Sourdough Pizza Crust

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!

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AWESOME!!!!! This is the first time I have ever made a pizza that the crust did not flop all over the place and we ended up having to eat it with a fork. I used the "Papa John's Pizza Sauce" (#108447). I let mine rise on a piece of parchment paper, just put the parchment and all onto the hot pizza stone and brushed the top with EVOO, poked holes in it and baked for about 5 minutes before topping. One note, I did have to add more flour and knead a little longer in my breadmaker. My starter may have been a little thin. It works great with whole wheat as we.. I forgot once to poke holes in the crust when I prebaked it and it was so puffy when I took it out of the oven, that we broke it up and used it like pita chips dipping them in the pizza sauce. It was really good that way!!!

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This is a wonderfully flavored crust. I often make 1 1/2 of the recipe for three crusts. What I like best is that it is a soft dough, but not sticky. It is easy to press or rollout without it shrinking back like a lot of crusts. Of course, now that I've found this tasty and easy recipe, Arizmendi Pizza is missing my business...oh well.

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Determined and loving a good experiment I used Sourdough Bread Starter as a base and positively is one of the best crusts I ever made. Looks like there may be a new sheriff in pizza town.

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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)

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This was so tasty! I made the dough last night and let it do a cold fridge rise during the day. My husband and brother worked together this evening to make the pizza and saved me some. The boys dubbed this "the patriot" and were quite pleased with it. Truly a keeper.

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I made half a recipe and this recipe turned out great. Will be using this one a lot. I cooked it on our KJ and loved the flavor.

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I use this recipe every time I make pizza now. It's easy and gives the dough a great flavor adding the sourdough starter. I add 2 1/2 tsp of dry yeast to the flour and it rises just right for my taste.

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This is awesome pizza dough. I tend to half it to get one good sized pie, and bake at 420 for 15 minutes on a pan, then 15 directly on the stone (makes it easier for me to shape it). The dough tastes fantastic, and has that perfect combination of chewy and crunchy crust. As others have mentioned, I also find it best to make sure my starter is VERY active before making this recipe.

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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!

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I really loved the flavor of this, but my starter must have not been yeasty enough to rise much. I will try again with a touch of dry yeast or do this in the morning and let it sit out to rise all day. I cut the recipe in half for 2 pies, and got a lovely thin crisp crust. I just spread these out on cornmeal drizzled parchment paper and baked the whole thing on the pizza stone at 450' for 13 minutes. Used fresh mozzerella, hand crushed tomatoes, basil, olive oil, and fresh cracked pepper. Very tasty.

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This was fantastic. I have tried 3-4 different pizza crust recipes, but this one tops them all. My husband even said it was the best tasting pizza I've made. I halved the recipe and used whole wheat flour and whole wheat starter. It made 2 thin crusts, but we prefer thicker crusts; so I will just roll it out different next time. FANTASTIC PIZZA! I can't stop talking about it--that's how good it was!

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We've been searching for more than 10 years for a great homemade crust recipe. This is it! I use a recipe for a "biga" starter and it works well. The dough is both strong and pliable, so you can get the crust as thin as you want. Try it on the grill!

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Flavor is wonderful! Made as directed, this dough is unbelievably wet and sticky -- very difficult to work with. After sitting in the refrigerator for a week, the dough was much easier -- we used for calzones. The second time using this recipe, we kneaded in at least an extra cup of flour, and a week's resting in the fridge helped immensely. All in all, very good recipe - made 2 decent sized pizzas or 4 calzones, and well worth the planning ahead to make in advance. Thank you, Donna!

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Great! I don't usually make untried recipes for parties, but I did this time, and it was fantastic. It made 4 pizzas which vanished quickly. I used olive oil and forgot the cornmeal on 1 of the 4, which made the crust a little more soft than I would have liked - so I recommend the cornmeal for sure.

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I have never made pizza before in my life, but do have sourdough starter. My very first pizza ever came out absolutely perfect with this recipe! I followed ingredients exactly, but used an ordinary cookie sheet sprinkled with cornmeal. I will never try another pizza dough recipe - this truly is fantastic!!!

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Love It!!! A nice crisp crust that is chewy in the center without being doughy. Just a hint of sourdough - very yummy! I followed the recipe exactly, used my KA mixer to do the work and just patted and shaped it onto a baking sheet - turned out amazing!! I love that it's so quick - much faster than my regular yeast dough recipe. I'll be switching to this one for good.

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If I only could rate this higher than 5 stars. My husband and I are both indebted to you---this is the first pizza crust that has been "just right." Ah, pefect. Thanks so much for sharing!

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This was yummy! I can only believe that the older my sourdough gets the better it will be. My husband says look no further that I have found the perfect crust. I think that maybe a tad more salt would send it over the top for me. This was a very soft dough and I didn't seperate it i just used the whole batch for one extremely large 16 inch pizza. I cooked it for about 15 mins at 500 and then lowered it to 450 for about another 15 mins. What came out of the oven was beautiful picture perfect :) Now to solve the sauce and get that down to perfection. This was easy to put together with everything I had on hand and doughed in the machine. When I took it out i spread it by streching and patting onto a greased pizza pan. Forgot the cornmeal, I like a little for that extra crunch, so I will remember next time. Let it rise for a about 10-15 mins before topping it and baking. Thank you Donna! It was a big success! Now on to the next sourdough. Your fellow zaarian Shirl,

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Excellent pizza crust. Turned out very crisp with a wonderful texture. thanks DM for a great recipe.

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