Sourdough Pizza Crust

by Erin

My favorite thing to make with sourdough starter discard? Sourdough pizza crust!

Sourdough Pizza Crust #sourdoughpizza

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The real reason I decided to grow up my very own sourdough starter was to make pizza dough from it. All of the other ideas that have popped into my head since are just added bonuses. Especially since the starter is supposed to become more flavorful over time.

Sourdough Pizza Crust #sourdough

Using my newly born starter, this dough took just over an hour to double. (Guess my yeast were still pretty frisky!) It produced a soft, flavorful dough perfect to pair up with any of your favorite pizza toppings.

I chose to top this one with pesto, feta, spinach, sun-dried tomatoes, and pine nuts inspired by one I had at Mellow Mushroom once.

Sourdough Pizza Crust #pizzadough

The flavor of this dough makes it an immediate favorite. I still love the one stuffed with goat cheese and basil, but I bet this crust stuffed with it would be even more fantastic! Next time…

Other than the traditional sourdough bread, what have you made with your starter?

Sourdough Pizza Crust #pizzadough

Post updated 3/31/20

Sourdough Pizza Crust #sourdoughpizza


Yield: 1 crust
Nutrition facts: 200 calories 20 grams fat


  • 1 cup sourdough starter, unfed (straight from the fridge)
  • 1/2 cup warm tap water
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp instant yeast*


  1. Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.
  2. Add the warm water, flour, salt, and yeast*. Mix to combine, then knead till smooth and slightly sticky (about 5-7 minutes at medium speed using a stand mixer with dough hook). Place in a lightly greased bowl, cover, and let rise until doubled. (This will take 2-4 hours depending on how vigorous your starter is.)
  3. Preheat oven to 450 degrees, with pizza stone on middle rack.
  4. Shape the dough into a flattened disk. Place it on a cornmeal-dusted pizza peel**, push the dough towards the edges of the peel, cover it and let it rest for 15 minutes. Finish pushing it to the edges of the peel to fit your pizza stone/pan.
  5. Top as desired then shimmy onto the preheated stone with a few quick shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.


*Don't have yeast? Use equal parts baking soda and lemon. **If you do not have a pizza peel and/or stone, do these steps on the pizza pan or baking sheet you will be cooking the pizza on.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: King Arthur Flour

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Kitty April 17, 2020 - 12:51 pm

I use mine for pancakes of course and also cornbread! Soo good!

Erin April 17, 2020 - 1:21 pm

I also love making sourdough pancakes. I have never had a sourdough cornbread before though, that sounds lovely!

Kerry Y April 5, 2020 - 5:23 pm

This is my first attempt with my starter and the dough turned out so soupy. Any ideas of what went wrong?

Erin April 6, 2020 - 11:38 am

Hi Kerry, your starter may have more liquid in it than mine so you would need to add more flour. Dough is often a give and take each day with how much water/flour is needed.

Kelly August 2, 2011 - 7:47 pm

This sounds so great!! Love the recipe! :)

spiffycookie August 3, 2011 - 8:19 am

You should check out the post after this one to see what I topped the crust with!

Erin @ Dinners, Dishes and Desserts August 2, 2011 - 5:15 pm

What a great idea! I love sourdough!

natalie (the sweets life) August 2, 2011 - 9:32 am

this sounds fabulous! (and i loved your reference to a food pet in the last post :))

spiffycookie August 2, 2011 - 9:33 am

Haha thanks! Later today I will be posting the pizza I made with this crust :-)


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