I love sourdough. Pure and simple.
It helps break down the gluten in grain to make it easier to digest, and it has a wonderful flavor that can’t be beat.
Did you think that sourdough was only for English muffins or bread? Well, we love to make it into sourdough pizza crust and it’s super-duper easy!
Not only is the dough easier to digest, but sourdough pizza crust turns out much crisper than my old regular yeast pizza dough for some reason. Maybe it’s just me?
To make the sourdough pizza crust, your starter should have been fed in the last 12-24 hours.
Don’t have your starter yet? Go here to get yours going! Your starter has two stages, one is well fed, but not active. You can also buy a pre-made starter that will be ready to use as ready as it arrives to your door.
The other is well fed and active. You’ll see all sorts of bubbles all over in the active stage.
For this recipe, it does NOT need to be in the active stage, just fed sometime in the last 12 hours or so.
There are a few dynamics to keep in mind. The less often you use your starter and the more liquid that is sitting on top, the more sour it will be.
If you use this kind of starter for your pizza crust, it will likely be quite tangy and it will rise more slowly. However, a sourdough starter that is fed regularly will rise more quickly.
- 1 cup of starter
- ½ cup of water
- 1 cup of flour
- 1 Tbsp celtic salt
- ¼ cup olive oil
- ¼ cup honey (optional)
- Basil, garlic, oregano, salt (optional – to taste)
- Pizza toppings of your choosing
- To get the dough going, take 1 cup of the starter and mix with 1/2 cup water.
- Add up to 1 cup of flour, in 1/4 cup increments. You want your dough to be a bit on the wet and sticky side at this point.
- Mix well, cover and allow to sour for 3-12 hours. I usually only go 3, because I am not organized enough to think ahead 12 hours, and my family is not as fond of the soury taste as I am.
- After it has soured to your liking, mix in 1 Tablespoon celtic salt, and 1/4 cup olive oil and mix well. You might have to get your hands in there to get it all mixed in. You can add 1/4 cup honey at this point as well, if you like your crust to be a bit “sweeter”. Sometimes I do this, just to make the kiddos happy. You can also add tasty pizza crust additions like basil, oregano, salt, or garlic. Whatever you want to get the crust of your dreams!
- Roll out your crust on a oiled pizza pan, pizza stone, or baking sheet and “dock” with a fork. I prefer to use a baking stone to make my pizza, as it turns the pizza a deep golden brown color with a nice, crispy crust.
- If your dough is a bit sticky, you may want to grease your pan or put some flour down to prevent it from sticking to the stone when you bake it. This means making little holes all over the crust to allow air to flow through.
- Bake in a preheated 450° oven for 10 minutes.
- Remove the crust and add your toppings.
- Return to the oven for an additional 15-20 minutes until cheese is melted and bubbly. Allow to cool for 5 minutes before slicing. This lets the cheese, sauce and toppings “settle” and you won’t have as much of an issue losing them when you serve.
- Another option? Instead of baking the crust first, you can leave the cheese off for the first twenty minutes of total cook time. Add it for just the last ten minutes, which will let some of the liquid from the sauce to evaporate. Melted cheese has a tendency to trap moisture and it can make your dough soggier than it needs to be.
- Viola! Sourdough pizza!
Viola! Sourdough pizza!
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.