Bread & Grain, Recipes

Sourdough Pizza Crust

December 15, 2012

My husband and I have a little tradition most Fridays…Pizza Friday! Every week for almost the past year, we make homemade pizza together to celebrate the end of the week. We used to make our own dough in the bread machine with white flour and yeast; now we have switched to a much more nourishing recipe: Sourdough Pizza Crust. Sounds strange, right? The tangy taste of the crust is light and airy but crisp and always comes out perfect. It has easily become one of our favorite meals of the week!

Sourdough Pizza Crust

1 to 2 1/2 cups sprouted flour
1 cup filtered water
1/2 cup sourdough starter
2 tablespoons (+ extra) olive oil (where to buy oil)
cracked black pepper
a few pinches of real salt or celtic grey sea salt
1 teaspoon crush rosemary
2 garlic cloves cut into medallions
pizza toppings of your choice
pizza stone (where to buy pizza stones)

1. The night before you want to make your pizza crust, mix together 1 cup of the sprouted flour and 1 cup of the filtered water in a glass bowl. Mix in the 1/2 cup sourdough starter until it is all well combined. Cover with a towel and let sit overnight on the counter (or for at least 8 hours).

Seasonings for Sourdough Pizza Crust

2. The next morning, add in two tablespoons olive oil, black pepper, salt, rosemary, and garlic into the sourdough starter mixture (which should resemble a big batch of sourdough starter by now). Next add in 1 cup of the sprouted flour and fold in with a fork until the dough isn’t sticky anymore so you can knead it with your hand (you may need to add up to an additional 1/2 cup of flour). Knead until the dough is soft and easy to work with.

Sourdough Pizza Ball

3. Put a layer of olive oil on your pizza stone (or cooking pan) and place your dough ball onto the stone. Cover with a towel and let sit for 1/2 hour.

Sourdough Pizza Crust

4. After a 1/2 hour has past, pick up the dough and start to quickly pull it around the edges in a fast circle (letting the dough start to stretch into a pizza crust). After you get it started, place it back on the stone and press the pizza shape out until it meets the edges.

Sourdough Pizza Crust Covered

5. Cover with plastic wrap and let rise on the counter for a minimum of 6 hours.

Risen Sourdough Pizza Crust

6. When it’s dinner time, pre-bake your crust in a 450 degree over for about 5 minutes (just to set the crust).

Finished Sourdough Pizza

7. Top with all you favorite pizza toppings, we went with red sauce, cheddar & jack cheese, onions, peppers, and meatballs!

Finished Sourdough Pizza

8. Put back into oven and bake until the cheese and edges of the crust are golden brown. Butter the crust edges and enjoy!

The crust is so versatile, you can add whatever seasoning you would like to it – you are not limited to rosemary and garlic, the possibilities are endless. So get in the kitchen and make some creative pizza pies!

Until next time,


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  • Reply CB January 26, 2013 at 1:37 pm

    Great Pizza crust! Used white (all-purpose) flour instead of wheat. When using white flour, needed to add almost 2 cups. It seems that when using white flour you need to add more to get the right dough consistency. Bottom and edges nice and crisp. Wonderful taste and easy to make.

    • Reply Katie January 26, 2013 at 1:52 pm

      Glad you are enjoying it! It’s one of our favorites and we are so happy we get to share it with you. :)

  • Reply Ann February 5, 2013 at 9:33 am

    This sounds excellent! I have some leftover sourdough starter I was wondering what to do with after I made sourdough blini tonight…now I know. Thanks for the great recipe!

    • Reply Katie February 5, 2013 at 5:15 pm

      This is such a tasty treat! Enjoy!! :)

      — Katie

  • Reply Jamie March 15, 2013 at 2:43 pm

    Can you make this ahead of time and freeze? I like to have a crust or 2 in the freezer for “emergency pizza night” :)

    • Reply Katie March 15, 2013 at 4:08 pm

      That is a great question, Jamie! You know? I haven’t tried that yet. We always gobble it up the same day but it would be wonderful to make a few to stick in the freezer for future use. I’ll have to experiment and see. If you try it and have success, be sure to let me know! :)

      – Katie

    • Reply Ron Sourdough October 11, 2013 at 5:46 pm

      The dough itself can be frozen, in a plastic bag, good for several weeks. Take out and place in rfg to thaw for evening or take out on counter for faster thaw. Roll out and proceed. Sourdough – any ratio of 1 cup of flour plus 1/2 cup warm water, let it go a few days and add same again for ever, rfg unused till needed and feed again.

  • Reply Elizabeth April 10, 2013 at 12:47 pm

    Hi. I’m visiting you from Cheeseslave.

    Your link for sourdough starter does not work.

    • Reply Katie April 10, 2013 at 1:36 pm

      Thanks for letting me know! I’ll look into it! :)

      – Katie

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    I wonder if a flour sack cloth would work instead of plastic wrap… We’re trying to avoid that around here. I’ll try it and let you all know!

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