This homemade pizza crust uses sourdough starter as a substitute for some of the flour and water. To use the crusts, top frozen crust with pizza sauce, cheese, and toppings. Bake on a pizza pan or stone at 425 degrees F (220 degrees C) until browned, 10 to 12 minutes.

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
1 hr 28 mins
total:
2 hrs 3 mins
Servings:
6
Yield:
6 crusts
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.

    Advertisement
  • Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.

  • Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.

Nutrition Facts

918 calories; protein 30.3g; carbohydrates 167.7g; fat 12.8g; cholesterol 1.5mg; sodium 828.4mg. Full Nutrition
Advertisement

Reviews (3)

Most helpful positive review

Rating: 5 stars
04/11/2020
The best pizza I've ever made! I was skeptical at first because the 8 cups seemed to make the initial dough way too stiff. I did add one extra cup of water and let the dough rise in the bowl for an hour. After rolling out, it rose 30 min and was nice, puffy, and chewy after baking. Made 3 pizzas to feed my hungry boys and had 3 left over to freeze. Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2020
I recently revived my sourdough starter and was looking for something to do with my fresh mozzerella and pesto. Decided to make a caprese pizza using this crust recipe and it turned out great. I took the recipe down all the way to 1 serving and found it needed a little extra water, maybe a tablespoon or 2, but that will probably vary based on the thickness of the starter. Crust held up to all the moisture of the tomato and cheese, and had a good chewy texture and semi-sweet flavor. Better than I expected, and better than most homemade crust I've had made in such a short time! Read More
(1)
Rating: 5 stars
04/11/2020
The best pizza I've ever made! I was skeptical at first because the 8 cups seemed to make the initial dough way too stiff. I did add one extra cup of water and let the dough rise in the bowl for an hour. After rolling out, it rose 30 min and was nice, puffy, and chewy after baking. Made 3 pizzas to feed my hungry boys and had 3 left over to freeze. Read More
(1)
Rating: 5 stars
05/29/2020
It came out well. Family liked it a lot. I put fresh rosemary in the dough which added a nice flavor. Read More
Advertisement