Go Back

Sourdough Pizza Crust

Author: Jennifer Locklin


  • 3 cups all purpose or bread flour
  • 1 1/2 cups sourdough starter
  • 3 tablespoons warm water
  • 2 teaspoons yeast
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt


  • Combine all ingredients in the bowl of a stand mixer fitted with a dough hook.
  • Set mixer to medium-low to bring all of the ingredients together to form a shaggy dough.
  • After the rest, set mixer to medium speed and allow the dough hook to knead the dough for 8 minutes, making sure to occasionally remove the dough from the hook so that it gets worked around the bowl.
  • Dough should be slightly sticky, like bubblegum, but but not wet. If it’s wet, add more flour a tablespoon at a time until dough is just sticky.
  • After kneading, divide dough into two balls and place in separate oiled containers, cover loosely and let sit at room temperature for 30 minutes.
  • Roll out dough on a lightly floured surface for pizzas.
  • Top as desired.
  • Bake at 500 degrees on a preheated pizza stone for about 20 to 25 minutes or until golden brown and crisp.


This dough can be make 4 to 5 days ahead of time and kept in the refrigerator. It also may be frozen after dividing the dough into two balls, just freeze until firm on a baking sheet, then place balls in a zip top bag and freeze until ready to use. Thaw and roll out as usual.