Sourdough Pizza Crust
Recipe type: Bread
Prep time: 
Total time: 
Serves: 6-10
Sourdough gives pizza crust a light, airy texture and a subtle tang.
  • 550g (2⅓ cups) water
  • 850g (8½ cups) organic bread flour (I like using King Arthur flour.)
  • 30g (2 Tbsp) sea salt
  • 60g (1/2 cup) sourdough starter
  • 2.5g (1/2 tsp) dry active yeast
  1. Keep the sourdough starter in the refrigerator for at least 24 hours. (I always keep our starter in the refrigerator so we are ready to go.)
  2. Set the starter out at room temperature for 2-3 hours.
  3. All of the ingredients should be room temperature or a bit cooler.
  4. Mix 75% of the flour (637 grams), the water, salt, starter and dry yeast in a mixer at low speed for 1-2 minutes.
  5. Cover and let rest for 20 minutes.
  6. Mix at a low speed for 8 minutes.
  7. After 5 minutes, begin adding the remainder of the flour.
  8. Increase the speed of the mixer slightly (never higher than ⅓ of the dial) and mix for 6-8 minutes.
  9. The dough should form a wet, slack dough ball.
  10. Leave it in the mixing bowl and cover it with a towel.
  11. Let it rest for 15-20 minutes.
  12. Split the dough into five balls, approximately 310 grams each ball.
  13. Put each ball in an oiled plastic container and let rise in the refrigerator for 1-6 days.
  14. Prior to making the pizza, let the dough ball rest at room temperature for about 80 minutes.
Recipe by Itsy Bitsy Foodies at