Sourdough Pizza at Home: The Stone Method Plus Easy No-Stone options. Timetable, gear, tips, and troubleshooting for crisp, chewy pies every time.
Sourdough Pizza (Stone Method + No-Stone Options)
If you’ve been baking along with our Sourdough Series, today we’re cashing in all that bubbly magic for the crispiest, chewiest sourdough pizza, a bronzed, blistered crust with an airy rim and a center that can actually hold toppings.
I usually bake on a pizza stone because it delivers reliable, pizzeria-style results in a home oven—no special oven required, just a solid preheat and a little patience. New to sourdough? Start with my day-by-day starter guide.
That said, I want everyone to join pizza night, regardless of whether you’re a stone or not. I’ll walk you through my stone method step-by-step, and I’m also sharing easy alternatives (inverted sheet pan, cast-iron, steel, even the grill). The timetable is flexible (24–48 hours in the fridge for flavor, or a same-day option), and the dough cues are friendly and forgiving. Kids can top their own minis, grown-ups can drizzle hot honey—everybody wins.
Equipment You’ll Need (Stone Method)
- Active, peak-bubbly sourdough starter
- Digital scale, large bowl, dough scraper
- Fine sea salt, olive oil
- Parchment paper + pizza peel (or flexible cutting board or the back of a sheet pan)
- Baking surface: pizza stone (my go-to)
- Optional: semolina or cornmeal for easy launching
Preheat tip: Place the stone on the upper-middle rack and give it a full 45–60 minutes at 500–550°F. It’s the #1 secret to great oven spring and color.
Simple Time Table (24–48 hr Flavor)
| Step | When | What To Do | Visual/Touch Cues |
|---|---|---|---|
| Feed Starter | Day 1, Morning | Feed so it peaks by afternoon. | Domed top, lots of bubbles, sweet-tangy aroma. |
| Mix & Folds | Day 1, Afternoon | Combine flour, water, salt, and starter. Rest 20–30 min. Do 2–3 gentle fold sets over 60–90 min. | Dough goes from rough to smoother, slightly tacky. |
| Cold Ferment | Day 1, Evening | Lightly oil container; cover and refrigerate 12–48 hrs. | Slow rise, tiny bubbles along edges, relaxed dough. |
| Warm & Ball | Day 2, Afternoon | Bring to room temp 60–90 min. Divide 250–300 g; ball. Rest 30–45 min, covered. | Soft, pillowy balls that relax when nudged. |
| Preheat & Shape | Before bake | Preheat stone 45–60 min at 500–550°F. Hand-stretch on a lightly floured board. | Even stretch with a thicker rim; no tears. |
| Bake | Last step | Top lightly; launch on parchment. Bake 7–10 min. Optional broil 30–60 sec for extra color. | Leopard spots, bronzed rim, sizzling cheese. |
Same-day option: Keep the dough warm and add one extra fold set. Skip the fridge; proof until puffy (about 3–5 hrs total), then ball, rest, and bake.
Toppings & Variations
- Margherita: Crushed tomatoes, fresh mozzarella, basil.
- White Pie: Garlic oil, ricotta dollops, mozzarella; arugula after baking.
- Pepperoni + Hot Honey: Drizzle post-bake = wow.
- Veggie Lovers: Roasted peppers, mushrooms, onions, olives.
- Sheet-Pan Sicilian: Thicker; par-bake crust 5 minutes, then top.
Troubleshooting
- Pale crust: Preheat for a longer time; move the rack up; short broil at the end.
- Soggy middle: Lighter sauce; drain watery veggies; par-bake 3–4 minutes.
- Shrinking dough: It’s tight/cold—rest 10 more minutes and try again.
- Too sour: Shorter fridge time or use less starter next round.
- Sticky shaping: Lightly oil hands; minimal bench flour to keep the rim tender.
No-Stone Alternatives (For Readers Without One)
- Pizza steel: Even faster browning; same preheat.
- Inverted heavy sheet pan/roasting pan: Preheat upside down; slide pizza on parchment.
- Cast-iron skillet: Build in the pan; finish 1–2 minutes on the stovetop for extra bottom char.
- Outdoor grill: Grill one side 2–3 minutes, flip, top, and finish with lid closed.
Dough Feel Cues
Aim for soft and slightly tacky, stretchy, not tearing. If it slumps like custard, add a gentle coil fold; if it fights you, let it rest. This sourdough pizza dough should feel lively and elastic.
Freezing, Thawing & Cooking from Frozen
- Freeze dough balls (up to 3 months): Lightly oil each dough ball, place in a zip-top bag or airtight container, press out excess air, and freeze. Thaw: Overnight in the fridge (8–12 hours), then 60–90 minutes at room temp until relaxed and puffy before shaping. (Don’t try to stretch dough while it’s still cold or partially frozen; it will fight you.)
- Freeze par-baked crusts (best for speed): Stretch the dough, then par-bake on the stone for 3–4 minutes at 500–550°F until just set and pale. Cool completely on a rack, wrap tightly (plastic + foil), and freeze up to 2 months. From frozen: Top lightly and bake directly on the preheated stone for 6–9 minutes. Broil the last 30–60 seconds for extra color.
- Freeze assembled pizzas: Par-bake the crust 2–3 minutes, cool, add light toppings (pat mozzarella dry; go easy on sauce), freeze on a sheet pan until firm, then wrap well. From frozen: Bake on a fully preheated stone for 8–12 minutes, rotating once. Finish with a short broil if needed. (Cook meats first; avoid watery veggies.)
- Always preheat the stone: Give it a full 45–60 minutes at 500–550°F. Keep toppings modest on frozen pies so the crust crisps nicely. Future you will be very happy on a busy weeknight.
Crispy Sourdough Pizza
Sourdough Pizza at Home: The Stone Method Plus Easy No-Stone options. Timetable, gear, tips, and troubleshooting for crisp, chewy pies every time
Servings: 3 Pizzas
Calories: 999kcal
Ingredients
Pizza Dough
- 500 grams Bread Flour
- 350 grams Water room temperature
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 15 grams Olive Oil
Sauce & Toppings *Margharita*
- 1 cup Crushed Tomatoes or Passata
- 1/2 teaspoon Fine Sea Salt
- 9 oz fresh Mozzarella drained and patted dry
- 6 leaves fresh Basil
- 1-2 tablespoons Extra-virgin olive oil for drizzling
Instructions
- Feed the starter so it’s peak-bubbly when you mix the dough (domed top, lots of bubbles)
- Whisk 225 g water + 200 g starter until milky; add 500 g flour, 13 g salt, and 10 g olive oil; mix until shaggy and no dry flour remains. Rest (autolyse) 20 to 30 minutes
- Do 2 to 3 sets of gentle stretch-and-folds over 60 to 90 minutes (every 30 minutes) until smoother and slightly tacky
- Lightly oil a lidded container; transfer dough, cover, and cold ferment in the fridge 12 to 48 hours
- Place the pizza stone on an upper-middle rack; preheat the oven to 500–550°F for 45 to 60 minutes (long preheat = better color)
- Remove to room temp 60 to 90 minutes before baking; divide into 3 balls and tighten the surface.
- Cover and bench rest 30 to 45 minutes until the balls relax and feel pillowy
- Stir tomatoes with ½ tsp salt; slice/dry the mozzarella; prep basil and oil
- Lightly flour the board; press and stretch one ball into a 10–12 inch round, keeping a thicker rim
- Top lightly: 2–3 tbsp sauce, scattered mozzarella, basil (or add basil after baking if you prefer)
- Launch on parchment onto the hot stone; bake 7 to 10 minutes, rotating once; optional 30–60 second broil for extra leopard spotting
- Finish with a drizzle of olive oil; add fresh basil if you saved it; slice and serve hot. Repeat with remaining pizza balls
Notes
The recipe above is for a basic margharita - you can, of course, use your preferred toppings and sauces.
SAME-DAY OPTION
Keep dough at warm room temp, add one extra fold set, and proof until puffy (about 3–5 hours total). Ball, rest 30 minutes, shape, and bake. FREEZE / THAW / COOK FROM FROZEN
Freeze dough balls (up to 3 months): Lightly oil, bag, press out air, and freeze. Thaw overnight in the fridge, then 60–90 minutes at room temp before shaping.
Freeze par-baked crusts (best for speed): Par-bake 3–4 minutes on the stone (pale/set), cool completely, wrap well, freeze up to 2 months. From frozen: top lightly and bake 6–9 minutes on the preheated stone; broil briefly if needed.
Freeze assembled pizzas: Par-bake base 2–3 minutes, cool, add light toppings (pat mozzarella dry), freeze on a tray, then wrap. From frozen: bake 8–12 minutes on a fully preheated stone; rotate once; short broil to finish. Cook meats before topping; avoid watery veggies.
Always preheat the stone fully when baking from frozen; keep toppings modest for best crisp.
Keep dough at warm room temp, add one extra fold set, and proof until puffy (about 3–5 hours total). Ball, rest 30 minutes, shape, and bake. FREEZE / THAW / COOK FROM FROZEN
Freeze dough balls (up to 3 months): Lightly oil, bag, press out air, and freeze. Thaw overnight in the fridge, then 60–90 minutes at room temp before shaping.
Freeze par-baked crusts (best for speed): Par-bake 3–4 minutes on the stone (pale/set), cool completely, wrap well, freeze up to 2 months. From frozen: top lightly and bake 6–9 minutes on the preheated stone; broil briefly if needed.
Freeze assembled pizzas: Par-bake base 2–3 minutes, cool, add light toppings (pat mozzarella dry), freeze on a tray, then wrap. From frozen: bake 8–12 minutes on a fully preheated stone; rotate once; short broil to finish. Cook meats before topping; avoid watery veggies.
Always preheat the stone fully when baking from frozen; keep toppings modest for best crisp.
Nutrition
Serving: 1pizza | Calories: 999kcal | Carbohydrates: 135g | Protein: 41g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 67mg | Sodium: 2329mg | Potassium: 471mg | Fiber: 6g | Sugar: 5g | Vitamin A: 804IU | Vitamin C: 8mg | Calcium: 488mg | Iron: 3mg
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