For a crispier crust, preheat your pizza stone in the oven for at least 30 minutes before baking. If you don't have dry milk powder, you can omit it. It adds a slight richness to the crust but isn't essential. The rising time may vary depending on the temperature of your environment. A warmer environment will result in faster rising. Experiment with different flours, such as whole wheat or semolina, for a unique flavor and texture. Brush the crusts with olive oil and sprinkle with garlic powder or herbs before baking for added flavor.
Sourdough Pizza Crusts
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PREP TIME30 mins
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COOK TIME5 mins
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TOTAL TIME2 hrs 3 mins
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SERVING6 People
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VIEWS18
Unleash the tangy, chewy goodness of homemade pizza with this sourdough crust recipe. Utilizing the unique flavor of sourdough starter, this crust creates a delicious foundation for all your favorite toppings. Bake to golden perfection and savor the authentic taste of artisanal pizza in your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate168 g
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Cholesterol2 mg
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Fiber7 g
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Protein30 g
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Saturated Fat2 g
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Sodium828 mg
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Sugar13 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, combine bread flour, sourdough starter, lukewarm water, vegetable oil, white sugar, dry milk powder, active dry yeast, and salt. Mix by hand until the flour is mostly incorporated. (5 minutes)
02
Step
6 mins
Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Knead on medium speed for 6 minutes. (6 minutes)
03
Step
6 mins
Let the dough rest in the bowl for 6 minutes. (6 minutes)
04
Step
36 mins
Repeat the kneading and resting process three more times, for a total of four kneading sessions. This develops the gluten and creates a chewy texture. (36 minutes total)
05
Step
1 hrs
Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place until doubled in size, about 1 hour to 1.5 hours. (60-90 minutes)
06
Step
0 mins
Preheat your oven to 425 degrees F (220 degrees C).
07
Step
10 mins
Gently deflate the risen dough and divide it into 6 equal portions. Shape each portion into a round and let them rest for 10 minutes to relax the gluten, making them easier to roll out. (10 minutes)
08
Step
0 mins
Roll out each dough portion to your desired crust thickness and shape. Transfer the rolled-out crusts to pizza pans or a pizza stone.
09
Step
5 mins
Bake in the preheated oven for 5 to 6 minutes, or until the crusts are lightly golden brown. (5-6 minutes)
10
Step
0 mins
Remove the baked crusts from the oven and let them cool on a wire rack. To freeze, place parchment paper between the crusts in resealable plastic bags and freeze for later use.
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Eleonore Tromp
Jun 23, 2025I had some trouble with the dough being too sticky. I added a little more flour, and it turned out great. Thanks for the recipe!
Carlee Russelschroeder
May 25, 2025I tried this recipe with whole wheat flour and it was delicious! A great way to add some extra fiber to our diet.
Augusta Kuhn
May 18, 2025This recipe is amazing! The sourdough flavor really comes through. I'll never buy store-bought crust again!
Abigale Dickens
May 17, 2025These crusts freeze really well. I always have some on hand for a quick and easy pizza night.
Edythe Hyatt
Apr 16, 2025My family loves these crusts! They are so much better than anything I can buy in the store. The kneading process is a bit time-consuming, but totally worth it.