Thin & Crispy Sourdough Pizza Crust - The Wild Gut (2024)

There are two types of people in the world: those that like deep dish pizza and those that like thin crust pizza. And then there is me and I’m happy to eat whatever kind of pizza is served to me. I just want to eat pizza!

I will say overall I prefer a thinner crust pizza, simply because it doesn’t leave me feeling as stuffed as a pan style does. So, once we got our sourdough starter going, I knew I wanted to develop a recipe for a sourdough pizza dough ASAP! This dough is made with thin & crispy pizza lovers in mind. The crust turns out cracker thin and tastes delicious. In fact, it reminds me of a small family owned pizza shop in my hometown. I wonder if sourdough has been their secret all along? Hmmm…

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For this Thin & Crispy Sourdough Pizza Crust Recipe, you’ll need:

2 cups all-purpose flour

1/2 cup sourdough starter

1 tsp salt

3/4 cup water

4-5 tsp olive oil

Be sure to feed your sourdough starter before using. We usually feed our starter about four hours before we need it. You want a happy and bubbly sourdough starter for this recipe.

Add 2 tsp of the olive oil and all other ingredients to a large bowl and mix until combined. The dough should look similar to this:

Allow to rest at room temperature for at least 30 minutes and up to 2 hours. This isn’t so the dough can rise but rather to make it easier to roll out and shape.

Once your dough has rested, place a cast iron pizza pan in the oven and preheat to 500 °F. We’ve had this cast iron pizza pan from Lodge for 5-6 years and it really makes a difference in your pizza crust (even if you are using a store bought dough)!

Next, flour your work space and knead the dough for about 4-5 minutes or until it feels like pizza dough to you. Divideinto two balls as this recipe makes two thin ‘n crispy pizza crusts! Perfect for family pizza night.

Now it’s time to roll out your dough. Make sure your work space is well-floured and roll the dough to make a 14 inch circle (approximately). I just used my counter but if you have a pizza peel, that would work great. Once your oven is preheated, place the rolled out dough on the cast iron pizza pan and lightly brush with olive oil. Bake for 5 minutes.

After 5 minutes, remove the pizza pan from the oven and top the crust with your favorite toppings. Be very careful here, the pan is HOT! We used a simple homemade sauce, fresh mozzarella and fresh basil for this version.

Place back in the oven and bake until done. Ours took about 6 more minutes. I like to switch the oven to broil for a couple minutes at the end to get the cheese browned to my liking. If you do this, definitely do not walk away from the oven, check every minute or so. Otherwise, you may end up with a blackened pizza. The broiler cooks the toppings (and exposed crust) VERY quickly!

At this point, you can leave the pizza on the cast iron pan to cut and serve from. Be aware that the crust will continue to cook if you do this as cast iron retains heat. If the crust is done to your liking, I recommend transferring it over to another pizza pan before you cut and serve.

If you’re making a second pizza, repeat the process. Otherwise, you can wrap the dough in plastic wrap and freeze for another time. Be sure to completely thaw the dough and bring to room temperature before using.

I hope you love this thin & crispy sourdough pizza crust and it becomes a staple for pizza night in your home.Bon Appétit!

Tell me: what’s your favorite pizza topping?