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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
The amount of sourdough starter you need to make pizza dough can vary based on the flour used and the fermentation schedule. Typically, I like to have between 10 to 20% sourdough starter in my pizza dough.
What is the secret to a good pizza crust? ›
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
Do you need yeast for sourdough pizza? ›
It does not require commercial yeast in order to rise. Sourdough pizza is made with bubbly, active sourdough starter which naturally leavens the dough. The benefit? More flavor, better texture and it's better for you- just like sourdough bread.
What is the secret to sourdough? ›
The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.
What is the best flour for sourdough pizza base? ›
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).
What is the best ratio of sourdough starter to flour? ›
Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).
How do I make the bottom of my pizza crust crispy? ›
A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.
Should you prebake pizza dough? ›
Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.
What makes the crispiest pizza crust? ›
A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.
What's the difference between normal pizza dough and sourdough? ›
Sourdough pizza dough is a type of dough that is made with a sourdough starter. This type of dough takes longer to make, as the starter needs time to ferment and develop its flavor. The flavor of sourdough pizza dough is tangy and slightly sweet, and the texture is light and airy.
Although not all Neapolitan pizza is made from sourdough, there's no reason it can't be.
What does sourdough pizza base taste like? ›
Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy.
What makes sourdough taste better? ›
Keep the dough temperature lower: Lactic acid bacteria are most active in the higher temperatures of the mid 80s-90sºF. Keeping the dough in the 76-78º F range will still ferment and produce bacteria but will encourage lactic acid bacteria instead of acetic acid bacteria resulting in a more mild flavored loaf.
How do you increase sourdough flavor? ›
Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.
What is the secret to fluffy sourdough? ›
Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.
How much of my starter should I use for a sourdough loaf? ›
As with any sourdough recipe, before you start baking bread, you want to make sure that your sourdough starter is as strong as possible. My basic sourdough recipe uses just 50g of starter for 500g of flour (so just 10% of starter).
How much sourdough starter to use instead of yeast? ›
Generally, you can substitute a packet of yeast for 100g of sourdough starter. If your recipe uses less than a packet of yeast, you can use less sourdough starter, however it won't make too much difference because of the way wild yeast works.
How much dry sourdough starter to use? ›
In the video I use just 15 grams of dried starter to get a new starter active and bubbling in less than 48 hours. Here's the feeding schedule I used. Step 1: Add 15 grams of dried starter, 15 grams of flour, and 30 grams of water to a jar. Give the mixture a stir and pop the lid on loosely.
How much sourdough starter to give away? ›
Dividing your sourdough starter to share with friends is really easy. You just take out 20g and place into a clean jar with 20g of flour and 20g of water. What is this? You don't need to share a huge amount of starter, this will give them 60g of starter to work with, which is plenty!
or organic unbleached flour
)
, melted butter, olive oil
, or avocado oil
