There’s something about pizza night that always brings comfort after a long day. I remember the first time I made sourdough pizza crust on a busy Wednesday evening. My toddler was humming under the dining table, laundry was piled high, and I needed dinner fast but nourishing.
I thought sourdough pizza required days of planning. That night changed everything. This same day sourdough pizza crust became my go-to for quick, easy, and delicious homemade pizza without the wait.
In today’s recipe, I’ll guide you through making a crisp yet tender sourdough pizza crust in just a few hours so you can enjoy fresh, bubbly slices even on your busiest days.
Table of Contents
Same Day Sourdough Pizza Crust: Quick, Easy, and Delicious
- Total Time: 5 hours 7 minutes
- Yield: 2-4 pizzas
- Diet: Vegetarian
Description
Quick, airy, and delicious same day sourdough pizza crust ready for your weeknight pizza nights.
Ingredients
375 g water
100 g active sourdough starter
10 g salt
500 g all-purpose or bread flour
Extra flour or olive oil for shaping
Toppings of choice: tomato sauce, mozzarella, sea salt, olive oil
Instructions
1. Combine starter, salt, and water in a large bowl and stir.
2. Add flour and mix until fully incorporated.
3. Let dough rest for 30 minutes.
4. Perform 3-4 sets of stretch and folds at 30-minute intervals.
5. Rest dough at room temperature until it rises by 50-75% (4-6 hours).
6. Turn dough onto floured surface, divide into portions, and shape into rounds.
7. Preheat oven with baking stone or steel to 500-550ºF for 45-60 minutes.
8. Shape dough gently into 10-inch rounds.
9. Top with sauce, cheese, and desired toppings.
10. Bake for 5-7 minutes until crust is blistered and golden.
Notes
Feed your starter early so it’s ready by lunchtime.
For stronger flavor, refrigerate dough after rising for 1-2 hours before shaping.
Use a baking steel for the crispiest results.
- Prep Time: 5 hours
- Cook Time: 7 minutes
- Category: Pizza
- Method: Oven
- Cuisine: American, Italian
Same Day Sourdough Pizza Crust: A Quick Story of My First Success
Why sourdough pizza crust feels like a small kitchen victory
Sourdough pizza crust feels like magic. The first time I made this same day version, I honestly doubted it would work. I was used to the long overnight bulk fermentations, stretching and folding at midnight, and carefully tending to a dough that felt more like a pet than dinner prep.
But that evening, armed with my bubbly, active sourdough starter and a little determination, I skipped the overnight rest and crafted a beautiful crust with only a few stretch and folds and a short resting time. The smell of it baking nutty, tangy, warm – filled the kitchen as my kids set the table in anticipation.
When I sliced into that first pizza, the edges were perfectly blistered, the base thin yet soft enough to fold without cracking. It felt like a genuine victory: pizza night without the stress.
Is same-day preparation of sourdough pizza dough achievable?
Absolutely. Traditional sourdough pizza dough often requires an overnight rise in the fridge to develop deep flavor and gluten structure, but this same day sourdough pizza crust recipe changes the game.
By using a very active starter and incorporating enough stretch and folds to build strength quickly, you can cut hours off your resting time.
For instance, after mixing your flour, water, starter, and salt, you’ll let it rest, perform stretch and folds to build elasticity, and leave it at room temperature until it rises by about 50-75% – usually 4 to 6 hours, depending on kitchen temperature.
Then it’s ready to shape, top, and bake for a delicious dinner on the same day. I’ve included tips below to ensure your dough turns out light, airy, and easy to handle, perfect for your family’s pizza night tonight.
Understanding Same Day Sourdough Pizza Crust Techniques
How to make your same day sourdough crust light and airy
The secret to a quick yet beautiful sourdough pizza crust is using an active, bubbly starter. For this recipe, feed your starter early in the morning so it’s ready by lunchtime or early afternoon.
When your starter has doubled and is full of bubbles, it’s at peak strength to leaven your dough effectively within hours. Mix your dough with all-purpose or bread flour, water, and salt, then let it rest for about 30 minutes.
This resting period allows the flour to hydrate, making the gluten development smoother during stretch and folds.
Performing three to four sets of stretch and folds at 30-minute intervals will build enough strength for your crust to hold its shape while baking. In my kitchen, I often multitask during these folds – folding laundry, wiping counters, or enjoying a quiet coffee moment between sets.
After the final fold, let the dough rest at room temperature until it rises by about 50-75%. In a warm kitchen, this process typically requires 4 to 6 hours.. You’ll see it turn pillowy and slightly domed on top, ready for shaping.
If you’ve ever struggled with sticky dough, know that this is normal with high hydration sourdough pizza crusts. You can lightly oil your hands or sprinkle flour on your surface as you shape the rounds.
Why resting is still important for same day recipes
Even in this quick approach, resting is crucial for two reasons. First, it allows gluten to relax so you can stretch your dough into beautiful rounds without tearing.
Second, the short ferment still builds that signature tangy, complex flavor you expect from sourdough. Think of it like letting a busy day settle down before bedtime – your dough needs that pause to become its best self.
If you prefer a crispier crust with deep flavor, you can refrigerate your dough for an hour or two after its room temperature rise. Allowing the dough to rest in the cold slightly boosts the flavor and simplifies shaping.
However, if you’re pressed for time, a direct bake after the room temperature rise yields wonderful results too. This flexibility is why same day sourdough pizza crust has become a staple for me on busy nights when I crave homemade comfort but don’t have two days to wait.
Another benefit? This recipe fits seamlessly into your sourdough schedule.
If you’re maintaining a daily starter, you can feed in the morning, prep dough by noon, and have pizza baked and served by dinnertime.
Shaping, Baking, and Topping Your Same Day Sourdough Pizza Crust
How to shape your dough without losing air pockets
Once your same day sourdough pizza dough has risen by about 50-75%, it’s time to shape it. Carefully transfer the dough to a surface dusted with a little flour.
Avoid punching it down or kneading it again, as you want to keep as many of those beautiful fermentation bubbles intact as possible. With your fingertips, press from the middle outward, turning the dough as you proceed, and allowing it to stretch on its own.
If you notice it springs back, let it rest for a few minutes to relax the gluten, then continue shaping. Your goal is a round about 10 inches wide with slightly thicker edges for a perfect crust.
If you’re nervous about sticky dough, dust your hands with flour or use a tiny drizzle of olive oil. A light touch is key here. This is when your dough transforms from a shaggy mass into a soft, supple base ready to hold any toppings you love.
Baking tips for a perfectly blistered and crisp sourdough pizza crust
Preheat your oven to its highest temperature, ideally around 500-550ºF, with a pizza stone or baking steel inside. Allow it to heat for a minimum of 45 minutes before baking to ensure it’s extremely hot.. Carefully transfer your shaped dough onto parchment paper for easy sliding onto the stone.
Top quickly to avoid the dough sticking – simplicity often works best with sourdough pizzas. A classic drizzle of olive oil, spoonfuls of tomato sauce, mozzarella, and a pinch of sea salt make an irresistible base.
Slide the pizza, parchment and all, onto your preheated stone or steel. Bake for 5-7 minutes, watching as the crust blisters and bubbles beautifully.
The smell will fill your kitchen with warmth and anticipation. When edges are golden with slight charred spots and the cheese is melted and bubbling, remove from the oven.
Let it cool for just a minute before slicing so the cheese sets slightly, then enjoy each soft yet crisp bite.
Another favorite topping approach is brushing the crust with garlic olive oil before baking, then finishing with fresh herbs or grated parmesan after it emerges piping hot.
This technique brings a gourmet touch to your pizza night while keeping the process easy and stress-free.
Storing, Serving Your Sourdough Pizza Crust
How long will same day sourdough pizza crust last?
Store any leftover dough in a sealed container in the fridge for up to three days. The flavor continues to deepen as it sits, giving you an even tangier crust for your next pizza night.
Before using refrigerated dough, let it sit at room temperature for at least one hour to relax the gluten and make shaping easier. If you want to store it longer, portion the dough into balls, place each in an airtight container or freezer bag, and freeze for up to one month.
Thaw overnight in the fridge, then let rest at room temperature before shaping.
Once baked, leftover pizza slices can be kept in an airtight container in the refrigerator for up to two days. To warm up, put the slices on a heated skillet for several minutes until the bottom becomes crispy again and the cheese is fully melted.
Conclusion
Same day sourdough pizza crust brings the tangy, airy magic of sourdough baking to your table in hours rather than days.
With just flour, water, salt, and a bubbly starter, plus a little intentional resting and gentle folding, you’ll create a crust that’s crisp yet tender, easy to shape, and full of complex flavor.
Next time a busy evening calls for homemade comfort, let this recipe be your go-to for a nourishing, joyful meal shared with those you love most.
Disclaimer: This article is provided for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment.
For any health-related questions, please consult a qualified healthcare professional.
Frequently Asked Questions
Can I make pizza dough and use it the same day?
Yes, with an active starter and proper stretch and folds, you can prepare and bake sourdough pizza crust within 4-6 hours, making it perfect for same day meals without compromising on taste or texture.
What kind of sourdough starter should you use?
Use a strong, active starter that has doubled and is full of bubbles after feeding. Ideally, it should have been fed 4-6 hours before mixing your dough to ensure maximum rising power for a same day bake.
Why is resting the dough important, even in a same-day recipe?
Resting allows gluten to develop and relax, making your dough easier to shape without tearing while building the depth of flavor sourdough is known for. Even short rests between stretch and folds make a big difference in texture.
How long will sourdough pizza crust last in the fridge?
After initial fermentation and shaping into balls, your dough will keep in the fridge for up to three days. The flavor intensifies slightly each day, giving you flexible timing for upcoming pizza nights.
If you love creating quick same day sourdough pizza crust, you’ll also enjoy trying these homemade sourdough bagels for your next breakfast bake this week.
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