Sourdough Pizza Crust

Who needs some sourdough pizza in their life? You do! Everyone needs homemade pizza in their life, at the very least. But with a sourdough crust? It's so good Jeremy even loves it. And that man is PICKY.

It's actually incredibly easy to make a sourdough pizza crust, as long as you have a barm or sourdough culture. I followed the recipe in Culture's for Health free e-book (also where you can get a culture starter) a couple of times, but now I don't even measure. (Did you read that, how crazy am I?!) So start off by reading the e-book recipe, if you need measurements, and this is how I do it to it.

Firstly, you need a recently freshened barm, within the past three days, and go ahead and make it big. Especially if you want to make two pizzas, which I always do. I fed my barm 8 ounces of flour and 8 ounces of water before this, and I think it was probably around 8 ounces. So total weight was around 24 ounces.

I scooped almost all of it into my mixing bowl. The little bit I saved was fed, and covered for my next sourdough project. This is a good way to get a barm back down to a manageable size.

The goal here is to get a nice smooth dough from olive oil, flour, and sourdough. It doesn't need to be too wet, so if your's is droopy, add more flour. If it's not mixing up add more oil, or water if you've already added a bunch of oil. So I dumped some flour on top of the barm and poured some olive oil in. (You can use either bread flour or unbleached all-purpose. The all-purpose soaks a little faster, which means the yeast is breaking the wheat down, so that's what I usually use in order to get a faster rise time.)

I start mixing it to see what it needs. Water, oil, or flour, until I get the dough to stay together, and not pour off the dough hook. I knead the dough with the mixer for 5 minutes and add some salt about halfway through the kneading. I've also added garlic powder, or Italian seasonings, with the salt, and that makes for some fun dough. So have some fun with it.

After it's mixed up, I cover it and let it do its thing for a couple of hours. Then Jeremy starts making the toppings. Yum, yum, yum.

For the sauce, we use the marinara sauce I put up over the summer. (The recipe is at Reformation Acres' Farmstead Cookery; amazing!) It's frozen in quart size bags, so it's too much sauce for two pizzas but I'll show you what to do with the extras.

Jeremy cooked a pack of beef and cooked a sweet onion, a green pepper, and some mushrooms in butter, olive oil, and seasonings until soft and tasty.

And he grated up some mozzarella. (Has anyone tried making mozzarella yet? I've read the recipes for it, and I want to try it. I bet it would save a bunch of money.)

Then, it's time to cook the pizza. I have a secret weapon here to make your life easier: parchment paper. First put your pizza stone in the oven and preheat it to 500. Yep, hot. (You don't have to preheat a baking sheet.) Lay down your parchment paper and drizzle a little olive oil on it. I'm making two pizzas, so I cut my dough in half. Now just spread your dough out on the parchment paper. You can roll it, but it's just as easy to use your hands and one less dish to wash.

The parchment paper makes it easy to move the dough into the oven without dropping pizza dough everywhere. Don't put anything on the dough yet, just put it on top of the stone and cook it like that for 7 minutes.

After the seven minutes, pull it out and drizzle some olive oil on top. I use a brush to spread it out and cover the dough. If you want to, you can sprinkle some garlic seasoning over the olive oil now. (Yum.) Then spoon some sauce on top of that, and spread it out. And then add the rest of your toppings. For us, the first pizza is plain cheese for the kids, although Gideon likes a little meat on his, so we added some meat to one side.

Our pizza gets all the goodness. The kids don't know what they are missing.

Put the pizza back in the oven for 5-7 minutes. Watch it until the cheese is melted and turning slightly brown on top. Make sure it's done all the way, otherwise, it's not as tasty.

After you've done it a couple of times, have some fun with it. Barbecue pizza with red onions, chicken, barbecue sauce, banana peppers and cheddar cheese is amazing, fresh veggies instead of cooked are crunchy and delicious. Or Italian sausage....the possibilities are greater than all the synonyms of delicious that I know.

Now, what to do with the leftover toppings? This is brilliant, if I do say so myself. We mix up the meat, veggies, and sauce to make spaghetti another night. One night of cooking, two different meals!

So was I right? Do you need some of this goodness in your life? Who wants to come over for a pizza night?

If you need a little help with sourdough, check out my other posts about it HERE. Or ask away, I love talking about sourdough!


  1. Sourdough crust sounds so good!

  2. I'll be right over!!! That looks amazing :)

  3. Your pizzas look great! I love making my own pizza - the kids still like ordered better. I have been using sourdough a lot lately for breads and rolls. I appreciate the link to the ebook about the sourdough starter.

    1. Thanks Kimberlee! That ebook has several great recipes in it, if you get it try the crepes!

  4. Yum! And I love that this can be a twofer recipe...two recipes in one since you can use the sauce over spaghetti too.

    1. I love that too, it's makes it so much easier the next night!

  5. I love how you get two meals out of one! Your sourdough tutorial is great and very helpful - makes me very hungry for pizza!

  6. Very nice tutorial on the Sour Dough Pizza Crust, and the finished product looks melt in your mouth delicious. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  7. Yum, that pizza looks delicious. We make sourdough pizzas here and they are great and so easy. I keep a rather large sourdough barm for our bread, pasta and pizzas, but I used most of it yesterday making pancakes for my daughters family who were visiting. Thanks for sharing this great post and information at Good Morning Mondays. Blessings


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