding. Instead of throwing it away, it’s perfect for recipes like this pizza crust. Using discard reduces waste while adding a tangy flavor and tender texture to your bakes.

Can I Use Sourdough Discard Straight from the Fridge?

Yes. You can use discard straight from the fridge, though it may slightly slow the fermentation process. For recipes like this pizza dough, it works wonderfully, even if it’s cold.

What Type of Flour is Best for Sourdough Discard Recipes?

Bread flour is ideal because of its high protein content, which creates a stronger gluten network. However, feel free to experiment:

• Whole wheat flour for a nuttier flavor
• All-purpose flour for a softer texture

How Long Can I Store Sourdough Discard?

You can store discard in the fridge for up to a week or freeze it for longer. If it starts to smell unpleasant or develops a pinkish hue, it’s time to toss it.

Can Sourdough Discard Replace Commercial Yeast?

Sourdough discard adds flavor and texture but doesn’t have the same leavening power as yeast. In recipes that require a significant rise, combine discard with other leaveners like baking powder or soda.

What Adjustments Should I Make for High-Altitude Baking?

At higher altitudes:

• Decrease the amount of starter slightly
• Increase hydration to compensate for dry air
• Shorten proofing times and monitor closely

Experimentation is key to finding the perfect balance.

Recipe Variations and Tips

• Parbaking: Bake the crusts without toppings for 10 minutes, cool, and store for later. Add toppings and finish baking when ready.
• Gluten-Free Option: Swap regular flour for a gluten-free blend and adjust hydration as needed.
• Creative Toppings: Try combinations like BBQ chicken, arugula with prosciutto, or even dessert pizzas with Nutella and fruit.

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Love this recipe? Save it to Pinterest and share it with friends who love sourdough. Don’t forget to tag me in your creations—I’d love to see your sourdough pizza masterpieces.

Pin this recipe now and enjoy homemade pizza tonight.

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