Rating: 4.14 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Great sourdough pizza dough to top with your favorites.

Recipe Summary

prep:
10 mins
cook:
7 mins
additional:
30 mins
total:
47 mins
Servings:
4
Yield:
1 pizza crust
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.

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  • Preheat oven to 500 degrees F (260 degrees C).

  • Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.

  • Bake in the preheated oven until pale golden, about 7 minutes.

Cook's Note:

Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with 1/4 cup olive oil.

Nutrition Facts

335 calories; protein 11.1g; carbohydrates 61.9g; fat 4.4g; cholesterol 0.5mg; sodium 603.9mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
03/27/2020
Super easy to make I changed to grams ingredients see below. 240 grams starter 125 grams flour 13 grams olive oil 6 grams salt Read More
(12)

Most helpful critical review

Rating: 2 stars
05/07/2020
I had to add a cup of water in addition to my sourdough starter which is ~50% hydration. Read More
(3)
14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/26/2020
Super easy to make I changed to grams ingredients see below. 240 grams starter 125 grams flour 13 grams olive oil 6 grams salt Read More
(12)
Rating: 2 stars
05/06/2020
I had to add a cup of water in addition to my sourdough starter which is ~50% hydration. Read More
(3)
Rating: 5 stars
07/18/2020
Great recipe. I pre bake the dough only at 450 for 11 minutes and then the pizza with toppings for an addition 10-12 minutes. This gives a nice and crunchy crust with a good sourdough flavor. Any company that’s had it thinks it the best! Read More
(1)
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Rating: 5 stars
05/27/2020
Made this almost exactly as the recipe says with cold and unfed starter. Baked it 7 minutes in the oven and reached in a couple times to fork-poke the larger bubbles that formed. We brushed the crust with olive oil as it says and then put on sauce and cheese. Being the first go, only used cheese, but will load it down with more toppings next time. Baked the pizza on a Big Green Egg until cheese was bubbly and getting brown spots. Crust was wonderful and the edges were deliciously crispy. Will make again within a week with more starter discards. I made this with starter that was in the fridge and not fed in appx 30 hrs. Since the starter was cold, I let the dough rest maybe 45 minutes rather than 30 minutes. Read More
(1)
Rating: 5 stars
05/09/2020
Easy to make and makes great tasting pizza crust. Made for family and friends and all loved it. Great use of discarded starter. Read More
(1)
Rating: 5 stars
03/25/2020
This was a great pizzeria style pizza crust--and I love pizza! Will make again! Read More
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Rating: 5 stars
05/18/2020
My kids loved it! Great use of all the sourdough discard. We split it into 4 smaller pizzas for each child to make. After we topped off the pizzas, we baked them at 350 for 12 mins. My hubby baked his a few minutes more. We made another for dinner. We've also made the pizza dough as a gift for others. Read More
Rating: 4 stars
02/12/2019
Do you have to préñame dough before adding sauce cheese and other toppings? Your recipe isn't clear with footnotes stating to brush dough with oil prior to baking. Thank you for sharing your recipe! I want to make this tonight! Read More
Rating: 1 stars
03/09/2021
This didn’t hold together at all. I had to add 1/2 cup water and it’s a very weird consistency... nothing like a regular pizza dough or sour dough bread. Very chunky. This person needs to convert recipe into grams... as equal parts starter and flour do not hold together and flake apart. Read More