Overnight Sourdough Pizza Crust

There is nothing better than a good pizza crust, especially when it doesn’t need any yeast. This Overnight Sourdough Pizza Crust is both! Crunchy on the outside, soft and delicious on the inside, so easy to make, and super delicious. Letting it rest overnight helps develop the sourdough flavor and even helps with meal prep. Can it get any better? Oh, and this crust is perfect for rolling out, stretching, or even throwing! Unlike so many other dough’s, this one is durable and doesn’t rip as easily when stretching and learning to toss. Seriously, the best crust for your pizza night, a busy week night, or even for breakfast!

two boules of pizza dough on a floured marble surface with a wood rolling pin

About The Recipe

In this house, there is nothing more we make more than pizza. It is a staple from my childhood. I can’t remember a time when we didn’t make our own. From Christmas Eve’s, to the night before swim meets, to weekly get togethers with friends and family. It’s the perfect thing because everyone can have their own!

But after probably 15+ years of the same pizza crust, it was time to experiment.

A true sourdough pizza crust has always been in the back of our minds but something we just never got around to.. That is, until now!

We decided to let it rest overnight to develop more flavor.. and because we had already made dinner so, into the fridge it went! This helped in ways that I can’t even begin to describe. The flavor from the sourdough starter makes this crust almost irresistible.

If you’re looking for the ultimate pizza crust then this is it!

an overhead shot of two boules of pizza dough on a floured marble surface with a wood rolling pin

Ingredients

Firm Starter:

  • Sourdough Starter
  • Bread Flour
  • Water
sourdough starter, flour, and water in glass bowls on a marble counter

Pizza Dough:

  • The Firm Starter
  • Water
  • Olive Oil
  • Honey
  • Bread Flour
  • Salt
ingredients for sourdough pizza crust on a marble counter

Instructions

Right now, we are going to be making the sourdough base that gives this dough it’s flavor. So, combine the sourdough starter, water, and flour in a stand mixer. Mix until smooth, about 3-5 minutes.

Place into a large plastic container and cover. Let it sit on the counter for a few hours before placing it in the refrigerator overnight.

sourdough in a plastic container

the next day

Get the base from the fridge and let sit out until you’re ready to make the crust. Whenever you’re ready, go ahead and gather the rest of the ingredients.

In a stand mixer, combine the sourdough base and water. Mix until smooth, about 5 minutes.

Add in flour, honey, and olive oil. Mix until a rough dough forms. Cover and let rest for half an hour.

After the half hour is up, add the salt and mix on medium until smooth, about 10 minutes.

Place the dough in a large plastic container. Cover and let stand on the counter until it has doubled in bulk, about an hour.

Separate dough into your desired size and roll, stretch, or even toss to desire thickness.

pizza dough rolled out into a circle on a piece of parchment with a wood rolling pin

Topping Ideas

The great thing about pizza is that the things you can top it with are limitless! Here are a few of our favorite things to top this pizza crust:

Let us know what some of your favorite pizza toppings are!

two boules of pizza dough on a floured marble surface with a wood rolling pin and a concrete background

How To Store

The best thing about pizza crust is that you don’t always have to use it immediately! Sometimes, there’s leftover dough from dinner. You can place in a sealable bag and keep in the fridge for about a week.

You could also par bake the crust, wrap in foil, and and freeze for a few months, or until you wanna have a quick pizza for dinner!

And, if you’re looking for some inspiration on what to do with leftovers, you can make pretzels or even just cheesy breadsticks!

Variations

  • If you want to make this recipe vegan, you can substitute the honey for your favorite vegan sweetener. I.E. Barley malt syrup, agave, etc.
  • We used a high-gluten flour for this recipe. If you use a traditional bread flour, you may need to decrease the water.

Expert Tips

  • You can also par bake this crust to have for later.
  • Don’t wanna make pizza or don’t have time the next day? Don’t worry! After the final mix, you can place the dough back into the fridge until needed.

When you make this Overnight Sourdough Pizza Crust, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two boules of pizza dough on a heavily floured marble counter with a wood rolling pin

Overnight Sourdough Pizza Crust

Traci
Easy, simple, and delicious! Crispy exterior and soft inside, this Overnight Sourdough Pizza Crust is the ultimate crust for all your pizza needs. Perfect for rolling, stretching, or even learning to throw. SO GOOD!
4.41 from 5 votes
Prep Time 25 mins
Additional Time 1 d
Total Time 1 d 25 mins
Course Breads
Cuisine American
Servings 2 large crusts
Calories 1612 kcal

Ingredients
 

Biga-Style (Firm) Starter

Pizza Dough

  • All of starter
  • ¾ cup water
  • ½ cup olive oil
  • ½ Tablespoon honey or barley malt syrup
  • 3 cups bread flour
  • 1 Tablespoon kosher salt

Instructions

For the Starter:

  • Combine sourdough starter, flour, and water in the bowl of an electric mixer.
  • Mix on low speed for 1 minute.
  • Increase speed to medium-high and mix for an additional four minutes, until smooth.
  • Place in a clean bowl or plastic container. Cover and let rise in a warm place until doubled in bulk, about 4 hours.
  • Place in refrigerator overnight.

For the Dough:

  • Remove starter form the refrigerator about an hour before you are ready to start.
  • In the bowl of an electric mixer, combine water and starter and mix until smooth.
  • Add olive oil, honey, and flour and mix to a rough dough.
  • Cover, and let stand for 30 minutes.
  • Add salt and mix with dough hook until dough is smooth about 10 to 12 minutes.
  • Place in a clean bowl or plastic container. Cover, and allow to rise at room temperature for 3-4 hours, until doubled in bulk.
  • Turn dough out onto a floured surface and divide into desired portions.
  • Round each portion, cover with a cloth or napkin, and allow to rest for 10 minutes.
  • Roll out (or throw) each portion, and proceed with pizza recipe.

Notes

  • If you want to make this recipe vegan, you can substitute the honey for your favorite vegan sweetener. I.E. Barley malt syrup, agave, etc.
  • We used a high-gluten flour for this recipe. If you use a traditional bread flour, you may need to decrease the water.
  • You can also par bake this crust to have for later.
  • Don’t wanna make pizza or don’t have time the next day? Don’t worry! After the final mix, you can place the dough back into the fridge until needed.

Nutrition

Serving: 1crustCalories: 1612kcalCarbohydrates: 233gProtein: 35gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 48gSodium: 3190mgFiber: 10gSugar: 13g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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