14 Crispy Easy Sourdough Pizza Dough for Friday Nights

You know that Friday night feeling when you want something relaxed, delicious, and a little bit special? That’s where crispy, tangy sourdough pizza shines. These 14 Crispy Easy Sourdough Pizza Dough for Friday Nights recipes give you dough methods that are simple, reliable, and full of crunch and flavor.

You’ll find fast no-knead doughs, overnight cold-ferments, pan-style crusts, and thin-crisp cracker crusts. Each recipe includes exact ingredients, clear instructions, bake times, and plating tips so you can have a perfect pizza tonight. Use a lively sourdough starter you feed regularly for best results. Save a few pins, try one this week, and you’ll have your favorite Friday night pizza in rotation.

1. Crispy Easy Sourdough Pizza Dough for Friday Nights — Thin & Bubbly Crust

This thin, bubbly crust crisps up in a hot oven and shows off sourdough tang. The high-heat bake creates those charred blisters and a tender interior. It’s light, chewy, and crackly—perfect for classic Margherita nights.

Prep time: 20 minutes active, 12–18 hours ferment. Bake: 10–12 minutes at 500°F (260°C). You’ll love this if you want a true pizzeria texture at home.

Ingredients (sourdough starter, high-heat bake)

• 1 cup (240 g) active sourdough starter (100% hydration)
• 2 1/4 cups (300 g) all-purpose flour
• 1/2 cup (120 g) bread flour
• 1 cup (240 g) water at room temp (about 70°F/21°C)
• 1 tsp (6 g) fine sea salt
• 1 tbsp (15 g) olive oil
• 1 tsp (4 g) honey
• Semolina for dusting

Instructions

1. In a large bowl, whisk the starter and water until smooth.
2. Add flours, honey, and mix with a spatula until shaggy. Rest 30 minutes (autolyse).
3. Add salt and olive oil, mix by folding until dough is cohesive (about 1–2 minutes).
4. Cover and bulk ferment at room temp for 6–8 hours, folding every 30 minutes for the first two hours.
5. Divide into 2 balls, shape lightly, and place in oiled containers. Refrigerate overnight (12–18 hours) for flavor.
6. Preheat oven + pizza stone to 500°F (260°C) for 45 minutes.
7. Stretch dough thin on semolina-dusted peel. Add toppings sparingly.
8. Bake 10–12 minutes until edges are deep golden with charred spots. Look for bubbling cheese and a crisp underside.
9. Rest 5 minutes before slicing.

How to Serve It

• Slide onto a wooden board and tear fresh basil over the top.
• Drizzle with extra virgin olive oil, scatter flaky sea salt.
• Pair with a cold lager or crisp white wine.
• Store leftovers wrapped in foil in the fridge up to 2 days. Reheat on a hot skillet for crispness.
• Make dough ahead: refrigerate for up to 72 hours for deeper flavor.

2. Rustic No-Knead Sourdough Pizza Dough

This no-knead dough is forgiving and hands-off. It develops flavor from time, not effort. The crust is rustic, slightly airy inside, and crisp at the edges.

Prep time: 15 minutes active, 18 hours total ferment. Bake: 12–14 minutes at 500°F (260°C).

Ingredients (no-knead, active starter)

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 cups (390 g) all-purpose flour
• 1 1/4 cups (300 g) water at room temp
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 1/2 tsp instant yeast (optional for faster rise)
• 1 tsp sugar
• Cornmeal for dusting
• Toppings: 1 cup (240 g) tomato sauce, 1 cup (100 g) shredded mozzarella

Instructions

1. Mix starter into water in a large bowl.
2. Stir in flour, sugar, and yeast (if using) until just combined.
3. Cover and let rest 12–16 hours at room temp until bubbly.
4. Add salt and olive oil, fold to incorporate. Let sit 30 minutes.
5. Divide into 2 portions, shape loosely. Rest 1 hour at room temp.
6. Preheat oven and stone to 500°F (260°C) for 45 minutes.
7. Stretch dough on cornmeal, add sauce and cheese. Bake 12–14 minutes until edges golden and bottom crisp.
8. Check doneness by lifting slice—bottom should be browned.
9. Cool 5 minutes before slicing.

How to Serve It

• Serve on a rustic wooden board with a bottle of chilled rosé.
• Top with fresh arugula after baking for peppery contrast.
• Store unused dough balls in fridge up to 72 hours or freeze up to 1 month.
• Make-ahead: refrigerate shaped dough for slower proofing before baking.

3. High-Hydration Crispy Sourdough Pizza Dough

This high-hydration dough yields big bubbles and a crisp exterior. It’s wetter to work with but rewards you with an open crumb and crunchy edges.

Prep time: 30 minutes active, 10–16 hours ferment. Bake: 10–12 minutes at 520°F (270°C) if your oven allows.

Ingredients (high-hydration, open crumb)

• 3/4 cup (180 g) active sourdough starter
• 2 1/2 cups (325 g) bread flour
• 1 1/2 cups (360 g) water (60–70% hydration depending on flour)
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 1 tsp honey
• Semolina for dusting
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan

Instructions

1. Combine starter and water; mix until dissolved.
2. Add bread flour and honey, mix to shaggy mass. Rest 45 minutes.
3. Add salt and olive oil, perform stretch-and-fold every 20 minutes for 1 hour.
4. Bulk ferment 4–6 hours until puffy.
5. Divide into 2 balls, rest 30 minutes, then refrigerate overnight or bake same day.
6. Preheat oven and stone to 520°F (270°C) for 45 minutes.
7. Stretch thin, top lightly, and bake 10–12 minutes until edge is blistered and underside is crisp.
8. Test doneness by tapping crust—should sound hollow.
9. Cool 5 minutes; finish with grated Parmesan.

How to Serve It

• Serve slices on a warm plate to keep crust crisp.
• Garnish with lemon zest and microgreens for brightness.
• Pairs well with citrus-forward IPA or sparkling water.
• Refrigerate baked pizza up to 2 days; re-crisp in skillet.
• Freeze dough balls for future quick pizza nights.

4. Crispy Sourdough Pan Pizza (Olive Oil-Soaked Crust)

This pan pizza has a crisp, ultra-golden edge thanks to an olive oil bath. It’s thicker than thin-crust but still crispy at the bottom.

Prep time: 30 minutes active, 8–12 hours ferment. Bake: 18–22 minutes at 475°F (245°C).

Ingredients (pan-style, olive oil)

• 1 cup (240 g) active sourdough starter
• 3 cups (390 g) all-purpose flour
• 1 1/4 cups (300 g) water at room temp
• 2 tbsp (30 g) olive oil, plus extra for pan
• 1 1/2 tsp (9 g) salt
• 1 tsp sugar
• 1 tsp instant yeast (optional)
• 1/2 cup (60 g) cornmeal for pan
• 1 cup (240 g) pizza sauce
• 1 1/2 cups (150 g) shredded mozzarella
• 1/4 cup (40 g) sliced black olives

Instructions

1. Whisk starter into water. Add flour, sugar, and yeast; mix until combined.
2. Add salt and olive oil; fold until smooth.
3. Bulk ferment 6–8 hours at room temp or overnight in fridge.
4. Oil a 9×13-inch pan, dust with cornmeal, press dough into pan with oiled hands.
5. Let proof in pan 1–2 hours until puffy at the edges.
6. Preheat oven to 475°F (245°C).
7. Spread sauce and toppings evenly. Drizzle edges with 1 tbsp olive oil.
8. Bake 18–22 minutes until top is bubbling and crust is deep golden.
9. Let rest 10 minutes before slicing.

How to Serve It

• Cut into squares and serve on a metal tray.
• Garnish with fresh oregano and red pepper flakes.
• Pair with a full-bodied red wine or a malty beer.
• Store covered in fridge up to 3 days; reheat in a pan for crispness.
• Make dough the day before and bake the next evening.

5. Crispy Easy Sourdough Pizza Dough for Friday Nights — Quick 2-Hour Dough

Need pizza tonight? This quick sourdough dough uses a boost of yeast for fast results while keeping tang. You’ll get crisp edges and a chewy middle in under two hours.

Prep time: 20 minutes active, 1.5–2 hours total. Bake: 10–12 minutes at 500°F (260°C).

Ingredients (quick-rise, active starter)

• 1/2 cup (120 g) active sourdough starter
• 2 1/4 cups (300 g) all-purpose flour
• 3/4 cup (180 g) warm water (about 105°F/40°C)
• 1 tbsp (14 g) olive oil
• 1 tsp (4 g) instant yeast
• 1 tsp sugar
• 1 1/2 tsp (9 g) salt
• 1/2 cup (120 g) pizza sauce
• 1 cup (100 g) shredded mozzarella
• Fresh arugula to finish

Instructions

1. Combine starter, warm water, and sugar in a bowl.
2. Stir in flour and yeast until a soft dough forms.
3. Knead briefly 3–4 minutes until smooth.
4. Add salt and olive oil, knead 2 minutes more.
5. Let rise covered 45–60 minutes in a warm spot until doubled.
6. Preheat oven and stone to 500°F (260°C) for 45 minutes.
7. Stretch dough thin, top lightly, and bake 10–12 minutes until edges crisp.
8. Top with fresh arugula and a drizzle of olive oil after baking.
9. Cool 3–5 minutes then slice.

How to Serve It

• Serve on a chilled platter topped with lemony arugula.
• Garnish with shaved Parmesan and cracked black pepper.
• Pair with a citrusy IPA or sparkling lemonade.
• Leftover dough can be refrigerated for 24 hours.
• Make two batches and freeze one for a future Friday night.

6. Whole Wheat Crispy Sourdough Pizza Dough

This whole wheat dough adds nutty flavor and robust texture. It crisps beautifully when baked on a hot stone and holds up to hearty toppings.

Prep time: 25 minutes active, 10–14 hours ferment. Bake: 12–15 minutes at 500°F (260°C).

Ingredients (whole wheat, hearty crust)

• 3/4 cup (180 g) active sourdough starter
• 1 1/2 cups (195 g) whole wheat flour
• 1 cup (130 g) all-purpose flour
• 1 1/4 cups (300 g) water
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 1 tsp honey
• 2 tbsp (20 g) flaxseed (optional)
• Cornmeal or semolina for dusting
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (80 g) roasted peppers

Instructions

1. Mix starter and water until blended.
2. Add whole wheat and all-purpose flours, then honey, stir until shaggy.
3. Rest 30 minutes for autolyse.
4. Add salt and olive oil, knead or fold until dough is smooth.
5. Bulk ferment 6–10 hours until puffy; fold every hour for first 2 hours.
6. Divide into 2 balls, rest 30 minutes.
7. Preheat oven + stone to 500°F (260°C) for 45 minutes.
8. Stretch, top, and bake 12–15 minutes until deep golden.
9. Let cool 5 minutes before slicing.

How to Serve It

• Top with herb ricotta and toasted walnuts for contrast.
• Garnish with a drizzle of honey for sweet-nutty balance.
• Pair with a light-bodied red or earthy ale.
• Store in fridge up to 2 days; freeze dough balls for longer storage.
• Great for fall and winter comfort Friday nights.

7. Sesame & Semolina Crispy Sourdough Pizza Dough

This dough features sesame in the crust and semolina on the peel for a crunchy, fragrant bite. It’s nutty and crisp with a beautiful golden rim.

Prep time: 25 minutes active, 8–12 hours ferment. Bake: 10–13 minutes at 500°F (260°C).

Ingredients (sesame crust, semolina base)

• 3/4 cup (180 g) active sourdough starter
• 2 1/2 cups (325 g) all-purpose flour
• 1 cup (240 g) water
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 2 tbsp (20 g) sesame seeds, plus extra for crust
• 1 tbsp (10 g) semolina for dough
• Semolina for dusting
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (60 g) ricotta dollops
• 1 tsp za’atar for sprinkling

Instructions

1. Combine starter and water, stir in flour and semolina until shaggy.
2. Rest 30 minutes.
3. Add salt, olive oil, and sesame seeds, fold until incorporated.
4. Bulk ferment 6–8 hours, folding every hour for first two.
5. Shape into balls, proof 1 hour at room temp.
6. Preheat oven + stone to 500°F (260°C) for 45 minutes.
7. Press sesame seeds into the rim, stretch dough, top with cheeses and za’atar.
8. Bake 10–13 minutes until crust is deep golden and sesame toasty.
9. Cool 5 minutes before cutting.

How to Serve It

• Serve with a yogurt-based dipping sauce.
• Garnish with fresh herbs and lemon zest.
• Sesame adds crunch—pair with green salads and crisp white wine.
• Dough stores in fridge up to 72 hours; freeze for up to 1 month.
• Great for casual Friday nights with Mediterranean flavors.

8. Cornmeal Crispy Sourdough Pizza Dough (Grilled Option)

Cornmeal under the dough creates a dusty, golden crunch and helps you slide pizza off a peel. This version grills beautifully for smoky flavors.

Prep time: 25 minutes active, 8–12 hours ferment. Grill: 6–8 minutes per side at medium-high heat.

Ingredients (cornmeal, grill-ready)

• 1 cup (240 g) active sourdough starter
• 2 1/4 cups (300 g) all-purpose flour
• 1 cup (240 g) water
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 2 tbsp (18 g) cornmeal, plus extra for dusting
• 1 tsp sugar
• 1/2 cup (120 g) tomato sauce
• 1 cup (100 g) shredded mozzarella
• Fresh basil leaves

Instructions

1. Mix starter and water until smooth.
2. Add flour, sugar, and cornmeal; combine.
3. Rest 30 minutes.
4. Add salt and olive oil, mix until smooth.
5. Bulk ferment 6–8 hours until bubbly.
6. Divide and rest 30 minutes at room temp.
7. Preheat grill to medium-high and oil grates.
8. Stretch dough thin on cornmeal-dusted peel and slide onto grill. Cook 6–8 minutes, rotating half-way until charred.
9. Add toppings and close lid if possible to melt cheese. Use doneness cues: bubbly top and crisp bottom.
10. Rest 3–5 minutes before serving.

How to Serve It

• Serve straight off the grill on a wooden board.
• Finish with a drizzle of olive oil and torn basil.
• Pairs with chilled rosé or a citrusy beer.
• Store leftover grilled pizza refrigerated 2 days; reheat in skillet.
• Great for backyard Friday-night gatherings.

9. Crispy Easy Sourdough Pizza Dough for Friday Nights — Stuffed-Crust Pizza Dough

Make Friday special with a stuffed crust that stays crisp outside and melty inside. This dough wraps stringy mozzarella into the rim for a fun, indulgent finish.

Prep time: 30 minutes active, 8–12 hours ferment. Bake: 12–16 minutes at 475–500°F (245–260°C).

Ingredients (stuffed crust, family-style)

• 1 cup (240 g) active sourdough starter
• 3 1/4 cups (420 g) all-purpose flour
• 1 1/4 cups (300 g) water at room temp
• 1 1/2 tsp (9 g) salt
• 2 tbsp (30 g) olive oil
• 1 tsp sugar
• 1 tbsp (9 g) instant yeast (optional for stronger rise)
• 8 oz (225 g) string cheese (cut into sticks for stuffing)
• 1 cup (240 g) tomato sauce
• 1 1/2 cups (150 g) shredded mozzarella
• 1 tsp dried oregano

Instructions

1. Combine starter and water; stir in flour and sugar.
2. Rest 20–30 minutes.
3. Add salt, olive oil, and yeast if using; knead until smooth.
4. Bulk ferment 6–8 hours until puffy.
5. Divide into 2 balls and rest 30 minutes.
6. Stretch dough, lay cheese sticks near edge, fold dough over and pinch to seal.
7. Preheat oven + stone to 475–500°F (245–260°C) for 45 minutes.
8. Top center and bake 12–16 minutes until crust is golden and cheese is oozing inside but not leaking.
9. Let rest 5–7 minutes before slicing to let internal cheese set slightly.

How to Serve It

• Serve with marinara for dipping the stuffed edge.
• Garnish with chopped parsley and red pepper flakes.
• Pair with a medium-bodied lager or soda for kids.
• Leftover stuffed slices reheat on a skillet to keep crust crisp.
• Make-ahead: shape and refrigerate for 8–12 hours before baking.

10. Thin & Crispy Sourdough Cracker-Style Pizza Dough

This cracker-style dough bakes ultra-thin and shatters pleasantly. It’s ideal when you want the most crispy bite possible.

Prep time: 20 minutes active, 6–8 hours ferment. Bake: 8–10 minutes at 520°F (270°C).

Ingredients (cracker-thin, low hydration)

• 3/4 cup (180 g) active sourdough starter
• 2 1/4 cups (300 g) all-purpose flour
• 3/4 cup (180 g) water
• 1 tsp (6 g) salt
• 2 tbsp (30 g) olive oil
• 1 tsp honey
• 1 tsp instant yeast (optional)
• Semolina for dusting
• 1/2 cup (50 g) grated Parmesan
• 1/4 tsp crushed red pepper

Instructions

1. Mix starter and water until smooth.
2. Add flour, honey, and yeast; mix to a tight dough.
3. Add salt and olive oil, knead 3–5 minutes.
4. Bulk ferment 4–6 hours until slightly puffy.
5. Divide into 2, then roll or stretch extremely thin on semolina-dusted peel.
6. Preheat oven + stone to 520°F (270°C) for 45 minutes.
7. Top lightly with Parmesan and pepper; bake 8–10 minutes until edges are golden-brown and crisp.
8. Doneness test: crust should snap when lifted.
9. Cool completely on rack to keep crisp.

How to Serve It

• Break into pieces and serve family-style on a slate board.
• Top with prosciutto or paper-thin pear slices for contrast.
• Pair with a chilled Prosecco or dry cider.
• Store baked crackers in an airtight container up to 3 days.
• Dough freezes well—thaw and roll thin when ready.

11. Garlic-Rosemary Crispy Sourdough Pizza Dough

Infused with garlic and rosemary, this dough smells irresistible coming out of the oven. The aromatics crisp and brown in the heat, making a fragrant crust.

Prep time: 25 minutes active, 8–12 hours ferment. Bake: 10–13 minutes at 500°F (260°C).

Ingredients (herb-infused, fragrant crust)

• 1 cup (240 g) active sourdough starter
• 3 cups (390 g) all-purpose flour
• 1 cup (240 g) water
• 1 1/2 tsp (9 g) salt
• 2 tbsp (30 g) olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp honey
• 1/2 cup (120 g) pizza sauce
• 1 1/2 cups (150 g) shredded mozzarella
• 1 tbsp grated Parmesan

Instructions

1. Mix starter and water.
2. Add flour, honey, and mix to form dough.
3. Add salt, olive oil, minced garlic, and rosemary; fold to distribute.
4. Bulk ferment 6–8 hours with periodic folds.
5. Divide into 2 balls, rest 30 minutes.
6. Preheat oven + stone to 500°F (260°C) for 45 minutes.
7. Stretch, top, and bake 10–13 minutes until edge is golden and herbs are toasted.
8. Visual cue: garlic will be golden, not burnt.
9. Rest 5 minutes before slicing.

How to Serve It

• Finish with lemon zest for brightness.
• Serve alongside Caesar salad and a dry white wine.
• Store dough in fridge up to 72 hours; baked pizza in fridge 2 days.
• Make-ahead: mix herbs into dough the night before for stronger flavor.

12. Semolina & Fine Corn Crispy Sourdough Pizza Dough (Napoli-Style)

This Napoli-inspired dough uses semolina and fine corn for flavor and crunch. It has a distinctive golden hue and crisp bottom.

Prep time: 30 minutes active, 10–16 hours ferment. Bake: 8–12 minutes at 520°F (270°C).

Ingredients (Napoli-style, semolina)

• 1 cup (240 g) active sourdough starter
• 2 cups (260 g) all-purpose flour
• 1 cup (130 g) semolina flour
• 1 1/4 cups (300 g) water
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 1 tsp honey
• Cornmeal for dusting
• 1 cup (240 g) tomato sauce
• 1 cup (100 g) shredded fior di latte or mozzarella
• Fresh basil leaves

Instructions

1. Whisk starter and water.
2. Add all-purpose and semolina, mix until shaggy.
3. Rest 30 minutes for autolyse.
4. Add salt and olive oil, fold until cohesive.
5. Bulk ferment 8–12 hours until bubbly.
6. Preheat oven + stone to 520°F (270°C) for 45 minutes.
7. Stretch thin on cornmeal, add sauce and cheese.
8. Bake 8–12 minutes until crust is blistered and underside crisp.
9. Rest 3 minutes; finish with basil.

How to Serve It

• Serve Napoli-style with simple toppings to showcase crust.
• Pair with an Italian red wine or espresso after dinner.
• Store dough refrigerated up to 72 hours or freeze.
• Use semolina dusting to prevent sticking and add texture.

13. Sourdough Pizza Dough with Olive Tapenade Rim

This dough includes an olive tapenade rim baked into the edge for salty, briny bites in every slice. The interior stays crisp and light.

Prep time: 25 minutes active, 8–12 hours ferment. Bake: 12–15 minutes at 500°F (260°C).

Ingredients (olive tapenade rim)

• 3/4 cup (180 g) active sourdough starter
• 2 1/2 cups (325 g) all-purpose flour
• 1 cup (240 g) water
• 1 1/2 tsp (9 g) salt
• 2 tbsp (30 g) olive oil
• 1 tsp sugar
• 1/2 cup (80 g) olive tapenade (store-bought or homemade)
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (60 g) sliced olives
• Fresh parsley for garnish
• Semolina for dusting

Instructions

1. Mix starter with water, then add flour and sugar.
2. Rest 20–30 minutes.
3. Add salt and olive oil, knead until smooth.
4. Bulk ferment 6–8 hours, folding occasionally.
5. Divide and stretch dough into rounds. Spoon tapenade around rim and fold to seal.
6. Preheat oven + stone to 500°F (260°C) for 45 minutes.
7. Add toppings and bake 12–15 minutes until crust is dark golden and tapenade is heated through.
8. Check underside for a crisp, browned finish.
9. Cool 5 minutes and garnish with parsley.

How to Serve It

• Serve with a simple green salad to cut the saltiness.
• Garnish with lemon zest for brightness.
• Pair with a dry rosé or herbal tea.
• Store dough in fridge up to 72 hours; baked pizza keeps well 2 days.
• Great for sharing with olive lovers on a Friday night.

14. Refrigerator-Fermented Crispy Sourdough Pizza Dough (Make-and-Bake)

This fridge-fermented dough is perfect for planning ahead. Mix it up one day, bake the next. The slow cold ferment develops complex flavor and a crisp crust.

Prep time: 20 minutes active, 24–72 hours refrigerate. Bake: 10–14 minutes at 500°F (260°C).

Ingredients (refrigerator ferment, make-ahead)

• 1 cup (240 g) active sourdough starter
• 3 cups (390 g) all-purpose flour
• 1 1/4 cups (300 g) water
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) olive oil
• 1 tsp sugar
• 1/2 tsp instant yeast (optional for predictability)
• Semolina for dusting
• 1 cup (240 g) tomato sauce
• 1 1/2 cups (150 g) shredded mozzarella
• Fresh oregano

Instructions

1. Mix starter and water until combined.
2. Add flour and sugar, mix to form dough.
3. Add salt and olive oil, knead until smooth.
4. Place dough in a covered container and refrigerate 24–72 hours.
5. Remove dough 1–2 hours before baking to warm slightly.
6. Preheat oven + stone to 500°F (260°C) for 45 minutes.
7. Stretch dough thin, top, and bake 10–14 minutes until edges are golden and crispy.
8. Doneness test: cheese bubbling and bottom browned.
9. Rest 5 minutes before serving.

How to Serve It

• Serve with a drizzle of chili oil and fresh oregano.
• Pair with a citrusy beer or herbal iced tea.
• Store unused dough in fridge up to 72 hours; freeze for long-term.
• Make-ahead friendly—prepare several dough balls for a few Friday nights.

You’ve now got 14 different ways to make crispy sourdough pizza dough for Friday nights. From quick 2-hour doughs to slow cold ferments, cracker-thin rounds to stuffed crusts, there’s a method for every mood and oven. Pin your favorites, try one this week, and tweak toppings to suit your crew. Which recipe are you trying first — the stuffed crust, the ultra-thin cracker, or the pan pizza? Share your results with friends and family and save this list for many cozy Fridays ahead.