How much sourdough starter to use in pizza dough?

The amount of sourdough starter you need to make pizza dough can vary based on the flour used and the fermentation schedule. Typically, I like to have between 10 to 20% sourdough starter in my pizza dough.

Is sourdough good for pizza crust?

Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses .

Why is my sourdough pizza crust chewy?

Why is my sourdough pizza crust chewy? Using high-protein white flour (13-14% protein) in your sourdough pizza dough can lead to a chewier pizza .

Why won t my sourdough pizza dough rise?

Incorrect proofing is the most common reason behind inadequate dough rising . This can happen due to the water being too hot or not having enough yeast in the dough. Using expired yeast is another fairly common reason. Insufficient proofing time or low ambient temperature can be the culprit too.

What happens if you put too much sourdough starter in your dough?

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf . Of course the amount of starter is actually a ratio in relation to the flour - so 50g of starter to 500g of flour will ferment at a much slower rate than 200g of starter to 500g of flour.

What is the best flour for sourdough starter pizza?

Simple answer - Tipo 00 Flour is generally the best flour for pizza dough, however, for sourdough pizza dough, bread flour is a better option because it will give you stretchier, chewier dough and allows you to add a little more water. Higher hydration dough will give you a bubblier, crunchier crust.

Easy Sourdough Pizza Crust Recipe (2024)

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There are few things more sensory-pleasing than biting into a slice of pizza, feeling the snap of the crisp crust as it gives way to a chewy interior, and tasting the delicious tang of sourdough.

Some people leave their pizza crusts on their plate after they eat the rest of the slice, but this delicious sourdough pizza crust recipe means no crust is left behind in my home. My family is just as happy to eat the crust as they are to eat the rest of the pizza.

Of course, if you’re a regular here at Our Small Hours you know my family and I live a mostly gluten-free, low carb lifestyle (which this recipe is not) but when we want to splurge – without feeling the negative affects of gluten and carbs so severely – I like to put this sourdough pizza crust recipe on the meal plan. (Because you do need to plan ahead for this one. It requires an authentic, homemade sourdough starter.)

This homemade, honest-to-goodness sourdough pizza crust is healthy and delicious. Read on for the recipe and scroll the bottom if you need a printable version.

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Your Sourdough Starter is the Star of This Sourdough Pizza Crust Recipe

Did you know that each homemade sourdough starter has a unique flavor and aroma based on its location, environment, and the person who feeds and tends to it? How cool is that?

That means my sourdough starter differs slightly from yours and is its own individual colony of yeast.

Now, you’d likely have to be a sourdough tasting expert to truly appreciate the nuances of various sourdoughs, but it’s still an interesting fact about this wonderful, living food.

When you make this sourdough pizza crust recipe (or any baked good from your own sourdough starter) you’re eating a food that is truly unique to your home.

Sourdough Pizza Crust is a Great Way to Use Excess Sourdough Starter

Since my family keeps it mostly gluten-free and low carb at home, I only wake up my sourdough starter every once in a while. But, boy when I do feed it, it can quickly outgrow my available containers.

This sourdough pizza crust recipe, which uses three whole cups of sourdough starter, is a great way to use excess sourdough starter instead of throwing it away.

Ready, Set, Eat! This Pizza Won’t Last!

If the way my children devour this pizza is any indication, it must be eaten as if its deliciousness depends on how quickly it is consumed.

Sourdough Pizza Crust Recipe

I make three 10-12-inch thin crust pizzas with the following recipe, but you could make two regular 10-12-inch pizza crusts or even one 12-14-inch deep dish crust.

Ingredients

3 cups of sourdough starter

3 cups of flour (I use sprouted spelt flour or organic unbleached flour)

2 tbs of ghee, melted butter, olive oil, or avocado oil

2 tbs of sucanat, honey or other natural sweeteners

1 tsp of Real Salt

Sourdough Pizza Crust

Print Recipe

Ingredients

3 cups of sourdough starter
3 cups of flour
2 tbs of ghee OR melted butter
2 tbs of sucanat honey or other natural sweetener
1 tsp of salt

Instructions

Mix together all of the ingredients and form a dough ball. I use my bread machine's dough setting for this.
Let the ball of dough rest for 30 minutes.
Preheat oven to 425 degrees.
Divide the dough in half or thirds if you want more than one crust.
Roll out the dough to the desired size.
Bake the crust in the oven for 10 minutes.
Remove crust from oven and add toppings.
Put the topped pizza back into the oven and bake for 8-10 minutes, or until cheese is bubbly.

Before you go!

This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!

If you’re looking for Keto Meal Plans I recommend REAL PLANS. They’re my favorite real food, keto meal planner.