Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sourdough Pizza Crust Recipe
    Lost? Site Map

    Sourdough Pizza Crust

    Sourdough Pizza Crust. Photo by San Diego Cathy

    1/10 Photos of Sourdough Pizza Crust

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    Donna M.'s Note:

    Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    12inch ...

    Units: US | Metric


    1. 1
      Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
    2. 2
      Select dough cycle and start.
    3. 3
      Divide the dough into 4 equal portions and form into balls.
    4. 4
      With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
    5. 5
      Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
    6. 6
      Proof, covered, for about 45 minutes at 85 degrees F.
    7. 7
      Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
    8. 8
      Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
    9. 9
      Bake for 20 to 25 minutes, or until crust is brown.
    10. 10
      Remove from oven with bakers peel.
    11. 11
      NOTE: It takes practice to transfer the pizza to the stone.
    12. 12
      As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

    Browse Our Top Sourdough Breads Recipes

    Ratings & Reviews:

    • on November 13, 2011


      This has become my go-to recipe for pizza crust over the last 5 years. I built a pizza oven on the back patio in 2005 so i make a lot of pizza.

      I like this recipe because it uses 2 cups of starter which gives a lot of flavor. I take my starter sample (a few tablespoons) out of thr fridge 2 days before pizza night and feed equal parts flour and water every 12 hours. I end up with enough starter for 2 batches.

      I add 1/2 cup cornmeal to the dough in place of 1/2 cup of the flour.

      I also mix in a kitchenaid mixer as i dont have a bread machine.

      Makes a great crispy thin crust. Cook on a pizza stone for best results.

      Update: To all who say this crust is too wet, as with all bread recipes you have to adjust the amount of flour you add due to the amount of moisture in the flour and the humidity in the air. Just keep adding flour until you get to the right consistency.

      BTW: 1/6 batch=11 weightwatcher points (before topping)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2010

      I made this recipe today and it was fabulous. I was nervous because I already have a great pizza crust recipe, but I'm newly experimenting with sourdough and wanted another use for my starter. I followed the ingredients exactly and used my breadmaker's dough setting to make the dough. At that point I oiled my hands with olive oil and split the dough into two equal portions. I spread the dough out on my pizza stones and let it rest for about 45 minutes, patting it down every so often. Then I pre-baked them for 12 minutes in a preheated 425 degree oven, took them out and topped them and returned them to the 425 degree oven for 16 minutes. This crust was absolutely YUMMY!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009


      Delicious! Clearly the best pizza crust I've ever made. It makes two good sized thicker crusts, which is great for leftover pizza the next day. Everyone who's tasted this crust has loved it, I made a large batch for a family gathering for everyone to make individual pizzas for themselves. Definitely a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Sourdough Pizza Crust

    Serving Size: 1 (526 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 401.3
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 584.1 mg
    Total Carbohydrate 71.5 g
    Dietary Fiber 2.5 g
    Sugars 0.2 g
    Protein 9.6 g

    The following items or measurements are not included:

    sourdough starter

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes