In The Kitchen





Sourdough pizza crust has gained popularity in recent years for its tangy flavor and chewy texture. It is a great way to use up excess sourdough starter and adds a unique twist to traditional pizza.

What is Sourdough Starter?

Sourdough starter is a natural leavening agent used in the baking of sourdough bread. It is made from a mixture of flour and water, which is then allowed to ferment over a period of several days. During the fermentation process, wild yeast and lactobacilli bacteria from the environment colonize the mixture, leading to the creation of a stable culture of microorganisms.


The sourdough starter plays a crucial role in the production of sourdough bread, as it is responsible for leavening the dough and lending it a distinct tangy flavor. The wild yeast in the starter produces carbon dioxide gas, causing the dough to rise, while the lactobacilli bacteria produce lactic acid, which contributes to the bread’s characteristic sour taste.


Sourdough starter is a living organism, and in order to maintain its viability, it must be regularly fed with fresh flour and water. This allows the microorganisms to continue thriving and producing the gases and acids necessary for leavening and flavor development.


Sourdough starter has been used for centuries as a method of bread leavening, and its rich history and cultural significance have made it a beloved tradition in many culinary traditions around the world. Its unique flavor, as well as its natural and preservative-free nature, have contributed to its enduring popularity among bread enthusiasts and bakers.


If you would like to start your own Sourdough Starter you can order the kit here:



How do I use the starter?

To make sourdough pizza crust, you will need to start with a ripe sourdough starter. Mix the starter with flour, water, salt, and a bit of olive oil to form a sticky dough. Let the dough rise for several hours to develop flavor and texture.


Once the dough has risen, it can be shaped into a pizza crust and topped with your favorite ingredients. The tangy flavor of the sourdough adds depth to the overall flavor profile of the pizza, making for a satisfying and complex taste experience.


The key to a successful sourdough pizza crust is a long fermentation time. This allows the natural yeast in the sourdough starter to produce flavorful byproducts, resulting in a more complex and nuanced crust. Additionally, the high hydration of the dough and the presence of natural acids in the sourdough contribute to a chewy and tender crust.


In conclusion, making sourdough pizza crust is a rewarding and delicious endeavor. By utilizing the natural fermentation process of sourdough, you can create a unique and flavorful pizza crust that is sure to impress. Whether you are a seasoned sourdough baker or new to the world of sourdough, trying your hand at sourdough pizza crust is well worth the effort.

Sourdough Pizza Dough

A great quick recipe featuring sourdough starter makes this chewy and great at the same time!
Prep Time 15 minutes
Cook Time 13 minutes
30 minutes
Total Time 1 hour


  • 2 1/2 Cups All-Purpose Flour
  • 1/2 Cup Sourdough Starter
  • 1 1/2 tsp Sugar
  • 3/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 2 Tbl Olive Oil
  • 3/4 Cup warm water


  • Combine starter with water and stir till smooth. Add olive and stir. Combine 1 cup of the flour, sugar and salt in a large bowl. Add garlic powder. Add wet mixture to dry ingredients and stir. Gradually add another cup of the flour until the dough forms a cohesive, elastic ball and is beginning to pull away from the side of the bowl. The dough will be slightly sticky but should be manageable.
  • Drizzle a separate, clean bowl, generously with olive oil. Lightly dust hands with flour and form dough into a ball and transfer into the olive oil bowl. Cover lightly with plastic wrap or a towel and place in a warm place.
  • Allow dough to rise for 30 minutes or until doubled in size. Once dough has risen, use your hands and deflate it and transfer to a lightly floured surface and knead briefly until smooth.
  • Use either dough or rolling pin to work dough into size for recipe you are using.

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