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  Sourdough Pizza Doughs and Crusts

There are so many ways to create great pizza crust, and this one is one of my favorites and also simplest.

As usual, when using sourdough, we want to use the starter culture when its super happy, healthy and bubbly (try the water test if you are not sure: drop a spoon of your sourdough in water and if it floats its alive and ready to use!)


As previous recipes, my sourdough culture is fed at a 1:1 ratio. That is equal parts water to flour. This keeps the consistency of the starter and thus keeps with the consistency of your recipes and outcomes. Feel free to change it, but then be aware of how much hydration (liquid) each recipe is calling for.

Here we go to make some simple crispy sourdough pizza crust!

what you need:

  • 1.5 cups / 250-300 grams sourdough starter
  • 4 to 5 Tbsp. olive oil (or try coconut oil)
  • 1 tsp. salt
  • 1.5 cups / 130 grams flour - use fine white wheat flours for stretchier dough
  • optional *oregano

how to:

  1. Preheat the oven to 260°C / 500°F
  2. Mix together the fresh sourdough starter, one tablespoon of oil, the salt and then most of, but not all of the dry flour. 
  3. Add more flour, a little at a time, as needed to form a pizza dough consistency - soft and stretchy and sticky if you don't move fast, but not so sticky its a glue mess on the table - this also requires some fast movements with the hands when playing with dough that you will acquire with time! note: As mentioned with the sourdough starter, the amount of flour needed will depend on the hydration level of your sourdough starter (i.e. the flour:water ration of your starter).
  4. Knead the mix until it feels completely mixed in and allow the dough to rest for 30 minutes on the counter as it will be easier to roll out. I put plastic wrap or bowls on top to ensure the moisture stays inside the dough.
  5. The many stretching and folding stages aren't necessarily needed here as we will be rolling out the dough. In this resting time it won't rise significantly, and that's just fine for pizza.
  6. Roll the dough out into a circle using a minimum amount of flour to prevent sticking on the counter. You can even try expanding the dough first with your hands. If no rolling pin, a wine bottle will do the trick ;)!
  7. I often sprinkle some grainy corn flour on my baking pan or stone to add some crisp texture underneath as well as it is easier to get off once finished.
  8. The oven should be hot by now! Put on your toppings and put that rolled out circular (or square depending on your form!) crust on the pan or baking stone and bake the crust for approximately 10-14 minutes.

Bake the pizza until the crust browns and the cheese melts.

Send us pictures of your results!

This dough also keeps very well in the fridge and in the freezer!

Double or tripple this same recipe for many pizzas!