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Sourdough Pizza Crust

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Sourdough Pizza Crust Recipe Sourdough Pizza Crust Recipe

Sourdough pizza crust? Well, why not? For one thing, this crust can go from quite sour to "can't even tell it's sourdough," depending on how recently you've fed your starter. Even the merest hint of tang comes across as rich flavor, which marries beautifully with the usual pizza toppings of tomato, cheese, veggies, and meat.

We've been looking for ways to use the "extra" cup of starter, the one you're directed to discard with each feeding; this is another good solution for you thrifty bakers who hate to throw anything away.

New to sourdough? Find the help you need for all your sourdough baking at our Sourdough Essentials page.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
one 14" round, or large rectangular thick-crust pizza; or two 12" round thin-crust pizzas.
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. If any liquid has collected on top of your refrigerated starter, stir it back in. Spoon 1 cup starter into a mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead until smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook. Place the kneaded dough in a lightly greased container, and allow it to rise until it's just about doubled in bulk. This might take 2 to 4 hours; it might take more. A lot depends on how recently you'd fed your starter; a starter that's been fed rather recently will react to the addition of flour and water more quickly than one that's been neglected for awhile. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool.
  3. For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.
  4. For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan; or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the pan.
  5. Cover the pan, and let the dough rise until it's as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the inherent vigor of your starter, and how you like your crust. Once you make it a couple of times, you'll figure out what time frame works for you.
  6. Towards the end of the rising time, preheat your oven to 450°F.
  7. For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake until toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or until toppings are as done as you like.
  8. Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.

Nutrition Information

  • Serving Size 1/12th
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 130
  • Calories from Fat 5
  • Total Fat 0.5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 290mg
  • Total Carbohydrate 26g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.