I perfected a Pizza Dough Discard Recipe that delivers a chewy, crusty sourdough pizza every time using my Pampered Chef pizza stone, and the simple method surprised even me.

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I used to think soggy crusts were inevitable, until I tested what I call the best sourdough pizza. I get chewy, blistered edges and a crackly bottom every time with my Pampered Chef pizza stone.

This Active Sourdough Starter Pizza Dough keeps a tang that’s bright not overpowering, and even if you prefer a Sourdough Pizza Dough No Yeast approach you’ll find the texture is addictive. I love the bite of bread flour or 00 flour and the gooey pull of fresh mozzarella.

Trust me, you’ll want to sneak a slice while it’s still hot. Little surprises, big flavor.

Ingredients

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Bread flour or 00 flour: High in protein for chewy crust mostly carbs gives structure and crisp crust.
Water: Hydrates dough controls texture and fermentation no calories helps gluten form.
Active sourdough starter: Adds sour tang, it’s natural leavening with probiotics and mild acidity.
Crushed San Marzano tomatoes: Bright acidic base mostly vitamins and carbs makes pizza tangy not sweet.
Fresh mozzarella: Creamy melts beautifully adds protein and fat mild milky flavor that softens.
Extra virgin olive oil: Adds richness and aroma, heart healthy monounsaturated fat, boosts flavor a lot.
Fine sea salt: Enhances flavor balances sweetness and acidity essential for proper dough development.
Semolina or cornmeal: Gives a little crunch on the peel, adds texture, not much nutrition though.
Grated Parmesan or Pecorino: Sharp umami hit, concentrated protein and salt, sprinkles flavor and depth.

Ingredient Quantities

Bread flour or 00 flour, 500 g (about 4 cups)

Water, 325 g (65% hydration, about 1 1/3 cups)

Active sourdough starter, fed and bubbly, 100 g (about 1/2 cup)

Fine sea salt, 10 g (about 1 3/4 tsp)

Extra virgin olive oil, 15 g (1 tbsp, optional)

Semolina flour or fine cornmeal for dusting, 2 tbsp

Extra bread flour for dusting/shaping, 2 to 4 tbsp

Crushed San Marzano tomatoes or plain crushed tomatoes, 1 cup (about 14 oz)

Fresh mozzarella, 225 g (8 oz), torn or shredded

Grated Parmesan or Pecorino, 2 tbsp

Fresh basil leaves, a handful (about 10 to 12 leaves, optional)

Dried oregano, 1 tsp or 1 tbsp fresh oregano (optional)

Flaky sea salt and red pepper flakes, small pinch each (for finishing, optional)

Extra olive oil for drizzling, 1 tbsp (optional)

How to Make this

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1. Make sure your sourdough starter is fed and bubbly and weigh out 100 g; while that wakes up, measure 500 g bread or 00 flour and 325 g water and mix them in a big bowl until no dry spots, cover and let rest 30 minutes for an autolyse.

2. After autolyse add the 100 g starter, 10 g fine sea salt and 15 g extra virgin olive oil, mix until combined then knead or do stretch and folds for 5 to 10 minutes until the dough is smoother and slightly tacky; you can add 1 to 2 tbsp extra bread flour if it feels too sticky.

3. Transfer to a clean bowl, cover and bulk ferment at room temp until puffy and grown about 20 to 40 percent, roughly 3 to 6 hours depending on warmth, doing 3 sets of stretch and folds in the first 90 minutes; or pop it in the fridge for a slower cold ferment 12 to 48 hours for more flavor.

4. When bulk ferment is done divide the dough into 2 or 3 equal portions, shape each into tight balls, dust with a little flour, and rest on the counter for 30 to 60 minutes to relax the gluten before shaping.

5. Preheat your oven with the Pampered Chef pizza stone on the middle or top rack at your oven’s highest temperature (500 to 550°F / 260 to 290°C) for at least 45 minutes so the stone is screaming hot.

6. On a pizza peel or a sheet of parchment dusted with 1 to 2 tbsp semolina flour or fine cornmeal, gently stretch each dough ball into a 10 to 12 inch round leaving a thicker rim; use a bit of extra bread flour to keep it from sticking, but dont overdo it or the dough will dry.

7. Spoon about 1/2 cup crushed San Marzano or plain crushed tomatoes onto each base, spread lightly leaving the rim, sprinkle 1 tsp dried oregano or a few leaves of fresh oregano, then top with torn or shredded fresh mozzarella (about 225 g total) and 2 tbsp grated Parmesan or Pecorino.

8. Slide the pizza onto the hot stone and bake at the highest temp until the crust is blistered and cheese is bubbly, usually 6 to 10 minutes depending on your oven; rotate once if one side browns faster.

9. Pull pizza out, finish with fresh basil leaves, a small pinch of flaky sea salt and red pepper flakes to taste, drizzle about 1 tbsp extra olive oil, let rest a minute or two, slice and eat while it’s still hot.

Equipment Needed

1. Digital kitchen scale (for accurate weighing of flour, water, starter, salt, oil)
2. Large mixing bowl (for autolyse and dough mixing)
3. Bench scraper / dough scraper (for dividing, lifting and shaping)
4. Rubber spatula or wooden spoon (to fold in starter, salt and oil)
5. Clean bowl with lid, plastic wrap or damp kitchen towel (for bulk ferment)
6. Pizza stone (preheat in the oven so it gets screaming hot)
7. Pizza peel or a sheet of parchment paper (dust with semolina or cornmeal to transfer the pies)
8. Oven mitts and a pizza cutter or sharp knife (for safe handling and slicing)

FAQ

Q: How do I know my sourdough starter is ready to use? A: Use it when it's fed, bubbly and risen (usually doubles in 4 to 8 hours). A simple float test helps too — a spoonful should float in water. If it's sluggish give it another feeding.

Q: My dough is super sticky, what do I do? A: Sticky is normal with 65% hydration. Do stretch and folds instead of kneading, oil your hands when shaping and dust the peel with semolina not a ton of flour. If it's unmanageable chill the dough for 30 to 60 minutes, it'll firm up.

Q: Can I use all purpose flour instead of bread or 00? A: Yes but expect less chew and less open crumb. If using AP, lower water to about 60% or add a tablespoon or two less, or just accept a softer crust — still tasty.

Q: How long should I ferment the dough? A: For best flavor cold retard 12 to 48 hours in the fridge after dividing. If you need a same day pizza do a 3 to 4 hour bulk at room temp with a couple stretch and folds. Longer equals more flavor but dont overproof or it will deflate.

Q: What oven temp and surface should I use for a crispy crust? A: Preheat a baking steel or stone at the highest your oven allows (500 to 550 F) for at least 45 minutes. Slide pizza on semolina dusted peel, bake 6 to 10 minutes depending on heat, move under broiler briefly for extra char if needed.

Q: Can I freeze dough or leftover pizza? A: Yes. Freeze dough balls after the bulk ferment and thaw overnight in the fridge before shaping. Baked pizza freezes great too, reheat in a hot oven or skillet to keep the crust crisp.

Crusty, Chewy, And Delicious: The Best Sourdough Pizza Recipe Substitutions and Variations

Bread flour or 00 flour: swap for equal-weight all purpose flour (500 g) if you dont have bread flour, and add 2 to 4 tbsp vital wheat gluten to boost chew; or use part 100 g whole wheat for nuttier flavor but expect a slightly denser crust.
Active sourdough starter (100 g): replace with 1 to 1.5 tsp instant yeast for a quick method, mix into the dough and do a normal 1 to 2 hour bulk rise; or use 1/4 tsp instant yeast and a long cold ferment in the fridge overnight if you still want slow-fermented flavor.
Fresh mozzarella (225 g): use low-moisture shredded mozzarella for less water and better browning; or try torn burrata or soft goat cheese for a richer, creamier topping but use a bit less to avoid soggy spots.
Semolina flour or fine cornmeal for dusting: use rice flour (works great on a peel), fine cornmeal, or just extra bread flour if nothing else is on hand; parchment paper also works if you dont want any dusting at all.

Pro Tips

1) Let the starter lead, not the clock. If it wasnt bubbling up strong, give it more time or feed it again before mixing. A weak starter = sluggish rise and denser crust. If your kitchen is warm, shorten bulk ferment; if cold, expect longer times.

2) Tackle sticky dough with wet hands and gentle folds instead of piling on flour. Too much extra flour will kill the oven spring and make the crust heavy. If you need more control, do short bench rests between folds so the dough relaxes.

3) Cold ferment for deeper flavor, but bring dough back to room temp before shaping. 12 to 48 hours in the fridge is great, just remember to let the balls sit out 1 to 2 hours so they relax and spread easily. Use the poke test to judge readiness not a clock.

4) Keep toppings light and mozzarella well drained. Excess moisture is the number one reason for soggy middles. Pat the cheese dry and use just enough sauce so the dough still shows through; a touch of grated hard cheese under the mozzarella helps protect the crust.

5) Heat and speed matter. Make sure your stone or steel is screaming hot and slide the pizza on quickly. If the top isnt browning fast enough, move the rack up or hit it with the broiler for the last 30 to 60 seconds. Rotate once halfway for even charring.

Crusty, Chewy, And Delicious: The Best Sourdough Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected a Pizza Dough Discard Recipe that delivers a chewy, crusty sourdough pizza every time using my Pampered Chef pizza stone, and the simple method surprised even me.

Servings

servings

Calories

1571

kcal

Equipment: 1. Digital kitchen scale (for accurate weighing of flour, water, starter, salt, oil)
2. Large mixing bowl (for autolyse and dough mixing)
3. Bench scraper / dough scraper (for dividing, lifting and shaping)
4. Rubber spatula or wooden spoon (to fold in starter, salt and oil)
5. Clean bowl with lid, plastic wrap or damp kitchen towel (for bulk ferment)
6. Pizza stone (preheat in the oven so it gets screaming hot)
7. Pizza peel or a sheet of parchment paper (dust with semolina or cornmeal to transfer the pies)
8. Oven mitts and a pizza cutter or sharp knife (for safe handling and slicing)

Ingredients

Bread flour or 00 flour, 500 g (about 4 cups)
Water, 325 g (65% hydration, about 1 1/3 cups)
Active sourdough starter, fed and bubbly, 100 g (about 1/2 cup)
Fine sea salt, 10 g (about 1 3/4 tsp)
Extra virgin olive oil, 15 g (1 tbsp, optional)
Semolina flour or fine cornmeal for dusting, 2 tbsp
Extra bread flour for dusting/shaping, 2 to 4 tbsp
Crushed San Marzano tomatoes or plain crushed tomatoes, 1 cup (about 14 oz)
Fresh mozzarella, 225 g (8 oz), torn or shredded
Grated Parmesan or Pecorino, 2 tbsp
Fresh basil leaves, a handful (about 10 to 12 leaves, optional)
Dried oregano, 1 tsp or 1 tbsp fresh oregano (optional)
Flaky sea salt and red pepper flakes, small pinch each (for finishing, optional)
Extra olive oil for drizzling, 1 tbsp (optional)

Directions

Make sure your sourdough starter is fed and bubbly and weigh out 100 g; while that wakes up, measure 500 g bread or 00 flour and 325 g water and mix them in a big bowl until no dry spots, cover and let rest 30 minutes for an autolyse.
After autolyse add the 100 g starter, 10 g fine sea salt and 15 g extra virgin olive oil, mix until combined then knead or do stretch and folds for 5 to 10 minutes until the dough is smoother and slightly tacky; you can add 1 to 2 tbsp extra bread flour if it feels too sticky.
Transfer to a clean bowl, cover and bulk ferment at room temp until puffy and grown about 20 to 40 percent, roughly 3 to 6 hours depending on warmth, doing 3 sets of stretch and folds in the first 90 minutes; or pop it in the fridge for a slower cold ferment 12 to 48 hours for more flavor.
When bulk ferment is done divide the dough into 2 or 3 equal portions, shape each into tight balls, dust with a little flour, and rest on the counter for 30 to 60 minutes to relax the gluten before shaping.
Preheat your oven with the Pampered Chef pizza stone on the middle or top rack at your oven's highest temperature (500 to 550°F / 260 to 290°C) for at least 45 minutes so the stone is screaming hot.
On a pizza peel or a sheet of parchment dusted with 1 to 2 tbsp semolina flour or fine cornmeal, gently stretch each dough ball into a 10 to 12 inch round leaving a thicker rim; use a bit of extra bread flour to keep it from sticking, but dont overdo it or the dough will dry.
Spoon about 1/2 cup crushed San Marzano or plain crushed tomatoes onto each base, spread lightly leaving the rim, sprinkle 1 tsp dried oregano or a few leaves of fresh oregano, then top with torn or shredded fresh mozzarella (about 225 g total) and 2 tbsp grated Parmesan or Pecorino.
Slide the pizza onto the hot stone and bake at the highest temp until the crust is blistered and cheese is bubbly, usually 6 to 10 minutes depending on your oven; rotate once if one side browns faster.
Pull pizza out, finish with fresh basil leaves, a small pinch of flaky sea salt and red pepper flakes to taste, drizzle about 1 tbsp extra olive oil, let rest a minute or two, slice and eat while it's still hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.