Go Back

Sourdough Pizza Crust

Friday night pizza made easy with this from-scratch sourdough crust. Whether you prefer thin or thick, this crust works beautifully and can be frozen for quick meals later. Double, triple, or quadruple the recipe to have plenty on hand in the freezer.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3/4 cup warm water
  • 1 cup active sourdough starter
  • 2 cups flour
  • 1 tsp salt Redmond, celtic, pink Himalyan
  • 3 tbsp oil olive, avocado

Method
 

Combine Wet Ingredients
  1. In a medium bowl, mix the warm water and sourdough starter until fully combined.
Add Dry Ingredients
  1. Stir in the flour, pink salt, and avocado oil. Mix until the dough is firm but still tacky. You can do
  2. this by hand or with a stand mixer and dough hook.
Rise the Dough
  1. Coat a bowl with a little oil and place the dough inside. Allow it to rise for about 2 hours.
Freeze or Shape
  1. After rising, you can either separate the dough into portions and freeze them for future use or
  2. proceed to shape it for your pizza. Roll out the dough and shape it to fit your pizza pan. For a thick
  3. crust, bake it for 10-15 minutes before adding toppings.
Let it Rest
  1. Once shaped, allow the dough to sit at room temperature for 20-30 minutes before adding your
  2. desired toppings.
Bake
  1. Preheat your oven to 500°F. Bake the pizza for 8-10 minutes or until the cheese is bubbly and
  2. slightly brown.
Serve
  1. Remove from the oven, slice, and enjoy your homemade sourdough pizza!

Notes

  • This recipe yields one medium crust or 2 smaller thin crusts.