Wednesday, March 7, 2012

Sourdough Pizza Crust

Sourdough pizza crust is our new favorite. I struggled with sourdough pizza crust for months. I have met success after learning to use a pizza peel and baking stone. If you don't use a stone, I find that it is best to pre-bake the crust for a few minutes before loading on the toppings. I usually double this recipe and divide it into three 12 inch crusts but you can make your crust thinner or thicker as you desire.

Sourdough Pizza Crust

1 1/2 cup sourdough starter
1 T oil
1 tsp salt
1 T honey
1 or more cups whole wheat flour (or white if you prefer)

Several hours before you wish to eat, combine all ingredients together. Depending on the hydration of your starter, you may need more flour, but the dough should be very soft and not stiff. Knead dough well. Allow to rest at room temperature in covered bowl for an hour or two. The dough will not rise much.

Preheat oven to 550 degrees. If using a baking stone, preheat the stone as well. Roll out dough to thickness desired. Place toppings on pizza, slide onto stone if using, and bake for about seven minutes. Bake time will depend on crust thickness and how many toppings. Enjoy!

For more sourdough information - see the sourdough page.


  1. Sourdough pizza crust is by far my family's favorite. There is just something wonderful about it that I couldn't get out of any other recipe. I didn't have a baking stone and didn't want to lay down $35 for one from Pampered Chef. I ended up buying a 16" natural floor tile from a big box store and it works beautifully. I have even used it in a 500 degree oven. Oh, and it only cost me $4. That might be a good option for someone.

    Have a wonderful day!

  2. Pam
    Thanks for the tile idea! If I had not found a stone at a yard sale, I'd be trying it!

  3. I'll be trying this recipe next week! I've been craving sausage pizza.... I've got the sausage, but not a good crust.

    Tile idea is a great one - I purchased a stone at a restaurant supply store several years ago, and it looks like it has a hairline crack. If it splits, I'll be looking for a replacement.


  4. I am going to try the pre-bake method tonight. I do find the crust does not get as crispy as I would like. Would love to find a stone at a yard sale.

  5. This looks amazing! I've been wanting to try sourdough...the Old Sourdough doesn't send starter out anymore. I see many sources on the internet for starter but I want a good one...can you recommend a source? Thanks!!

  6. This was fantastic crust! My oven only goes to 500, so I had to cook it a little longer. I also put the crust on the very bottom rack after reading your blog post on crust. :) I did not have a stone, so I prebaked the crust for 4 minutes and then put toppings on. When We took it out I brushed butter and garlic salt on the crust. We put it back in the oven for about 5 more minutes (we like thick crust) and it turned out beautifully! I did not realize it would rise while in the oven! It was crunchy instead of soggy and if we hadn't put so much on it, we probably could have picked it up to eat it! This was my first attempt at making pizza and I am so excited to make it again! Thank you for sharing this!


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