The Simplest Sourdough Pizza Crust Recipe (With A Perfect Chew)

This sourdough pizza crust recipe begins by mixing sourdough starter with warm water and olive oil, then incorporating bread flour and salt to create a soft, sticky dough. Bread flour is recommended to optimize gluten strength, which contributes to a chewy texture. After a short rest, the dough is stretched and folded multiple times with resting intervals to build structure and even gas distribution from fermentation.

The stretch and fold technique smooths the dough surface and improves elasticity, ultimately producing a bubbly, tender crust when baked. The dough is rested and folded four times total, developing flavor and texture characteristic of sourdough breads.

This dough is suited for making pizza that balances chewiness with a flavorful fermented note. Using bread flour and proper fermentation time are key to achieving the desired texture and open crumb in the crust.