Sourdough Pizza Crust

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Do you know the secret to amazing pizza? It all starts with a sourdough pizza crust! This crust follows a simple recipe that only requires 4 ingredients. It is vegan-friendly and delicious!


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  1. Warm the water to about 30C (86F), then mix with the flour. Using warm water helps to kick start the hydration, the exact temperature doesn’t matter, just avoid it being too hot or cold.
  2. Let the flour hydrate for 15-30 minutes, then mix with the sourdough starter and the salt. Kneed as required to bring all of the ingredients together.
  3. Allow the dough to rise in a warm location for 12-16 hours. You want it to double in size, but feel free to choose a time that suits your schedule. 
  4. Place the dough on a well-floured surface and cut into 4 equal pieces.
  5. Gently shape the dough into balls, using flour as required, but avoid kneading.
  6. Store the balls of dough in lightly oiled containers or zip-top bags. They can be used right away, but for the best flavor development, store the dough in the refrigerator for at least 6 hours, and up to 3 days. (See the section above for other options).
  7. Shape the dough right from the refrigerator just before baking. Each ball will make a 10 to 12-inch crust, depending on how flat you make the pizza crust.
  8. Add your favorite toppings and bake as hot as possible until the crust is browning. At 500 F the pizza will be ready in 15 minutes. At 450 F the pizza will be ready in 20 minutes.


  • Baking on a pizza stone is traditional. You can also bake pizza in a cast-iron skillet for a deep-crust pizza or on a cookie sheet.
  • This recipe can be made with white flour, whole wheat, spelt, or a mix of flours. It does not work for GF flour, so use my GF sourdough crust instead.
  • See the section above for information on how to freeze the dough for future pizza parties.