Oven-Baked Sourdough Pizza: with fresh Milled Flour

Jessica Kelly
Feb 10, 2025
8 min read

The Best Sourdough Pizza Crust—Crispy, Chewy, and Full of Flavor

There’s something about an oven-baked sourdough pizza crust that just feels right. Maybe it’s the way the dough slowly transforms overnight, developing deep, complex flavors while you sleep. Maybe it’s the satisfaction of stretching it out by hand, knowing you’re about to create something magical. Or maybe it’s just that first crispy, chewy bite—the kind that makes you close your eyes for a moment because, yes, this is what pizza should taste like.

I’ve made a lot of pizza in my life, but sourdough crust? That’s a love story all its own. It’s rustic, flavorful, and just unpredictable enough to keep things interesting. And once you make it, you’ll never go back to store-bought dough again.

So, if you’re ready to fall in love with homemade pizza all over again, let’s dive in.

Why Sourdough Pizza?

I know, I know—using store-bought yeast is easier. But hear me out.

Sourdough pizza crust isn’t just about taste (though it does taste incredible). It’s about process. It’s about slowing down, letting the dough develop naturally, and embracing the fact that good things take time. It’s also a little rebellious. No instant yeast, no shortcuts—just flour, water, salt, and the wild yeast that lives in your starter. You get all of the gut health benefits, and with a little planning, this process is less stressful than with yeast. Hear me out!

Step 1: Mix the Dough (The Night Before)

This step is as simple as it gets. Just you, a bowl, and a handful of ingredients coming together to create something amazing.

How to Mix the Dough:

1. In a large mixing bowl, combine your sourdough starter, flour, water, and salt. This is when you get out your favorite wheat mill (mine is NutriMill at this link) and grind some of your own wheat (my favorite wheat). Adding a portion of fresh-milled flour to your recipe will add depth of flavor as well as an extra bit of nutrition. With the gut-healthy sourdough and added wheat, this pizza dough is leaps and bounds healthier than your favorite pizza delivery.

2. Use your hands to mix everything together until fully incorporated. It’ll be sticky, but resist the urge to add more flour—this dough is supposed to be a little unruly.

3. Cover the bowl and let it rest overnight at room temperature.

That’s it. Now go to bed, dream of bubbling cheese and crispy crusts, and let the fermentation magic happen while you sleep.

Step 2: Strengthen the Dough (The Next Morning)

Morning coffee in one hand, dough in the other—it’s time for stretch and folds. This step strengthens the dough, builds structure, and makes you feel like an artisan baker (even if you’re still in pajamas).

How to Stretch and Fold:

1. Wet your hands to prevent sticking.

2. Gently pull one side of the dough up and fold it over itself.

3. Rotate the bowl and repeat on all four sides.

4. Cover the bowl and place it in the fridge for up to 36 hours.

Yes, Up to 36 hours, which is super convenient when you have 5 munchkins to feed like me and you can pull out some fresh pizza dough for lunches 3 days in a row if you’d like. Or make pizza two nights in a row! No one will ever complain, I promise. But don’t panic about the cold ferment—the cold ferment is optional. If you just can’t wait, you can skip straight to shaping. But if you let it sit, the flavor will be deeper, the texture even better, and you’ll feel just a little bit smug about your patience. One benefit to this is that you can prepare your dough days before baking to ease the preparation for a dinner night. Make the dough, pop it in the fridge and pull it out when it’s time for dinner.

Step 3: Prepare the Dough for Baking

Alright, the moment is almost here. You’ve been patient. You’ve let the dough work its magic. Now, it’s time to shape this beauty into a pizza crust.

1. Bring the Dough to Room Temperature

• Take the dough out of the fridge and let it rest for 30 minutes.

• Cold dough is stubborn, like a cat that doesn’t want to be picked up. Letting it warm up makes it much easier to stretch.

2. Divide and Shape the Dough

• Generously flour your work surface.

• Divide the dough into four equal pieces.

• Shape each portion into a round ball and cover with a tea towel.

• Let them rest for 30 minutes to relax the gluten (and, let’s be honest, to build anticipation).

3. Shape the Pizza Crust

• Take one dough ball and press it into an 8-inch circle with your hands, or use a rolling pin. In fact, why not have a little fun and throw some pizza. This dough has so much strength now, it’s the perfect pizza dough for tossing.

• If it keeps shrinking back, let it rest for

before trying again. Dough, like people, sometimes just needs a minute.

Step 4: Cooking the Pizza in a Cast Iron Skillet or on a baking steel

There’s something about cooking pizza in a cast iron skillet that makes it feel rustic and old-world, like you should be doing it by candlelight in a tiny Italian kitchen.

1. Preheat the Skillet and Broiler

• Turn on your oven’s broiler and heat a cast iron skillet (or a baking steel) over medium-high heat.

2. Cook the Dough in the Skillet (Or on a baking steel)

For the Skillet:

• Carefully place the shaped dough into the hot skillet.

• Immediately add your sauce, cheese, and toppings (because there’s no time for hesitation when pizza is involved). You will want to add a sprinkle of my famous garlic pizza seasoning. This Parmesan garlic herb seasoning mix is the key to an uber flavorful pizza. You have to try it!

• Cook for 5-6 minutes until the bottom of the crust is golden brown and slightly charred.

For the Baking Steel:

• Preheat your baking steel for 1 hour in the oven at 450 degrees.

• Place some Cornmeal or flour on a pizza board or cutting board.

• Place your 8 inch round dough on the cornmeal and build your pizza with its toppings. You will want to add a sprinkle of my famous garlic pizza seasoning. This Parmesan garlic herb seasoning mix is the key to an uber flavorful pizza. You have to try it!

• Slide your pizza off of the board directly onto the baking steel being careful not to touch the steel (it will be very hot).

• Bake for 7-10 minutes or until to desired doneness.

3. Finish Under the Broiler

• Transfer the skillet to the oven’s broiler.

• Let the pizza bake for 2-4 minutes until the cheese is bubbling and golden (watch this closely).

• Remove, slice, and serve hot.

And there it is—the moment you’ve been waiting for. A crisp, chewy, flavor-packed sourdough crust that might just ruin all other pizzas for you.

Tips for the Best Sourdough Pizza Crust

A few things I’ve learned after many, many pizza nights:

• Use good flour. Switch your flour to Bread flour which gives the best structure, but a mix of bread and all-purpose flour works well too, and also add in that fresh ground whole wheat for added nutrition.

• Keep your starter active. If your starter is sluggish, your dough will be too.

• Less is more with toppings. A heavy-handed approach might sound good, but it can make your crust soggy. Keep it simple.

• Trust the process. Sourdough is a slow dance, not a sprint. Give it time, and it will reward you.

Final Thoughts

Making sourdough pizza crust is an experience—one that involves patience, anticipation, and, ultimately, sheer joy when you take that first bite. You can rest-assured this pizza crust is much healthier than delivery or takeout. The sourdough crust is gut healthy and doesn’t cause the same spike in blood sugar that traditional yeast pizza dough does. There’s something special about knowing you created this from scratch, from flour and water to golden, bubbling perfection.

So, light some candles, pour a glass of wine, and savor the process. Because pizza, especially sourdough pizza, is meant to be enjoyed—not just eaten.

Oven-Baked Sourdough Pizza: with Fresh-Milled Flour

This sourdough pizza crust recipe yields eight artisanal crusts bursting with tangy flavor and perfect chew. Made with a blend of whole wheat and all-purpose flours, an overnight fermentation, and a cold ferment for enhanced taste, the dough is hand-stretched and cooked in a cast iron skillet for that signature charred finish. Ideal for topping with your favorite sauces and ingredients, this recipe transforms your pizza night into a gourmet experience. Enjoy every bite of your homemade creation!

Course

Main Course

Cuisine

Italian

Keyword

Pizza

Servings

8pizzas

Ingredients

For the Crust

1 cup (200g) sourdough starter discard
4 teaspoons (20g) fine sea salt
4 tablespoons (60g) olive oil
⅔ cup + 2 tablespoons (100g) fresh milled whole wheat flour (or store-bought)
7 ½ cups (900g) all-purpose flour
2 ⅔ cups + 4 tablespoons (700g) water

For the Toppings:

Pizza sauce
Homemade pesto
Shredded mozzarella
Your favorite toppings
Homemade Garlic Seasoning, sprinkled (see post for link to recipe)

Instructions

The Night Before: Mixing the Dough

In a large mixing bowl, combine all the dough ingredients.
Use your hands to mix until fully incorporated. The dough will be sticky, but resist the urge to overmix.
Cover the bowl and let the dough ferment at room temperature overnight.

The Next Morning: Strengthening the Dough

Wet your hands with water to prevent sticking.
While the dough is still in the bowl, gently stretch one side up and fold it over itself.
Rotate the bowl and repeat on all sides, completing a full circle of stretch and folds.
Cover and place in the fridge for up to 36 hours for a richer flavor. (You can use the dough immediately if needed.)

That Evening: Shaping & Cooking the Pizza

Remove the dough from the fridge and let it sit at room temperature for 30 minutes.
Divide the dough into 8 equal portions and shape each one into a ball on a floured surface.
Cover the dough balls with a tea towel and let them rest for 30 minutes.
Preheat your oven to 450 degrees and preheat a cast iron skillet or a pizza steel in the oven for 30-60 minutes.
On a well-floured surface, press a dough ball into an 8-inch circle, adding more flour as needed. Or have some fun tossing your pizza dough to stretch it.
If the dough is difficult to shape, let it rest for 15 minutes to relax the gluten.

For the Skillet:

Once the skillet is hot, place the dough in the pan.
Immediately add sauce, cheese, and toppings. Cook for 5-6 minutes, until the bottom is crisp and slightly charred.
Transfer the skillet to the broiler and bake for 2-4 minutes, until the cheese is bubbling and golden.
Remove, slice, and serve hot.

For the Pizza Steel:

Preheat your baking steel for 1 hour in the oven at 450 degrees
Place some Cornmeal or flour on a pizza board or cutting board
Place your 8 inch round dough on the cornmeal and build your pizza with its toppings
Slide your pizza off of the board directly onto the baking steel being careful not to touch the steel (it will be very hot).
Bake for 7-10 minutes or until to desired doneness
Turn the oven on broil and bake for 2-4 minutes longer, until the cheese is bubbling and golden.
Remove, slice, and serve hot.