It’s time for a pizza party. With a sourdough pizza crust you can be sure to have a delicious flavorful crust.
After living in Berlin for the last year-and-a-half, we finally had our first dinner party last weekend. To make things fun (and a bit easier) we decided to throw a pizza party, using some sourdough starter to create the pizza dough. TH took the reins as pizza master, rolling out the dough and pre-baking the shells, and then everyone had a chance to make their own pie. It was really fun to see (and taste!) the different combinations and flavors that came together. My favorite was the pesto pizza with fresh mozzarella, and the spicy chicken and red onion pie. 
As I’ve mentioned before, keeping up a sourdough starter means tossing a bit of it out each day. Tons of recipes have sprouted up to use this extra dough, as the sourdough can be substituted for yeast and adds flavor. Pizza dough is a relatively easy way to use up the extra sourdough, and it makes a quick and simple dinner. For our pizza party, I made several batches of dough and we ended up with a few leftover pie shells. This pizza was a Saturday morning breakfast pie, prefect with the spicy chicken and fried eggs on top.
Print- Total Time: 57 minutes
- Yield: 2 pizza crusts 1x
Description
This sourdough pizza crust offers a deliciously tangy and flavorful base for your favorite toppings, perfect for a fun and interactive pizza party.
Ingredients
- 1 1/2 cups sourdough starter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 cups flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
- In a medium-size bowl, combine the sourdough starter, olive oil, salt, flour, garlic powder, oregano, and basil. Mix until a cohesive dough forms. If the dough is too dry, add a little more starter or water until it forms a cohesive dough.
- Once the dough is mixed, let it rest for 30 minutes to allow the flour to fully hydrate.
- Preheat your oven to 475°F (245°C).
- Divide the dough into two equal portions. Roll out each portion on a floured surface to your desired thickness.
- Place the rolled-out dough onto a baking sheet or pizza stone.
- Pre-bake the crusts for 5-7 minutes until they are just starting to firm up but not browned.
- Remove from the oven and add your favorite toppings.
- Return the pizzas to the oven and bake for an additional 10-12 minutes, or until the crust is golden brown and the toppings are cooked to your liking.
- Remove from the oven, slice, and serve immediately.
Notes
If the dough is too dry, you can add more starter or water to achieve the right consistency. Pre-baking the crust helps ensure a crispy base. Experiment with different toppings like pesto, fresh mozzarella, spicy chicken, and red onion. Leftover pie shells can be used for breakfast pizzas with toppings like fried eggs.
- Prep Time: 40 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza crust
- Calories: 200
- Sugar: 1
- Sodium: 400
- Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
Can I use my regular yeast instead of sourdough starter for the pizza crust?
While you can substitute regular yeast, using sourdough starter enhances the flavor and texture of the crust significantly.
How do I pre-bake the pizza shells properly?
Pre-bake the shells by rolling out the dough and baking it in a preheated oven until it’s lightly golden, usually around 5-7 minutes.
What toppings work best with the sourdough pizza crust?
Popular toppings include fresh mozzarella, pesto, spicy chicken, and red onion, but feel free to experiment with your favorite ingredients.
I’ve made this recipe a handful of times over the last few years and it is always a 12/10. My brother-in-law raves about it and always wants me to make it when I am in town. So thank you for sharing this recipe – it is an absolute delight!