Same Day Sourdough Pizza Crust
This same-day sourdough pizza crust dough comes together quickly, and rises in as little as 4 hours without the use of commercial yeast. No stress, no overnight.
It’s so easy to make, crisps up perfectly on the bottom, and has the perfect chewy texture. You’re about to meet your new favorite sourdough pizza recipe!
This post contains affiliate links, which means I may make a small commission at no extra cost to you. See my full disclosure here.
If there’s one thing I’ve learned after years of baking sourdough with kids around and real life happening all around me, it’s this: not every sourdough recipe needs to be an all-day event.
This same-day sourdough pizza crust is my go-to for Friday pizza nights, a recipe I come back to again and again. It’s flexible, forgiving, and perfect for the days when you didn’t plan ahead (but still want something homemade and nourishing on the table).
No overnight ferment. No complicated schedule. Just a simple dough that works with your day instead of against it.
Why You’ll Love This Same-Day Sourdough Pizza Crust
- Made entirely with sourdough starter (no commercial yeast)
- Ready the same day — usually in 4–8 hours
- Soft, stretchy, and easy to shape
- Works for weeknights, weekends, and last-minute pizza cravings
- Feeds a family without stress
This is the kind of recipe that builds confidence. If sourdough has ever felt intimidating or “too much,” same day sourdough pizza crust is a really good place to start.
By the way, if you’re new to sourdough and are looking to get more support, we’d love to have you over in Honest Sourdough Circle! Just click the link to learn more.
Ingredients You’ll Need
- ½ cup active sourdough starter
- 2 cups all-purpose flour
- 2 cups bread flour
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1½ cups water
Nothing fancy. Just solid, dependable ingredients you probably already have in your kitchen.
How to Make Same-Day Sourdough Pizza Crust
1. Mix the dough
Add all of the ingredients to the bowl of a stand mixer. Using the dough hook, mix on low speed until everything comes together into a shaggy dough.
Once combined, increase to medium-low speed and mix for about 5 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.
If the dough feels too sticky, add a tablespoon of flour at a time. If it’s dry, add a splash of water. The dough should be soft and slightly tacky, but easy to handle.
2. Bulk ferment (Proof)
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 4–8 hours. Look for a noticeable rise (it probably won’t double, but maybe increase by half), and dough that looks puffy and soft.
The exact timing will depend on the strength and health of your starter, and the warmth of your kitchen. Warmer kitchens = faster rise. Cooler kitchens may need the full 8 hours.
I’ve found, though, that even if I don’t see a ton of rise in the dough after my desired proofing time, the crust still turns out great. Remember, sourdough is forgiving. This doesn’t have to be exact!
3. Divide & shape
Once the dough has risen, gently turn it out onto a lightly floured surface. Divide into portions depending on what size you like your pizza. I typically make this into 3 crusts, but you could definitely make it 4 if you want them smaller.
Shape each portion into a loose ball and let rest for 10 minutes or so. This short rest helps the dough relax so it’s easier to stretch.
4. Stretch, top, & bake
Once the dough balls have rested a bit, stretch the dough into your desired pizza shape. Add sauce, cheese, and toppings of choice.
Bake on a preheated pizza stone or baking sheet at 450°F until the crust is golden and the cheese is bubbly. This usually takes about 15 minutes depending on the thickness of your pizza crust.
Tips for Great Sourdough Pizza
- Active starter matters. Use starter that’s bubbly and recently fed for best rise. I suggest feeding your starter first thing in the morning so it’s ready for mixing up this dough by midday, or you can feed it the night before and mix this dough in the morning.
- Don’t rush the proof. Yes, this is same-day sourdough pizza crust, but giving it time makes all the difference in flavor and texture.
- Use a pizza peel (this is a very nice, affordable set on Amazon) dusted with cornmeal OR heat-rated parchment paper. You don’t want pizza sticking or turning over into a mess of cheese and sauce in the oven.
- Leftovers reheat beautifully. This crust stays soft inside with a nice chew the next day.
A Little Encouragement
Sourdough doesn’t have to be rigid or overwhelming to be good.
This recipe is proof that you can bake with both intention and flexibility. I promise you don’t have to do everything “the long way” to make something nourishing and beautiful for your family!
If you’re wanting to build rhythms in the kitchen that actually last, this is exactly the kind of recipe to keep in your back pocket. Let me know what you think of it in the comments!
Same-Day Sourdough Pizza Crust
Ingredients
- 1/2 cup sourdough starter bubbly and active
- 2 cups all purpose flour
- 2 cups bread flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 1/2 cups water
Instructions
Mix the dough
- Add all of the ingredients to the bowl of a stand mixer. Using the dough hook, mix on low speed until everything comes together into a shaggy dough.
- Once combined, increase to medium-low speed and mix for about 5 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.
- If the dough feels too sticky, add a tablespoon of flour at a time. If it’s dry, add a splash of water. The dough should be soft and slightly tacky, but easy to handle.
Bulk ferment (Proof)
- Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 4–8 hours. Look for a noticeable rise (it probably won’t double, but maybe increase by half), and dough that looks puffy and soft.
- The exact timing will depend on the strength and health of your starter, and the warmth of your kitchen. Warmer kitchens = faster rise. Cooler kitchens may need the full 8 hours.
- I’ve found, though, that even if I don’t see a ton of rise in the dough after my desired proofing time, the crust still turns out great. Remember, sourdough is forgiving. This doesn’t have to be exact!
Divide & shape
- Once the dough has risen, gently turn it out onto a lightly floured surface. Divide into portions depending on what size you like your pizza. I typically make this into 3 crusts, but you could definitely make it 4 if you want them smaller.
- Shape each portion into a loose ball and let rest for 10 minutes or so. This short rest helps the dough relax so it’s easier to stretch.
Stretch, top, & bake
- Once the dough balls have rested a bit, stretch the dough into your desired pizza shape. Add sauce, cheese, and toppings of choice.
- Bake on a preheated pizza stone or baking sheet at 450°F until the crust is golden and the cheese is bubbly. This usually takes about 15 minutes depending on the thickness of your pizza crust.
Thanks for stopping by, friends! Be sure to rate and leave a comment if you try this recipe!