Sourdough Pizza Crust

Plus a recipe for my favorite pizza sauce!

picture of alison and sour dough pizza

With 93% of Americans having eaten pizza in the last month, and the average person consuming 46 slices of pizza per year,  it’s no wonder that pizza is becoming just as American as apple pie. (resource)

The good news is that pizza doesn’t have to be an unhealthy indulgence and making it yourself doesn’t have to be time consuming. Using quality ingredients, and making the crust at home will not only save you time and money, but tastes SO good that your friends and family will be begging you to make your “famous” sourdough pizza instead of ordering takeout.

This is a recipe for sourdough pizza crust, so you’ll want to have an established sourdough starter to work with. If you’d like to learn how to make your own sourdough starter, my friend Jenny at Nourished Kitchen is the sourdough queen! You can also buy a sourdough starter here.

The recipe below makes enough dough for 2 large pizza crusts. Be sure to watch the video (above) to learn how I freeze the 2nd crust to make pizza night a super quick weeknight meal.

Sourdough Pizza Crust
Serves: 2
  • 6 cups flour(s) of your choice: white, sprouted whole wheat, einkorn flour (in the video I used 4 cups white and 2 cups of sprouted whole wheat)
  • 2 tsp. sea salt
  • 1 tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. garlic granules (you can alternately use garlic salt and leave out the sea salt called for)
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbs. olive oil
  • ½ cup Sourdough Starter click here to order sourdough starter
  • 1 ¾ -2 cups water
  • Optional: Semolina/Durum wheat flour
  1. In a large mixing bowl, mix together flours and spices. Form a well in the middle of the flour mixture and add oil, sourdough starter, and 1 ¾ cup water.
  2. Attach the mixing bowl and dough hook to a Kitchen Aid type mixer and mix on low to medium until a ragged dough is formed.
  3. Add water, a tablespoon or two at a time until the dough forms a ball and the sides of the bowl are clean. Keep in mind that this is a stiff dough.
  4. Cover bowl with plastic wrap or a damp cloth, and let sit until doubled in size, about 12 hours (or overnight).
  5. Turn dough out onto a floured surface (I use semolina flour at this time) and knead for a few minutes. Shape into a ball. Cut ball in half.
  6. At this point you can bag and freeze the dough for later use, or let sit for 15 minutes while oven preheats.
  7. Heat oven to 425° F. If using a pizza stone, heat it at this time.
  8. Roll half of the dough into a circle (or shape of your pan) that is about ¼” thick.
  9. Place on a lightly floured (with semolina flour pizza pan or cookie sheet. Alternately, roll out and place on un-floured pizza stone.
  10. Using a fork or pizza roller with cleats, poke holes in all areas of the pizza but the crust.
  11. Cook for 8-10 minutes
  12. Remove from oven, place sauce and toppings on pizza crust. (Alternately, you can remove crust, cool, and store in freezer for later use)
  13. Cook additionally until cheese is melted and toppings are heated approximately 4-6 minutes.
  14. Serve immediately!
Nutrition Information
Calories: 3511 Fat: 38g Saturated fat: 6g Unsaturated fat: 28g Carbohydrates: 679g Sugar: 7g Sodium: 5704mg Fiber: 26g Protein: 100g
Want to make your own pizza sauce that is healthy, delicious, and super quick? Here’s my favorite recipe:

Quick Pizza Sauce
A quick, savory, and super healthy pizza sauce.
  • 2 cups or 1-28 oz. can quality crushed tomatoes in juice (San Marzano tomatoes are among the best!)
  • 3 Tbs. extra virgin olive oil
  • 5 garlic cloves, minced
  • 1 tsp. dried basil
  • ½ tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. crushed red pepper flakes
  • 2 anchovies (canned or jarred), minced (optional)
  1. In a small saucepan over low-med., heat the oil and add the garlic and basil. Sauté gently for about 30 seconds, or until the garlic releases its flavor. Add the tomato, salt, sugar and pepper flakes. Bring to a simmer and add the anchovies. Cook for 10 minutes or until slightly thickened.
*Sauce should be spread to ¾ of an inch to the edge of the pizza crust. Just enough to lightly coat the dough, but you should be able to see through it.
**The sauce can last up to a week in the refrigerator, or frozen for later use. It also tastes great on pasta!
Nutrition Information
Calories: 461 Fat: 42g Saturated fat: 6g Unsaturated fat: 35g Carbohydrates: 20g Sugar: 9g Sodium: 1313mg Fiber: 4g Protein: 6g Cholesterol: 7mg
Got gluten free guests coming but still want everyone to enjoy pizza? Click here for my easy and amazing Paleo Pizza Crust recipe!

If you’ve got questions or tips of your own, please leave them below in the comments section.

To Your Health!


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  1. Hi Alison, this looks like an interesting recipe. How long in minutes do you knead the dough at each stage, both in the mixer and by hand?

    • Hmm, in minutes is hard. I’ve been doing it so long, I go by feel. It should feel like a taught, smooth surface, that sticks together enough so there isn’t “fold” over, just a smooth dough. Maybe 5 minutes at each stage. You could do in mixer or by hand, with the mixer taking less time.

  2. This recipe looks great and I’m making it right now 🙂 Couple questions – does the sourdough need to be fed or unfed before adding it? Where should I let it rise? In a warm place? Fridge if leaving overnight or?

    • It should be fed before adding it. Let the dough rise on the counter if during the day, or in the fridge if overnight. Hope it was a success!

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