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There are few things more sensory-pleasing than biting into a slice of pizza, feeling the snap of the crisp crust as it gives way to a chewy interior, and tasting the delicious tang of sourdough.
Some people leave their pizza crusts on their plate after they eat the rest of the slice, but this delicious sourdough pizza crust recipe means no crust is left behind in my home. My family is just as happy to eat the crust as they are to eat the rest of the pizza.
Of course, if you’re a regular here at Our Small Hours you know my family and I live a mostly gluten-free, low carb lifestyle (which this recipe is not) but when we want to splurge – without feeling the negative affects of gluten and carbs so severely – I like to put this sourdough pizza crust recipe on the meal plan. (Because you do need to plan ahead for this one. It requires an authentic, homemade sourdough starter.)
This homemade, honest-to-goodness sourdough pizza crust is healthy and delicious. Read on for the recipe and scroll the bottom if you need a printable version.
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Your Sourdough Starter is the Star of This Sourdough Pizza Crust Recipe
Did you know that each homemade sourdough starter has a unique flavor and aroma based on its location, environment, and the person who feeds and tends to it? How cool is that?
That means my sourdough starter differs slightly from yours and is its own individual colony of yeast.
Now, you’d likely have to be a sourdough tasting expert to truly appreciate the nuances of various sourdoughs, but it’s still an interesting fact about this wonderful, living food.
When you make this sourdough pizza crust recipe (or any baked good from your own sourdough starter) you’re eating a food that is truly unique to your home.
Sourdough Pizza Crust is a Great Way to Use Excess Sourdough Starter
Since my family keeps it mostly gluten-free and low carb at home, I only wake up my sourdough starter every once in a while. But, boy when I do feed it, it can quickly outgrow my available containers.
This sourdough pizza crust recipe, which uses three whole cups of sourdough starter, is a great way to use excess sourdough starter instead of throwing it away.
Ready, Set, Eat! This Pizza Won’t Last!
If the way my children devour this pizza is any indication, it must be eaten as if its deliciousness depends on how quickly it is consumed.
It doesn’t, by the way. On the rare occasion that we’ve had a couple of slices leftover, it was just as good the next day. But, if you want leftovers, you may have to hide it deep in your fridge.
Finally, here’s the recipe. Be sure to scroll to the bottom of the post for a printable version.
Sourdough Pizza Crust Recipe
I make three 10-12-inch thin crust pizzas with the following recipe, but you could make two regular 10-12-inch pizza crusts or even one 12-14-inch deep dish crust.
Ingredients
3 cups of sourdough starter
Instructions
1. Mix together all of the ingredients and form a dough ball. I’ve my bread machine’s dough setting or food processor’s dough setting for this.
2. Let the ball of dough rest for 30 minutes.
3. Preheat oven to 425 degrees.
4. Divide the dough in half or thirds if you want more than one crust.
5. Roll out the dough to the desired size.
6. Bake the crust in the oven for 10 minutes.
7. Remove crust from oven and add toppings.
8. Put the topped pizza back into the oven and bake for 8-10 minutes, or until cheese is bubbly.
Print This Recipe
Sourdough Pizza Crust
Ingredients
- 3 cups of sourdough starter
- 3 cups of flour
- 2 tbs of ghee OR melted butter
- 2 tbs of sucanat honey or other natural sweetener
- 1 tsp of salt
Instructions
Mix together all of the ingredients and form a dough ball. I use my bread machine's dough setting for this.
Let the ball of dough rest for 30 minutes.
Preheat oven to 425 degrees.
Divide the dough in half or thirds if you want more than one crust.
Roll out the dough to the desired size.
Bake the crust in the oven for 10 minutes.
Remove crust from oven and add toppings.
Put the topped pizza back into the oven and bake for 8-10 minutes, or until cheese is bubbly.
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!
If you’re looking for Keto Meal Plans I recommend REAL PLANS. They’re my favorite real food, keto meal planner.
FAQs
No problem! Learn how to make THE BEST sourdough pizza crust with bubbly, active sourdough starter in a rectangular baking pan instead. Tips shared for make-ahead options, plus a quick “no-cook” pizza sauce” recipe that takes 1 minute to make!
What flour is best for sourdough pizza? ›
Using high-protein white flour (13-14% protein) in your sourdough pizza dough can lead to a chewier pizza. If you'd like to reduce the chewiness, try using a lower protein flour for the pizza dough (like all-purpose flour or Type 00 with lower protein).
Is sourdough pizza crust better? ›
Is Sourdough Good for Pizza? Yes, sourdough (natural leavening) can be used to make pizza. I find sourdough pizza is more flavorful, easier to digest (thanks to the lengthy fermentation process), and has an improved, tenderer texture.
Does sourdough pizza need yeast? ›
If you are using an active sourdough starter, then no, your sourdough pizza crust does not need yeast. There are many sourdough pizza crust recipes that use yeast to speed up the process and skip the long-fermentation, but my sourdough discard recipe is a true no-yeast sourdough pizza crust.
Why won t my sourdough pizza dough rise? ›
The most common issue is not kneading enough between rises. The yeast cannot float through the dough, so it has to just eat the flour near it. If it exhausts that supply, it's stuck. Kneading the dough a bit - and it doesn't take much - puts the yeast and bacteria back in touch with fresh food.
Why is my sourdough pizza crust chewy? ›
The crust may be crispy when it comes out of the oven, but it very quickly loses any crispness and becomes tough and chewy as the retained moisture in the poorly baked portion of the dough begins to migrate throughout the entire bottom of the crust.
How much sourdough starter to use in pizza dough? ›
Ingredients
- 1 cup (227g) sourdough starter, unfed/discard.
- 1/2 cup plus 2 tablespoons to 3/4 cup (141g to 170g) water, lukewarm.
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour.
- 1 teaspoon table salt.
- 1/2 teaspoon instant yeast or active dry yeast.
- 4 teaspoons King Arthur Pizza Dough Flavor, optional but delicious.
Deciding between 5- 10% inoculation
- 5% = 7 hours bulk fermentation.
- 10% = 5 hours. If it's cold where you are or your starter takes longer than 6 hours to double after feeding, I recommend going for 10%.
A golden ticket for any pizza lover, Gordon Ramsay's Street Pizza offers you seriously good bottomless pizza – and by that we mean as much as you like. Our authentic sourdough pizzas are served by the slice, fresh from the oven, with 4 house toppings and a daily changing special.
Does sourdough pizza taste different? ›
Some people prefer sourdough and some prefer regular pizza. The flavour in particular can be quite polarising. For many people, the added acidity (sourness) is the biggest draw of sourdough.
Traditional pizza is made with a white flour crust and has a high GI, but sourdough pizza has a lower GI because of the fermentation process. This means that sourdough pizza can help regulate blood sugar levels and may be a better choice for people with diabetes or those who are trying to maintain a healthy weight.
What is 00 flour in USA? ›
Most “00” flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11 to 12%, similar to all-purpose white flour.
How do you cook sourdough in a pizza oven? ›
To humidify the chamber, wet the oven floor with a damp cloth a few minutes before baking. Slash the top of the loaf with a sharp knife and bake for around 40 minutes (longer if the oven is cooling). It's ready when it has a dark brown crust and sounds hollow when you tap the bottom.
Can you bake sourdough on a pizza pan? ›
You can use your pizza stone to bake wonderful sourdough bread. The majority of my sourdough loaves since I started out in 2008, have been baked on a pizza stone. To be honest, I didn't know or trust any different!
Can I use my bread dough for pizza? ›
Yes, you can, pizza crust is bread after all. You'll notice a difference in its texture though. The bread dough will produce a crust with a tighter crumb that be as light and airy as the one made by your local pizza parlor. It'll be like, well, bread.
Can I use bread dough instead of pizza dough? ›
Speaking of homemade pizza, it's not a stretch to turn no-knead bread dough into pizza crust. Though actually, that's exactly what it is: take a handful of your favorite no-knead bread dough, s-t-r-e-t-c-h it into a circle, and there you have it: no-knead pizza crust.
Can I substitute bread dough for pizza dough? ›
Bread dough and pizza dough aren't the same. However, you can use them interchangeably with a few tweaks in the recipes. Bith pizza dough and bread, though, can give similar results with a bit of trying.
Is pizza dough in bread dough the same dough? ›
While both pizza dough and bread dough contain similar ingredients, their proportions and preparation methods vary greatly to set them apart. Pizza dough is typically made to be thinner and softer than bread dough, which is often thicker and chewier.
or organic unbleached flour
)
, melted butter, olive oil
, or avocado oil
